Composition / ingredients
Step-by-step cooking
Step 1:
A set of necessary ingredients. You can add cherry twigs, currant and oak leaves. We also need three two-liter cans prepared in the usual way. Cucumbers must be pre-soaked for six hours.
Step 2:
Put herbs and spices in a small amount at the bottom of two-liter cans.
Step 3:
Lay the cucumbers (cut off the tips).
Step 4:
Carefully pour boiling water into the jars, close the lids for draining.
Step 5:
Hold for 10 minutes. Then we drain the water. Pour boiling water again for 12 minutes (from another pan). Then we drain the water back into the pan and cook the marinade from it. Dissolve salt, sugar and citric acid in water, bring to a boil and pour cucumbers in jars. It should be filled with overflow.
Step 6:
Plug the lids and turn the booty up. We wrap up with a blanket or a fur coat for a day, until it cools down completely.
Step 7:
In two weeks you can try. Successful preparations!
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Garlic - 143 kcal/100g
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Horseradish grated table - 117 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hot capsicum - 40 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
