Why Anya's Pickles Are the Best
Автор: Sister Anya
Загружено: 2025-08-04
Просмотров: 4592
Learn to make low-sodium Russian half-sour pickles the Slavic way.
Yes, this recipe could change your life. Or your gut flora. Maybe both.
Na zdorovye, comrade.
YOU NEED:
1 kg small pickling cucumbers (firm, bumpy, not sad salad kind)
3–4 garlic cloves (Russian, unpeeled, smashed)
A handful of fresh dill & baby dill (with stems)
Horseradish leaves
Currant leaves
Optional: cherry, grape, tarragon leaves
1.5 tbsp non-iodized salt (per 1 L water)
Optional: 4–5 black peppercorns
STEP 1: Soak cucumbers in cold water overnight
STEP 2: Sterilize jars and lids
STEP 3: Layer ingredients in jars (garlic, dill, leaves, cucumbers)
STEP 4: Boil 1L water, dissolve 1.5 tbsp salt. Cool to warm. Pour over cucumbers.
STEP 5: Leave at room temperature 3–4 days to ferment
STEP 6: Move to fridge. Eat.
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#EasyFerments #ProbioticRecipes #EasternEuropeanFood #HomemadePickles #GarlicPickles #AnyaSaysStuff #AnyaPickles
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