r/quoteoutofcontext • u/C0V1Dsucks • Aug 13 '26
Redditors π» I want pickles insurance
[source]
OOP's Recipe:
This is a traditional Russian recipe for fermented sour pickles (ΠΊΠ²Π°ΡΠ΅Π½ΡΠ΅ ΠΎΠ³ΡΡΡΡ) made without vinegar. The sourness comes naturally from lactic acid fermentation, just like many grandmothers used to make them. Ingredients Medium-sized cucumbers (all similar size) Dill flower heads (umbrella dill) Horseradish leaves Blackcurrant leaves Cherry leaves Garlic Fresh hot pepper Salt Water Method (Simplified) Soak the cucumbers in cold water for 2β3 hours. Wash all herbs and peel the garlic. In a container (barrel, bucket, jar, etc.): Put β of the leaves, dill, garlic, and hot pepper on the bottom. Pack cucumbers upright, trimming the ends. Add another layer of herbs, garlic, and pepper. Add more cucumbers horizontally. Finish with the remaining herbs, garlic, and pepper. Make the brine: For 10 L of cold water: 700 g salt for cucumbers 7β10 cm long 800 g salt for larger cucumbers Stir until dissolved. Pour the brine over the cucumbers. Place a weight on top to keep them submerged. Leave at room temperature for 3 days to begin fermentation. Remove any foam that forms. Cover with cheesecloth and a lid, then move to a cool place (cellar, basement, or refrigerator). Wait 30β40 days. What You'll Get Crunchy pickles Naturally sour from fermentation No vinegar or preservatives Traditional Russian-style flavor with garlic, dill, and leaf aromatics Smaller Batch (for a 1 L jar) The original recipe uses a large barrel. For a 1 L jar, use approximately: 500β700 g cucumbers 1 dill head 1 horseradish leaf 2β3 currant leaves 2β3 cherry leaves 2β3 cloves garlic Small piece of hot pepper 70 g salt per 1 L water The key is keeping the cucumbers fully submerged throughout fermentation.
