- cucumber - 2 Kilogram
- Tarragon - 10 Grams
- umbrellas of dill - 20 Grams
- garlic - 8-10 teeth
- leaves of black currant - 20 Grams
- horseradish leaves - 20 Grams
- cherry leaves - 20 Grams
- salt - 75 Grams
Lightly salted cucumbers are always an excellent addition to any side dish or salad. Preparation: Wash cucumbers, dill umbrellas, currant leaves, horseradish and cherries. Cut off the tips of cucumbers on both sides, pour cold water and let stand for 2 hours. Peel the garlic and cut into small slices. Put half the tarragon, dill umbrellas, currant leaves, horseradish and cherry on the bottom, as well as half the garlic. Put the cucumbers in the jar so that they are densely located there. Top out the remaining greens and garlic. Pour into a saucepan of 1.5 liters of water, add salt. Bring solution to a boil. Pour the cucumbers with brine. Close the jar with a lid. Cucumbers will be ready for use in a day.
Servings: 10