Pickled cucumbers with apple cider vinegar for winter
If you are as partial to pickles as I am, try this recipe. Pickled cucumbers with apple cider vinegar are prepared simply. At the same time, they always turn out crispy, moderately sour and salty. Even beginners can boast of perfect results.
Ingredients
- Cucumbers - 2 kg
- Garlic - 4 clove
- Apple cider vinegar - 60 ml
- Parsley - 20 g
- Dill (umbrellas) – 2 pieces
- Sugar - 2 tbsp.l.
- Salt - 2,5 art.l.
- Water - 2 l
Step-by-step cooking recipe
Prepare cucumbers and soak for 4 hours in cold water.
Put parsley, dill umbrellas, coarsely chopped garlic and cucumbers in sterilized jars.
Pour boiling water, cover with lids and leave to warm up for 20 minutes.
Drain the water into a saucepan, bring it to a boil again and pour over the cucumbers.
After half an hour, drain the water into a saucepan, add sugar and salt.
Boil for 2 minutes, remove from heat and add vinegar.
Pour the boiling marinade into jars, roll it up and wrap it with a warm towel for a day.
