Have you ever pickled cucumbas? It takes 20 minutes if your ingredients are ready and it looks awesome before tasting awesome. It’s an old Russian tradition usually realised at the end of the Summer. (Yes, I know it’s not cucumbas with an “a” but I like it that way)
You put the cucumbas in the container and add dill | garlic | horseradish | some leaves of blackcurrant and finally salt on the top. Then you shower the whole thing with boiling water filling the container to the brim. Close it, shake it, ready. Leave it in a cool place before storing it in the fridge after two days. The cucumbas will keep for a long time but if you’re impatient, start tasting them after three cool days.
Photography: Anna Katina.