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  4. ➠ Pickled cucumbers in a saucepan

Pickled cucumbers in a saucepan

0
2150
Kitchen Russian
Calorie content 56.7 kcal
Portions 3 l.
Cooking time 150 minutes
Proteins * 6.6 gr.
Fats * 2.4 gr.
Carbohydrates* 3.5 gr.
* per 100 gr. product
Pickled cucumbers in a saucepan
Content

Harvesting cucumbers is interesting in that the result is always different depending on the method of salting and the spices used for this process. Of course, the proportions of the ingredients play an important role. I recommend cooking pickles in a saucepan.

Ingredients

Cooking process

step 1 out of 7
Wash the cucumbers thoroughly, as well as red hot peppers, herbs and leaves. Transfer the cucumbers to a container and cover with cold water. Leave the cucumbers to soak for 2 hours.
step 2 out of 7
Boil water and dissolve coarse salt in hot water.
step 3 out of 7
Take a deep saucepan and place some of the washed greens and leaves on the bottom. Peel the garlic and place on the bottom as well. Add mustard seeds and hot red peppers, previously washed and cut into several pieces, red ground pepper and black ground pepper.
step 4 out of 7
Put the soaked cucumbers tightly to each other, after cutting off the ends.
step 5 out of 7
Strain the brine through a sieve and pour over the cucumbers.
step 6 out of 7
Spread the remaining leaves and greens on top.
step 7 out of 7
Cover the cucumbers with a clean towel and let sit for 12 hours at room temperature. Then cover and place in the refrigerator or a cool place like a cellar, and after two weeks the pickles in the saucepan are ready.

Bon Appetit!

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