There is no way to do without such a billet in winter. Spicy pickled cucumbers can be served as a snack, added to salads, soups and pizza. I recommend a responsible approach to the choice of vegetables. If they are bitter and tasteless, even supplements will not help.
Ingredients
- Cucumbers - 2 kg
- Garlic - 5 teeth
- Hot red pepper - 1 pod
- Vinegar - 80 ml
- Greens - 10 g
- Bay leaf - 2 pieces
- Black Pepper - 4 peas
- Sugar - 50 g
- Salt - 60 g
- Water (filtered) – 1,8 l
Step-by-step cooking recipe
Wash the cucumbers and soak them in cold water for 4 hours.
Cut the hot pepper lengthwise, peel from the seeds, chop.
Peel the garlic from the husk, lightly press down with the blade of a knife and cut into large pieces.
Put spices, herbs, garlic and hot pepper in sterilized jars.
Tamp the cucumbers tightly, trying to leave fewer voids in the jars.
Pour boiling water to the top, cover with lids and leave for 30 minutes.
Drain the water into a saucepan, add sugar and salt.
Bring to a boil, add vinegar and immediately remove from heat.
Pour the boiling marinade into jars, roll up the cucumbers and wrap them with a thick towel for a day.
