Fast pickled cucumbers with blackcurrant leaves

    6 hours 20 min

    You can eat these fast pickles already after 6 hours. Blackcurrant leaves keep the pickles crisp but you need to made sure that the leaves have not been sprayed with any pesticides.

    9 people made this

    Makes: 1 large jar

    • 1kg pickling cucumbers
    • blackcurrant leaves to taste
    • grated fresh horseradish to taste
    • fresh dill to taste
    • 3 to 4 cloves of garlic, chopped
    • 1L water
    • 2 tablespoons salt

    Prep:15min  ›  Cook:5min  ›  Extra time:6hr pickling  ›  Ready in:6hr20min 

    1. Wash the cucumbers. Arrange blackcurrant leaves, horseradish and dill in a bowl and place the cucumbers on top.
    2. Bring the water to the boil. Add the salt and stir to dissolve. Pour over the cucumbers. Cover with a plate or a lid and add a weight, to ensure the cucumbers remain covered with brine.
    3. Let stand for at least 6 hours.

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