Cucumbers; preferably small
- and firm
Water; boiled and cooled
2 tb Salt; per:
1 1/2 l Water
1 Garlic head; per jar, cloves
- separated, (peeling
- optional)
1 Horseradish root; 2 to
- 3 cm, in long strips
1 bn Dill
Fresh leaves (horseradish,
- fruit tree, or other
- leaves) (optional)
Wash the cucumbers thoroughly, remove the stems, and then arrange them
quite tightly in the jar. Between the cucumbers, tuck dill, garlic
cloves, horseradish, and leaves.
Dissolve all the salt in water and pour it over the contents of the
jar so that all the ingredients are covered. Cover the jar with a
small plate.
Put the prepared cucumbers in a cool, dark place. After two or three
days, the water should become cloudy and the cucumbers will become
more yellowish. After three days, they should be perfect, but it's
worth testing one 48 hours in.
Recipe by zajadam.pl, translated by Google, with alterations
