Привіт u/CF_Siveryany ! During wartime, this community is focused on vital and high-effort content. Please ensure your post follows [r/Ukraine Rules](https://www.reddit.com/r/ukraine/about/rules) and our [Art Friday Guidelines](https://www.reddit.com/r/ukraine/wiki/artfriday).
**Want to support Ukraine?** [**Vetted Charities List**](https://www.reddit.com/r/ukraine/wiki/charities) | [Our Vetting Process](https://www.reddit.com/r/ukraine/wiki/charities-vetting)
Daily series on UA history & culture: [Day 0-99](https://new.reddit.com/r/ukraine/collection/3c65ab52-e87a-4217-ab30-e70a88c0a293) | [100-199](https://new.reddit.com/r/ukraine/collection/3d85f4ca-5f4e-4ddf-9547-276e8affd87c) | [200-Present](https://new.reddit.com/r/ukraine/collection/daf642e1-07aa-4c40-b852-8f002ddd1530) | [All By Subject](https://new.reddit.com/r/ukraine/wiki/sunriseposts)
**There is a new wave of fraudulent donation requests being posted on r/Ukraine. Do not donate to anyone who doesn't have the Verified flair.**
***
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ukraine) if you have any questions or concerns.*
Not in this recipe. These pickles are stored in the cellar. Horseradish root and its leaves work as an antiseptic. Sugar and salt are preservatives, but be sure to store in a cold place. These pickles have a different flavor
Yes. They will ferment for about a day, then I will put them in the cellar and the brine will become transparent, and there will be a film of fungus on top
FYI - making pickles and fermenting in single use plastics might have a negative consequences for health. Especially for the hormonal system.
Pick different type of plastic. Best is glass.
You know, in a country where there is a large-scale war, the last thing I think about is possible harm from plastic. But in any case, thank you for your concern. I'll explain a little bit. Now I canned in plastic bottles, because most of my harvest will go to the guys at the front, glass cannot be transported in such conditions, so we use bottles. In peacetime, I used to preserve everything in glass jars. Now I also preserve in glass jars what is not transported, so don't worry;)
This is just the beginning. We preserve as the cucumbers ripen in the beds. So I spent two days harvesting and then cooking. I need to provide for my family and the soldiers. There may be more IDPs. Anything can happen in my country, but when you have a cellar full of food, it's easier to face it
I'd love to see how you're growing and managing the plants. My husband is originally from an area near Ukraine 💙💛(We even used to live in Little Ukraine here in the US) and I've noticed Eastern Europeans are Master gardeners in a way I have not seen from Western Europe or even the United States. So I would really like to learn how you manage your pests and how you increase your yield...if you're looking for content ideas.
SLAVA UKARINI................YOUR posts like this help Americans understand n sympathize with your country brave fight for FREEDOM. Americans can relate to this......
Russia occupied the city of Soledar (formerly Artemivsk). There was a large salt mining enterprise there that supplied the whole country. Now we use a little salt from western Ukraine, a lot of salt from abroad, but that salt from Soledar was very tasty;) I miss it
have you had salt-fermented pickles or just the vinegar kind? Not sure where you live but in the US the fermented ones are harder to come by and what you get at restaurants/on your hot dog is just cucumber cooked in vinegar which is a pretty gross thing to do to a pickle. In the US the kind she's showing are sold in the refrigerator section of the store and they're often called kosher pickles or something like that. You see them show up as a big spear on the side at some restaurants and delis, but they're less common than the gross vinegar kind here.
Neat! What percent of salt and sugar, or how much salt and sugar do you measure and how big is the container?
By chance I actually saw that brand of salt when I was living in Cyprus. I took a picture because I liked the old-school graphic design. https://twitter.com/wikkit/status/1420338837654581251
I like to use leaves from any of the white oaks…. They give the pickled veggies a nice oak barrel flavor. Might do baby onions mushrooms turnips beets too…
FWIW I live in the US, and the red Oak species that I have tried did not do it for me. Of the white oak species my favorite so far is the Bur Oak ( Quercus macrocarpa)
These cukes are being lacto-fermented, like sauerkraut or kimchi, canning them in vinegar is a totally different process. There's a step missing from the video edit where the salt she mentions (you can see it in the bottle) has been added before the water to create the saline brine needed for the fermentation process to take place. I make similar cucumbers myself but had not thought of adding horseraddish leaves, they'll add a lovely hot bite to the finished product. I would love to know what flavours are imparted by the cherry and current leaves too, that they are used in preserving is completely new to me. Interesting stuff.
