Agree that old recipes always arouse interest, because they have been tested by time and the experience of many generations.
At least, this is what the expert of the online publication BelNovosti, chef Yulia Arkhipova, thinks, who told about one of them, which involves the use of rye bread.
In this article you will find a list of the necessary ingredients, as well as step-by-step instructions for preparing the preparation.
So, you will need:
- Cucumbers - 2 kg (it is better to take small ones);
- Rye bread - 150 g
- Water - 2 l;
- Salt - 2 tablespoons;
- Dill - a few sprigs;
- Garlic - 4 cloves.
First of all, dry the pieces of rye bread. This should be done on both sides until light scorch marks form.
After that, put the water on the fire and wait until it boils, then add salt and stir to speed up the preparation of the marinade. Remove the brine from the stove.
Now you can start working on the cucumbers, but first place the dill sprigs and garlic on the bottom of a clean three-liter jar, and only then the cucumbers.
Place dried rye bread on top of the jar and pour hot brine over it.
Close the jar tightly with a lid and leave it to pickle at room temperature for 2-3 days.
When the specified time is up, you need to move the jar of cucumbers to the refrigerator - the cooled cucumbers will have an even more pleasant taste.
Expert: Julia Arkhipova
