Nettle-cucumber cucumbers
10 servings
30 minutes
Nettle-cucumber pickles are a rare and unique recipe of Russian cuisine that reflects a deep connection with nature. This dish embodies the freshness of a summer garden, combining the light sourness of cucumber juice with the aroma of young nettles. The salty infusion makes the cucumbers rich and crunchy, while the nettle adds a subtle herbal note. Through fermentation, they acquire a unique flavor that harmonizes with traditional Russian dishes. An excellent option for a refreshing side to meat or as an addition to snacks, this recipe highlights the richness of Russian preserves. The finished cucumbers delight not only in taste but also in health benefits—nettles are known for their nutritious and strengthening properties.
1
Juice the cucumber using a juicer, add salt at the rate of one heaping tablespoon per liter of juice. Mix well.
- Cucumber juice: 5 l
- Salt: 5 tablespoon
2
Place nettle at the bottom of the jar, then a layer of cucumbers, followed by nettle, filling the jar this way, finishing with a layer of nettle.
- Nettle: 1 kg
- Cucumbers: 5 kg
3
Pour the contents of the jar with salted cucumber juice, close it, and put it in the refrigerator for two days.
- Cucumber juice: 5 l
- Salt: 5 tablespoon
