Pickled Cucumber Recipe: Russian Style

  • Am Vor 3 years

    Happy BellyfishHappy Bellyfish

    Dauer: 03:39

    A very easy, step-by-step cucumber pickle recipe, based on a secret home recipe of a Russian Babushka (grandmother).
    It is full of flavour, as besides salt, whole spices and fresh herbs are used, and they are the real secret to the flavour. This recipe can be used for preserving / canning cucumbers, or just to store them for up to 1 month in the fridge and enjoy with your regular meals.
    You can see the entire recipe in detail here: happybellyfish.com/recipes/pickled-cucumber-recipe-russian-style/
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snuffy6061 Snuffy
snuffy6061 Snuffy

I notice that you don't really show the fnished product at the end. It would be nice if you did. I like to see the result

Vor Monat
Ras Putin
Ras Putin

01:44 listen and you're welcome.

Vor 3 Monate
Momo Domo
Momo Domo

How long can these be kept?

Vor 5 Monate
Happy Bellyfish
Happy Bellyfish

In the fridge, couple of months (unless they are canned)

Vor 5 Monate
Sofia L
Sofia L

Can I use chili powder not salt to make it?

Vor 9 Monate
Happy Bellyfish
Happy Bellyfish

I haven't tried it this way with cucumbers, and I can't say for sure if it will work the exactly same way. In saltless recipes that I know you should either use (apple cider) vinegar, or brine from a previous ferment.

Vor 9 Monate
faigie2002
faigie2002

Hi! How many L size jar did you use please?

Vor year
faigie2002
faigie2002

Happy Bellyfish ty!

Vor year
Happy Bellyfish
Happy Bellyfish

In my 2 L jar about 1.5 kg of cucumbers fit (or slightly less). However it is hard to say for sure, it will depend on the size of your cucumbers and how much of different herbs you will put in the jar. As long as you can put cucumbers under press you can simply use a bucket/large pot. When the fermentation is over then you can just transfer them to a jar.

Vor year
beatrice valdes
beatrice valdes

how much salt did you add to the water? it looks like about 1/2 to 1 cup?

Vor 2 years
Happy Bellyfish
Happy Bellyfish

I add 2 tablespoons of salt (pink himalayan salt) to 1 l of water

Vor 2 years
CHINO LOCO
CHINO LOCO

wait, u not even put vinegar so how you expect your pickle will be sour??I grew up with eating this pickle in Harbin,and it tastes sour and I love it so much.

Vor 2 years
Happy Bellyfish
Happy Bellyfish

Sure, you can add vinegar, but it will be a completely different type of a pickle, also with a different nutrition profile and acidity. This one is sour as well, but it is a very different type of sourness. This particular recipe uses lacto-fementation method, which increases the nutrition density of the pickled vegetables and gives it probiotic properties.

Vor 2 years
chea kimlux
chea kimlux

should i leave the water to cool down first? or should i close it immediately after it is put into the jar.

Vor 2 years
Happy Bellyfish
Happy Bellyfish

You can close it immediately - it is not put in sterilised jars for preservation, and in this case both a lid and a tightness of the jar serve as a press. These cucumbers you can also make in big bowl or pot, and put a press on top - just make sure that all cucumbers are covered with the liquid.

Vor 2 years
Happy Bellyfish
Happy Bellyfish

Join our fermentation course: https://school.happybellyfish.com/p/art-of-fermented-foods

Vor 2 years
ytjoy
ytjoy

its great..

Vor 3 years
Happily Globalized
Happily Globalized

This is truly one of my favourite foods. Ever.

Vor 3 years
Ekaterina Panteleeva
Ekaterina Panteleeva

Mmmmmm... I love pickled cucumbers!!

Vor 3 years

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