The aromatic and crunchy pickles according to the old recipe can be closed in just 10 minutes. Do not believe it! Save the recipe!
Ingredients:
about 1.5 kg of cucumbers (maybe less or even more)
horseradish leaf
2-3 black currant and cherry leaves
2 dill umbrellas
3-5 cloves of garlic
2 tbsp. l. coarse, non-iodized salt with a small slide
clean cold water (preferably from a well, spring or filtered from the tap)
How to cook:
1. Rinse the cucumbers, or rather wash each cucumber. And in order for the vegetables to crunch as much as possible, you need to soak them in ice water for 2-3 hours.
2. Rinse a jar of soda, pour boiling water over.
3. At the bottom, lay dill leaves and umbrellas, also washed and slightly dried.
4. Fill the jar with cucumbers, preferably vertically. Place peeled garlic cloves between them.
5. Pour salt directly onto the cucumbers.
6. Pour very cold clean water on top. If there is no spring or filtered water, then you can boil and cool the tap water. But this is not a very good option.
7. Close the jar with a plastic lid. Shake the dishes with cucumbers several times in your hands so that the salt is evenly distributed among the cucumbers.
8. Now you need to remove the cans in a cool, dark place.
Cucumbers according to this recipe will be ready in two to three weeks and will acquire a rich fermented taste.
Good luck with your blanks!
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