Russian Pickled Cucumbers, Made with Monk Fruit Sweetener

Method

1. Wash a 1 liter glass jar, rinse it with hot water and leave it to dry.
2. Soak 2kg baby cucumbers in cold water for 6 hours, then drain them in a colander.
3. Pack the cucumbers into the jar with 2 garlic cloves, 1 sprig of dill and 1 sprig of parsley.
4. Pour boiling water into the jar and leave it for 10 minutes.
5. Tip that water back into the pot, keeping the cucumbers in the jar, bring it back to a boil and add 2 tablespoons kOBE Monk Fruit Blend, 1 tablespoon fine salt, 5 black peppercorns, 3 cherry leaves and 3 cloves.
6. Pour the water and all the seasonings back over the cucumbers, then add 1 teaspoon pure vinegar to the jar.
7. Seal the lid, keep the jar somewhere cool and airy, and after 5 to 7 days the pickles are ready.

Tips

• Choose cucumbers that are freshly picked, dense, young and thin skinned.
• Go easy on the garlic, since too much turns the cucumbers soft.
• Cherry leaves are hard to find in Vietnam, so leave them out or use grape leaves or young guava leaves for extra crunch.
• Whole cloves sit in the spice aisle or at herbal medicine shops.
• Pour the brine in while it is properly hot and close the lid at once, as the steam pulls the lid tight and seals the jar.
• Pack the cucumbers snug and fully submerged, because any that float above the brine spoil first.