Oh, summer, summer – it is my favorite season, because it is time to create favorite pickles from local products … and, of course, I still love September, but it is ahead. Last year I posted a recipe for sauerkraut…Mmmm…there are so many vitamins! Soon I will try to pickle tomatoes.
- 0,5 kg small cucumbers
- 1 liter non-carbonated mineral water
- 3 tbsp sea salt
- horseradish leaves
- currant leaves
- 1 fennel umbrella
- 5 cloves garlic
- 3 Bay leaves
- Put the currant leaves, the horseradish and the fennel umbrella on the bottom of the jar. Further, as tightly as possible put all the cucumbers into the jar. Add the remaining ingredients.
- Dissolve the salt in cold water and pour the brine into the jar up to the top. If you like light-salted cucumbers, leave the jar open at room temperature for two days, but if you want them to be super salty, then they’ll be ready in four days. Store the cucumbers in the fridge.
Translated by Ruslan Anatolevich