Half-sour cucumbers in honey-lemon brine

Name: Half-sour cucumbers in honey-lemon brine
Yield: 4
Ingredients: cucumbers — as many as fit in the jars; 1 tablespoon of salt (15–18 g); 1 dill umbel; 2–3 currant, grapevine or oak leaves; 5 cloves of garlic; 1 lemon; 100 g of honey; Optional: lemongrass

These half-sour cucumbers are a real gem in the world of homemade preserves. Dawid Jedynak’s recipe, created as part of the Home Taste Academy, combines tradition with a modern twist. Honey and lemon give the brine a unique flavor and aroma that will make them hard to resist. They’re the perfect addition to sandwiches, salads, or dinners.

Notes

Recipe for half-sour cucumbers in honey-lemon brine

Preparation:

Put the washed cucumbers into a bowl of ice-cold water and leave for about 1 hour to keep them fresh longer.
Meanwhile, prepare the brine — add 1 tablespoon of salt per liter of water, bring to a boil, and set aside to cool.
Place dill and currant, grapevine or oak leaves in the jars (to help keep them crunchy).
Add the peeled garlic cloves.
Cut the lemon in half, squeeze the juice into the jar, and put the squeezed halves inside.
Arrange the cucumbers vertically, tightly packed side by side.
Optionally, add a little lemongrass for aroma.
Pour the cooled brine over the cucumbers, then add the honey.
Insert a weight, screw the lid on, and set in a warm place for at least 24 hours.