Crispy pickled cucumbers with vinegar for winter
Cucumbers according to this recipe turn out crispy, similar to the taste of low salt. They can be served to the table as an independent snack or added to your favorite salads in winter. Keep in mind that cucumbers will be fully ready for use in a month!
Ingredients
- Cucumbers - 3 kg
- Garlic - 4 clove
- Bay leaf - 4 pcs.
- Parsley - 6 twigs
- Dill - 6 twigs
- Cherry leaves - 6 pcs.
- Black Pepper (with peas) – 20 pcs.
- Allspice (with peas) – 4 pcs.
- Vinegar (9%) – 120 ml
- Salt - 100 g
Step-by-step cooking recipe
Wash cucumbers and greens, dry them slightly.
Place sprigs of dill and parsley, cherry leaves, bay leaf, both types of peppercorns and peeled garlic cloves on the bottom of pre-sterilized jars.
Fill the jars with cucumbers to the top, tamping well.
Boil water and pour boiling water over cucumbers in jars. Cover the jars with sterile lids and leave to warm up for 10-15 minutes.
Then drain the water from the jars into a saucepan, add salt and bring the brine to a boil over high heat.
Add the vinegar, stir and remove the marinade from the heat.
Pour boiling marinade over cucumbers in jars. Roll up the jars immediately, turn them upside down, wrap them up and leave them to cool completely. Store the cooled workpiece in a cool, dark place.
