Description
Offer the option of cooking pickled cucumbers, the so-called "dry" Ambassador. The cucumbers in the morning to cook for dinner (or lunch for dinner) and not have to wait 2 days like a normal brine. Storage cucumbers are not designed, but they do. So it is better to cook in small portions, as much as you need for lunch.
Ingredients
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Cucumber
500 g
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Salt
1.5 tsp
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Greens
-
Garlic
3 tooth
Cooking
1. Cucumbers wash, cut off ends and cut in half lengthwise
2. Pour salt, finely chopped dill and finely chopped garlic. However, spices and herbs you can add the ones you love
3. Put cucumbers in a plastic bag and tightly tie. For reliability, put another one and put it on the sun (e.g. on a windowsill). Occasionally take a bag and shake so that all our spices are evenly distributed.
4. An hour and a half (while you clean up and cook potatoes, for example), take the cucumbers, slice and enjoy. Bon appetit!
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