Step-by-step recipe for homemade cucumbers pickled with horseradish slices Bread and Butter Pickles. 
Time: 3hour. 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 cucumbers (about 10 cm in length)
- 4 slices of fresh horseradish, peeled and sliced a little more than a centimeter thick
- 4 sprigs of fresh dill with umbrellas
- 1 tbsp. vinegar 5%
- 1 tbsp. Sahara
- 3 tbsp. water
- 4 garlic cloves, peeled
- 2 tbsp. l spices for pickling
- 2 tsp turmeric
- Coarse salt and ground black pepper
Recipes with similar ingredients: cucumbers, horseradish, dill, sugar, garlic, seasoning for pickling vegetables, turmeric
Recipe preparation:
- Wash the cucumbers, cut into circles about a centimeter thick and put in a heated sterilized glass jar with horseradish and dill.
- Set a large saucepan over medium heat and pour vinegar and water, add sugar, garlic and spices for pickling. Bring brine to a boil, then pour into a jar of cucumbers and horseradish, close the lid. Allow to cool to room temperature before refrigerate. Sliced pickles can be served The next day.
