Author Notes
Summer is the time of picnics and various preserves are being made for winter, so I decided to use this recipe that belonged to my grandmother and treat my friends with mild-cured cucumbers. —Tatyana Kompanets
Ingredients
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2000 grams
cucumber
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3 tablespoons
ground black pepper
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2 liters
water
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2
garlic young
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2
dill inflorescence
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2
horseradish leaves
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2 tablespoons
salt
Directions
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Wash the cucumbers and leave them in the water for 2-3 hours. This must be done, as this way the cucumbers will remain crispy and hard.
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While the cucumbers are being soaked, prepare a dish for curing. I used a common jar with a 3 liter capacity, however you can also use a ceramic dish or an enamel saucepan.
Place a horseradish leaf and a dill inflorescence (you can take 2 or 3 for a dish with such a capacity) on the bottom of the jar, then add the cucumbers and garlic cloves among them.
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Prepare the brine - mix salt and ground pepper in a separate dish, then cover the mix boiling water, but do not boil the mixture. Thoroughly mix with a tablespoon until the salt is completely dissolved. Leave the brine to cool down a bit.
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When the brine is warm, carefully pour it into the jar with the cucumbers. Then cover with a lid and leave for 1-2 days.
The prepared cucumbers should be stored in the fridge and if you're going on a picnic with your friends, place them into a plastic container with a lid.
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