Barrel Cucumbers
⏳ Time
30 minutes + 2 days
🥕 Ingredients
5
🍽️ Servings
12
Description
An easy and familiar recipe where the crispness and clarity of the cucumbers are enhanced by horseradish, garlic, and dill. This is how cucumbers are pickled at 'The Diner' in the city of Springfield. The recipe was shared with us by Sarah Johnson, author of the book 'Culinary Journeys with Sarah Johnson: A Taste of Tula.'
Ingredients
- Cucumbers - 4 lbs
- Salt - 3 spoons
- Horseradish Leaves - 2 pieces
- Dill - 3 pieces
- Garlic - 1 head
Step by Step guide
Step 1
Thoroughly wash the cucumbers and soak them in cold water for 4 to 6 hours, changing the water several times. Then rinse again and trim the ends.
Step 2
Place horseradish leaves, dill umbrellas, and coarsely chopped garlic cloves at the bottom of a three-liter jar. Add cucumbers, sprinkle with salt, and fill the jar to the top with clean, cool water.
Step 3
Cover with cheesecloth and leave at room temperature for 2 days.
Step 4
On the third day, drain the brine into a pot, bring it to a boil, and pour it back over the cucumbers. Cover with a lid.
Step 5
Store in a dark, cool place.
Step 6
You can eat it after 2 days.
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