Description
Before this recipe belonged to my husband's grandmother, now passed to me.
Ingredients
-
Cucumber
-
Salt
1 Tbsp
-
Sugar
1 Tbsp
-
Sheet cherry
4 piece
-
Leaf currant
2 piece
-
Pepper
0.5 piece
-
Carrots
4 piece
-
Horseradish
0.5 piece
-
Garlic
3 tooth
-
Bay leaf
3 piece
-
Allspice
3 piece
-
Dill
2 piece
-
Vinegar essence
0.5 Tbsp
Cooking
Wash cucumbers and soak them for 2-3 hours.
Sterilize banks: 0,5 liter. - 10 minutes 1 liter. 15 minutes, 2 liter. - 20 minutes. Sterilize the lids.
Cut bell pepper and carrot, peel the garlic cloves and horseradish root. Half of the horseradish root can not be cut, but we cut into thin slices.
On the bottom of the jar should be laid with bell pepper, carrots, garlic cloves, horse-radish, leaves of currant and cherry, Bay leaf, pepper, sweet peas, umbrellas dill.
Boil the water.
While the water is boiling, put in jars cucumbers. Best cucumbers for canning, but I know most of the cucumber type salad, and some cucumbers I had cut the tips.
Pour cucumbers without salt and sugar with boiling water, cover with sterilized lids, waiting for 10 minutes. Drain off the water. More don'T use it.
While water is boiling, place in jars salt and sugar over the cucumbers and pour 70% of the essence.
Fill jars with boiling water, roll, turn, do NOT wrap it up.
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