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Malosol'Nye Ogurtsy

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Submitted by crosj

YIELD

1 batch

PREP

20 min

COOK

30 min

READY

4 days

Ingredients

24 24
EACH EACH CUCUMBERS
for pickling
1 28.9
OUNCE ML/G HORSERADISH ROOT *
9 9
EACH EACH GARLIC CLOVES
¼ 113.4
POUND G PARSLEY LEAVES
3 ½ 53
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1270g (44.8 oz)
Amount per Serving
Calories 184 11% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6148mg 256%
Total Carbohydrate 12g 12%
Dietary Fiber 10g 39%
Sugars g
Protein 19g
Vitamin A 65% Vitamin C 138%
Calcium 25% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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