Classic Kiseli Krastavichki (Pickled Cucumbers)
Традиционно ястие · Eastern European
A traditional recipe for preserving cucumbers, resulting in a tangy, crunchy pickle perfect for side dishes or snacks. This method uses a brine with vinegar and spices for a classic sour flavor.
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Съставки
- Cucumbers2 kg
- Water1 liter
- Vinegar (9%)200 ml
- Sugar100 g
- Salt50 g
- Garlic5-6 cloves
- Dill (fresh or dried)3-4 sprigs
- Black Peppercorns1 tsp
- Bay Leaves2-3 leaves
- Mustard Seeds1 tsp
Стъпки
- 1
Wash cucumbers thoroughly. If they are large, cut them into halves or quarters. For smaller cucumbers, leave them whole.
- 2
Sterilize glass jars and lids. Place garlic cloves, dill sprigs, peppercorns, bay leaves, and mustard seeds at the bottom of each jar.
- 3
Pack the cucumbers tightly into the jars.
- 4
In a pot, combine water, vinegar, sugar, and salt. Bring to a boil, stirring until sugar and salt are dissolved. Let it simmer for 5 minutes.
- 5
Carefully pour the hot brine over the cucumbers in the jars, ensuring they are fully submerged. Leave about 1 cm of headspace.
- 6
Seal the jars tightly with the sterilized lids.
- 7
Once cooled, store the jars in a cool, dark place. They will be ready to eat after at least 2-3 weeks, but flavor improves with longer storage.
