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Solionye Ogurtsy

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Submitted by mrbabs

YIELD

1 batch

PREP

20 min

COOK

20 min

READY

3 days

Ingredients

5 2.3
POUNDS KG CUCUMBERS
2 57.8
OUNCES ML/G HORSERADISH
½ 14.5
OUNCE ML/G HOT CHILI PEPPERS
6 9E+1
TABLESPOONS ML SALT

Directions

Preparing Cucumbers: wash the cucumbers under running water and place in a bowl.

Cover with ice water and enough ice to keep them cold for 10 hours.

Drain the cucumbers and trim both ends so that the brine will more easily penetrate the flesh.

Assembling: Rinse the dill and divide in half.

Scrub and rinse the horseradish and slice thinly.

Peel and halve the garlic.

Fold half the dill into a ring to fit the bottom of the pickling jar.

Strew horseradish, garlic, red pepper, and ⅓ of the tarragon on top.

Arrange half the cucumbers upright in the jar, packing them tightly.

Place the second third of the tarragon on top, then pack in the rest of the cucumbers in the same manner.

Over them layer the remaining dill, horseradish, garlic, pepper and tarragon.

Combine the salt and water, stirring until the salt dissolves.

Toss in jars. Let sit.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 610g (21.5 oz)
Amount per Serving
Calories 74 12% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10520mg 438%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 18%
Sugars g
Protein 7g
Vitamin A 8% Vitamin C 39%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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