Spicy Pickles with Ginger and Sauerkraut Currants
Preserves • Russian
Description
Firstly, the cucumbers should be of the same size. Secondly, they will spend time in a spicy marinade with ginger and linden honey, which adds a new bright flavor alongside the saltiness and crunchiness. This is how cucumbers are prepared at the restaurant 'The Greenhouse' in the village of Maplewood. The recipe was shared with us by Emily Johnson, author of the book 'Taste Geography with Emily Johnson. Tulare.'
Ingredients
- Cucumbers 40 oz
- Grated Ginger Root 0 oz
- Parsley 0 oz
- Cilantro 0 oz
- Rock Salt 0 oz
- Linden Honey 0 oz
- Red Long Chili Peppers 0 oz
- Olive Oil 5 fl oz
- Red Currant 5 lbs
- Water 1½ l
- Clove 0 oz
- Ground coriander 0 oz
- Dill 0 oz
Step-by-Step Guide
Step 1
Rinse the cucumbers in cold water, trim the stems, and cut them lengthwise.
Step 2
Marinate and refrigerate for 6 hours.
Step 3
For the marinade, slice the ginger into fine matchsticks, and chop the parsley and cilantro. Mix all the ingredients together.
Step 4
To pickle the currants, remove the stems and place them in a glass jar. Add the ingredients for the brine to the water, bring to a boil, and then let it cool.
Step 5
Pour the cooled marinade over the currants, cover with a small weight to keep the currants submerged, and seal with a lid that has an airlock. Place in a dark spot at room temperature for 5–7 days. Once the currants have slightly fermented, transfer them to the refrigerator.
Step 6
Serve the cucumbers on a plate, drizzled with mustard seed oil and sprinkled with red chili pepper. Arrange pickled currants alongside.
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