Ingredients
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Cucumbers – 9 lb (4 kg)
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Horseradish Leaves – 8
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Cherry Leaves – 30
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Raspberry Leaves – 20
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Currant Leaves – 20
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Bay Leaf – 3
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Garlic – 1 ¾ oz (50 g)
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Jalapeno Peppers – 1 oz (30 g)
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Allspice – 5
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Dill Flowers – 6
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Water – 4 ¼ qt (4 l)
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Salt – 8 ½ oz (240 g)
Recipe
As far back as I can remember, I’ve always loved homemade pickles. When I grew up, I began to collect recipes. I have a particular passion for barrel pickles. Crunchy and full of juice, they are perfect as a snack. Recently I’ve tried a similar quick pickled cucumber recipe using an ordinary plastic container.
It turns out that pickles made in a plastic container are as good as the barrel ones. I took a bigger container, picked up fragrant fresh leaves, and put everything in a container. And a week later they were ready to snack on.
Steps
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1
Done
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Fill a large container with drinking water, add cucumbers, and soak for 6 hours. |
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2
Done
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Pour boiling water over the container, layer half the leaves, starting with horseradish ones, half of the garlic, half of the jalapenos, allspice, dill flowers, and cucumbers. |
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3
Done
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Add the remaining garlic and jalapenos, the other half of the leaves, and cover with the horseradish leaves. |
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4
Done
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Dissolve the salt in the water and pour the brine over the cucumbers. Cover with a cutting board and place a 1 ½ gal (6 l) water bottle on top. Leave it on for 5–7 days in a warm place. |
Cucumbers are very crispy and tasty — like the ones from a barrel. And if you add a few oak leaves, you won't distinguish them at all. Quick pickled cucumbers will perfectly complement a hearty dinner. Bon appetit!
