It is convenient to add such cucumbers in winter to all kinds of salads or use them as an independent snack. Cucumbers turn out crispy, moderately spicy and very tasty. In our family, they “fly away" in no time! The recipe is the simplest, does not require unnecessary manipulation.
Ingredients
- Cucumbers - 3 kg
- Bay leaf - 3 pcs.
- Mustard Seeds - 2 tsp.
- Water - 3 l
- Wine vinegar (6%) – 500 ml
- Sugar - 400 g
- Salt - 6 art.l.
Step-by-step cooking recipe
Pre-soak cucumbers in cold water for 2 hours. Thanks to this, canned cucumbers will be more crispy.
Then rinse the cucumbers, remove the tails, cut into circles about 1.5-2 cm thick.
Pour water into the cooking pot, add salt, sugar, bay leaf and mustard seeds. Mix everything and bring to a boil.
Add vinegar and boil the marinade again.
Place the sliced cucumbers in the boiling marinade. Stirring, wait until the cucumbers change color and then immediately put them in sterile jars.
Fill jars with cucumbers to the top with boiling marinade, seal tightly, turn upside down, wrap and leave to cool completely. Transfer the cooled workpiece to a cool, dark place for storage.
