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Choose healthy, hard cucumbers, if they can be freshly picked and washed with cold water. Peel an onion, wash it in cold water and cut it into juliennes. Horseradish roots are cleaned, washed and chopped. Peel a squash, grate it and slice it. Wash the jars in which we put the cucumbers well (I used 800 ml jars) and make in each jar a bed of dried dill sticks, 1 sprig of thyme, horseradish sticks and carrot slices. Place the cucumbers in jars and among them slices of carrots and onions. Put in each jar mustard seeds, peppercorns, 1 teaspoon salt, 2 tablespoons sugar, 4 tablespoons vinegar. Put 2 horseradish sticks on the cross, a few dried dill sticks and add water until the jars are full. Screw on the lids, shake well and turn with the bottom up so that the salt and sugar dissolve well. Then place the jars in the stove tray and keep in the preheated oven for 20 minutes. Turn off the heat and leave to cool in the oven until the next day, when they can be stored in the pantry. They are kept over the winter and are served as a sour to various dishes or steaks.