Seasoning for cucumber salting

This aromatic spicy mixture is used for cooking of home pickled cucumbers. We offer you the recipe for pickling: to wash the fresh cucumbers (9-14sm of lenght) and to put it in a cold water on 4-5 hours. To lay out the greenery (leaves of horse-radish, dill, parsley, leaves of currant, cherries) and cucumbers on the bottom of clean and dry jars. Pour 5 liters of water in deep tableware, pour out 1 package of our seasoning, adding 300g of salt and scald it. Boil it for 2-3 minutes. Pour chilled pickle in jars with cucumbers and close it by lids. Leave it for lactid acid fermentation at a room temperature. Cucumbers will be ready for eating in 2-3 days. Keep cucumbers in a cold place at a temperetura not higher than 4 C.

Ingredients: mustard seeds, garlic, bay leaf, black pepper, root of horse-radish, basil, allspice, seed and greenery of dill, savory, rosemary.