Pickled cucumbers with dill
4 servings
480 minutes
Pickled cucumbers with dill are a traditional dish of Russian cuisine, known for their crunch and rich flavor. The roots of this recipe go back centuries when pickling was one of the main methods of preserving vegetables. Cucumbers absorb the aroma of dill, garlic, and currant leaves, creating a harmony of freshness and spiciness. Their taste is bright with a slight sourness due to vinegar that highlights the natural sweetness of the vegetables. These cucumbers perfectly complement meat dishes, side dishes, and snacks. They are often served on festive tables or used in salads and okroshka. This recipe is a true find for lovers of homemade preparations as it not only preserves the richness of flavor but also allows enjoyment of the summer harvest all year round.
1
Wash the cucumbers and soak them in cold water for 3-4 hours, changing the water 1-2 times during this period.
- Cucumbers: 2 kg
2
After that, place dill, currants, peeled garlic cloves, and pepper at the bottom of the sterilized jar.
- Dill inflorescences: 2 pieces
- Blackcurrant leaves: 3 bunchs
- Garlic: 3 cloves
- Black peppercorns: 5 piece
3
Then we place the cucumbers vertically to the top and cover them with a lid.
4
For the marinade, we boil about 1 liter and 200 ml of water. We add sugar and salt, stirring until fully dissolved. We fill the jars with the boiling liquid and pour vinegar on top.
- Salt: 2 tablespoons
- Sugar: 1.5 tablespoon
- Vinegar essence: 1 tablespoon
5
We seal the jar with a sterilized metal lid using a canning machine. We turn it upside down and wrap it in a warm blanket.
6
We leave the jar in the 'ban' for 5 hours. We take it out of the blanket, and store the ready cucumbers in a cool place.