Description
Russians have a long tradition of picking fruits and vegetables for the winter. How to survive the winter without the crunchy and tart pickles?! The first mention of pickled cucumbers goes back to the 12th century. But it is believed that this vegetable was popular among many Slavs much earlier.
Pickled cucumbers were eaten together with meat dishes, as well as used in the entrees – different soups and Russian solyanka, which must have cucumber pickle in them. There are many ways of pickling cucumbers in Russia.
Usually cucumbers are covered with brine, then you add spices and herbs (horseradish, pepper, mustard, tarragon, dill). For a few days cucumbers should be stored in a warm room, and then — in the cold. To make sure cucumbers turn out strong and crisp, before brining they are soaked in cold water. You should carefully mind the cleanliness — tableware and all the ingredients for pickling should be perfectly washed. The product has Gold medal (the exhibition WorldFood 2013 Moscow) as the "Best product of the year". Has a KOSHER certificate.
Composition: cucumbers, water, sugar, vinegar, onion, salt, dill, acidity regulator: citric acid, flavor
Shelf life: 3 years Storage conditions: at a temperature of +4 degrees C to +20 degrees C
Nutritional value: Proteins: 0.40 g Fat: 0.10 g Carbohydrates: 4,40 g Energy value: 21.00 kcal
