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Semi-Pickled Cucumbers

Semi-Pickled Cucumbers recipe image
This Middle-Eastern main features Cucumbers, Peppercorns, Garlic, Leaves, Chilis. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 36
Calories: 2476.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Middle-Eastern main features Cucumbers, Peppercorns, Garlic, Leaves, Chilis. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 36 small Cucumbers
  • 24 Peppercorns
  • 6 Cloves Garlic
  • 6 Bay Leaves
  • 3 Red Chilis
  • 6 Stalks Fresh dill in bud
  • 2 quart Water
  • 3/4 cup Coarse salt; 6 oz
  • 4 tablespoon Vinegar; optional
Directions
  1. 1
    "In Russia 'semi-pickled' cucumbers, made at the end of the summer, kept in brine for three to four days, are particularly popular.
  2. 2
    In addition to dill, which is the all important flavour, the container ~- usually an earthenware crock -- is often lined with oak, blackcurrant or cherry leaves.
  3. 3
    In Israel vine leaves are used for this purpose."
  4. 4
    Line three 2-lb (1 kg) jars with a few washed and dried blackcurrant or cherry leaves.
  5. 5
    Wash cucumbers, dry, and pack into jars in layers, putting them in vertically and fitting them in tightly.
  6. 6
    Sprinkle each
  7. 7
    layer with peppercorns and slip a couple of garlic cloves, a bay leaf, and a red chili between the layers.
  8. 8
    Insert a couple of good dill stalks in each jar.
  9. 9
    Bring water to the boil with salt, allow this brine solution to cool, and pour over cucumbers.
  10. 10
    There should be enough bring to come to about 1 inch above the cucumbers.
  11. 11
    Cover with a well-fitting lid, if necessary put a weight on top.
  12. 12
    The cucumbers must not be allowed to float up -- hence the weight.
  13. 13
    But you must also
  14. 14
    make sure that the lid and weight, or whatever you use for
  15. 15
    cover , does not press directly on the cucumbers, as this may cause bruising.
  16. 16
    Leave in a cool dry place until ready, which can be from one to three weeks, dependent on climate.
  17. 17
    Should there be any evaporation of the liquid, make up more brine and top up.
  18. 18
    Allow six tablespoons coarse salt per quart of water for the brine solution.
  19. 19
    If you like the taste of vinegar in your dill pickles,
  20. 20
    add two tablespoons of vinegar to 1 quart of bring solution and bring to the
  21. 21
    boil together.
  22. 22
    Then cool and use as described

Nutrition Facts

Servings 36

Amount Per Serving
Calories 2476.2kcal
% Daily Value *
Total Fat 34.4g53%
Saturated Fat 5.7g29%
Cholesterol 0.0mg0%
Sodium 175769.0mg7324%
Total Carbohydrate 617.0g206%
Dietary Fiber 196.7g787%
Sugars 108.2g
Protein 107.2g215%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, bud, chilis, coarse, cucumber, cucumbers, dill, fresh, garlic, leaves, main, middle-eastern, optional, peppercorns, salt, semipickled, title, vegan, vinegar, water
Read it online: https://www.chefs-mate.com/recipe/semi-pickled-cucumbers/