Malosol'Nye Ogurtsy
Yield
1 batchPrep
20 minCook
30 minReady
4 daysLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
cucumbers
for pickling |
|
| 1 | ounce |
horseradish root
|
* |
| 9 | each |
garlic cloves
|
|
| ¼ | pound |
parsley leaves
|
|
| 3 ½ | tablespoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
cucumbers
for pickling |
|
| 28.9 | ml/g |
horseradish root
|
* |
| 9 | each |
garlic cloves
|
|
| 113.4 | g |
parsley leaves
|
|
| 53 | ml |
salt
|
|
Directions
Prepare the cucumbers following the instructions for Brined Cucumbers.
Rinse the dill and divide in half.
Scrub and rinse the horseradish and slice thinly.
Peel and halve the garlic. Wash the various leaves.
Fold half of the dill into a ring and place in the bottom of the jar.
Strew half the horseradish and garlic and ⅓ of leaves on top.
Arrange half of pickles upright, packing them tightly.
Place ⅓ of the leaves on top, then pack in the rest of the cucumbers in the same manner.
Top with layers of the remaining horseradish, dill, garlic, and leaves.
Combine the salt and water, stirring until the salt dissolves. Pour the brine into the jar.
The contents should be fully covered.
Let sit for 4 days.
