Pickled cucumbers
12 servings
30 minutes
One of those wonderful recipes that doesn't require haste. These cucumbers require two approaches - first they are put in a jar and filled with brine, and then after five days this brine is boiled and poured back.
1
Wash the cucumbers, place them in a large bowl, fill with ice water, and let them sit for three to four hours (change the water as soon as it reaches room temperature).
2
After that, layer cucumbers, sliced carrots, bell peppers, and all other ingredients in a 1.5-liter jar.
- Carrot: 1 piece
- Red chili pepper: 1 piece
- Cucumbers: 1 kg
- Celery leaves: 3 pieces
- Dill: 2 pieces
- Horseradish leaves: 1 piece
- Garlic: 1 head
- Black peppercorns: 1 tablespoon
- Red sweet pepper: 1 piece
- Blackcurrant leaves: 10 pieces
3
To make the brine, boil one liter of water with two tablespoons of salt (level). It's better to use regular table salt, not sea salt.
- Salt: 2 tablespoons
4
After the water boils, pour the cucumbers with brine, close the lid but do not seal it. The jar should sit at room temperature for five days to allow the cucumbers to ferment. After that, drain the brine from the jar, boil it again, and pour the hot brine over the cucumbers again. Only then seal the jar.
