Such pickles are always placed in the center of the table and cause delight among all those present. Sharp crispy pickled cucumbers are prepared very simply, without sterilization. The most common method of double filling is used.
Ingredients
- Cucumbers - 3 kg
- Hot red pepper - 2 pod
- Garlic - half a head
- Dill - 4 umbrellas
- Horseradish (leaves) – 2 pieces
- Oak leaves - 2 pieces
- Black Pepper - 10 peas
- Vinegar - 120 ml
- Sugar - 60 g
- Salt - 80 g
- Water - 2,8 l
Step-by-step cooking recipe
Soak cucumbers for 3 hours in cold water.
Cut hot pepper, peel from seeds, chop.
Peel the garlic from the husk and cut into large pieces.
Put dill, black pepper, garlic, hot pepper, horseradish and oak leaves in jars.
Cut the edges off the cucumbers and tamp them tightly into jars.
Pour boiling water to the top and leave for 30 minutes.
Drain the water into a saucepan and bring it to a boil again.
Add sugar and salt, boil for 2 minutes.
Add vinegar, pour into jars and roll up.
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