Gherkins in brine /Malosolne
Ingredients
- About 10 – 15 small, short cucumbers
- Enough water to cover all jars ( boiled and cooled down would be best)
- Few garlic cloves
- dill seeds or fresh dill bundle ( I also added dill stalks)
- 1 chopped horseradish root
- horseradish leaves
- 1 tbs of white mustard seeds
- 1 tbs of whole peppercorns
- salt (it has to be rock salt- Iodine free- I used Himalayan pink salt)
How to make it
- Boil salted water in a pot with proportions 1.5-2 tablespoons of salt per 1 L (32 oz) of water. Let the water cool down.
- Meanwhile place your
cucumbers in jars or any other container. If cucumbers are big cut them
lengthwise into halves. Distribute all the other ingredients (garlic,
dill, horseradish, white mustard, pepper) evenly. When water is at room
temperature pour over the cucumbers, seal the jars and live for about 2 –
3 days. After that time they should be ready to eat. You can also
refrigerate them so they won’t turn sour so quickly.
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