Overgrown cucumber rolls

Ingredients

• cucumbers - 1 kg
• water - 0.5 l
• garlic - 1 head
• 50 g green dill
• salt
• 15-20 currant leaves
• 20 g of tarragon greens
• apple cider vinegar - 50 ml

Cooking

Step 1

1. Wash cucumbers, peel. Cut into lengthwise plates about 1 cm thick. Wash the dill and tarragon, dry and chop. Disassemble the garlic into cloves and chop coarsely. Wash and dry currant leaves. * For this dish, you can use not only dill and tarragon (tarragon) - any greens will do. A few mint leaves will not be superfluous. 2. Lay the cucumbers in layers in a glass or ceramic container, sprinkling each layer with salt, chopped herbs and garlic. 3. Put a piece of currant leaves on top so that the cucumbers are completely covered. 4. Boil water mixed with vinegar and then cool to room temperature. Pour cucumbers with the resulting solution, cover with a plate or an inverted lid, place oppression on top. Leave in a cool place for one day. 5. After a day, when the cucumber plates become soft, roll them together with herbs and garlic into rolls. At the bottom of a sterilized jar, put half of the remaining currant leaves, then tightly lay the rolls. 6. Strain the brine through a sieve and boil. Pour cucumbers with hot brine, put currant leaves on top. Close the jar and store in a dark, cool place. BTW Experienced gardeners consider overgrown cucumbers picked at the wrong time as a marriage. But this does not mean that such fruits should be thrown away. Preserve them according to our recipe, and in winter you will have an excellent side dish for meat and fish dishes. In addition, overgrown cucumbers can be peeled and seeds, cut into cubes, salted in the usual way and used later for making pickles, azu, salads and other dishes. Az and Buki - in a jar (canning encyclopedia)