Crispy pickles
8 servings
30 minutes
Recipe by Evgeny Kuznetsov, chef of "Sibirsibir".
Calories34.9kcal
Proteins1.4grams
Fats0.5grams
Carbohydrates6.6grams
Cucumbers
800
g
Cherry leaves
3
pc
Dill flower heads (umbels)
2
sprig
Garlic
2
clove
Water
1
l
Salt
2
tbsp
Sugar
1
tbsp
Allspice
5
pc
Cloves
2
pc
Mustard seeds
1
tsp
Bay leaf
3
pc
1
Sterilize the jars.
2
Prepare the marinade: add salt, sugar, allspice, black pepper, cloves, mustard, and bay leaf to water.
- Salt: 2 tablespoons
- Sugar: 1 tablespoon
- Allspice: 5 piece
- Black peppercorns: 6 pieces
- Cloves: 2 pieces
- Mustard seeds: 1 teaspoon
- Bay leaf: 3 pieces
3
Place all ingredients in jars and pour boiling water over them for 5 minutes.
- Cucumbers: 800 g
- Blackcurrant leaves: 2 pieces
- Cherry leaves: 3 pieces
- Dill flower heads (umbels): 2 sprigs
- Garlic: 2 cloves
- Horseradish leaves: 1 piece
- Water: 1 l
4
Drain the water. Pour the cucumbers with the marinade.
- Cucumbers: 800 g
- Water: 1 l
- Salt: 2 tablespoons
- Sugar: 1 tablespoon
- Allspice: 5 piece
- Black peppercorns: 6 pieces
- Cloves: 2 pieces
- Mustard seeds: 1 teaspoon
- Bay leaf: 3 pieces
5
Close the jars with sterilized lids and seal them.
