They are an ornament to any table. They make the perfect taste of many dishes. Crunchy and flavorful pickles.
- Cucumbers – 1.5 kg
- Horseradish leaves – 2 pieces
- The leaves of the cherry – 5 pcs
- Dill – a bunch
- The leaves of currant – 5 pcs
- Bay leaf – 2 pcs
- Allspice – 5 pcs
- Salt – 100 g
- Garlic – 2 cloves
- Water – 3 l
Tip: varieties of cucumbers for pickling: “Herman”, “Competitor”, “Masha”, “New Nijinsky”, “the Moravian gherkins”.
Thoroughly wash the cucumbers under running water. Soak cucumbers in cold water for 1 hour, so they turned crispy.
The leaves thoroughly under running water. At the bottom of the banks put all the spices and tightly lay cucumbers tail up.
Tip: the leaves of cherry and horseradish inhibit the growth of bacteria and fungi target. Currant gives the cucumber fragrance, the cherry is subtle, delicate aroma, dill is a refreshing taste and smell, horseradish and garlic – a pleasant sharpness.
Add salt and cover with cold water, not reaching the edges of 2-3 cm, banks Close kapron cover and stir salt. Jars of pickles put in a warm dark place for 3 days, slightly covered with the lid.
Tip: dark places – the closet, the closet, under the bed, in the kitchen table, turned off the oven.
The brine from the jar, drain in a saucepan and boil. Sprinkle the cucumbers with mustard, or add it pre-wrapped in clean cotton cloth. Put a jar of pickles on a wire rack and pour boiling brine.
Tip: for a stand suitable grills or gas stoves, enameled bowl or casserole.
Cover boil for 5 minutes and tightly roll up the prepared jars with cucumbers. Turn the can upside down and check that out, banks are not leaking fluid. Banks cover with a blanket and leave to cool completely. After that put into storage in a dark cool place.