Cucumbers in cucumbers are an ingenious way to get rid of overgrown vegetables

What do you need

For one can with a volume of 3 liters:

1½ kg of small cucumbers (for pickling);
1½ kg of overgrown or ugly cucumbers;
3 tablespoons of salt;
10 black peppercorns;
5 cloves of garlic;
a few sprigs of dill;
2 dill umbrellas;
1 horseradish sheet;
2-3 leaves of cherry or black currant.

How to cook cucumbers in cucumbers

Soak cucumbers, which will be whole pickled, in ice water for 3-4 hours. This will make them crispier.

Pass overgrown cucumbers through a meat grinder, grate or chop in a food processor.

How to cook cucumbers in cucumbers: Chop overgrown cucumbers

Add salt to the grated vegetables and mix well. Leave the mixture for 5 minutes to let the juice stand out.

Cucumber in cucumber recipe: Add salt to grated vegetables and mix well

At the bottom of a sterilized jar, place half of black pepper, coarsely chopped garlic, dill twigs and umbrellas. Also throw in horseradish and cherry or currant leaves.

Add a few tablespoons of cucumber to the jar. Lay several whole cucumbers horizontally on top.

Recipe for cucumbers in cucumbers: Lay several whole cucumbers horizontally on top

Cover them with some of the shredded vegetables. Make a few more layers in the same way. In the middle of the jar, throw the rest of the pepper, garlic and dill over the cucumbers.

Then repeat layers of grated and whole cucumbers until you run out of ingredients. There should be a cucumber mass on top.

Cucumber in cucumber recipe: Cucumber mass should be on top

Close the jar with a nylon or metal screw cap.

How to store cucumbers in cucumbers

You can store such a workpiece only in a cold place - in a cellar or refrigerator.

In a couple of weeks, the cucumbers will be as lightly salted. But it is better to let them stand for a month or even three. It is then that the cucumbers will acquire the taste of barrels.

Do not throw out the grated mass. It can be used to make pickle pickles or various sauces.

Cucumbers can be stored in a jar for a year. And the open ones are best eaten in the coming days.