“Everyone has their own recipe, but, as for me, a variety of greenery is important,” the blogger noted.
She said that she was preparing according to a proven recipe. At the bottom of each three -liter jar, the blogger puts the leaves of horseradish and currants, a twig of cherries and grapes, half a pack of pepper with peas, six laurel leaves, a head of garlic, a sharp pepper and a generous bunch of dill.
For salting, the author of the blog advised to choose small and medium cucumbers, noting that about 3 kg would be needed for one jar.
Salt and water proportions on a can of 3 liters
- 1 liter of water – depending on how tightly the cucumbers are compacted;
- Two tablespoons of salt.
Cooking
- Pour the cucumbers with cold water and immediately squeeze it into a bowl using a special lid.
- Add salt, mix and pour the brine back into the jars.
- Leave the cucumbers for three days. Do not close the banks hermetically.
- Three days later, cucumbers will be ready.
“Cucumbers are crispy, piquant and very tasty,” the blogger assured.
