Pickled cucumbers
4 servings
30 minutes
Pickled cucumbers are a classic dish of Russian cuisine that embodies centuries-old preservation traditions. This recipe captures the essence of Russian feasts where crunchy, aromatic cucumbers complement meat and fish dishes as well as hot appetizers. The vinegar gives them a tangy flavor while garlic and red pepper add spiciness and richness to the taste. Tarragon brings delicate herbal notes, making the marinade refined. These cucumbers are perfect as a side dish or snack, especially in winter when one longs for the taste of fresh summer harvests. They are stored in a cool place where they gradually absorb the aromas of spices, becoming a true gastronomic delight.
1
Wash small, firm cucumbers, pour boiling water over them, layer them in a jar, alternating each layer with tarragon, add a head of finely chopped garlic and a pod of red pepper to the jar.
- Cucumbers: 1 kg
- Garlic: 1 clove
- Red chili pepper: 1 piece
2
Pour cucumbers with boiled and cooled vinegar, cover the jar with paper and tie it.
- Vinegar: 2 glasss
3
When the cucumbers absorb the liquid, add vinegar again. Store in a cool place.
- Vinegar: 2 glasss
