In order for the snack to be a success, the cucumbers should be about the same. If you cook from your own stocks, immediately sort them by size even before cooking. I guarantee – for the sake of such crispy cucumbers, you will start waiting for winter even more!
Ingredients
- Cucumbers - 4 kg
- Water - 3 l
- Salt - 6 tbsp.l .
- Sugar - 6 tbsp.l .
- Vinegar (9%) – 150 ml
- Currant leaves - 12 pieces
- Cherry leaves - 12 pieces
- Dill (with umbrellas) – 150 g
- Garlic - 2 heads
Step-by-step cooking recipe
Thoroughly rinse cucumbers, leaves and herbs with hot water. You can soak them in the bathroom for a while.
Sterilize the jars and arrange the garlic leaves and cloves in them.
Place the cucumbers tightly and fill the jars to the top with boiling water. After 10 minutes, drain the boiling water.
Boil 3 liters of water, add salt, sugar and vinegar to it, and boil for a couple of minutes until dissolved.
Pour the marinade over the cucumbers, roll them into jars and put the lids down.
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