Pickled cucumbers with aspirin
4 servings
600 minutes
Pickled cucumbers with aspirin are an unusual recipe that comes from Russian cuisine and has been passed down through generations. The addition of aspirin helps keep the cucumbers crispy by preventing the growth of unwanted bacteria. These cucumbers have a tangy flavor complemented by aromatic spices like dill, horseradish, garlic, and chili pepper. They pair well with meat and potato dishes and become an indispensable snack on festive tables. The recipe's uniqueness lies in the pickling process that includes natural fermentation before adding aspirin and vinegar.
1
In sterilized jars, we layer cucumbers alternating with spices (add spices to taste), sprinkle salt on top, fill with cold water, cover with a lid, and leave for a day.
- Cucumbers: 89565 g
- Dill: 8765 g
- Horseradish: 654654 g
- Garlic: 4343 g
- Chili pepper: to taste
- Salt: 80 g
2
The next day, pour the brine into a pot, add sugar, bring to a boil, and boil for a couple of minutes. Place 2 aspirin tablets in the jar with cucumbers and pour in the boiling brine, leaving space for vinegar. Pour the vinegar under the lid and seal.
- Sugar: 1 tablespoon
- Vinegar: 1 tablespoon
