Real Ukrainian 2-day Pickled Cucumbers

Summary

Prep Time	20 mins
Total Time	2 mins
Course	Salad
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Wash the pickled cucumbers, soak them in cold water for a few hours - this will keep them crunchy. Cut off the tips and prick each cucumber 2-3 times with a toothpick. In a container, layer the cucumbers alternately with the coarsely chopped onions and garlic cloves. Place coarsely cut dill stalks, peppercorns, bay leaves and oak leaves (for crispness) between them. Dissolve the salt and mustard flour in cold water, add the brine to the cucumber. Weigh down with an upturned plate and cover. Let stand for 2 days at room temperature. The cucumbers are ready to eat after 2 - 3 days, they are now slightly salty and not yet fully fermented - these are the Malosol cucumbers (semi-salty cucumbers). After another 3 - 4 days they become the sour salt dill cucumbers and can be put in the refrigerator or in the cellar. They can then be kept for 3 - 6 months. Malosol cucumbers are pickled almost every week in the Ukraine in summer - a crunchy vegetable side dish that is almost always present in Ukrainian cuisine during the cucumber season. These unpasteurized pickled cucumbers contain the natural, living lactic acid bacteria that are important for a healthy intestinal flora. Tip: Please only use coarse rock salt or sea salt for this recipe without any additives. With fine iodized salt with additives, the lactic acid fermentation unfortunately does not work in this recipe. I buy Ukrainian rock salt and mustard flour for fermented vegetables in a Turkish supermarket.

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