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Lightly salted cucumbers in a saucepan are cooked with dill, garlic, horseradish leaves, currants and cherries, so that they are fragrant and crispy.
Boil water and mix with salt. Make sure all crystals are dissolved. Leave the brine for 7-8 minutes.
Place about a third of the herbs on the bottom of the pan, on top - half the cucumbers. Repeat the layers so that the green is on top.
Trim the cucumbers a little on both sides.
Sprinkle the cucumbers with peppercorns, add whole peeled garlic cloves.
Pour in slightly cooled brine so that the cucumbers are completely covered. Place a plate on top.
When the brine has cooled, put the pot in the refrigerator. Lightly salted cucumbers can be tasted after 10-12 hours.
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