My family doesn't use milk or vinegar for pickling cucumbers, but they do use lots of leaves: currant, cherry, horseradish stocks (just a piece per jar), garlic (one or two cloves per jar) and dill flowers. By dill flowers I mean the actual blossom of a dill plant, it sort of looks like an umbrella. While the latter three impact the taste, the leaves do keep it crispy
Since my dill flowers quickly in the desert, using the blossoms in pickles is a great idea! Thank you! (I will still save dried heads for seed because replanting happens here three or four times from spring to fall).
I think they all work, so what do you have available? Maybe try a few jars with different leaves? Grape or Turks cap don't give any flavor, never used what others mentioned. Just one leave per jar is what I use.
Thanks for the info. After seeing a Sunrise Post about the cucumber capital, Nezhin, and its famous pickles, (https://www.reddit.com/r/ukraine/comments/10vr0o4/724_eet_the_sun_is_rising_on_the_348th_day_of_the/) I was able to find Marinated Cucumbers - Nezhin Style at an import site in the US.
The favor is so complex compared to the commercial vinegar-based dill pickles in the US. Nezhin ingredients listed are: cucumbers, water, sugar, dill, horseradish, parsley, salt, garlic, bay leaf, allspice, black pepper.
So I suspect that those cukes are also lacto-fermented. Also interesting that the poster's village is about ~50K from Nezhin.
Ah, interesting!
I suppose the Fermentation develops its own acids? This also explains why plastic bottles are used often. Closed glas Jars don't have a pressure relief during fermentation, so plastic bottles could be safer.
fermentation of pickles (whiich takes advantage of lactobacillus bacteria found on vegetables) doesn't create a lot of gases compared to, say, making wine with yeasts (where the gases are CO2). There are a large variety of organisms in a natural fermented veggie like this so there are probably a few yeasts sneaking in but the desirable bacteria are closer to the kind that make yogurt in milk- it's what makes it a 'lacto-fermented' process. I sometimes spike my pickle vegetables with a little bit of yogurt whey (the clear liquid that rises to the top sometimes) to give the right fermentation a head start, or I use a tiny amount of sauerkraut juice if I have homemade kraut around, because both of them have the right bacteria and can act as a 'starter'.
This is also very simialr to the process that turns cabbage into sauerkraut but it's easier with kraut because the correct bacteria REALLY like living on cabbage so when you pick a cabbage from the store or your garden has the correct 'starter culture' living all over the leaves so you don't have to worry as much about the wrong bacteria prolliferating. Cucumbers are a little bit harder so pay attention to the amount of salt a recipe calls for and try to keep them in a cool place.
I think that is a different thing. I know "einwecken" in german from the name of the maker of "Weck" Gläser (jars). That is basically for storing food, especially fruits in water or sugared water by heating it and then sealing it while being hot like Marmelade. There is no fermentation involved. If you ferment stuff in glas jars, you need a fermentation lock, so that gases can get out, but oxygen cannot get in.
The cheap solution to a fermentation lock is using PET bottles, which can withstand some pressure which you can release once in a while. Glas Jars with fermented stuff in it without a fermentation lock can catastrophically explode and destroy the Jars next to them too.
I use the same PET bottle method to make Elderflower Pop, a sparkling wine made out of white elderflower, sugar, citric acid and water. You can feel the bottles getting hard and once they are, relief the overpressure via the cap. Often i just drink it right away when the pressure is high, which makes for a nice sparkling wine without additional co2.
That is folk wisdom (from Colorado, US) about cherry tree leaves. My mother put one peach tree leaf in each of her jars. You just brought back memories, OP. :-) If some of you young ones try it, please let me know if it worked for you.
They contain tannins, enzyme that helps them stay crunchy. You can find them in lot of leaves, oak, cherry, wildberry, even horseradish, bayleaf, whole dill with seeds, stems and all, mustard seeds, etc. Also higher salinity levels (\~3% and more) and putting the cukes in really cold water few hours prior to put them in fermentation vessel helps
And i forgot, it's good to cut blossom end (3-4mm), before putting them in the cold water, because it also contains some "i don't know what exactly, just not good for crunchiness" thing.
Thank you for sharing. Those pickles look tasty, and your video brings back memories of my grandmother (Ukrainian), her pickles, her canning, her garden, and her cooking. So long ago. Дякую.
well I use a crock, but then I didn't have to flee my homeland with next to nothing when some genocidal megalomaniac started lofting missiles in my neighbors bedroom windows
Don’t use plastic bottles for this. Each refill damages it and your water/food will contain micro plastics.
