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➠ Grated cucumbers for the winter

Grated cucumbers for the winter

9016

Kitchen Russian

Calorie content 10.5 kcal

Portions 1 l.

Cooking time 7 days

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 2 gr.

Content

Grated cucumbers, harvested for the winter according to this recipe, taste exactly like cask cucumbers. This method helps to dispose of too large, unsightly or partially mechanically damaged fruits. This method of salting is also called "cucumbers in cucumbers", because they put a couple of whole fruits inside.

Ingredients

Cucumbers 1 kg Black currant leaves 1 - 2 pcs. Raspberry leaves 1 - 2 pcs. Apple tree leaves 1 - 2 pcs. Grape leaves 1 - 2 pcs. Horseradish leaves 1 - 2 pcs. Salt 1 tbsp Dill 1 bundle Garlic 1 PC.

Cooking process

Wash all greens with leaves thoroughly.

Divide and peel the garlic. If desired, you can add 10 grapes.

Any cucumbers that need to be disposed of must be washed thoroughly. Without removing the skin, grate the fruits on a coarse grater into a large saucepan.

Weigh the grated cucumber mass. Take salt from a proportion of 1 tbsp. l. salt with a slide for 1 liter of mashed mass. Add salt to the cucumbers and let stand to let the juice come out.

Sterilize the jar, put the leaves of black currant, raspberry, apple tree on the bottom. Put a piece of garlic and a couple of grapes on top.

Put small, whole, strong cucumbers horizontally on top of the greens.

On top of the cucumbers, put the mass of grated cucumbers along with the juice. Tamp well so that the juice gets everywhere.

Cover with a layer of whole cucumbers.

Place dill, horseradish leaves, the rest of other leaves and garlic cloves on top of the cucumbers. Cover everything on top again with a mass of grated cucumbers. Thoroughly tamp everything and pour the juice on top.