Usuba
Spiced Pickled Cucumbers
Crispy cucumbers in aromatic marinade with horseradish, currant and cherry leaves, fragrant pepper and cloves. This preserved dish keeps throughout the winter and is suitable as an appetizer for any table.
- Prep
- 60 min
- Cooking
- 25 min
- Total
- 85 min
- Standard serving
- 96.7 g
Ingredients
Total 11
Instructions
- 1
Step 1
Prepare all ingredients. Sterilize jars and lids over steam.
- 2
Step 2
Rinse the cucumbers thoroughly, cover with cold water and leave for 2 hours.
- 3
Step 3
Pour boiling water over the greens, let it sit for a couple of minutes, then drain the water.
- 4
Step 4
Line the bottom of the jar with horseradish leaves, currant leaves, cherry leaves, garlic, allspice berries, cloves, and half of the dill.
- 5
Step 5
Trim the ends of the cucumbers and pack them tightly into the jar.
- 6
Step 6
Add salt and sugar to the jar, pour boiling water over them.
- 7
Step 7
Cover the jar with a lid and place it in a pot, having first lined the bottom with a towel. Pour water up to the shoulders of the jar, bring to a boil and simmer for 10 minutes.
- 8
Step 8
After sterilization, add acetic acid to the jar and seal with a lid.
- 9
Step 9
Turn the jar upside down, wrap it in a blanket, and let it cool completely.
- 10
Step 10
Store pickled cucumbers in a dark cool place. Serve as an appetizer.
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