Cucumbers Pickled with Oak and Currant Leaves

Ingredients

• Cucumbers to taste
• Garlic 4 cloves
• Horseradish Leaves 1 piece
• Oak Leaf Lettuce 2 pieces
• Black Currant Leaves 0 oz
• Dill to taste
• Green peppercorns a pinch
• Sugar 1 tablespoon
• Salt 2 tablespoons
• Vinegar essence 1 tablespoon

Step-by-Step Guide

Step 1

Separate the garlic into cloves, peel, and wash.

Step 2

Sterilize the jars.

Step 3

Boil the lids.

Step 4

Wash all the ingredients. Place a couple of small pieces of horseradish leaves at the bottom.

Step 5

Add 2–3 pieces of hot pepper on top.

Step 6

Add 2 oak leaves.

Step 7

Put dill in the jar.

Step 8

Add 2 currant leaves.

Step 9

Sprinkle in black peppercorns.

Step 10

Tightly pack the cucumbers and garlic into the jar. The number of cucumbers depends on their size and shape.

Step 11

Pour boiling water over them for 20 minutes. Drain and pour boiling water again for another 20 minutes. Drain the second boiling water into a pot, as it will be used for making the brine.

Step 12

Prepare the brine based on the proportions for a three-liter jar (not 3 liters!). Add sugar, 2 tablespoons heaping with salt, and 0.7 tablespoons of vinegar essence to the boiling water (you can pour it directly into the jar after the brine is added).

Step 13

Pour into the jar and seal. Place the jar upside down and wrap it until it cools.