Latvian Pickled Cucumbers (Latviešu marinēti gurķi)
Latviešu marinēti gurķi, or Latvian Pickled Cucumbers, are a traditional dish in Latvian cuisine, often enjoyed as a side dish or a snack. This recipe yields crunchy and tangy pickles that are perfect for adding a burst of flavor to any meal.
Ingredients
- 6-8 small pickling cucumbers
- 2 cups water
- 1 cup white vinegar
- 2 tablespoons salt
- 2 cloves garlic, peeled
- 1 tablespoon whole black peppercorns
- 1 teaspoon dill seeds
- 2 bay leaves
Instructions
- Wash the cucumbers and slice off the ends. Cut them into spears or rounds, depending on your preference.
- In a saucepan, combine water, vinegar, and salt. Bring the mixture to a boil, stirring to dissolve the salt.
- Place the garlic, peppercorns, dill seeds, and bay leaves in a clean quart-sized jar.
- Pack the cucumber slices into the jar, making sure they are tightly packed.
- Pour the hot vinegar mixture over the cucumbers, filling the jar to the top. Seal the jar with a lid.
- Let the pickles cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 30 per serving
- Carbohydrates
- 7g
- Fiber
- 2g
- Protein
- 1g
Supplies
Quart-sized jar with lid Saucepan
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve Latviešu marinēti gurķi as a side dish with grilled meats, in sandwiches, or as a tasty addition to a charcuterie board.
Tips & tricks
For extra flavor, add a few slices of onion or a pinch of red pepper flakes to the pickling jar.
Cost
$5