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Small pickled cucumbers recipe

4 lb little cucumbers
2 tbsp vinegar 9%
2 tbsp sugar
3 1/2 oz salt
leaves of black current
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Cucumbers are usually pickled in large jars ( 3 l, and this recipe is for 3 l jar ). If you want you can use little ones, it's more comfortable to open them. Clean cucumbers very well and put them in a cold water for 5-10 hours. Clean the jars very well. Sterilize them in the boiling water for 20 minutes. Put a leaf of horse-radish, dill and few cloves of garlic, pepper and couple of black current leaves on the bottom of the jar. Then put the cucumbers up to the top. Boil water. Pour hot water in the jar. Let it cool down a little ( about 10-15 minutes). Pour off this water into a pan, add salt, sugar and boil it again. After boiling add vinegar and let liquid boil during 2-3 minutes. Sterilize the covers ( there are special ones for preserving) in the boiling water for 15 minutes. Pour hot liquid into the jar to the brim. Close the jars with covers. Turn the jar upside down to check the leaking. Put somewhere some warm things (it can be an old blanket or a jacket), put the jars upside down. Cover them with a blanket. Leave them for 4-6 hours. After that if the jars are still warm, let them cool down. Then place them in a cool place (fridge, cellar) and keep for months. Pickled cucumbers can be served with anything you like. But for those who has been to Russia, I would advise a drink of vodka with hot potatoes and pickled cucumbers. ;-)

Cuisine: Russian
Source: Olga's collection
Recipe category: Appetizers > Vegetables, Pickles, Vegetable-Dishes > Other

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