Ingredients
- 24 cucumber
- 9 clove garlic
- 4 long
- 4 in cool
- 2 qts -water prepare the cucumbers following the instructions for brined cucumbers
- 2 layers of cheesecloth
- 2 malossol cucumbers will be ready
- 1 dill
- 5/8 leaves on top
- 1/2 dill a ring (into)
- 1/2 horseradish
- 1/2 pickles upright
- 30 gr horseradish root
- 30 gr salt
- 12 gr parsley
Because there is less salt in the brine than Brined Cucumbers, malossol cucumbers should be eaten sooner. Store the pickles on the lowest shelf of the refrigerator for 4-5 days, after which they will become either too salty (and turn into regular brined cucumbers) or, more likely, too soft and almost mushy. ----
