- cucumbers - 10 kilograms (late collection, length 8-12 cm)
- stems and fennel blossoms - 300 Grams
- handful of black currant leaves - 1 piece
- horseradish root - 4-5 pieces
- a bundle of horseradish leaves - 1 Piece
- heads of garlic - 2 pieces
- red chili pepper - 1 piece
- honey - 2 Art. spoons
- salt - 12 items. spoons (1 tbsp per 1 liter of water)
According to the recipe, one 12 liter vat of salted cucumber leaves. 1. First you need to prepare a wooden kadushku. Thoroughly rinse the barrel with a mixture of hot water and soda, scald with boiling water and dry. 2. Soak cucumbers in cold water, periodically changing the water. Soak cucumbers need no more than 8 hours. Drain the water, put cucumbers in a barrel and pour water (from which we will make brine), it should completely cover the cucumbers. Pour this water into a saucepan, add salt (1 tablespoon per 1 liter of water) and honey. Heat the mixture and then cool. 3. Rub garlic on the walls of the cask. Put on the bottom of the barrel 1/3 of the leaves of garlic, dill and horse-radish. Over tightly put 1/2 of all cucumbers. Then another layer of greens, garlic, chili and horseradish. On top of the next layer of cucumbers. Cover with the rest of the seasonings. 4. Pour the cucumbers with cold brine and cover with gauze or linen cloth. From above put a wooden circle and oppression. 5. Withdraw cucumbers at room temperature for 4 days. Then transfer the barrel to a cool place. Cucumbers must be completely immersed in brine - this is very important. Add brine if necessary. Cucumbers will be ready in a month and a half.
Servings: 12