Cucumbers marinated with oak leaves and currants
1 serving
120 minutes
Pickled cucumbers with oak and currant leaves are a true embodiment of Russian culinary traditions. Oak leaves give the cucumbers an extraordinary crunch, while currants add light berry notes, creating a special depth of flavor. This recipe comes from the depths of centuries when natural preservatives were used to enrich pickles with richness and aroma. The mixture of garlic, pepper, and dill makes the marinade rich and spicy, while horseradish adds a piquant touch. Cucumbers preserved in such brine become an ideal snack for meat and potato dishes, embellishing any feast and delighting with their rich taste. Thanks to well-chosen ingredients, they retain freshness and juiciness, and each crunch reminds one of family meals and homemade preparations.
1
Separate the garlic into cloves, peel, and wash.
- Garlic: 4 cloves
2
Sterilize the jars.
3
Boil the lids.
4
Wash all the ingredients. Place a couple of small pieces of horseradish leaves at the bottom.
- Horseradish leaves: 1 piece
5
Top with 2-3 pieces of hot pepper.
6
Add 2 oak leaves.
- Oak leaves: 2 pieces
7
Put dill in the jar.
- Dill: to taste
8
Add 2 leaves of currant.
- Blackcurrant leaves: 2 g
9
Sprinkle black peppercorns.
- Black peppercorns: pinch
10
Pack cucumbers and garlic tightly in a jar. The number of cucumbers depends on their size and shape.
- Cucumbers: to taste
- Garlic: 4 cloves
11
Pour boiling water for 20 minutes. Drain and pour boiling water again for 20 minutes. Drain the second boiling water into a pot, as it will be used for making brine.
12
Prepare brine based on proportions for a three-liter jar (not 3 liters!). Add sugar, 2 tablespoons heaping of salt, and 0.7 tablespoons of vinegar essence to boiling water (the vinegar can be poured directly into the jar after the brine is added).
- Sugar: 1 tablespoon
- Salt: 2 tablespoons
- Vinegar essence: 1 tablespoon
13
Pour into the jar and seal. Place the jar upside down and wrap it until it cools.