Easy Cold Pickled Cucumbers

The most delicious, simple, appetizing, piquant! Lightly salted cucumbers in a saucepan using the cold method are very aromatic and crispy. It will only take you two days to salt them. Currant, cherry and centuries-old oak leaves give them a special charm.
cook time: 48h
Freya Ashford
Easy Cold Pickled Cucumbers

Nutrition Facts (per serving)

16
Calories
3g
Carbs
1g
Protein

Ingredients (5 portions)

Basic:

Garlic (1 head) 10 clove
Chilli 1 pc
Salt 1 tsp
Water (To cover the cucumbers) 400 ml
Dill (Umbrellas. I have 5 pieces.) to taste
cucumbers 500 g
With horseradish (Leaves. I have 5 small ones.) to taste
Currant leaves (I have 10 pieces.) to taste
cherry leaves (I have 10 pieces.) to taste
Oak leaves (I have 5 large leaves.) to taste

Recipe instructions

Step 1

Step 1
How to make lightly salted cucumbers in a saucepan in a cold way? Prepare your food. Choose cucumbers for pickling that are strong, fresh, and small in size. Adjust the amount of pepper at your discretion. If you add a whole pod, as in the recipe, the cucumbers turn out noticeably spicy. Also take herbs and leaves according to taste or availability. Wash the cucumbers thoroughly. Lightly trim the ends on both sides. Read about the intricacies of blanks in the article below the steps.

Step 2

Step 2
Peel the garlic head and remove the cloves. Wash the chili peppers and remove the seeds.

Step 3

Step 3
Chop the garlic into rings. Do the same with chili peppers.

Step 4

Step 4
Wash the leaves and umbrellas of dill. Place one third of the greens on the bottom of the pan. I have a steel one and a half liter one. You can use enameled one, but you don’t need to take aluminum one, this metal easily oxidizes.

Step 5

Step 5
Place half of the cucumbers on top. Add half the chopped garlic and chili pepper.

Step 6

Step 6
Cover with a second third of the greens.

Step 7

Step 7
This is followed by the remaining half of the cucumbers, garlic, chili peppers and a third of the greens.

Step 8

Step 8
To make brine, pour water into a dry container and add a teaspoon of salt. Stir.

Step 9

Step 9
Pour the brine into the pan. Cucumbers should be completely covered with water.

Step 10

Step 10
Next you need to put the cucumbers under pressure in the refrigerator for two days. I use a suitable sized plate and a jar of water. After this time, try the cucumber. If it has already reached the desired state to taste, drain the brine and serve. Bon appetit!

Additional rubrics

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