10-15 garden cucumbers
2 cloves of garlic
1 branch of dill
1 celery leaf
1 tsp celery seed
1 2 inch
piece of horseradish root
1 horseradish leaf
salt and water in a ratio of 1 tablespoon of salt per 4 cups of water
Fermenting has been known for generations a way of preserving food. Here fresh cucumbers are transformed into full of probiotics and vitamins foods that provide us with a lot of healthy ingredients that are so useful in the winter months. Yet, in the summer the slightly soured cucumbers are a delicious ingredient of our menus, also full of healthy properties. Fermented cucumbers are easy to digest, help to detox the body, help digestion, promote better absorption of nutrients, enhance the immune system, lower blood pressure and cholesterol levels, just to name a few. In today’s recipe I combined the classic ingredients: garlic, dill and horseradish with celery leaves and celery seeds from my mother’s recipe.
Wash the cucumbers thoroughly. Put the cucumbers upright in a glass of crock jar,squeeze as many as you can, add garlic cloves, dill and a sprig of celery. Add the horseradish root and leaf and sprinkle the celery seeds all over. Mix the water with the salt and pour over the cucumbers. Cover and let stand for a few days. I like them best on the next day!
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