Pickles lightly salted
Composition / ingredients
16
Servings:
Cooking method
1. Wash cucumbers (small gherkins 5-8 cm long are best suited). Dry it. Trim the tips.
2. Garlic is divided into cloves and peeled (if the cloves are large, 5 is enough). Cut into slices.
3. Wash the greens thoroughly (we need dill hats-inflorescences of 3 pcs. and 2 horseradish leaves).
4. Put the cucumbers in a clean saucepan, alternating them with herbs and garlic.
5. In the second saucepan, dilute the marinade. Add salt, pepper, bay leaf to the water.
6. Put the water on the fire and bring to a boil.
7. Pour boiling pickle cucumbers. Cover the pan with a towel and leave to cool in a warm place.
8. The next day, the lightly salted cucumbers will be ready.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Garlic - 143 kcal/100g
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Horseradish grated table - 117 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Water - 0 kcal/100g
- Iodized salt - 0 kcal/100g
- Cherry leaves - 0 kcal/100g
- Oak leaves - 0 kcal/100g
- Currant leaves - 0 kcal/100g
