Barrel-Style Pickles in Cold Brine

1. 1 Cucumbers≈ $3.67 每千克 1.7 千克
2. 2 Salt包装 1 千克 约等于 $0.90 75 克
3. 3 Horseradish leaves包装 50 克 约等于 $3.00 15 克
4. 4 Prepared horseradish 20 克
5. 5 Dill包装 50 克 约等于 $1.80 30 克
6. 6 Garlic≈ $10.00 每千克 20 克
7. 7 Blackcurrant leaves包装 20 克 约等于 $3.00 10 克
8. 8 Black peppercorns 2 克
9. 9 Bay leaves 1 克

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

1. Soak the cucumbers¹ in cold water for 3–4 hours, then trim the ends off each one. Peel the horseradish³ root and slice it thinly, and cut the garlic⁶ cloves in half.

2. Wash a 3 l jar and scald it with boiling water. Scald the horseradish³ and blackcurrant⁷ leaves as well.

3. Bring the water (about 1,2 l) to a boil with 75 g salt², simmer for 2 minutes, and cool completely to room temperature.

4. Place half the herbs, horseradish³, garlic⁶, leaves, bay leaf, and peppercorns in the bottom of the jar, pack in the cucumbers¹ tightly, and top with the rest.

5. Pour the cold brine over the cucumbers¹ to the rim, then place a weight or clean plate on top.

6. Leave at 18–22 °C for 3 days, skimming off the foam daily. When the brine turns cloudy and the cucumbers¹ turn olive-colored, cover with a plastic lid and move to the cold (0–5 °C).

7. Store for up to 3 months, keeping the cucumbers¹ submerged in brine; keep an opened jar in the refrigerator for up to 3 weeks.

简要说明

• 标记为健康：规划器在“减肥”和“吃得健康”的目标下更常选用它。