Pickled cucumbers with horseradish and tarragon

When pickling cucumbers at home, it is imperative to add spices and spices (horseradish, dill, garlic, capsicum, tarragon, cherry and currant leaves and other spices). Spices will enhance the taste and enrich the pickled cucumbers with vitamin C. In order not to spoil the cucumbers, you need to salt them according to all the rules listed below, and store them at a temperature from -1º to +1º C.

Necessary components for a 3 liter jar:

• fresh cucumbers – 1.5 – 2 kg;
• salt – 100 g (glass);
• water – 1 -1.5 l;
• horseradish - 1 root;
• garlic - 6 teeth;
• dill (branches, seeds) - 20 g (2 branches);
• tarragon (tarragon) – 2 branches;
• hot pepper – 1 pod;
• bay leaf – 2 pcs.;
• cherry and currant leaves.

How to pickle cucumbers for the winter with horseradish and tarragon

Soak ripe (but not overripe) cucumbers, rinse them under running water and let them dry.

At this time we are working on spices and roots. Peel the horseradish root and garlic from the top covering layer. Wash the hot pepper and let it dry.

We prepare sprigs of dill, tarragon and currant and cherry leaves.

In well-washed 3-liter jars, place some of the spices, roots and garlic on the bottom, then cucumbers (you can stand up). The last layer is again spices, garlic and roots. Fill the cucumbers with cold drinking water.

Pour a glass of table salt into the jar and cover it with a plastic or tin lid, but do not roll it up.

Then, we put the future pickled cucumbers in a warm place, they can be taken out in the sun (20ºC) for the rapid development of lactic acid bacteria and kept for 2-3 days.

Then, we roll up the jars of cucumbers and transfer them to the glacier (cellar, basement) for further fermentation, and after 1 - 1.5 months the cucumbers are ready.

Tip: in order for pickled cucumbers to be preserved well, they must be completely covered with brine; if you spill the brine during the fermentation process, then prepare it and add it.