Pickled cucumbers with horseradish

Delicious crispy pickled cucumbers with horseradish for the winter.

Cooking time 1 hour


Fresh cucumbers 3 kg

Head of garlic 1 pc

Boiling water 1 l

Sugar 2 tbsp. l.

Salt 2 tbsp l.

Vinegar 9% 2 tbsp. l.

Dill umbrellas to taste

Bay leaf to taste

Black peppercorns to taste

Horseradish leaves to taste

Horseradish roots to taste


Wash the cucumbers well.

Rinse the jars and pour over with boiling water.

Put the whisk and cloves of garlic in jars on the bottom.

Add the peeled horseradish root.

Peel and cut the lower parts of the horseradish sheets, put them in jars.

Add bay leaves and 5-7 black peppercorns.

Cut off the tips of the cucumbers.

Put cucumbers in jars more tightly.

Pour boiling water over and cover for 20 minutes.

Drain the water into a saucepan and add sugar and salt, at the rate of 2 tbsp. spoons per 1 liter of water.

Pour the marinade into jars and add 1 tbsp. spoons of 9% bite per 1 liter can.

Roll up the cans and turn them upside down.

Pickled cucumbers with horseradish are ready. Keep under a blanket until it cools completely. Store in a cool place.

Bon appetit! Have a delicious winter!