Crispy cucumbers with vinegar for winter in jars
Crispy cucumbers for the winter according to this recipe were prepared by my grandmother. The recipe is simple and does not involve sterilization. For convenience, I specify the number of products per 1 liter jar. Out of 5 kg of cucumbers, I have an average of 9 liter cans of delicious snacks.
Ingredients
- Cucumbers - 8 pcs.
- Garlic - 2 clove
- Dill - 2 umbrella
- Currant leaves - 3 pcs.
- Cherry leaves - 3 pcs.
- Bay leaf - 2 pcs.
- Black Pepper (with peas) – 5 pcs.
- Water - 1 l
- Vinegar (9%) – 2 tbsp.l.
- Sugar - 1 art.l.
- Salt - 1 art.l.
Step-by-step cooking recipe
Pre-soak cucumbers in cold water for 1-2 hours. Then rinse well and dry lightly.
Place dill umbrellas, currant and cherry leaves, bay leaf, peppers, peeled and cut in half garlic cloves on the bottom of a pre-sterilized jar.
Fill the jar of greens with cucumbers tightly.
Boil water and pour boiling water over cucumbers in a jar. Cover the jar with a sterile lid and leave to warm up for 20 minutes. Then drain the water from the jar into a saucepan, add salt and sugar, bring to a boil.
While the marinade is being prepared, pour the cucumbers in the jar again with new boiling water, cover the jar with a lid and leave for another 10 minutes to warm up. Then drain the water from the jar into the sink.
Add vinegar to the boiling marinade, boil for 3-5 minutes and remove the saucepan from the heat.
Fill cucumbers in a jar with marinade. Roll up the jar, turn it upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
