If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 2000 grams cucumber
- 3 tablespoons ground black pepper
- 2 liters water
- 2 garlic young
- 2 dill inflorescence
- 2 horseradish leaves
- 2 tablespoons salt
- 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.
- 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.
- 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.
- 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.
- You can find more of my recipes here http://getitcooked.com/chef/24/profile#!recipes/24/public_profile_recipes_approval