Mild-Cured Cucumbers

• 2000 grams cucumber
• 3 tablespoons ground black pepper
• 2 liters water
• 2 garlic young
• 2 dill inflorescence
• 2 horseradish leaves
• 2 tablespoons salt

1. Wash the cucumbers and leave them in the water for 2-3 hours. This must be done, as this way the cucumbers will remain crispy and hard.
2. While the cucumbers are being soaked, prepare a dish for curing. I used a common jar with a 3 liter capacity, however you can also use a ceramic dish or an enamel saucepan.rnPlace a horseradish leaf and a dill inflorescence (you can take 2 or 3 for a dish with such a capacity) on the bottom of the jar, then add the cucumbers and garlic cloves among them.
3. Prepare the brine - mix salt and ground pepper in a separate dish, then cover the mix boiling water, but do not boil the mixture. Thoroughly mix with a tablespoon until the salt is completely dissolved. Leave the brine to cool down a bit.
4. When the brine is warm, carefully pour it into the jar with the cucumbers. Then cover with a lid and leave for 1-2 days. rnThe prepared cucumbers should be stored in the fridge and if you're going on a picnic with your friends, place them into a plastic container with a lid.
5. You can find more of my recipes here http://getitcooked.com/chef/24/profile#!recipes/24/public_profile_recipes_approval

cucumber, ground black pepper, liters water, garlic, dill, horseradish, salt

Taken from food52.com/recipes/37244-mild-cured-cucumbers (may not work)