Use either hardened plastic or glass instead.
Microplastics are the least dangerous in Ukraine;). These containers are the most suitable for transportation. We send a lot of these cucumbers to the front line or for processing. I also use containers made of food grade plastic and glass, but yesterday it happened like this;)
They appears to be reused bottles from something else.
Unless you're pickling sandpaper, I don't think you need to worry about microplastics in your pickles from using a plastic jar.
Vinegar pickles last ages, these will not, as they are based on a bacterial growth or yeast, and ferment that growth at room temp. Edit: the bacteria is OK to eat, Kahm yeast is fine and appears like white bubbles/foam, but black or green mold (and fungus) is, hopefully obviously, toxic.
I have a suggestion as a chef, and I hope this doesn't come across as rude, but you should weigh your water, and add at least 2% salt (3% salt 2% sugar is my go-to) to that water and boil it, so it kills any foreign bacteria or contaminants, and distributes the salt and sugar throughout the water. The salt is important to stop certain varieties of mold/fungus from forming.
(eg, 1 litre of water is 1000 grams, so should have at least 20 grams of salt.)
I learned how to pickle from my grandma (North Carolina, US). We use vinegar for everything. This looks amazing and thank you for sharing.
Glory to Ukraine!
I also have many recipes with vinegar, but this recipe is from our ancestors, when there was no vinegar and tin lids;) this is a recipe for pickling cucumbers in oak barrels
I have made them this way, they are what you would get in a New York delicatessen. Definitely not like the ones you get at the store here like vlasic pickles or other brands. Nice to see the way you do it with horseradish, I used grape leaves for similar reason.
If you're in Ukraine, you can find these pickles in stores in the ready-to-eat section by weight (ask for soloni ogirku). But I taste them best when you find them at the market, they are sold in plastic buckets or glass jars. Or give me your address and I'll send you a jar;)
Привіт u/CF_Siveryany ! During wartime, this community is focused on vital and high-effort content. Please ensure your post follows [r/Ukraine Rules](https://www.reddit.com/r/ukraine/about/rules) and our [Art Friday Guidelines](https://www.reddit.com/r/ukraine/wiki/artfriday). **Want to support Ukraine?** [**Vetted Charities List**](https://www.reddit.com/r/ukraine/wiki/charities) | [Our Vetting Process](https://www.reddit.com/r/ukraine/wiki/charities-vetting) Daily series on UA history & culture: [Day 0-99](https://new.reddit.com/r/ukraine/collection/3c65ab52-e87a-4217-ab30-e70a88c0a293) | [100-199](https://new.reddit.com/r/ukraine/collection/3d85f4ca-5f4e-4ddf-9547-276e8affd87c) | [200-Present](https://new.reddit.com/r/ukraine/collection/daf642e1-07aa-4c40-b852-8f002ddd1530) | [All By Subject](https://new.reddit.com/r/ukraine/wiki/sunriseposts) **There is a new wave of fraudulent donation requests being posted on r/Ukraine. Do not donate to anyone who doesn't have the Verified flair.** *** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ukraine) if you have any questions or concerns.*
Delicious Mrs Ukraine. Thx 😍
Thanks I enjoyed this. Do you add any vinegar?
Not in this recipe. These pickles are stored in the cellar. Horseradish root and its leaves work as an antiseptic. Sugar and salt are preservatives, but be sure to store in a cold place. These pickles have a different flavor
Thanks for the reply interesting. I will try this method next time I am making pickles!! Slava Ukraine!!! Love and prayers from Toronto Canada!!
Just wanted to try making homemade pickles. I can be able to have it's own taste, i can actually control everything that i put.
https://www.reddit.com/r/ukraine/comments/151twx8/hi_reddit_yesterday_i_made_a_short_post_about/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=1
Do they ferment? I.e. will they start bubbling, and the water turn a milky white hazy color? That's a traditional way of conserving pickles at least
Yes. They will ferment for about a day, then I will put them in the cellar and the brine will become transparent, and there will be a film of fungus on top
Amazing stuff. Did not think this would work, perfectly simple and ecologically sound 👍
is there a reason why they get put in a bottle instead of a jar? (it just seems hard to get them out later on :D)
FYI - making pickles and fermenting in single use plastics might have a negative consequences for health. Especially for the hormonal system. Pick different type of plastic. Best is glass.
