Today a recipe for pickled cucumbers
INGREDIENTS:
- cucumbers (ground, not very large)
- garlic (Polish)
- dill (preferably with stem)
- fresh horseradish
- optional - blackcurrant or cherry leaves
- salt for preserves (rock)
PREPARATION
- Wash the cucumbers, arrange them vertically and tightly in jars (clean, dry). Peel the garlic and horseradish. Put into each liter jar: 2 - 3 cloves of garlic, a piece of horseradish, a sprig of dill with a stalk and 2 blackcurrant or cherry leaves.
- Prepare the marinade (approx. 0.5 liters of marinade is needed for a 1-liter jar): boil a portion of water appropriate to the number of jars. Add salt to the preserves at the rate of 1 heaped tablespoon of salt per 1 liter of water.
- Pour boiling water into prepared jars and close immediately. Cucumbers must be completely immersed in the brine. Make sure that the upper edge of the jar and the cap are dry when closing.
- Cover the hot jars with a blanket for about 12 hours to ensure good preservation. Then put the jars in the basement (or a dark, cool place).
