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Quick-Salted Cucumbers
Crispy quick-salted cucumbers based on a family recipe passed down through generations. The secret to the crunch is a generous amount of horseradish and a preliminary cold water soak for the cucumbers.
Ingredients
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COMPONENT to taste
- to taste
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Method
Wash the cucumbers thoroughly, place them in a deep bowl, and submerge them completely in cold water for 2 hours.
Peel the garlic, cut the horseradish root into small pieces, and chop the red hot chili pepper.
Place a portion of the herbs and spices at the bottom of a pot, then arrange a layer of cucumbers on top.
Continue alternating the vegetables and aromatics until the container is full.
To make the brine, dissolve salt in water at a ratio of 2 level tablespoons per liter of liquid, and pour it over the cucumbers until fully submerged.
Cover the top of the cucumbers with horseradish leaves.
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