Pickled cucumbers with wine vinegar

6 servings

360 minutes

Pickled cucumbers with wine vinegar are an exquisite variation of traditional Russian pickles, where the acidity of white wine vinegar harmoniously combines with the light sweetness of sugar and the spicy aroma of fragrant pepper. This pickling method comes from European cuisine, adding a touch of elegance to the Russian flavor. Pre-salted cucumbers gain firmness and richness, while the marinade gives them a refined spiciness. They are perfect as an independent snack, complement meat dishes or become a wonderful ingredient for salads. The refreshing taste makes them an excellent choice for a summer table, while the spicy notes warm in winter. The simplicity of preparation combines with depth of flavor, turning these pickled cucumbers into true gastronomic pleasure.

Energy value per serving

• Calories: 95.2
• Proteins: 1.4g
• Fats: 0.2g
• Carbohydrates: 22.5g

Ingredients

• White wine vinegar: 100 ml
• Salt: 25 g
• Cucumbers: 1 kg
• Sugar: 100 g
• Bay leaf: 1 pc
• Ground allspice: 8 pc

Cooking steps

1. Slice the cucumbers thinly. Sprinkle with salt and place in the refrigerator.

   Required ingredients:

   • Cucumbers: 1 kg
   • Salt: 25 g

2. Mix vinegar with a quarter liter of water, sugar, add bay leaf and allspice, and bring to a boil. When the sugar dissolves, remove from heat and let cool.

   Required ingredients:

   • White wine vinegar: 100 ml
   • Sugar: 100 g
   • Bay leaf: 1 piece
   • Ground allspice: 8 pieces

3. After half an hour, wipe off the salt from the cucumbers and squeeze out the maximum amount of liquid. Then pour in a mixture of water and vinegar and place in the refrigerator for five hours.

   Required ingredients:

   • White wine vinegar: 100 ml