Cucumis sativus L.
Brand: PNOS
Packaged:5,0 g
Availability:In Stock
Ex Tax: 2.25€
Gherkin "Traper" F1.
An early maturing and very productive hybrid variety for outdoor cultivation.
Cucumbers are small, short, parthenocarpic type. The peel is green with short white stripes.
Ideal for canning.
Resistant to downy mildew.

* Three easy ways to cook lightly salted cucumbers:

1. The fastest way (lightly salted cucumbers will be ready in 6 hours).
This requires:
• 1 kg of medium sized cucumbers
• 1 tbsp. spoon of salt
• 4 cloves of garlic
• a bunch of dill
• add a horseradish leaf if available or at will.
1. Wash cucumbers, cut off the ends.
2. Peel the garlic, crush it with a knife.
3. We tear the washed dill with our hands.
4. Put all the ingredients in a bag, add salt (do not add water).
5. Tie the bag and shake vigorously, distributing the salt.
6. Put in the refrigerator for 6 hours or overnight.

2. On mineral water.
This requires:
• 1 kg of small cucumbers
• a bunch of dill
• 4 cloves of garlic
• 2 tablespoons of salt (no slide)
• 1 liter of mineral water with gas.
1. Wash cucumbers, cut off the ends, cut the garlic into plates.
2. Put half of the dill and garlic on the bottom of the pot (or any other convenient container). Put the remaining cucumbers and herbs with garlic on top.
3. Dissolve the salt in mineral water, fill in the cucumbers, put them in the refrigerator for 14 hours.

3. In a 3-liter jar of boiling water.
• small cucumbers in the required quantity to fill the container
• a bunch of fresh dill with umbrellas or dry dill seeds
• 3 cloves of garlic
• 3 tbsp. tablespoons of coarse salt with a small slide
• boiling water.
1. Wash cucumbers, cut off the ends.
2. Wash the jar well (sterilization is not necessary). Place the dill and chopped garlic on the bottom.
3. Put the cucumbers, add a little more dill on top.
4. Add salt, pour boiling water over it.
5. Close the jar with a regular plastic lid.
6. After cooling down, put the jar in the refrigerator. Cucumbers are ready to eat within 24 hours.

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