Cold Cucumbers
Description
These delicious, tangy pickles are wonderful with potatoes. This dish is quick and easy to prepare. The only catch is that you'll have to wait three weeks for them to become truly tangy and flavorful. Serve as an appetizer.
Instructions
- 1
Step 1
1. This recipe is calculated for one one-liter jar. If you think one jar of such deliciousness won't be enough, double or triple the amount of ingredients. Rinse the cucumbers thoroughly and soak them in cold water for about 1.5 hours.
- 2
Step 2
2. Cut the garlic clove into several pieces. Cut the dried chili pepper into pieces.
- 3
Step 3
3. Place the garlic, pepper, cinnamon, cloves, salt, and dill on the bottom of the jar. Carefully pack your cucumbers into the jar. Fill the jar to the top with clean cold water. Close with the lid and shake so that all the salt dissolves. Place the jar in the refrigerator. Only a little patience left—wait 3 weeks. Then your cold pickled cucumbers will be ready to eat.