VEGAN

Pickled Cucumbers

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

One of those wonderful recipes that doesn't require haste. These cucumbers go through two stages — first, they are packed into a jar and covered with brine, and then after five days, this brine is boiled and poured back in.

Ingredients

Carrot - 1 piece
Mild Chili Spice - 1 piece
Cucumbers - 2 lbs
Celery salt - 3 pieces
Dill - 2 pieces
Horseradish Leaves - 1 piece
Garlic - 1 head
Green peppercorns - 1 tablespoon
Orange Bell Peppers - 1 piece
Black Currant Leaves - 10 pieces
Salt - 2 spoons

Step by Step guide

Step 1

Wash the cucumbers, place them in a large bowl, cover with ice-cold water, and let them soak for three to four hours (change the water as soon as it reaches room temperature).

Step 2

After that, layer the cucumbers, sliced carrots, bell peppers, and all other ingredients in a one-and-a-half-liter jar.

Step 3

For the brine, bring one liter of water to a boil with two tablespoons of salt (level, not heaping). It's better to use regular table salt rather than sea salt.

Step 4

Once the water has boiled, pour the brine over the cucumbers, cover the jar 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, bring it to a boil again, and pour the hot brine back over the cucumbers. Only then should you seal the jar.