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.
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
- In a saucepan, combine water, vinegar, sugar, and salt. Bring to a boil and stir until the sugar and salt are dissolved.
- Place the garlic, peppercorns, mustard seeds, and bay leaves in a clean jar.
- Pack the sliced cucumbers into the jar.
- Pour the hot liquid over the cucumbers, covering them completely.
- 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