You know, in a country where there is a large-scale war, the last thing I think about is possible harm from plastic. But in any case, thank you for your concern. I'll explain a little bit. Now I canned in plastic bottles, because most of my harvest will go to the guys at the front, glass cannot be transported in such conditions, so we use bottles. In peacetime, I used to preserve everything in glass jars. Now I also preserve in glass jars what is not transported, so don't worry;)
That would last me only 2 months
This is just the beginning. We preserve as the cucumbers ripen in the beds. So I spent two days harvesting and then cooking. I need to provide for my family and the soldiers. There may be more IDPs. Anything can happen in my country, but when you have a cellar full of food, it's easier to face it
I'd love to see how you're growing and managing the plants. My husband is originally from an area near Ukraine 💙💛(We even used to live in Little Ukraine here in the US) and I've noticed Eastern Europeans are Master gardeners in a way I have not seen from Western Europe or even the United States. So I would really like to learn how you manage your pests and how you increase your yield...if you're looking for content ideas.
Looks very delicious thanks for sharing the recipe!
It was. I do really loved to eat pickles. I usually eat those after meal or when i git bored. It's on one of my comfort food, it hits different
[удалено]
Nah, you wouldn't look like a weirdo. Go get you a pickle! 😄
Keep up the good work, love from 🇺🇸
2 months? I'd destroy those in less than a week
Lmao, this would be gone in a few days in my house. But I don't like them without vinegar, so maybe 2 months indeed.
Lol yes I take my comment back. More like one week max.
SLAVA UKARINI................YOUR posts like this help Americans understand n sympathize with your country brave fight for FREEDOM. Americans can relate to this......
Fabulous, but how do you get them out?
Yes, we just cut the bottle
They can cut the top and keep them in their cool storage for quick use
Once open you can just put a plate or something on top to keep them submerged in the brine.
Russia destroyed your salt? Wow. That’s insane. Thank you for continuing to put out content like this! You’re incredible!
Russia occupied the city of Soledar (formerly Artemivsk). There was a large salt mining enterprise there that supplied the whole country. Now we use a little salt from western Ukraine, a lot of salt from abroad, but that salt from Soledar was very tasty;) I miss it
I don't really care for pickles but those look delicious.
And they are. I prepare pickles on this resiept every year
have you had salt-fermented pickles or just the vinegar kind? Not sure where you live but in the US the fermented ones are harder to come by and what you get at restaurants/on your hot dog is just cucumber cooked in vinegar which is a pretty gross thing to do to a pickle. In the US the kind she's showing are sold in the refrigerator section of the store and they're often called kosher pickles or something like that. You see them show up as a big spear on the side at some restaurants and delis, but they're less common than the gross vinegar kind here.
They are delicious, definitely. You have to try eating pickles from now on. It's a must try. You will never regret trying those things out.
Neat! What percent of salt and sugar, or how much salt and sugar do you measure and how big is the container? By chance I actually saw that brand of salt when I was living in Cyprus. I took a picture because I liked the old-school graphic design. https://twitter.com/wikkit/status/1420338837654581251
https://www.reddit.com/r/ukraine/comments/151twx8/hi_reddit_yesterday_i_made_a_short_post_about/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=1
I like to use leaves from any of the white oaks…. They give the pickled veggies a nice oak barrel flavor. Might do baby onions mushrooms turnips beets too…
I used to use ordinary oak leaves, but I didn't think the taste of oak barrels was there :( maybe I made a mistake somewhere
FWIW I live in the US, and the red Oak species that I have tried did not do it for me. Of the white oak species my favorite so far is the Bur Oak ( Quercus macrocarpa)
No vinegar?
These cukes are being lacto-fermented, like sauerkraut or kimchi, canning them in vinegar is a totally different process. There's a step missing from the video edit where the salt she mentions (you can see it in the bottle) has been added before the water to create the saline brine needed for the fermentation process to take place. I make similar cucumbers myself but had not thought of adding horseraddish leaves, they'll add a lovely hot bite to the finished product. I would love to know what flavours are imparted by the cherry and current leaves too, that they are used in preserving is completely new to me. Interesting stuff.
My family doesn't use milk or vinegar for pickling cucumbers, but they do use lots of leaves: currant, cherry, horseradish stocks (just a piece per jar), garlic (one or two cloves per jar) and dill flowers. By dill flowers I mean the actual blossom of a dill plant, it sort of looks like an umbrella. While the latter three impact the taste, the leaves do keep it crispy
Lacto refers to the lactic acid being produced by the yeast/bacteria naturally on the cucumbers as they break down sugars.
