We prepare small young cucumbers as usual – wash them, put them in jars with dill, horseradish, currant and cherry leaves, add garlic and a piece of hot pepper.
Now we twist 1 kg of sweet pepper through a meat grinder – this is enough for 3 liter jars. Add 1 tablespoon with a hill of salt to this porridge, set to cook until the pepper grains are completely soft.
In the meantime, fill the jars with boiling water, cover with lids for 20 minutes. Drain the water, boil again and pour for 10 minutes.
Once again, drain the water and put the pan on the fire – let it boil gently. And we lay out the ground pepper in jars with cucumbers, gently shake the thick puree closer to the bottom. Pour into each jar 1 tbsp. 9% vinegar and top up with boiling water. We twist the lids, turn the jars over several times so that the brine is evenly distributed between the cucumbers and wrap them up until they cool.
Cucumbers are obtained almost lightly salted, very delicate taste.