Magda Gessler does such cucumbers. They are ultra -roasting thanks to 1 addition

From time to time, Magda Gessler shares recipes of his dishes and baking. This time she repealed the secret of the pickling of cucumbers. If you have had a problem with preparing these silage so far, they will finally come out perfect. Analyze the recipe, find in it the missing element and make ultra -ultra -picked pickled cucumbers that will taste like your grandmother.

We wrote for a reason that the recipe cucumbers will taste like grandma’s. The restaurateur uses grandma’s triki, passed down from generation to generation. What exactly is it?

Magda Gessler adds to jars with silage … Cherry leaves. This inconspicuous ingredient can work wonders for cucumbers. Well, it contains tannins that prevent pectin breaking in these vegetables. Therefore, they retain the right hardness, so they come out crispy.

It is the crunchiness that is the most desirable in well -folded cucumbers. Thanks to it, they remain appetizing up to several weeks from opening the jar.

In addition, cherry leaves reduce bitterness, giving the silage a unique aroma. They also have a preservative effect. Some replace them with raspberry or currants.

Ingredients:

• 2 l of water;
• 1 kg of pickled cucumbers;
• 4 fennel branches;
• 4 flat tablespoons of pecunted stone salt;
• 4 cherry leaves;
• 4 cloves of garlic;
• 1 horseradish root.

Preparation:

According to the recipe of Magda Gessler, at the beginning wash and scare 4 jars. In turn, wash the cucumbers under running water and dry. Then put these vegetables together with dill, horseradish, garlic and cherry leaves for prepared dishes.

In the next step, prepare a brine: boil water in a pot and add salt to it. Wait until it cools down a bit and pour the contents of the jars with it.

Finally, turn off the dishes and set aside the products in a dark and cool place. The cucumbers will hang after about 2 weeks.