Yasnaya Polyana cucumbers in the Starotul style with ginger and pickled currants
5 servings
20 minutes
Firstly, the cucumbers must be of the same caliber. Secondly, they will spend time in a spicy marinade with the addition of ginger and linden honey, which, in addition to salt and crunchiness, gives them a new bright taste. This is how cucumbers are prepared in the Berendey restaurant in the Tula village of Myzy. Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.
1
Wash cucumbers in cold water, trim the stems, cut lengthwise.
- Cucumbers: 1200 g
2
Marinate with the marinade. Place in a cold place for 6 hours.
3
For the marinade, cut the ginger into small sticks and chop the parsley and cilantro. Mix all the ingredients.
- Ginger root: 45 g
- Parsley: 25 g
- Cilantro: 25 g
4
Clean the currants from the stems and place them in a glass jar. Add the marinade ingredients to the water, bring to a boil, and cool.
- Redcurrant: 1.15 kg
- Water: 1.5 l
- Rock salt (halite): 67 g
- Linden (lime blossom) honey: 65 g
- Cloves: 1 g
- Ground coriander: 1 g
- Dill flower heads (umbels): 20 g
5
Pour the cooled marinade over the currants, cover with a small weight to keep them submerged, and seal with a lid and airlock. Place in a dark spot at room temperature for 5-7 days. Once the currants are slightly fermented, move to the refrigerator.
6
Serve cucumbers on a plate drizzled with mustard seed oil and sprinkled with red hot pepper. Place pickled currants next to it.
- Mustard oil: 80 ml
- Ground red pepper: 1 g
