Pickling cucumbers
Per liter jar:
650 g of cucumbers
25 g of dill
2 cloves of garlic
a pinch of hot pepper
4 leaves of currant and oak.
For brine:
450 g of water
1 tablespoon of salt
a piece of horseradish.
Put washed cucumbers in size in a jar with spices. If cucumbers are not collected on the day of pickling, they must first be held in water for 5-7 hours. Stacked cucumbers with cold brine (for brine: dissolve the salt in water, boil, cool and add a piece of horseradish). Cucumbers must roam for 12 days. After this, drain the brine, filter and pour again, adding the missing amount of brine. Sterilize and roll up.
Per liter jar:
650 g of cucumbers
25 g of dill
2 cloves of garlic
a pinch of hot pepper
4 leaves of currant and oak.
For brine:
450 g of water
1 tablespoon of salt
a piece of horseradish.
Put washed cucumbers in size in a jar with spices. If cucumbers are not collected on the day of pickling, they must first be held in water for 5-7 hours. Stacked cucumbers with cold brine (for brine: dissolve the salt in water, boil, cool and add a piece of horseradish). Cucumbers must roam for 12 days. After this, drain the brine, filter and pour again, adding the missing amount of brine. Sterilize and roll up.
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