A mixture for pickled and low-salt cucumbers for making six liter jars of cucumbers.

Ingredients: dill, garlic, horseradish, ΨΘΙΥΕ ΝΦΤΥΑΣΔ ΤΕΕΔΤ.May contain: ΓΕΣΕΑΜΤ ΓΟΞΥΑΙΞΙΞΗ ΗΜΦΥΕΞ, ΕΗΗΤ, ΝΙΜΛ (ΙΞΓΜΦΔΙΞΗ ΜΑΓΥΟΤΕ), ΤΟΪ, ΓΕΜΕΣΙΑΓ, ΠΕΑΞΦΥΤ, ΤΕΤΑΝΕ. ΑΜΕΣΗΪ ΑΔΧΙΓΕ: ΖΟΣ ΑΜΜΕΣΗΕΞΤ ΤΕΕ ΙΞΗΣΕΔΙΕΞΥΤ ΙΞ ΒΟΜΔ. Best before: / Batch number. Store in a dry and shaded place. Method of preparation: 1. Prepare the marinade by dissolving salt in hot water (1 heaped tablespoon of salt, i.e. 20 g for every 1 litre of water). 2. Pour a heaped spoonful of pickle mix (approx. 7 g) into 1 litre jars. 3. Then place the washed cucumbers in each jar and pour over the previously prepared marinade. 4. -pickled cucumbers – seal the jars tightly with a screw cap and leave in a cool place for a few weeks. -small-salted cucumbers – cover jars with a cloth and leave at room temperature for 2-3 days; Net weight: 40g.

Nutritional value 100g: Energy value: 1437kj / 343kcal, Fat 6.6g, including saturated fatty acids 0.4g, carbohydrates 47g, including sugars 7.8g, Fibre 0g, Protein 16g, Salt 0.57g.