Barrel cucumbers
12 servings
30 minutes
A simple, familiar recipe in which horseradish, garlic and dill add sonority and clarity to cucumbers. This is how cucumbers are pickled in the restaurant "Barin" in the city of Kimovsk. Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.
1
Wash the cucumbers well and soak them in cold water for 4-6 hours. Change the water several times. Then rinse again and trim the ends.
- Cucumbers: 2 kg
2
Place horseradish leaves, dill umbrellas, and coarsely chopped garlic cloves at the bottom of a three-liter jar, add cucumbers, salt, and fill with clean cool water to the top.
- Horseradish leaves: 2 pieces
- Dill flower heads (umbels): 3 pieces
- Garlic: 1 head
- Cucumbers: 2 kg
- Salt: 3 tablespoons
3
Cover with cheesecloth and leave at room temperature for 2 days.
4
On the third day, pour the brine into a pot, bring to a boil, and pour over the cucumbers again. Cover with a lid.
5
Store in a dark, cool place.
6
It can be done in two days.
