Do simply, eat tasty, fine addition practically to any dish. Fresh-salted cucumbers are very useful, and surpass in some indicators fresh as in them, in the course of preparation, new substances which aren't in a fresh product are formed
It is required to you
- Cucumbers fresh - 3 kilograms, table salt - 120 grams, fennel umbrellas - 5 pieces, garlic segments - 4 pieces, a horse-radish root fresh - 50 grams, a leaf of horse-radish - 2 pieces, blackcurrant leaves - 5 pieces, cherry leaves - 5 pieces, dichka apple-tree leaves - 5 pieces, a plastic food bucket or a glass jar with a capacity of 3 liters - 1 piece, a bowl or a basin with a capacity of 3 liters - 1 piece
Instruction
1. Touch, pick up cucumbers about one size and to wash out properly in flowing water. Then at cucumbers to cut off tips and to lay out them in a suitable bowl. At a root of horse-radish to scratch out or cut off a skin and to wash out in flowing water, to lay out on a plate. Clean garlic gloves, leaves of horse-radish, currant, cherry, an apple-tree, umbrellas of fennel to touch, rinse in water and to lay out on a plate to a horse-radish root.
2. To lay greens in the following order on a bottom of a glass jar or a bucket - leaves of horse-radish, blackcurrant, cherry, an apple-tree, fennel umbrellas, garlic gloves, a horse-radish root. After that it is necessary to lay cucumbers in bank, having them vertically. Fill up 4 tablespoons of salt and fill in cucumbers with boiled water. Leave to infuse at the room temperature.
3. Next day the bank with cucumbers needs to stir up and leave properly to infuse for two days. It is possible to taste cucumbers at any stage. As soon as cucumbers are salted capacity with them to remove in the fridge.