Homemade silage is definitely the taste of childhood and years enclosed in a jar. This recipe for pickled cucumbers for the winter is a combination of classics with an oriental note. The subtle aroma of turmeric adds a unique character. Crunchy, slightly spicy – such a salad must be in your pantry.
- 2 kg of cucumbers,
- a large piece of horseradish (approx. 10 cm),
- a bunch of dill with a canopy,
- 1 head of garlic,
- A dozen or so grains of black pepper,
- Floods the ingredients,
- 1.5 liters of water,
- 1.5 tablespoons,
- 1 teaspoon of turmeric.
Wash the cucumbers thoroughly and cut in medium thick slices (approx. 0.5 cm). Cut the horseradish into thin slices. Divide the garlic into teeth and slightly crush with a knife. Divide the dill into smaller branches.
Put some dill on the bottom of the scalded jars.
Then insert slices of cucumbers, pouring on layers with additives.
In a pot, boil 1.5 liters of water with 1.5 tablespoons of salt and 1 teaspoon of turmeric. Mix to combine the ingredients. Set aside for 2-3 minutes so that the flood stops boiling.
Pour the cucumbers with a hot pickle with turmeric so that they are completely covered. If you want, you can charge in a jar, e.g. a piece of horseradish leaf or a small plate for pickling (in the case of larger jars).
The jars turn, but not too much. Set aside at room temperature for 3-4 days so that fermentation begins. Then move to a cool place (to the basement or fridge).
Source: NowowoPuje.pl
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