Sour Pickles for Winter in Jars Without Vinegar

Cooking method

1. Step 1:

   

   Prepare the cucumbers. It's best to use your own, freshly picked. I usually pick them small, about 1–2 inches (3–5 cm) long — they're great for snacking. I always put up a few jars of larger cucumbers, 3.5–5 inches (9–12 cm), too — I use those later for rassolnik (a brine-based soup), as well as for salads and vinaigrettes. If you're using store-bought cucumbers and don't know when they were picked, soak them in ice water for a few hours.

2. Step 2:

   

   Make the brine. For every 1 quart (1 liter) of water, use 2 tablespoons of salt; for 2 quarts, 4 tablespoons. Judge by how many cucumbers you have and make the brine accordingly. Bring the brine to a boil, then cool it completely to room temperature. I recommend coarse, non-iodized rock salt — it's ideal for pickling.

3. Step 3:

   

   You don't have to sterilize the jars, but wash them well. Put garlic in each jar — as much as you like. You don't have to peel it; just cut the head crosswise.

4. Step 4:

   

   Next, wash all the greens and add them to the jars one at a time. First the dill flower heads (umbels) — they give the cucumbers their aroma.

5. Step 5:

   

   An oak leaf. No more than one per jar. Its tannins keep the cucumbers crisp.

6. Step 6:

   

   A cherry leaf adds tartness and aroma, too.

7. Step 7:

   

   And a horseradish leaf — indispensable. Horseradish also keeps the cucumbers crunchy. You might also add a bay leaf, allspice berries, or a chili.

8. Step 8:

   

   Wash the cucumbers. You can trim the ends, but I don't. Pack the cucumbers tightly into the jars.

9. Step 9:

   

   Pour in the room-temperature brine.

10. Step 10:

    

    Cover with lids and leave to ferment for 2–3 days.

11. Step 11:

    

    If your room is about 72–75°F (22–24°C), 48 hours is plenty. Foam will form on the surface — skim it off. The brine should turn cloudy.

12. Step 12:

    

    Then pour the brine into a separate pot and bring it to a boil. To make sure there's enough, add a cup of water and 1 teaspoon of salt to the pot.

13. Step 13:

    

    Leave everything in the jars as it is. Pour in the boiling brine. Seal with boiled lids or process with a canning sealer. You can also use a plastic snap-on lid. No sterilizing needed. These pickles keep beautifully at room temperature.

14. Step 14:

    

    Enjoy!