This piece of cucumber is a great option both for the everyday table and great for the festive menu. The recipe is simple enough and doesn't require complicated ingredients.
It is necessary
- –Fresh cucumbers (1-2 kg);
- - horseradish leaves 4-6 pcs.;
- - dill umbrellas (4-6 pcs.);
- –Coarse salt (140 g);
- - garlic (4 heads).
Instructions
Step 1
The first step is preparing vegetables. To do this, take medium-sized cucumbers, rinse well and clean from dirt. Fill a bowl with water and lay out the clean cucumbers. Leave the vegetables to soak for 4-6 hours.
Step 2
While the cucumbers are in the water, prepare the jars. Thoroughly rinse each jar and lids with water. Next, sterilize in any convenient way. Place all jars on a clean towel.
Step 3
Peel the heads of garlic with a knife, remove the top film. Disassemble the dill into umbrellas. Rinse the horseradish leaves well. Turn each jar upside down. Place a few cloves of garlic in the jars, then fill the rest of the space with cucumbers, which should fit snugly together.
Step 4
Next, you need to fill the cans with clean, settled water. Place one sheet of horseradish on top so that the neck of the jar is completely closed.
Step 5
Take clean cheesecloth and cut into several squares. Put 2-3 tablespoons of coarse salt in cheesecloth. Tie the edges of the gauze in a tight knot. Place cheesecloth and salt on top of each jar. The gauze must touch the water so that the salt crystals can dissolve.
Step 6
Put all cans on a tray without closing the lids. Leave the workpiece for 2-3 days. During this time, the salting process will begin and excess liquid will flow out of the cans.
Step 7
Remove the gauze from each jar after 3 days. Rinse horseradish leaves and dill umbrellas thoroughly under running water. Pour the water into a deep saucepan and boil well. Remember to add water to keep the brine not too salty.
Step 8
Pour cucumbers in jars with the resulting brine and roll up with sterilized lids. Place the jars in a cool place.
