Break in the garden and add to pickled cucumbers. They will crunch until nice

Pickled cucumbers are without a doubt the most popular preserves that we eat throughout the year. They are a great addition to sandwiches, salads and dinners. On their basis, you can also make cucumber soup. The greatest disappointment meets us when we reach for the vegetable, and it turns out to be soft and empty inside. To prevent this, you must throw cherry and currants into jars.

Many people forget to add currants and cherries to the leaves, which is a pity. After all, they play a big role in the pickling process. How do they affect vegetables?

Thanks to cherry leaves, there is no question of softening cucumbers. In addition, they help to preserve their natural aroma. Unwanted notes formed during fermentation are softened and the taste becomes deeper.

In turn, the currant leaves are responsible for the crunchiness of preserves. They always come out firm, and at the same time extremely aromatic. In a duet they create the best silage that you can imagine.

Ingredients:

• 1 kg of ground cucumbers;
• 1 liter of hot water;
• 1.5 tablespoons of pecunted stone salt;
• 5 cloves of garlic;
• 2 horseradish leaves;
• 2 pieces of horseradish root;
• 2 copies with canopies;
• 1 branch of cherry;
• 1 brain branch.

Preparation:

Choose small and even cucumbers for silage, which will facilitate their arrangement in jars. They should also be hard and firm. It’s best to break them from the garden 7 hours before pickling. In turn, the dishes are recommended to scare or sterilize in an oven preheated to 100 degrees for 15 minutes.

At the beginning, wash the cucumbers thoroughly. Then put the root and horseradish leaves to the bottom of the jars, half of the cherry leaves and currants, as well as 2 cloves of garlic.

In the next step, put on cucumbers and arrange them very close together – they must fill the whole jar. Put them on with other leaves, garlic and dill.

Then prepare a brine: dissolve the salt in the water and pour the vegetables so that they are completely covered. Finally, turn off the dishes and put them in a cool, shaded place. After two days you will have low -salt cucumbers, and after a week pickled.