Pickled cucumbers
Cooking time: 1 h
Difficulty: Medium recipe
Recipe yield: 1 l
Pickled cucumbers – food preservation recipe for the winter. Cucumbers can be preserved in several ways, you can salting cucumbers, or you can pickle. Cucumbers are marinated with the addition of various herbs and spices, so that the pickled cucumbers are crispy and not soft, when pickling, you must add tarragon or nut or oak leaves, you can do both, because, in addition to firmness, these ingredients give pickled cucumbers a wonderful aroma and taste.
Pickled cucumbers ingredients
- Cucumbers 0.5 kg
- Garlic 2 cloves
- Hot pepper 1-1.5 cm
- Хрен 2 cm
- Horseradish leaves 1 pcs
- Currant leaves 2 pcs
- Cherry leaves 2-3 pcs
- Dill 2 twigs
- Tarragon 1 twig
- For marinade
- Water 0.5 l
- Vinegar 9% 25 ml
- Sugar 1 tsp
- Salt 1 tbsp
Pickled cucumbers recipe
To prepare a food preservation recipe pickled cucumbers, wash and sterilize one liter jars. Pour cucumbers with cold water and set aside for 6-8 hours.
Put all the leaves and green leaves in sterilized jars, except for the garlic. Wash cucumbers and put in prepared jars. To fit more cucumbers, it is best to put them in jars one to one.
When the cucumbers are completely packed in jars, pour boiling water over them, cover with a lid and let stand for 2-3 minutes. Then put on the nylon lid with holes and drain the water into the pan. Add some more water to the saucepan and bring to a boil. Repeat this procedure again.
After the second scalding of the cucumbers, add garlic, salt, sugar and vinegar to the jars. Pour the marinade over the cucumbers one last time and seal with tin lids.
Sealed jars with pickled cucumbers turn the lids down, wrap them in a warm blanket and let cool, and then move them to the pantry for further storage.
