Crunchy pickled cucumbers with mineral water: the result will definitely not disappoint

Ingredients:

• 1 kg of small cucumbers for pickling
• 1 l of strongly carbonated mineral water
• 2 tbsp (about 40 g) of coarse rock salt (iodine-free)
• 5–6 garlic cloves
• A large handful of dill with stems and flowers
• 2–3 blackcurrant leaves
• 2 cherry leaves (optional)
• 1 horseradish leaf or a piece of horseradish root
• 1 tsp black peppercorns
• 2–3 allspice berries
• A pinch of mustard seeds (optional)

Preparation:

1. Wash the cucumbers well and soak them in very cold water for 2–3 hours – this will make them even crunchier.
2. Place some dill, horseradish, currant and cherry leaves, garlic cloves, and spices at the bottom of the jar.
3. Pack the cucumbers tightly, inserting the remaining greens between them.
4. Dissolve the salt in the cold mineral water.
5. Pour the brine over the cucumbers so they are completely submerged.
6. Cover with a lid (loosely) or cheesecloth and leave at room temperature for 18–24 hours.
7. When the cucumbers develop a pleasant pickled flavor, transfer them to the refrigerator. They will taste even better after another day.

These pickles go perfectly with fried potatoes, shashlik, burgers, or simply as a summer snack with black bread. Their crunchiness lasts for several days, and they taste best during the first week.

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