Especially good with young potatoes! It turns out very tasty!
If you are used to making lightly salted cucumbers in a jar, pouring boiling water or dry in a bag, then this option is completely different.
Cucumbers here are almost pickled, similar to barrels, only lightly salted.
Ingredients:
1 kg of cucumbers
head of garlic
a bunch of dill (preferably umbrellas)
2 horseradish leaves
1 liter of mineral water with gas
1 tbsp. l. salt with a small slide
How to cook:
1. Prepare the pan - wash and scald with boiling water.
2. Pre-wash all greens and vegetables, dry on a towel.
3. Coarsely chop the horseradish leaves, cut the dill into 2-3 parts of the bunch, disassemble the garlic into cloves and peel each, then crush with a knife.
4. Put all the herbs in a saucepan and rub a little with your hands.
5. Wash the cucumbers, soak for 1-2 hours in cold water. Cut off the ends, or make cross-to-cross cuts along them.
6. Put the cucumbers tightly in the pan, it is desirable that there is no free space between them.
7. Pour the mineral water into a separate saucepan and heat until warm. Dissolve coarse salt in it.
8. Pour cucumbers with mineral water.
9. Carefully cover the top with a flat plate so that nothing floats up and is covered with liquid. Deliver a small load. Leave the pot at room temperature for at least ten hours.
I recommend doing it at night in order to take a sample in the morning.
10. Prepared pickles must be put into a bag, and then put into the refrigerator.
You can salt it longer. The longer they lie in the brine, the more saline they become.
Enjoy your meal!
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Thanks for reading to the end!