Cucumbers in Pumpkin
Description
Homemade preserves keep for a long time. I only recently came across this recipe myself; it struck me as very simple and original. Plus, the cucumbers will be ready in just a couple of days. If you find a nice-looking pumpkin, you can even serve the cucumbers in it on a holiday table, for example. Note that for pickling cucumbers in a pumpkin you should choose small cucumbers. First, more will fit inside the pumpkin; second, they will look more impressive and turn out very tangy and crisp. Here is the recipe: 1. Choose a round medium-sized pumpkin, clean out all the seeds, scoop out the flesh, leaving walls about 1 cm thick (if possible). By the way, carefully cut out the top and set it aside: we will use it later to cover our pumpkin barrel. 2. Rinse the cucumbers and trim off their blossom ends. 3. Prepare the brine: bring water to a boil, adding salt. I prefer to do without vinegar. You can also add spices: black peppercorns and allspice. I do not add herbs, dill, or garlic to the brine. When the water boils, set it aside and let it cool slightly. 4. Place the cucumbers in the pumpkin in layers; you may end up with several “balls.” Alternate layers of cucumbers with dill, garlic cut into cloves, and chili pepper (I use a little and chop it finely—this is optional). If you like, you can add currant leaves and sprigs of dill. 5. Pour in the brine. Cover the pumpkin with its own top and let the cucumbers stand for two or three days (in a cool place). You can serve the finished cucumbers in the pumpkin right in the pumpkin. Jars keep for up to a year in a cool place.