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
Continue After Advertisement
Ingredients
-
2000 grams
cucumber
-
3 tablespoons
ground black pepper
-
2 liters
water
-
2
garlic young
-
2
dill inflorescence
-
2
horseradish leaves
-
2 tablespoons
salt
Directions
-
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
See what other Food52ers are saying.