Pickles

1 serving


Medium, strong and better sized cucumbers are suitable for salting. They are washed with cold water, a layer of leaves, horseradish, spices, dill is placed on the bottom of the barrel or tub, and after that, in an upright position, cucumbers, tightly pressing them against each other. Then one covers with the following layer of leaves and spices. Thus, the container is filled to the top. Covering cucumbers with leaves and dill, the barrel is closed with a tightly fitted bottom, in which there should be a tongue-and-tongue hole. Through this hole, brine is poured and then closed with a plug wrapped in a cloth. Cucumbers in a tub are covered with a wooden circle, on which they lay a bend so that the brine covers the pickle. Cucumbers are stored at temperature not exceeding 5 ° C.