A simple recipe will allow you to enjoy crisp and fragrant cucumbers in a day!
Cucumber wash, trim ends. Also, wash the leaves of cherry, horseradish currant. Sheet horseradish break into large pieces, peel the garlic cloves, cut into large pieces.
In an enamel pot laid a layer of leaves on top — a layer of cucumbers. Then — again leaves and garlic, cucumber layer, which closes the top portion of the next leaf.
Prepare the brine: In a saucepan bring to a boil 1.5 liters of water — add 3 tablespoons of salt. Stir to dissolve the salt. Pickle is ready. (Brine acts ratio: 2 tablespoons of salt per 1 liter of water.)
Remove from heat pour brine cucumbers that they are completely covered. Cover with a lid and have patience for a day.
The next day, salted cucumbers ready for use. If you will not eat it all at once — keep them without removing it from the brine in the fridge.
See the step by step master class in cooking cucumber!