Pickled cucumbers with herbs for the winter

This cooking method makes pickles look like cask cucumbers. Such a preparation for the winter will delight you with a gorgeous taste and aroma.

• Recipe author: Daria Rodionova
• After preparation, you will receive 8 servings
• Total recipe preparation time: 48,000 minutes

Ingredients

• Cucumbers 1 500-1 700 g
• Currant leaves 6 pieces
• Cherry leaves 5-7 pieces
• Horseradish leaves ¹⁄₃ pieces
• Dill umbrellas 3 pieces
• Garlic 4 cloves
• Water 1¹⁄₂ l
• Salt 3 tbsp. spoons

Cooking method

• Soak cucumbers in cold water for 2 hours in advance. This will make them crispier.

• Rinse the jar with baking soda and dry.

• Place half of the currant and cherry leaves, most of the horseradish leaves, 2 dill umbrellas and half the garlic on the bottom.

• Then stack the cucumbers almost all the way to the top. Place the remaining herbs and garlic on them.

• Pour salt into a saucepan of water and boil. Pour the brine carefully into the jar.

  To prevent the jar from cracking from the temperature difference, a large knife is often placed under it.

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• Cover the jar with a clean metal lid and place on a plate. The latter will come in handy if liquid oozes from the container.

• Remove to a cool, dark place for two days. The workpiece must not be exposed to sunlight.

• Pour the brine into the pot using the perforated lid. Bring it to a boil.

• Sterilize the metal lid in boiling water for 5 minutes.

• Pour the brine back into the jar and roll it up. Turn over and cool.

• You can store the workpiece at room temperature. In order for the cucumbers to be well salted, they need to stand for at least a month.

  During the process, the brine will become cloudy - this is normal. This always happens when salting cucumbers.

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