The easiest way to diversify the preparations with pickles is to use a variety of additives. For example, I like to add carrot tops. It is original and unusual, and at the same time it does not disappear in the season of young carrots. Some advantages!
Ingredients
- Cucumbers - 500 g
- Water - 500 ml
- Carrot tops - 4 twigs
- Vinegar - 50 ml
- Sugar - 2 art.l.
- Salt - 1 tbsp.l.
- Allspice - 4 peas
Step-by-step cooking recipe
Soak cucumbers for a couple of hours in cold water. Rinse the tops.
Put half of the tops and cucumbers in a jar.
Pour boiling water and let the cucumbers cool under the lid.
Drain this water, pour fresh boiling water again and let cool. Drain.
Boil 500 ml of water with the remaining tops.
Add salt, sugar and pepper, and boil for 3 minutes.
Pour in the vinegar, pour the marinade over the cucumbers and roll them up for the winter.
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