Pickled cucumbers with red currants for winter
Once, for the sake of experiment, I cooked pickled cucumbers with red currants for the winter. The preparation turned out to be so delicious that since then I have been cooking like this every year. Crispy vegetables with a wonderful aroma of currants literally drive you crazy!
Ingredients
- Cucumbers - 2,5 kg
- Garlic - 4 clove
- Red currant - 300 g
- Black Pepper - 6 peas
- Dill - 3 umbrella
- Currant leaves - 5 of leaves
- Vinegar - 80 ml
- Sugar - 80 g
- Salt - 80 g
- Water - 2 l
Step-by-step cooking recipe
Place currant leaves, dill umbrellas, black pepper and coarsely chopped garlic cloves in jars.
Lay the cucumbers, and then pour in the red currants.
Pour boiling water, cover with lids and leave to warm up for half an hour.
Drain the water into a saucepan, add sugar, salt and bring to a boil again.
Pour in the vinegar, remove from the heat and immediately pour into jars.
Roll up, turn upside down and wrap up with a warm blanket. After a day, transfer the preservation to storage in a dark, cool place.
