Crunch until nice. Horseradish cucumbers are a hit this summer

Horseradish cucumbers are one of those homemade delicacies that are immediately associated with a summer pantry. Pickles They are distinguished by the addition of fresh horseradish. Thanks to him They have a distinct, slightly spicy taste And a pleasant aroma. They are crunchy, refreshing and perfectly match as an addition to many dishes.

They can be served to salads, for a meat dinner or just eat straight from the jar – in the form of a snack. They are also great as an addition to sandwiches – Instead of classic pickled cucumber. It is worth preparing a few jars right away, because with time they gain even better taste. They will be perfect in winter when there are fresh vegetables in the stores.

Ingredients:

• 2 kg of cucumbers,
• a liter of water (+ to soak cucumbers),
• 250 ml of spirit vinegar (10%),
• 140 g cukru,
• 1.5 tablespoons of salt,

Spices for 1 jar:

• a piece of horseradish root,
• a few grains of black pepper,
• fennel balds (with a stem).

Method of performance:

Wash the cucumbers and pour cold water. Set aside for 2-3 hours. Strain, cut into smaller pieces (e.g. into posts) and transfer to carefully scalded jars.

Put in a piece of horseradish, several pepper grains and one dill canopy in each jar. Depending on your preferences, you can add a little more or less pepper. The same attention applies to horseradish.

Boil all ingredients for the lagoon in a saucepan. Set aside to cool.

Pour the marinade of cucumbers in jars and screw them tightly.

Put the jars in a large pot lined with a rubber insert – so that they do not touch each other. Pour up to 3/4 height with water at the pickle temperature. Boil. Pasteurize cucumbers for 5-7 minutes. Set the jars upside down for half an hour.

Horseradish cucumbers should be tasty after a week, but it’s best to reach for them 2-3 weeks later. You can store them in a cool, shaded place throughout the winter.

Source: NowowoPuje.pl