Name: Traditional fermented cucumbers
Cook time: 3 h
Total time: 3 h
Yield: 20 srv
Ingredients: Water — 1.3 l; Salt — 40 g; Cucumber — 1.60 kg; Dill (Парасольки) — 3 g; Horseradish — 30 g; Garlic — 15 g; Cherry leaf — 5 g; Black peppercorns — 2 g; Bay leaf — 3 pcs

Ingredients

Water 1.3 l Salt 40 g Cucumber 1.60 kg Dill (Парасольки) 3 g Horseradish 30 g Garlic 15 g Cherry leaf 5 g Black peppercorns 2 g Bay leaf 3 pcs

Nutrition

Per serving: ≈ 18.0 kcal, P 0.7 g, F 0.1 g, C 3.6 g
Total (for 20 srv): ≈ 370.0 kcal, P 14.2 g, F 2.5 g, C 72.4 g
counted 8 of 9 ingredients — the rest are in pieces/ml or missing nutrition data
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking

Prep

Cover the jar with cheesecloth or loosely place a lid on top and leave at room temperature (20–22°C) for 3–5 days for active fermentation, skimming the foam as needed.
When the cucumbers reach the desired sour taste, move the jar to a cold place (refrigerator or cellar) to slow down the fermentation process.

Cooking

Wash the cucumbers thoroughly and soak them in cold water for 3–4 hours to restore their crispness.
Place half of the herbs (dill, horseradish, cherry/currant leaves) and sliced garlic at the bottom of a clean jar or container. Pack the cucumbers tightly and top with the remaining herbs.
Dissolve 40 g of salt in 1.3 l of water until the crystals disappear completely and pour the brine over the cucumbers so they are completely covered with liquid.

Traditional fermented cucumbers

Ingredients

Nutrition

Prep

Cooking

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