My grandmother makes low -salt cucumbers only in this way. You won’t find better

This is a traditional delicacy loved by Poles. They are delicious, easy to prepare, and at the same time you can enjoy their taste faster than preserves in a pickled version.

No wonder that they are so often served as a snack at family events. If you also like to eat them, you should learn to do them yourself according to a proven method. Use the old grandma’s recipeand all household members will be delighted.

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Do you want to make low -salt cucumbers where the whole family will fall in love? Prepare them according to the 3×1 principle, which many grandmothers use to this day. Is simpler than you think because It is about a combination of three ingredients in equal proportions to achieve a balanced taste, perfect fragility and crunchiness of vegetables.

So prepare fresh and firm cucumbers, stone salt and water (indifferent, or warm or cold). According to the 3×1 principle, each 1 kg of cucumbers should fall 1 liter of water and 1 tablespoon of salt.

You already know that it is the 3×1 method that is best to be guided when preparing low -salt cucumbers. So try one of the grandmother’s recipes that advises to mix the ingredients in these proportions.

Recipe for low -salt cucumbers – ingredients:

• Land cucumbers – 1 kg
• Salt – 1 tbsp
• Water – 1 liter
• Garlic – 4 teeth
• dill – 4 branches
• horseradish – 1 piece

In addition, you will also need a large, distorted jar or stoneware. Spread the dill at the bottom of the dish, add 2 cloves of garlic and half a portion of horseradish. Put the cucumber inside.

Give the remaining ingredients upstairs. Pour the vegetables with water mixed with salt so that the cucumbers are completely covered. Cover the jar with gauze. Low-salt cucumbers will be suitable for consumption after 3-4 days.