Homemade cucumber slices marinated with horseradish
Votes: 1
Time: 3 hours 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A step-by-step recipe for homemade cucumber slices pickled with horseradish: Bread and Butter Pickles.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 cucumbers (about 10 cm long)
- 4 pieces of fresh horseradish, peeled and cut into slices a little over a centimeter thick
- 4 sprigs of fresh dill with umbrellas
- 1 cup of 5% vinegar
- 1 cup of sugar
- 3 tbsp of water
- 4 cloves garlic, peeled
- 2 tbsp. spices for pickling
- 2 teaspoons turmeric
- Coarse salt and ground black pepper
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Cooking the dish according to the recipe:
- Wash the cucumbers, cut into slices about a centimeter thick and place in a heated, sterilized glass jar with horseradish and dill.
- Place a large saucepan over medium heat and pour in the vinegar and water, then add the sugar, garlic, and pickling spices. Bring the brine to a boil, then pour it into the jar with the cucumbers and horseradish, and cover. Let it cool to room temperature before refrigerating. The pickled cucumber slices are ready to serve the next day.
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