Every housewife has her own, proven, recipe for crispy pickled cucumbers. If you want to try something new, this recipe is for you. The preparation combines several flavors of vegetables in an amazing way, and they all complement each other perfectly.
Ingredients
- Cucumbers - 500 g
- Bell pepper (net weight) – 90 g
- Carrots (optional) – 90 g
- Garlic - 6 cloves
- Hot red pepper - to taste
- Horseradish Root - 1 cm
- Mustard (grains) – 2 tsp.
- Dill - 1 umbrella
- Horseradish (leaves) – 1 pcs.
- Cherry leaves - 1 pcs.
- Currant leaves (black) – 1 pcs.
- Allspice (with peas) – 3 pcs.
- Water - 400 ml
- Vinegar (9%) – 3 tsp.
- Sugar - 15 g
- Salt - 10 g
Step-by-step cooking recipe
For this preparation, I advise you to choose medium-sized young cucumbers that will easily fit into a jar and marinate quickly enough. So, wash the cucumbers, cut off the tails, soak in cold water for 3-4 hours. So canned cucumbers will turn out more crispy.
Rinse the greens and dry them slightly. Cut a large horseradish leaf into small pieces. Peel the horseradish root, cut into strips. Peel the hot pepper from the seeds, cut into thin rings.
Peel the Bulgarian pepper from the seeds and stalks, cut into slices.
If desired, you can add carrots. To do this, cut it into arbitrary strips or rings.
Put half of the chopped horseradish leaf and part of the hot pepper on the bottom of the pre-sterilized jar, add the peeled garlic cloves, chopped horseradish root, all the prepared leaves, allspice and mustard seeds. Place some carrots in the jar and place the slices of bell pepper vertically.
Fill the jar tightly with cucumbers, alternating with carrots and pepper slices. Put the remaining hot pepper and horseradish leaf on top of the vegetables.
In boiling water, dissolve salt and sugar, boil for 1-2 minutes, stirring. Enter the vinegar and remove the marinade from the heat.
Pour boiling marinade over the contents of the jar to the top. Cover the jar with a lid and send it to be sterilized in a saucepan with water (the water should reach the “hangers” of the jar; the sterilization time is 20 minutes from the moment the water boils in the pan).
After sterilization, roll up the jar, turn it upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
