Eesti Marineeritud Kurgid (estonian Pickled Cucumbers)

Eesti marineeritud kurgid, or Estonian pickled cucumbers, are a popular dish in Baltic cuisines. This recipe will guide you through the process of making these delicious and tangy pickles.

Eesti Marineeritud Kurgid (estonian Pickled Cucumbers)

Ingredients

  • 6-8 small pickling cucumbers, sliced
  • 1 cup water
  • 1 cup white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 cloves garlic, crushed
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 2 bay leaves

Instructions

  1. In a saucepan, combine water, vinegar, sugar, and salt. Bring to a boil and stir until the sugar and salt are dissolved.
  2. Place the garlic, peppercorns, mustard seeds, and bay leaves in a clean jar.
  3. Pack the sliced cucumbers into the jar.
  4. Pour the hot liquid over the cucumbers, covering them completely.
  5. Let the jar cool to room temperature, then cover and refrigerate for at least 24 hours before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
5 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
30 per serving
Carbohydrates
7g
Fiber
2g
Protein
1g
Fat
0g

Supplies

Saucepan Clean jar with lid

Tools

Knife Cutting board

Serving suggestions

Serve the pickled cucumbers as a side dish or snack, or use them to add a tangy crunch to sandwiches and salads.

Tips & tricks

For extra flavor, you can add dill, onion, or red pepper flakes to the pickling liquid.

Cost

$5