Usuba
Cold Pickled Cucumbers
Cucumbers prepared using a two-stage method: first they ferment in cold brine, then they are filled with hot brine. This recipe doesn't require haste and is suitable for home preservation.
- Total
- 30 min
- Standard serving
- 111.9 g
Ingredients
Total 11
Instructions
- 1
Step 1
Wash the cucumbers, place them in a large bowl and cover with ice water. Leave for 3–4 hours, changing the water as it warms to room temperature.
- 2
Step 2
Slice the carrots into wedges, cut the red sweet pepper into strips. Prepare the red chili pepper, celery leaves, dill, horseradish leaves, garlic, and black currant leaves.
- 3
Step 3
Layer cucumbers, carrots, bell peppers, celery leaves, dill, horseradish leaves, garlic, black peppercorns, red chili peppers, and black currant leaves in a one-and-a-half-liter jar.
- 4
Step 4
Boil 1 liter of water with 2 tablespoons of salt (level, not heaping). Use regular table salt, not sea salt.
- 5
Step 5
Pour the hot brine over the cucumbers. Close the lid, but do not seal the jar. Leave at room temperature for 5 days for fermentation.
- 6
Step 6
Drain the brine from the jar, boil it again and pour the hot brine over the cucumbers. Seal the jar.
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