- Cooking time:24 hours
- Flow temperature:Chilled Dish
- Processing Type:Pickling
- Season:spring Summer
A simple recipe will allow you to enjoy crispy and fragrant cucumbers in a day!
Wash cucumbers, trim the tips. Also wash the leaves of cherries, horseradish, currants. Sheet of horseradish to break into large pieces, peel garlic cloves, cut into large pieces.
Put a layer of leaves in an enamel pan, a layer of cucumbers on top. Then again leaves and garlic, a layer of cucumbers, which is closed from above by another portion of leaves.
Preparing the brine: in a saucepan bring to a boil 1.5 liters of water - add 3 tablespoons of salt. Stir to dissolve the salt. The pickle is ready. (For brine the ratio is: 2 tablespoons of salt per 1 liter of water.)
With pickle taken from the stove, pour cucumbers so that they are completely covered.We cover and gain patience for a day.
The next day, salted cucumbers are ready to eat. If you don’t eat everything at once, store them in the fridge without removing them from the brine.
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