Fragrant pickled cucumbers
4 servings
60 minutes
Aromatic canned cucumbers are a traditional decoration of the Russian table, infused with the aromas of fresh herbs and spices. This recipe dates back to ancient times when pickling was one of the main methods of preserving harvests. Cucumbers enriched with notes of garlic, horseradish, and black currant acquire a bright, crunchy taste with a slight sourness thanks to vinegar. Combined with carrots and dill, they become an essential part of homemade winter supplies. These cucumbers are perfect as an appetizer for meat and potato dishes and complement traditional Russian treats. Their rich flavor fully unfolds after aging, delighting gourmets with a harmonious balance between saltiness, sweetness, and spiciness.
1
Place the carrot cut into 4 pieces at the bottom of a 3-liter jar along with all the above ingredients.
- Carrot: 1 piece
- Garlic: 1 head
- Horseradish leaves: 1 piece
- Blackcurrant leaves: 1 piece
- Cherry leaves: 1 piece
- Bay leaf: 1 piece
- Dill flower heads (umbels): 1 piece
- Black peppercorns: 10 pieces
2
Place cucumbers and pour hot boiled water over them for 15 minutes. Drain the water. Add salt, sugar, and table vinegar to it. Boil the spiced water again and pour it into the jar. Seal it.
- Cucumbers: 800 g
- Salt: 5 teaspoon
- Sugar: 10 teaspoons
- Vinegar: 100 ml
