Cucumbers in their own juice for the winter

Rinse and sort cucumbers. For small specimens, cut off the tails and soak them in cold water for 2-3 hours. Peel large cucumbers and pass through a meat grinder or grate on a fine grater.

Peel the hot pepper from seeds and finely chop, chop the garlic in a convenient way.

Place the cucumber mass in a bowl, add salt, chopped garlic and hot pepper. Mix everything well.

Rinse the greens, coarsely chop the horseradish leaves.

Put half of all the greens and a clove of garlic on the bottom of the salting container. Fold the workpiece in layers: ⅓ cucumber mass – half of the total number of whole cucumbers – ⅓ cucumber mass – the remaining whole cucumbers – ⅓ cucumber mass – the remaining greens. Cover the workpiece with a suitable size plate, put oppression on top (I use a jar of water). Place the container with the workpiece in a warm, dark place for 2 days.

After the specified time, taste the cucumbers: if everything suits you, transfer the workpiece to a pre-sterilized jar, close it with a nylon lid and store it in a cool place (basement or refrigerator).