This recipe is perfect when you want those salty, crunchy cucumbers right now. It's fast, fragrant, and super easy. Use whatever greens you have on hand — the more aromatic, the better. And yes, there’s a little secret: a splash of vodka.
- A few sprigs of tarragon
- One green garlic shoot
- A few horseradish leaves
- Sprigs of savory
- Dill flower heads
- 50 ml vodka
- 1 tbsp salt
- Cucumbers (enough to fill a 3-liter jar)
Roughly chop the herbs and place most of them at the bottom of a clean 3-liter jar. If you want your cucumbers ready by tomorrow, cut off the ends. If you can wait 2–3 days, leave them whole — they’ll stay extra crisp. Pack the cucumbers into the jar, layering in more herbs as you go, and finish with a handful of greenery on top.
Dissolve 2 tablespoons of salt (a little heaped is fine) in 2 liters of cold water. Pour the brine into the jar, right up to the top. Add 50 ml of vodka — they say it speeds things up and gives a nice crunch.
No need to stress if you're missing some herbs. You can swap with cherry leaves, blackcurrant leaves, oak leaves, parsley, oregano, marjoram, or thyme.
They’ll be ready to enjoy the next day. The taste of summer in every bite.
Roughly chop the herbs and place most of them at the bottom of a clean 3-liter jar. If you want your cucumbers ready by tomorrow, cut off the ends. If you can wait 2–3 days, leave them whole — they’ll stay extra crisp. Pack the cucumbers into the jar, layering in more herbs as you go, and finish with a handful of greenery on top.
Dissolve 2 tablespoons of salt (a little heaped is fine) in 2 liters of cold water. Pour the brine into the jar, right up to the top. Add 50 ml of vodka — they say it speeds things up and gives a nice crunch.
No need to stress if you're missing some herbs. You can swap with cherry leaves, blackcurrant leaves, oak leaves, parsley, oregano, marjoram, or thyme.
They’ll be ready to enjoy the next day. The taste of summer in every bite.
