You don't need huge barrels for this recipe. Pickled cucumbers can be cooked in ordinary glass jars. They turn out to be just as tasty and crunchy. To prevent mold from appearing on the lids, lubricate their inner part with mustard.
Ingredients
- Cucumbers - 5 kg
- Garlic - 50 g
- Basil - 20 g
- Dill - 20 g
- Currant leaves - 5 pieces
- Oak leaves - 3 pieces
- Salt - 120 g
- Water - 4,5 l
Step-by-step cooking recipe
Mix water with salt, boil for 1 minute and put aside to cool.
Put basil, dill, peeled garlic cloves, cherry and oak leaves in jars.
Pack the cucumbers tightly, trying to leave fewer voids in the jar.
Pour cold brine and leave for 2-3 days in a warm place. After that, close the jars with nylon lids and transfer them to a dark room with a temperature of about 5-7 degrees Celsius.
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