Ingredients

Units Scale

1 kg of green and fresh pickle cucumbers
2 bay leaves
3 fresh peeled garlic cloves (optional)
1 small piece of horseradish roots (optional)
1 liter of water
4 -5 dill flowers
5 tsp Sea salt
1/2 tsp pepper (optional)
Fresh Grapes leaves if available or fresh cherry leaves (optional)

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Instructions

Give a good wash to the cucumbers.
Put the peeled garlic, bay leaves, small piece of horseradish roots, and fresh grape or cherry leaves in a cleaned bowl.
Meanwhile, combine the water, pepper, salt, and bay leaves (hot pickling solution) in a medium saucepan and bring to a boil.
Put the cucumbers in a bowl and add the dill flowers.
Then add the boiled pickling solution to the bowl; it should completely cover all cucumbers.
Cover it carefully and place it at room temperature for 2-4 weeks before serving (depending on the room temperature and how acidity you prefer).

Notes

Prepared, tried, and tested Ahmed from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

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Nutrition

Serving Size: 1
Calories: 30
Sugar: 3
Sodium: 3297
Fat: 1
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 7
Fiber: 2
Protein: 1
Cholesterol: 0