Rare cucumber pickling methods: red currants, sorrel, and tomato sauce add unique flavors

This article presents a departure from the standard Lithuanian cucumber pickling recipe, offering adventurous alternatives for those seeking novel flavors. Instead of the usual herbs and brine, these recipes incorporate ingredients like soy sauce, red currants, and grape or apple juice for a unique taste experience.

One featured recipe involves pickling cucumbers with red currants. The ingredients include 2 kg of cucumbers, 500g of red currants, garlic, horseradish root, dill, and various peppercorns. The brine consists of water, salt, and sugar. The method involves layering cucumbers and currants in sterilized jars, covering them with hot brine, and then pasteurizing the jars. The pickles are best enjoyed after 3-4 weeks, when the full flavor develops.

Another recipe offers cucumbers pickled in tomato sauce. This version requires 5 kg of cucumbers, 2 kg of tomatoes, garlic, oil, sugar, salt, vinegar essence, and peppercorns. The tomatoes and garlic are pureed and cooked with oil, sugar, salt, and pepper for 15 minutes. Sliced cucumbers are then added to the sauce along with vinegar essence and cooked for another 5 minutes before being jarred and sealed.

For those who prefer a tangier profile, a recipe using sorrel is provided. This method involves blanching cucumbers in boiling water for short intervals, followed by an ice bath to ensure crispness. Sorrel is briefly cooked in boiling water until its color changes. The recipe details preparing a 3-liter jar with cucumbers and sorrel, using a brine of salt and sugar.