Saturday, October 2, 2010

Lithuanian Salted Pickles

Laima, one of my Couch Surfing hosts, demonstrated how to make salted pickles, a traditional Lithuanian favorite. After washing, nip the ends of cucumbers with paring knife and place whole cuc's in a large bowl. Add brine to cucumbers, approximately 2 tablespoons to a liter of water with a pinch of whole peppers. Tear and add herbs to brine, (hand collected or purchased in ready to use bundles at an open market), of fennel florets, raspberry leaves, rumex leaves, and cherry leaves. Cover bowl with plate to ensure cucumbers are submerged in liquid. Pickles are ready to eat in several days and can last up to 2-3 weeks.


Amy said...

beautiful countertop! it looks good enough to be glass with seeds below

Amy said...

Good idea to use raspberry and rumex for tannins in the pickles. Do cherry lvs, too?