Pickled cucumbers without vinegar

Name: Pickled cucumbers without vinegar
Total time: 20 minutes
Yield: 1
Cuisine: Russian, Ukrainian
Ingredients: Cucumber - 1200 g; Fresh herbs - 20 g; Garlic - 15 g; Black peppercorns - 20 g; Bay leaf - 5 g; Salt - 50 g

Cookinero 3 Mar 2025

4430

A traditional cold appetizer, popular at everyday and festive tables. Pickled cucumbers are a universal dish. They go well with hot dishes and side dishes, and are also welcome as a separate dish. An all-season treat that fits well into salads and soups, decorating them with its strong, rich taste. You can quickly prepare a crispy cold treat with tart and sweet notes and preserve the product for a long time.

How to cook Pickled cucumbers without vinegar

Step 1

Place bay leaf, peppercorns, herbs (parsley and dill), and garlic cloves on the bottom of the jar. Garlic can be put in whole cloves or chopped, to your taste.

Step 2

Place the cucumbers in a jar, trim the ends of the cucumbers if desired. Do not pack the vegetables too tightly, leave some space. Cover the cucumbers with cold salted water. If you like salted cucumbers with a sweet aftertaste, add sugar to the water - exactly half as much as salt.

Step 3

Screw the jar of cucumbers with an iron lid using a seaming key. These lids will provide good sealing and will preserve the quality of the product for a long time. You can send the product for storage.

Pickled cucumbers without vinegar - FAQ About Ingredients, Baking Time and Storage

Can I use dried herbs instead of fresh parsley and dill?

Yes, you can substitute dried herbs, but use about 1/3 of the amount since dried herbs are more concentrated. The flavor may differ slightly, but it will still work well.

How long do these pickled cucumbers last in storage?

When properly sealed with an iron lid, they can last up to 6 months in a cool, dark place like a pantry. Once opened, refrigerate and consume within 2 weeks.

Is there a low-sodium alternative for this recipe?

Yes, you can reduce the salt slightly, but keep in mind it affects preservation. For a safer low-sodium option, store the jar in the fridge and consume within a month.

Can I add other spices or vegetables to the jar?

Absolutely! Mustard seeds, coriander, or red pepper flakes add great flavor. You can also add sliced onions, carrots, or cauliflower for variety.

Do I need to sterilize the jar before use?

Yes, sterilizing the jar by boiling or using hot water ensures cleanliness and helps prevent unwanted bacteria, improving shelf life.

Can I use plastic lids instead of iron ones for sealing?

Iron lids are best for long-term sealing. Plastic lids may not provide an airtight seal, so refrigerate immediately and eat within a few weeks.

Are these pickles suitable for a keto diet?

Yes, they're keto-friendly if you omit the sugar. Cucumbers are low-carb, making them a great keto snack.

Can I reuse the brine for another batch?

It's not recommended for long-term storage, but you can briefly brine a fresh batch if refrigerated and consumed within a few days.

How do I know if the pickles have gone bad?

Signs include unpleasant odors, mold, or a cloudy, slimy brine. When in doubt, discard them for safety.

Should the cucumbers be cold or room temperature when serving?

These pickles are delicious either way! Chilled cucumbers are crisper, while room-temperature ones have a stronger fermented flavor.

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