How to cook pickles without vinegar and mustard according to an old recipe

0 < p>A real pickle should definitely be crunchy, and the brine can relieve hangover symptoms. But not every brine has a healing effect, and all because it contains vinegar. It protects the product from spoilage, but does not benefit the body.

Details

How to salt cucumbers according to a simple old recipe so that “the head does not hurt”.

For cooking you need:

• fresh, medium cucumbers;
• 2-3 umbrellas of dill;
• 2-4 leaves horseradish (you can have more);
• 2-3 pcs. currant, cherry, oak leaves (all or optional);
• 3-5 cloves of garlic;
• 2 liters of water;
• 4 tbsp. l. salt.

How to cook

The recipe is designed for salting cucumbers in one three-liter jar. But such cucumbers are stored exclusively in the refrigerator, if there is no cellar.

Secrets of successful salting:

1. Soak the cucumbers before salting for 1-2 hours in cold water.
2. Do not cut the tails and tips, so that the cucumbers do not soften during storage.
3. Use ordinary salt without additives and only coarse grinding.

In clean jars, place a few leaves of horseradish, currants (you can add cherry or oak to taste).

Garlic cloves are cleaned and laid out whole on the bottom. You don't need to cut them.

Now lay out the cucumbers – large ones at the bottom, smaller ones at the top.

Prepare the brine. The boiling water should be cooled to room temperature, stir in the salt and pour it into the prepared jars.

Then we send an umbrella of dill into the jar, put 2-3 currant leaves, cover with cheesecloth and leave for a day.

Then cover with a tight plastic lid and store.