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Cold pickled cucumbers

0
5289
Kitchen Russian
Calorie content 85.4 kcal
Portions 3 l.
Cooking time 80 minutes
Proteins * 1.1 gr.
Fats * 0.2 g
Carbohydrates* 20.4 g
* per 100 gr. product
Cold pickled cucumbers
Content

Pickles can be cooked both hot and cold. So here I propose a signature recipe for pickled cucumbers in the cold way. The calculation of the ingredients is given for one three-liter can.

Ingredients

Cooking process

step 1 out of 4
Rinse fresh cucumbers thoroughly under running water. Place in a deep container and cover with cold water. The cucumbers should be covered completely. Leave the cucumbers to soak for one hour.
step 2 out of 4
Peel the garlic. Cut into large pieces. Wash horseradish, peel and cut into several pieces. Sterilize the jars in the oven or in a water bath. At the bottom of a sterile jar, put horseradish leaves and root, chopped garlic, granulated sugar, coarse salt and peppercorns.
step 3 out of 4
Rinse the soaked cucumbers, trim the ends if desired and place tightly in the jar.
step 4 out of 4
Fill up to the top with drinking water, preferably spring water or water from a well. Cover with gauze and leave to ferment for three days. After the time has elapsed, close the nylon lid and remove a cool place, such as a cellar or basement. The cucumbers will be ready in a month.

Bon Appetit!

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