MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Low-Salt Cucumbers
 Categories: Polish, Pickles
      Yield: 1 Batch
 
           Cucumbers; preferably small
           - and firm
           Water; boiled and cooled
      2 tb Salt; per:
  1 1/2 l  Water
      1    Garlic head; per jar, cloves
           - separated, (peeling
           - optional)
      1    Horseradish root; 2 to
           - 3 cm, in long strips
      1 bn Dill
           Fresh leaves (horseradish,
           - fruit tree, or other
           - leaves) (optional)
 
  Wash the cucumbers thoroughly, remove the stems, and then arrange them
  quite tightly in the jar. Between the cucumbers, tuck dill, garlic
  cloves, horseradish, and leaves.
  
  Dissolve all the salt in water and pour it over the contents of the
  jar so that all the ingredients are covered. Cover the jar with a
  small plate.
  
  Put the prepared cucumbers in a cool, dark place. After two or three
  days, the water should become cloudy and the cucumbers will become
  more yellowish. After three days, they should be perfect, but it's
  worth testing one 48 hours in.
  
  Recipe by zajadam.pl, translated by Google, with alterations
 
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