One of summer's great treats in Estonia. Also known as soolakurgid. Make sure you use little cucumbers rather than the long English variety.
This recipe is for 1 kg, but if you want to make more, just adjust the quantities as need:
1 kg cucumbers
1 bundle (kimp) of flavouring (horseradish, dill, blackcurrant leaves, garlic) - this is usually on sale in Estonian markets, but you might have luck finding it where you are
1.5 l room-temperature water
30% vinegar, salt, sugar
For every 1.5 l of water, mix in 3 tablespoons each of salt, sugar and vinegar. If using 8% vinegar, increase the volume of vinegar by 3.5 - use around 10 tbsps of vinegar.
Before salting, soak the cucumbers in cold water for a few hours. Before salting, top and tail the cucumbers and slice them in half lengthwise.
Line a big bowl or bucket with the kimp, and then add the cucumbers on top. Add your water/vinegar/salt/sugar mixture, and leave out in a room somewhere to pickle overnight, or ideally for 24 hours. Make sure the cucumbers are covered by the water - I usually weigh mine down with a plate, but whatever works for you.
This recipe is for 1 kg, but if you want to make more, just adjust the quantities as need:
1 kg cucumbers
1 bundle (kimp) of flavouring (horseradish, dill, blackcurrant leaves, garlic) - this is usually on sale in Estonian markets, but you might have luck finding it where you are
1.5 l room-temperature water
30% vinegar, salt, sugar
For every 1.5 l of water, mix in 3 tablespoons each of salt, sugar and vinegar. If using 8% vinegar, increase the volume of vinegar by 3.5 - use around 10 tbsps of vinegar.
Before salting, soak the cucumbers in cold water for a few hours. Before salting, top and tail the cucumbers and slice them in half lengthwise.
Line a big bowl or bucket with the kimp, and then add the cucumbers on top. Add your water/vinegar/salt/sugar mixture, and leave out in a room somewhere to pickle overnight, or ideally for 24 hours. Make sure the cucumbers are covered by the water - I usually weigh mine down with a plate, but whatever works for you.
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