Spicy Garlic Cucumber Pickles (Kiseliy Ogirki)
75% автентично · Eastern European
A variation focusing on cucumbers with a spicy kick from chili and garlic, offering a crisp texture and pungent flavor. This version is often quicker to prepare and can be enjoyed as a condiment or side.
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Съставки
- Cucumbers1 kg
- Garlic6-8 cloves
- Fresh Dill1 bunch
- Chili Pepper (fresh or dried)1-2
- Salt30 g
- Water1 L
- Vinegar (9%)100 ml
- Black Peppercorns1 tsp
Стъпки
- 1
Wash cucumbers and slice them into rounds or spears. Peel and thinly slice garlic. Chop fresh dill. If using fresh chili, slice it thinly; if dried, use whole or broken pieces.
- 2
Sterilize glass jars.
- 3
In each jar, place some dill, garlic slices, chili, and peppercorns.
- 4
Pack the cucumber slices tightly into the jars.
- 5
In a pot, bring water to a boil. Dissolve salt, then remove from heat. Stir in vinegar.
- 6
Pour the brine over the cucumbers, ensuring they are fully submerged. Leave about 1 cm of headspace.
- 7
Seal the jars tightly. Let them cool to room temperature, then refrigerate.
- 8
These pickles are best after at least 24 hours, but can be enjoyed sooner. They are typically crisp and best consumed within a few weeks.
