Pickled Cucumbers

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

For pickling, you should use small, thin-skinned, fresh cucumbers (preferably picked from the garden on the day of pickling).

Ingredients

Water - 10 qt
Salt - 21.2 oz
Dill - 1.8 oz
Tarragon - 0.2 oz
Mild Chili Spice - ½ piece
Garlic - 1 head
Horseradish Leaves - ½ piece

Step by Step guide

Step 1

Sort the cucumbers, discarding any yellowed or spoiled ones, and rinse them with cold water.

Step 2

Line the bottom of a wooden barrel with washed leaves of oak, black currant, or cherry, then add dill, horseradish, tarragon, and garlic. Next, tightly pack the cucumbers in an upright position in dense rows. Place layers of leaves and spices between the rows, then tightly close the barrel, sealing the top.

Step 3

Through a hole made in the bottom, pour in the brine and seal it with a wooden cork.

Step 4

Cucumbers can also be pickled in a tub. After pouring in the brine, to prevent the cucumbers from floating, cover them with a tightly fitted wooden circle, placing a weight on it that should not press down on the cucumbers. The brine should cover the cucumbers by at least 3–4 cm. Cover the tub with a clean cloth and store it in a cool place.