Salted cucumbers

Cucumbers (small, same size)1 kgHorseradish (seasoning) (fresh)1 sheetBlack currant (leaves)4-6 sheetsDill (umbrellas or greens)2-3 piecesGarlic4 teeth3 tbsp.1.5 liter
  • Cooking time:24 hours
  • Flow temperature:Chilled Dish
  • Processing Type:Pickling
  • Kitchen:Russian
  • 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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