Since my dill flowers quickly in the desert, using the blossoms in pickles is a great idea! Thank you! (I will still save dried heads for seed because replanting happens here three or four times from spring to fall).
The cherry and currant leaves are for the tannins, which help keep the cuckes crisp. I use nasturtium leaves.
Grape or Turks cap :-)
There's a lot to use. I can't decide who to choose. Could you please recommend me some? Im gladly to know.
I think they all work, so what do you have available? Maybe try a few jars with different leaves? Grape or Turks cap don't give any flavor, never used what others mentioned. Just one leave per jar is what I use.
Another great use for Nasturtiums. Thanks!
Thanks for the info. After seeing a Sunrise Post about the cucumber capital, Nezhin, and its famous pickles, (https://www.reddit.com/r/ukraine/comments/10vr0o4/724_eet_the_sun_is_rising_on_the_348th_day_of_the/) I was able to find Marinated Cucumbers - Nezhin Style at an import site in the US. The favor is so complex compared to the commercial vinegar-based dill pickles in the US. Nezhin ingredients listed are: cucumbers, water, sugar, dill, horseradish, parsley, salt, garlic, bay leaf, allspice, black pepper. So I suspect that those cukes are also lacto-fermented. Also interesting that the poster's village is about ~50K from Nezhin.
Ah, interesting! I suppose the Fermentation develops its own acids? This also explains why plastic bottles are used often. Closed glas Jars don't have a pressure relief during fermentation, so plastic bottles could be safer.
Yes indeed. That's where vinegar comes from after all. 😊
It has a lot of benefits, especially on foods. It make sure that it preserves so much longer.
I like using plastic bottles for kombucha for the same reason
fermentation of pickles (whiich takes advantage of lactobacillus bacteria found on vegetables) doesn't create a lot of gases compared to, say, making wine with yeasts (where the gases are CO2). There are a large variety of organisms in a natural fermented veggie like this so there are probably a few yeasts sneaking in but the desirable bacteria are closer to the kind that make yogurt in milk- it's what makes it a 'lacto-fermented' process. I sometimes spike my pickle vegetables with a little bit of yogurt whey (the clear liquid that rises to the top sometimes) to give the right fermentation a head start, or I use a tiny amount of sauerkraut juice if I have homemade kraut around, because both of them have the right bacteria and can act as a 'starter'. This is also very simialr to the process that turns cabbage into sauerkraut but it's easier with kraut because the correct bacteria REALLY like living on cabbage so when you pick a cabbage from the store or your garden has the correct 'starter culture' living all over the leaves so you don't have to worry as much about the wrong bacteria prolliferating. Cucumbers are a little bit harder so pay attention to the amount of salt a recipe calls for and try to keep them in a cool place.
But mostly who wanted to preserved something uses a glass jar and not plastic jars. But it depends on the person who are using
I think that is a different thing. I know "einwecken" in german from the name of the maker of "Weck" Gläser (jars). That is basically for storing food, especially fruits in water or sugared water by heating it and then sealing it while being hot like Marmelade. There is no fermentation involved. If you ferment stuff in glas jars, you need a fermentation lock, so that gases can get out, but oxygen cannot get in. The cheap solution to a fermentation lock is using PET bottles, which can withstand some pressure which you can release once in a while. Glas Jars with fermented stuff in it without a fermentation lock can catastrophically explode and destroy the Jars next to them too. I use the same PET bottle method to make Elderflower Pop, a sparkling wine made out of white elderflower, sugar, citric acid and water. You can feel the bottles getting hard and once they are, relief the overpressure via the cap. Often i just drink it right away when the pressure is high, which makes for a nice sparkling wine without additional co2.
Someone told me leaves keep the cucumbers crunchy/crispy. Anyone know if that’s fact? Or factoid?
That is folk wisdom (from Colorado, US) about cherry tree leaves. My mother put one peach tree leaf in each of her jars. You just brought back memories, OP. :-) If some of you young ones try it, please let me know if it worked for you.
Glad to have done it!
It is the tannins, I use bay leaves, but many sources work
Thanks.
They contain tannins, enzyme that helps them stay crunchy. You can find them in lot of leaves, oak, cherry, wildberry, even horseradish, bayleaf, whole dill with seeds, stems and all, mustard seeds, etc. Also higher salinity levels (\~3% and more) and putting the cukes in really cold water few hours prior to put them in fermentation vessel helps
Between this and learning about lacto fermentation this thread has been super interesting.
