Pickled cucumbers with vinegar for winter in jars
I share a proven recipe for crispy pickled cucumbers. In winter, such a billet is simply necessary! To fried potatoes, mashed potatoes with a cutlet, to any side dish and meat dishes. It can be used as a snack, or added to your favorite “winter” salads.
Ingredients
- Cucumbers - 1 kg
- Cherry leaves - 3 pcs.
- Currant leaves - 3 pcs.
- Horseradish (leaves) – 1 pcs.
- Bay leaf - 1 pcs.
- Dill - 1 umbrella
- Garlic - 3 cloves
- Allspice (with peas) – 5 pcs.
- Water - 1 l
- Vinegar (9%) – 2 art.l.
- Sugar - 2 art.l.
- Salt - 2 art.l.
Step-by-step cooking recipe
Wash cucumbers and greens, dry them slightly.
Place cherry, currant and horseradish leaves, dill umbrella and peeled garlic cloves on the bottom of a sterile liter jar. Add the bay leaf and allspice.
Fill the jar of greens with cucumbers tightly.
Boil water and pour boiling water over cucumbers in a jar. Cover the jar with a sterile lid and leave to warm up for 20 minutes.
Then drain the water into a saucepan, add salt and sugar (at the rate of 2 tablespoons per 1 liter of water), mix and bring to a boil.
Pour 2 tablespoons of vinegar into the jar with the workpiece.
Pour boiling marinade over the contents of the jar to the top. Roll up the jar, turn it upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
