During the ripening season of ground cucumbers, you just want to make preparations for the winter, so that you can feast on these crispy vegetables even in cold weather, so the marinade recipe will be just the way. Its aroma directly depends on the added spices, but you can also control them to your liking by adding or subtracting, for example, dried cloves, mustard seeds, dill seeds, etc.
When matured in a marinade, in a jar sealed with a nylon lid, the cucumbers will be ready in a day. For long-term storage, first fill them in containers with boiling water, steam for 10 minutes, and then fill with already boiling marinade and immediately seal by thread or turnkey.
Ingredients for 1 can of cucumbers:
Cucumbers - how many will fit in a jar (7-10 pieces)
Hot water - 0.6 l
Mustard seeds - 1 tsp
Allspice peas - 5 pcs.
Bay leaves - 5 pcs.
Table salt - 1.5 tbsp.
Sugar - 0.5 tsp
Garlic - 5 cloves
Dill (umbrellas) - 5 pcs.
Dill (seeds) - 0.5 tsp
Vinegar 9% - 50 ml
Oak, cherry, currant leaves
Preparation:
1. To prepare the cucumber marinade per liter jar, prepare the required ingredients. Try to choose strong cucumbers with a dense skin and small size so that their tails are not dried out. Be sure to taste at least one cucumber from the purchased vegetables - the variety can be bitter, especially if it is late fruits.
2. Prepare the marinade: add salt, sugar (you can do without it), mustard seeds, allspice peas, dill seeds, bay leaves into a cauldron, stewpan or saucepan.
3. Pour in hot water and place the container on the stove, turning on maximum heat.
4. While the marinade is boiling, rinse the cherry and oak leaves (oak leaves can be replaced with horseradish leaves - they are responsible for the crunch of pickled cucumbers), put them on the bottom of a washed liter jar.
5. Rinse the cucumbers by removing the thorns from the surface along with dust and dirt. Place them with the sharp end inside the jar as tightly as possible. If desired, the tails of vegetables can be cut off.
6. Peel the garlic cloves and place in a container.
7. Tuck dill umbrellas into the gaps between the cucumbers in the jar.
8. By this time, the marinade will boil, set aside from the stove, pour vinegar into it. This should be done only with the heating turned off, since the acid will create abundant foam, which will splash over the edges of the container when boiling. Adding vinegar will immediately brighten the marinade.
9. Pour the boiling marinade into a jar, seal with a nylon or seaming lid using a preservation key (for long-term storage). Cool at room temperature for 24 hours.
Your cucumbers are completely ready. You can taste them or take them to the pantry if you have sealed the can with a tin lid.
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