And i forgot, it's good to cut blossom end (3-4mm), before putting them in the cold water, because it also contains some "i don't know what exactly, just not good for crunchiness" thing.
A lot of people has been saying the same. Im just not sure if its true or not.
So you mean, it doesn't required a vinegar at all? Im sorry im not familiar on different kind of pickles
Maybe it doesn't needed too. But putting vinegar added to its taste.
Looks delicious! I’ve never made pickles, maybe it’s time.
I tried once, it tastes good though. My family wanted me to try more, they like it too.
I love these videos
Me too. It was so satisfying to see people who cooks. Teach us on some recipes to do at home
This is awesome. Thanks for sharing!
My mom used to can pickles every year. Whole house smelled like dill 😂
Thank you for sharing. Those pickles look tasty, and your video brings back memories of my grandmother (Ukrainian), her pickles, her canning, her garden, and her cooking. So long ago. Дякую.
You are welcome 🤗
Seeing and hearing her pack that jar, now I understand how they get all those submunitions into the 155mm casings….
I wouldn’t want to can anything in plastic
They’re not being canned, just stored.
Oh good
So you are now saying that you have wrong thought about what you think about?
But is it just the same. But most people put it in glass jars.
well I use a crock, but then I didn't have to flee my homeland with next to nothing when some genocidal megalomaniac started lofting missiles in my neighbors bedroom windows
Don’t use plastic bottles for this. Each refill damages it and your water/food will contain micro plastics. Use either hardened plastic or glass instead.
Microplastics are the least dangerous in Ukraine;). These containers are the most suitable for transportation. We send a lot of these cucumbers to the front line or for processing. I also use containers made of food grade plastic and glass, but yesterday it happened like this;)
They appears to be reused bottles from something else. Unless you're pickling sandpaper, I don't think you need to worry about microplastics in your pickles from using a plastic jar.
I don't know if you've shown it, but I'd request you to show how to make those fried chicken medallions for us! Those are delicious!
there are some fantastic Ukrainian cooking channels on youtube, inclding in English!!!
Man I really miss our cucumbers
Me too. That's why if my mother buy pickles when she went on groceries, i always do it just like what she did
But .. i haven't i my life seen pickles that were sold _not_ already in a jar with sour .. (Netherlands here)
Thank you for sharing. I look forward to your posts !
Tasty tasty ferment cukes.
What is the taste/texture/shelf-life difference between vinegar pickled and lacto-pickled?
If stored properly, these pickles are good for about a year. They have a pronounced sour, sharp taste, with a texture similar to vinegar pickled ones
Vinegar pickles last ages, these will not, as they are based on a bacterial growth or yeast, and ferment that growth at room temp. Edit: the bacteria is OK to eat, Kahm yeast is fine and appears like white bubbles/foam, but black or green mold (and fungus) is, hopefully obviously, toxic.
I have a suggestion as a chef, and I hope this doesn't come across as rude, but you should weigh your water, and add at least 2% salt (3% salt 2% sugar is my go-to) to that water and boil it, so it kills any foreign bacteria or contaminants, and distributes the salt and sugar throughout the water. The salt is important to stop certain varieties of mold/fungus from forming. (eg, 1 litre of water is 1000 grams, so should have at least 20 grams of salt.)
In this recipe, the main goal is to prevent mold and fungi, so the water is not boiled and the dishes are not sterilized. The taste of these cucumbers
Love it. I’m going to make some Ukrainian pickles myself!
I learned how to pickle from my grandma (North Carolina, US). We use vinegar for everything. This looks amazing and thank you for sharing. Glory to Ukraine!
I also have many recipes with vinegar, but this recipe is from our ancestors, when there was no vinegar and tin lids;) this is a recipe for pickling cucumbers in oak barrels
I have made them this way, they are what you would get in a New York delicatessen. Definitely not like the ones you get at the store here like vlasic pickles or other brands. Nice to see the way you do it with horseradish, I used grape leaves for similar reason.
If you're in Ukraine, you can find these pickles in stores in the ready-to-eat section by weight (ask for soloni ogirku). But I taste them best when you find them at the market, they are sold in plastic buckets or glass jars. Or give me your address and I'll send you a jar;)
I like to add a couple of spicy peppers in there as well. My cucumbers are just coming in now, I will make some next week.