I share the cooking recipe:
- Select the smallest, even and beautiful cucumbers. Not exactly gherkins, but you have to take a guideline – the length and thickness is no more than a finger.
- Cucumbers should first be soaked for 2-3 hours in cold water. Not more! Then wash each cucumber with your hands, let the water drain and lay out the cucumbers, dry them all on a towel. You can cut off the ends – this is at your discretion and depends on the variety/size of the cucumbers themselves.
- Wash and sterilize the jars. Boil the lids.
- Place the cucumbers very tightly in the jars vertically, this is not important, but it is desirable.
- Boil water for marinade. It is better to take bottled or from a well. It will not come immediately from the tap, it will have to stand for several hours.
- Pour salt and sugar into boiling water, add washed spicy leaves and dill umbrellas. Put the container with the marinade on low heat, but do not bring it to a boil, just warm it up.
- Pour pickled cucumbers through a strainer so that spices and leaves do not get into the jar.
- Cover the jars with lids and leave for 15 minutes. Then pour the marinade into a saucepan and bring to a boil. At this time, jars with cucumbers should be closed with lids and wrapped to prevent cooling. For example, in a towel and on top of a blanket.
- Throw 3 cloves of garlic into each 3-liter jar, add oak bark and pour vinegar essence. Jars with a smaller volume have the lowest listed value.
- As soon as the marinade boils, it must again be carefully poured through a strainer into jars with cucumbers. Quickly twist the cans with hot lids, turn them upside down and cover them with a blanket.
- Leave under the blanket for at least 12-18 hours. After cooling, turn the jars of cucumbers over and store in a cool, dark place.
Try to prepare cucumbers according to this recipe, you will definitely succeed. And how much pleasure such a crunchy cucumber can bring in winter! Bon appetit!
Ingredients:
5 kg of small cucumbers
Spices and seasonings per 1 liter of water:
2 Art. l. coarse salt (not iodized)
1 Art. l. sugar
3 umbrellas of dill
3 cherry leaves
5 currant leaves
1-2 horseradish leaves
1 tsp. oak bark
3 cloves of garlic
1 tsp. vinegar essenc