Usuba
Cold-Pickled Cucumbers with Dill
Crispy lightly salted cucumbers prepared without boiling the brine. Cold pickling preserves the natural taste, aroma, and vitamins. Dill and garlic complement the cucumbers, with garlic also serving as a preservative. The brine can be reused for a new batch.
- Total
- 15 min
- Standard serving
- 293.8 g
Ingredients
Total 6
Instructions
- 1
Step 1
Place a peeled garlic clove and a dill umbel at the bottom of a 750 ml glass jar.
- 2
Step 2
Thoroughly rinse the small bumpy cucumbers.
- 3
Step 3
Place the cucumbers in the jar vertically, pressing them tightly together so they don't float up.
- 4
Step 4
Fill the jar to the top with still mineral water or spring water. Do not use tap water or boiled water.
- 5
Step 5
Cover with a lid and leave at room temperature for several hours.
- 6
Step 6
Pour medium or coarse rock salt into a separate glass jar with a volume of 750 ml. Do not use Extra salt, sea salt, or iodized salt.
- 7
Step 7
Add sugar to the same jar.
- 8
Step 8
Pour with still mineral water or spring water.
- 9
Step 9
Stir carefully until the salt is completely dissolved. A small sediment is acceptable.
- 10
Step 10
After a few hours, drain the water from the jar with cucumbers and pour the prepared brine into it.
- 11
Step 11
Cover with a lid and refrigerate for 3 days.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
