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Lightly salted cucumbers in a saucepan in a hot way

Hot-brine half-sour cucumbers in a pot

Crisp, fragrant, and absolutely delicious! There are lots of ways to make half-sour cucumbers. The hot method — pouring hot brine over them — pickles them quickly while keeping them crisp and fresh.

katushafin

Recipe author

Lightly salted cucumbers in a saucepan in a hot way

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Composition / ingredients

Servings:

Cucumbers

Water

Garlic

Salt

Sugar

Dill

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 2 g

11 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Separate the garlic into cloves and peel them.
Step 3:

Rinse the cucumbers well under running water and trim off the ends.
Step 4:

Put the garlic cloves on the bottom of the pot, scatter on the spices, and add the washed dill. Use the dill with its stalks — they add extra flavor to the cucumbers.
Step 5:

Arrange the cucumbers on top.
Step 6:

In a separate pot, boil the water, then add the salt and sugar and stir well.
Step 7:

Pour the hot brine over the cucumbers. The water should sit above the level of the cucumbers so they brine evenly. Cover and leave for 24 hours. Once cooled, you can move them to the fridge. Enjoy!

This was my first time making cucumbers the hot way. I usually cover them with cold water or even use the dry-salting method. I really liked these! They came out moderately salty and, sure enough, stayed crisp. The only thing is that a few cucumbers changed color slightly — I think from the boiling water — but it didn't affect the taste at all. I've given the classic hot method here with the minimum set of ingredients. Honestly, dill plus salt and sugar is plenty for pickling, but you can mix in extras. For more crunch, people often add horseradish leaves, or you can toss in pieces of peeled horseradish root. Currant, cherry, and oak leaves add extra aroma; you can use dried leaves if you're pickling in winter. Besides dill, try parsley, celery, mint, tarragon — whatever herbs you love. It's best to use dill with its umbels, but that's only possible in summer; in winter, use dill seeds. Good seasonings include mustard seed, black and red peppercorns, allspice, and cloves. I used a ready blend of dry pickling spices that had all of these. If you like things spicy, be sure to add a sliced hot pepper.