Pickled cucumbers for the winter without sterilization

12 servings

60 minutes

Pickled cucumbers for winter without sterilization are a classic dish of European cuisine that preserves the freshness of the summer harvest. This recipe is a true find for those who appreciate simplicity and rich flavor. Cucumbers infused with the aroma of garlic, dill, and cherry leaves gain crunchiness and zest. The addition of horseradish gives them a slight spiciness, while the marinade made from vinegar, salt, and sugar creates a perfect balance of sweet and sour notes. Without sterilization but with careful handling, they retain their natural freshness and texture. These cucumbers make an excellent complement to meat and potato dishes and are perfect for festive tables or cozy family dinners. After 1.5-2 months, they fully reveal their flavor, turning into an ideal winter delicacy.

Energy value per serving

• Calories: 36.4
• Proteins: 1.5g
• Fats: 0.2g
• Carbohydrates: 7g

Ingredients

• Cucumbers: 1500 g
• Salt: 2 tbsp
• Vinegar: 100 ml
• Sugar: 1 tbsp
• Cherry leaves: 5 pc
• Garlic: 4 clove
• Dill inflorescences: 3 pc
• Horseradish: 2 pc

Cooking steps

1. Prepare the necessary ingredients.

2. The jar should be washed well with soda.

3. Soak cucumbers in cold water for 2 hours.

   Required ingredients:

   • Cucumbers: 1500 g

4. Peel and cut the garlic if the cloves are large.

   Required ingredients:

   • Garlic: 4 cloves

5. Place garlic at the bottom of the jar.

   Required ingredients:

   • Garlic: 4 cloves

6. Place some leaves or roots of horseradish at the bottom of the jar.

   Required ingredients:

   • Horseradish: 2 pieces

7. Place cherry leaves and some dill flowers at the bottom of the jar.

   Required ingredients:

   • Cherry leaves: 5 piece
   • Dill inflorescences: 3 pieces

8. Wash the cucumbers well and trim the edges.

   Required ingredients:

   • Cucumbers: 1500 g

9. Place the cucumbers in a washed jar, and top with the remaining dill flowers and a leaf or root of horseradish.

   Required ingredients:

   • Cucumbers: 1500 g
   • Dill inflorescences: 3 pieces
   • Horseradish: 2 pieces

10. Boil water and pour hot water over the cucumbers in the jar. Cover with a lid but do not seal. Leave for 20 minutes.

11. After 20 minutes, pour the water from the jar into a pot, add 1 tablespoon of sugar and 2 tablespoons of salt, and mix well. Boil this brine for 5 minutes, then pour it into the jar, leaving some space for vinegar.

    Required ingredients:

    • Sugar: 1 tablespoon
    • Salt: 2 tablespoons

12. Pour 100 ml of 9% vinegar into the jar with cucumbers.

    Required ingredients:

    • Vinegar: 100 ml

13. Seal the jar with a metal lid. Turn it over to ensure it's tightly sealed and wrap it in a blanket until completely cool.

14. After cooling, store the cucumbers in a cool place. The cucumbers will be ready in about 1.5 to 2 months.