One of my favorite additives to canned cucumbers is red currant. It gives a light unusual sourness, and with it the jars look much more spectacular in the closet. A trifle, but it's nice! I share a proven recipe for my favorite snack.
Ingredients
- Cucumbers - 1.5 kg
- Red currant - 100 g
- Currant leaves - 4 pieces
- Dill - 4 umbrella
- Garlic - 4 clove
- Chili pepper - 1 piece
- Allspice - 5 peas
- Carnation - 4 bud
- Water - 1 l
- Sugar - 1.5 tbsp.l.
- Salt - 1 art.l.
- Vinegar - 1 art.l.
Step-by-step cooking recipe
Soak cucumbers in cold water for a couple of hours.
Arrange them in clean, dry jars with currant berries and all additives.
Pour boiling water and leave under the lids for 20 minutes.
Drain this water, add salt, sugar and vinegar to it, and boil it again.
Pour the cucumbers again and roll them up for the winter.
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