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➠ Lightly salted cucumbers in cold water for a 3 liter jar

Lightly salted cucumbers in cold water for a 3 liter jar

2370

Kitchen Russian

Calorie content 8.9 kcal

Portions 3 l.

Cooking time 13 h.

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 1.6 gr.

Lightly salted cucumbers in cold water for a 3 liter jar

Content

I propose to cook lightly salted cucumbers in cold water in a three-liter jar. Such cucumbers will not stay on your table for a long time, as they turn out to be very tasty and incredibly fragrant. A lightly salted snack should be kept in the refrigerator. Juicy cucumbers can stand in the refrigerator for about a week.

Ingredients

Cucumbers 1.5 - 1.7 kg Dill umbrellas 3 pcs. Horseradish root 3 pcs. Black currant leaves 15 pcs. Garlic 1 PC. For brine: Water 1.5 l. Salt 2 tbsp

Cooking process

Prepare the jar. Wash well in warm water, sterilize if desired. Peel the horseradish root, cut into small pieces. Peel the garlic, then rinse and cut into several pieces. Rinse the dill umbrellas and blackcurrant leaves in cool water, and then shake off excess moisture. Put pieces of horseradish, dill umbrellas and black currant leaves at the bottom of the prepared jar.

Prepare the required amount of fresh cucumbers. Choose young cucumbers that are small so they can be easily placed in prepared jars. Wash the cucumbers thoroughly in cool running water and then pat dry. Then place the prepared cucumbers tightly. Add peeled garlic to the empty spaces.

Prepare the required amount of water in advance. Add the required amount of table salt to the prepared water and mix thoroughly until it is completely dissolved. Pour the resulting brine into a jar of cucumbers. Close the jar with a nylon lid, after pouring boiling water over it. Leave the jar of cucumbers at room temperature for at least 12 hours, but it is best to leave it for a day.