Crispy pickled cucumbers for winter
Pickled cucumbers according to this recipe are delicious and very crispy. Despite the lack of sterilization, the snack is stored for a long time. But it doesn't matter, since jars with such cucumbers strangely disappear from the pantry in the first place.
Ingredients
- Cucumbers - 2,5 kg
- Garlic - 3 clove
- Dill - 3 umbrella
- Horseradish (leaves) – 3 pcs.
- Currant leaves (black) – 3 pcs.
- Cherry leaves - 6 pcs.
- Black Pepper (with peas) – 6 pcs.
- Hot red pepper (optional) – 1/2 pcs.
- Water - 1,2 l
- Vinegar (9%) – 100 ml
- Sugar - 5 art.l.
- Salt - 2 art.l.
Step-by-step cooking recipe
Pre-soak cucumbers in cold water for 2-3 hours. This will help the pickled cucumbers become more crispy. Then rinse the cucumbers well, cut off the tails.
Rinse the greens and dry them slightly.
Heat water in a saucepan, add salt and sugar, mix everything well, bring the marinade to a boil and boil over low heat for 5 minutes. Enter the vinegar and remove the saucepan from the heat.
Put dill, horseradish leaves, cherries, black currants, chopped hot pepper and peeled garlic cloves on the bottom of pre-sterilized jars.
Tamping, fill the jars with prepared cucumbers.
Put bay leaf and pepper in each jar.
Pour boiling marinade over cucumbers in jars “by the neck". 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.
