I like to experiment with a variety of additives when cooking canned cucumbers. And it's not just about spices in the marinade. For example, you can just add a few more other vegetables. This recipe with cauliflower is already a full–fledged independent salad.
Ingredients
- Cucumbers - 1 kg
- Bell pepper - 2 pieces
- Cauliflower - 1 head
- Water - 1 l
- Salt - 20 g
- Sugar - 30 g
- Vinegar - 30 ml
Step-by-step cooking recipe
Soak cucumbers for a couple of hours in cold water.
Chop the pepper. Boil the cauliflower inflorescences for 5 minutes.
Put everything in clean jars and add spices to taste.
Pour boiling water and leave for 15-20 minutes under the lids.
Drain this water, add sugar, salt and vinegar to it, and boil it again.
Pour in the vegetables and roll them up for the winter.
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