I want to share a recipe for pickled cucumbers for the winter without sterilization. Please note that the amount of salt, sugar and vinegar for the marinade is calculated for 0.5 liters of water. The amount of marinade for one jar may vary depending on the size of cucumbers.
Ingredients
- Cucumbers - 600 g
- Garlic - 2 clove
- Dill - 2 umbrella
- Oak leaves - 2 pcs.
- Horseradish (leaves) – 1 pcs.
- Water - 500 ml
- Vinegar (9%) – 1,5 art.l.
- Sugar - 2 art.l.
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Pre-soak cucumbers in cold water for 3 hours. This will make the fruit more crispy.
Then rinse the cucumbers and greens and dry them slightly.
Place greens (except 1 umbrella of dill) and peeled garlic cloves on the bottom of a pre-sterilized jar.
Fill the jar tightly with cucumbers, place the remaining umbrella of dill on top.
Boil water and pour boiling water over cucumbers in a jar to the very top. Cover the jar with a sterile lid and leave to warm up for 10 minutes.
Drain the water from the jar into a saucepan, add salt and sugar. Bring the volume of water to 500 ml, adding as much water as is not enough.
Over medium heat, stirring, bring the brine to a boil, boil for 1 minute, add vinegar and remove the saucepan from the heat.
Pour boiling marinade over cucumbers in a jar to the top. Immediately seal the jar tightly, turn it upside down, wrap it up and leave it to cool completely. Store the cooled pickled cucumbers in a cool dark place.
