Pickled cucumbers

10 servings

30 minutes

Pickled cucumbers are a classic of Russian cuisine and an essential part of the feast. Their history dates back to ancient times when people sought ways to preserve their harvest. Cucumbers soaked in brine with aromatic herbs and spices acquire a crunchy texture and a tangy flavor. Horseradish adds sharpness, dill and currant leaves provide fresh greens, while coriander and cloves add subtle spice. These cucumbers pair wonderfully with meat dishes, dumplings, and strong drinks.

Energy value per serving

• Calories: 105.9
• Proteins: 5.9g
• Fats: 1.2g
• Carbohydrates: 18.7g

Ingredients

• Cucumbers: 4 kg
• Horseradish leaves: 150 g
• Dill inflorescences: 200 g
• Blackcurrant leaves: 100 g
• Cherry leaves: 50 g
• Caraway: 10 g
• Carnation: 1 g
• Coriander seeds: 10 g
• Citric acid: 2 tsp
• Sugar: 5 tsp
• Coarse salt: 10 tbsp
• Water: 5 l
• Black peppercorns: 10 g

Cooking steps

1. Wash the cucumbers with cold water.

   Required ingredients:

   • Cucumbers: 4 kg

2. Soak in cold water for 3-5 hours.

   Required ingredients:

   • Cucumbers: 4 kg

3. Layer a bucket or barrel in a 10-liter container.

   Required ingredients:

   • Cucumbers: 4 kg
   • Horseradish leaves: 150 g
   • Dill inflorescences: 200 g
   • Blackcurrant leaves: 100 g
   • Cherry leaves: 50 g
   • Caraway: 10 g
   • Carnation: 1 g
   • Coriander seeds: 10 g
   • Citric acid: 2 teaspoons
   • Sugar: 5 teaspoon
   • Coarse salt: 10 tablespoons

4. Pour the brine.

   Required ingredients:

   • Water: 5 l
   • Black peppercorns: 10 g

5. Place in a warm place for 3–5 days.

6. Store in a cold place for 2–4 months.