- qaus - 10 kilograms (lig sau, ntev 8-12 cm)
- stems thiab fennel blossoms - 300 Grams
- ob txhais tes ntawm dub currant nplooj - 1 piece
- horseradish paus - 4-5 pieces
- ib tug nras ntawm horseradish nplooj - 1 Daim
- hau ntawm qej - 2 pieces
- liab kua txob kua txob - 1 piece
- zib ntab - 2 Art. diav
- ntsev - 12 yam khoom. spoons (1 tbsp ib 1 liter dej)
Raws li daim ntawv qhia, ib tug 12 liter vat ntawm salted dib nplooj. 1. Ua ntej koj yuav tsum tau npaj ib tug ntoo kadushku. Muab cov dej kub thiab dej qab yaug kom yaug nrog lub thoob nrog, nrog dej npau npau thiab qhuav. 2. Soak cucumbers nyob rau hauv dej txias, periodically hloov cov dej. Soak cucumbers yuav tsum tsis muaj ntau tshaj 8 teev. Ntws dej, muab cov qaj hauv ib lub thoob thiab ncuav dej (los ntawm uas peb yuav tsim brine), nws yuav tsum tau npog lub qis. Ncuav cov dej no mus rau hauv saucepan, ntxiv ntsev (1 tablespoon rau ib 1 liter dej) thiab zib mu. Sov lub tov thiab ces txias. 3. Rub qej nyob ntawm phab ntsa ntawm lub khawm. Muab rau hauv qab ntawm lub thoob 1/3 ntawm nplooj ntawm qej, dill thiab nees-radish. Nrig kom nruj 1/2 ntawm tag nrho cov cucumbers. Tom qab ntawd lwm txheej ntawm zaub, qej, chili thiab horseradish. On to top ntawm tom ntej txheej ntawm cucumbers. Npog nrog tas cov seasonings. 4. Ncuav cov qaub qaub ncaug nrog cov dej qab zib txias thiab npog nrog ntaub ntaub los yog daim ntaub ntaub. Los ntawm saum toj no muab ib lub voj voog ntoo thiab kev tsim txom. 5. Thim qaj qaub ncaug hauv chav sov li 4 hnub. Tom qab ntawd hloov lub thoob rau ib qho chaw txias. Cucumbers yuav tsum tau tag immersed nyob rau hauv brine - qhov no yog qhov tseem ceeb heev. Ntxiv brine yog tias tsim nyog. Cucumbers yuav npaj txhij nyob rau hauv ib lub hlis thiab ib nrab.
Kev Pabcuam: 12