My grandmother does not give horseradish to pickled cucumbers. Instead, he puts it in the jar

I am not a fan of the intense taste of horseradish. It turns out that you do not need to add it to the silage. The most important are the appropriate pickling cucumbers and salt. Other additions can be modified. Check what ingredients to choose and get to know the recipe for the best pickled cucumbers.

We choose small, hard and firm ground cucumbers for silage. The larger ones can be empty inside. Avoid buying soft vegetables with yellow discoloration and too mature ones. The best choice will therefore be varieties, i.e. Borus, Julian, Octopus, and Śrem.

In the traditional recipe, we put horseradish in the jar. My grandmother replaces him with an aromatic root of ginger, which pearls and cuts into slices. Two such slices for one portion of silage are enough.

Some instead of horseradish add a teaspoon of white mustard beans to a jar. This ingredient, like garlic, means that the vegetables do not soften. Besides, he naturally preserves them.

It is also worth adding to oak, currant, cherry or grape leaves. The tannins in them prevent pectin breaking, thanks to which the vegetables are naturally preserved and retain their crunchiness.

Of course, at the end, the whole should be poured with brine, using a penetrated stone salt, which supports natural fermentation, brings out the taste of cucumbers and helps in their long -term storage.

Ingredients:

• 1 kg of ground cucumbers;
• 6 slices of ginger;
• 2 heads of garlic;
• 5 dill canopies;
• 1 tablespoon of pecunted stone salt;
• 1 l of water;
• Optional: several oak, currants, cherry or grape leaves.

Preparation:

To start with, urine cucumbers in cold water for an hour. Then wash them and place them tightly in previously scalded jars. Add a clove of garlic to each of them, 2 slices of ginger, 1 dill balds and possibly leaves.

Prepare the pickle in the next step. To do this, dissolve the salt in the water, boil the whole and pour into jars with vegetables. Then turn off the dishes and cover them with a blanket for about 12 hours so that they are well wrapped. After this time, set aside pickled cucumbers in a cool and dark place, e.g. to the basement.