Quick pickled cucumbers (pickles) with wine vinegar and kelp
1 serving
20 minutes
Quick pickled cucumbers (pickles) with wine vinegar and seaweed is an author’s recipe that combines the freshness of cucumbers, the spiciness of spices, and the subtle sea flavor of seaweed. This pickling method has its roots in gastronomic experiments, blending traditional techniques with innovative ingredients. The result is a crunchy and aromatic product that perfectly complements meat and fish dishes, serves as a standalone snack, or is added to salads. The taste of these pickles is layered: the sweet-sour vinegar note, a slight bitterness from turmeric, spicy hints of garlic and herbs, along with the iodine freshness of seaweed create a harmonious combination. The convenience of the recipe lies in its speed—within a couple of days the cucumbers are ready to eat, delighting with their rich flavor.
1
Slice the cucumbers into thin rounds no thicker than 2 mm.
- Cucumbers: 200 g
2
Pour vinegar into a saucepan, add turmeric, pepper, herbs, paprika, and bay leaf. Add enough water to fill the jar. Boil for about 10 minutes.
- Wine vinegar: 170 ml
- Turmeric: 1 teaspoon
- Ground paprika: to taste
- Italian herb blend: to taste
- Allspice berries: to taste
- Bay leaf: 2 pieces
- Water: to taste
3
Squeeze garlic at the bottom of the jar, fill the jar with cucumbers. Sprinkle dried ground kelp on top.
- Garlic: 5 clove
- Cucumbers: 200 g
- Dried kelp (kombu / laminaria): 10 g
4
Pour the cucumbers with hot marinade and immediately seal the jar.
- Wine vinegar: 170 ml
5
Put it in the fridge once it cools down. In one and a half to two days, the cucumbers will be ready!
- Cucumbers: 200 g
