Pickled Cucumbers
Long marinated cucumber with herbs. Russian style. No vinegar.
Equipment
- 1 big glass bottle
Ingredients
- Small cucumbers (Depending of the bottle size)
- 3 bunch dill (A big ones)
- 10 bay leaves
- 1 bulb garlic
- Salt (A lot)
- 2 bunches black peppercorns
- 2 bunches pink peppercorns
Instructions
- In a saucepan, boil all ingredients together until the water turns dark green from the vegetables. The important thing is to get all the flavor out of them, so there is no fixed cooking time.3 bunch dill, 10 bay leaves, 1 bulb garlic, Salt, 2 bunches black peppercorns, 2 bunches pink peppercorns
- Let the water cool! (Very important). We don't want to cook the cucumbers.
- In a jar put the same ingredients but fresh ones and fill the jar with the cucumbers (Small cucumbers are better because they have thicker skin and could looks better).Small cucumbers
- Once the water is cold, test if it is salty enough. Remember! It has to be very salty. Strain the water into the jar, only the water from the saucepan is used, the boiled vegetables are thrown away.
- When the jar with cucumbers and vegetables is full of water covering all cucumbers, closed the bottle tightly and of the refrigerator for one day.
- Then keep the in the between for 4 and 6 days at your taste.
- Enjoy!
Video
Notes
Amounts are approximate. Roughly... a lot of everything.
Very important:
- Clean and sterilized bottle!
- The cucumbers are put whole in the jar. Don’t cut them.
