Description
Recipes on the site a lot, but I have not found. This is our "family recipe". Cucumbers make a very tasty and crispy. Well, the name speaks for itself: salted them, usually in the evening, waiting-just "night", and the cucumbers are ready. Help yourself!
Ingredients
-
Cucumber
-
Sheet cherry
8 piece
-
Leaf currant
8 piece
-
Horseradish
1 piece
-
Dill
8 piece
-
Garlic
1 tooth
-
Black pepper
10 piece
-
Carnation
6 piece
-
Sugar
2 Tbsp
-
Salt
2 Tbsp
-
Water
1 l
Cooking
Cucumbers wash and lay out the first layer on the bottom three-liter containers are very close to each other, the last cucumber you need to literally "squeeze" in the total row. For the first layer select large pickles, because pickling takes more time.
Now my sheet fuck, break it into two parts. One part put aside, and the second finely tear with your hands and place on the cucumbers.
Opolaskivaniem water all the leaves and put them in the following order: - 4 sheets of black currant - 4 sheets of cherry - 1/2 cloves garlic, peeled and cut into slices.
Spread on top of the 4 umbrella (with sprigs) dill.
Now repeat the layers: back layer of cucumbers (small now), densely pressed to each other...
the remaining horseradish crushed hands, 4 sheets of black currant - 4 sheets of cherry - 1/2 cloves garlic, peeled and sliced - 4 umbrella dill
Top evenly distributed black pepper and cloves.
Boil the brine: 1 liter of water - 2 tbsp sugar, heaped 2 tbsp. of salt WITHOUT slides. PS always try the Brine - it should be SALTY! If necessary, add 0.5 tbsp of salt, because the salt is different.
Pour all the hot brine, ALL the cucumbers must be covered with brine!
Well, this design knows every woman - a homemade press. Lay cucumbers flat plate on top and put a jar of water! Leave overnight to cool. In the morning the pickles are ready. Remove the yoke, cover with a lid and put in refrigerator to cool. And in the evening guests convened on salted cucumber feast, even with hot drinks.
Get our cucumbers and cut on request - slices, cubes... or leave it intact. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.