In the near future we’re going to share with you our recipe for Soured Cucumber Soup. However, before that happens, we need to show you how to do Soured Cucumbers first, which are the main ingredient in the Soup’s recipe.
For this recipe you’re going to need pickling or snack cucumbers. Now, because they come in slightly different shapes and sizes, the best way to work out how many you’re going to need is to get some first and try to fit them into the jar before starting this recipe. It will give a rough idea of how many cucumbers per jar you will need.
Prep time: 15 minutes
Preserving time: 4 – 5 days
Recipe by Mario
- 900 ml water
- 1 tbsp table salt
- Pickling cucumbers, washed
- 2 dill heads or 6 dill sprigs
- 4 garlic cloves, whole
- 2 small pieces of horseradish root (thumbnail size)
- 2 one litre jars, washed and rinsed
- Firstly bring water with salt to the boil, make sure salt is completely dissolved, then set aside to cool down till it’s just warm .
- Now sterilize the jars by boiling water in a kettle. Pour it into the jars, filling them right to the top, do the same with the lids. Leave them all for few minutes, then empty the jars and lids.
- Fill sterilized jars with cucumbers, then pour half of the warm marinade into each jar.
- Add one dill head or three dill sprigs into the each jar, along with a clove of garlic and horseradish root, then put the lids on and store in a room temperature conditions for 4 – 5 days.
- After a few days, cucumbers will change their colour to olive-green. Don’t worry, this is normal.
- Soured cucumbers are ready to eat after 4 – 5 days, however, if you prefer them more acidic, you can leave them for few more days. The only way to check if you’re happy with their flavour is to open the jar and try one, only then you can decide whether to eat/use them in a recipe right away or to leave for longer.
- It’s hard to get hold of horseradish root, so if you can’t get it, just skip it.