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.
Calories105.9kcal
Proteins5.9grams
Fats1.2grams
Carbohydrates18.7grams
Cucumbers
4
kg
Horseradish leaves
150
g
Blackcurrant leaves
100
g
Cherry leaves
50
g
Caraway
10
g
Cloves
1
g
Coriander seeds
10
g
Citric acid
2
tsp
Sugar
5
tsp
Coarse salt
10
tbsp
Water
5
l
1
Wash the cucumbers with cold water.
- Cucumbers: 4 kg
2
Soak in cold water for 3-5 hours.
- Cucumbers: 4 kg
3
Layer a bucket or barrel in a 10-liter container.
- Cucumbers: 4 kg
- Horseradish leaves: 150 g
- Dill flower heads (umbels): 200 g
- Blackcurrant leaves: 100 g
- Cherry leaves: 50 g
- Caraway: 10 g
- Cloves: 1 g
- Coriander seeds: 10 g
- Citric acid: 2 teaspoons
- Sugar: 5 teaspoon
- Coarse salt: 10 tablespoons
4
Pour the brine.
- 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.
7
