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Homemade pickles for the winter

8587

Kitchen Russian

Calorie content 45 kcal

Portions 10 l.

Cooking time 3 days

Proteins * 2.5 gr.

Fats * 2.1 gr.

Carbohydrates* 5 gr.

Content

How nice it is to crunch in the winter with cucumbers rolled up with your own hands, which taste like barrel cucumbers. Strong and salty, they are perfect as a snack for any occasion. Even those housewives who have their favorite cucumber rolling recipes will appreciate this proven and reliable recipe for delicious salting with garlic and seasonings using the hot pour method.

Ingredients

Cucumbers 5 Kg Coarse salt 7 tbsp Garlic 2 pcs. Water 5 l. Horseradish leaves 6 pcs. Dill 6 pcs.

Cooking process

First, put the cucumbers in a basin, pour cold water into them and rinse well with a brush. Drain the water and rinse the cucumbers again, put them back in the basin, draw fresh water and leave for 1 hour. Peel and rinse the garlic, divide each clove into 3 parts. Wash horseradish leaves and dill well.

At the bottom of a large saucepan, put 3-4 leaves of horseradish, 4 branches of dill with umbrellas.

Trim the tails of cucumbers and transfer to a saucepan. Pour the garlic there.

Put the rest of the horseradish and dill on top.

Add salt to cold water and stir very quickly. Pour the pickle over the cucumbers. Put a plate on top of the cucumbers and place the weight (you can use a jar filled with water).

Leave the pickles in the room for 72 hours.

Remove the cucumbers from the brine and rinse well. Place in sterile jars tightly enough to each other.

Strain the brine through a fine sieve. Pour boiling water over the cucumbers for 15 minutes. Boil the pickle in which the cucumbers were previously and strain.