Pickle cucumbers as a whole in jars for the winter. The peculiarity of this workpiece is the absence of vinegar, instead of which we will use citric acid and lime (you can take lemon). It is these components that will provide the workpiece with storage reliability. After a long pickling, cucumbers are dense, crispy, and have excellent taste.
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Ingredients:
Cucumbers (medium size) - 10 pcs.
Lime (lemon) - 1 circle
Water - 500 ml.
Salt - 20 gr.
Sugar - 75 gr.
Citric acid - 0.5 tsp
Garlic - 2 cloves
Bay leaf - 2 pcs.
Horseradish leaf - 0.5 pcs.
Dill umbrella - 1 pc.
Allspice - 6 pcs.
Step by step recipe:
Having decided to prepare pickled cucumbers for the winter without vinegar, prepare the food. The amount of ingredients is indicated for 2 500 ml cans.
Wash the cucumbers thoroughly, place in a container, fill with water. Set aside for 2 hours so that they are saturated with liquid, then remove moisture with a towel. This manipulation will make the pickled cucumbers crispy.
Prepare jars for storage: wash with baking soda, sterilize in any convenient way.
Rinse horseradish leaves, dill umbrella and bay leaf, place on the bottom of the container. Peel the garlic, cut in half, place in jars along with allspice.
Place the whole cucumbers in containers as tightly as possible. To make them look more harmonious in jars, choose fruits of approximately the same size and shape. Along with the cucumbers, place a slice of seedless lime in the container, cutting it in half.
Pour boiling water over the jars to the top. Pour hot water on the vegetables, not on the walls of the container, so that the glass does not accidentally crack.
Cover the jars with lids (do not tighten). Insist cucumbers for 20 minutes. At the same time, wrap the container with something warm.
Then pour the liquid from the jars into a saucepan. Add salt, sugar and acid. Stir, boil for 3 minutes. In the process, add a little more water to the marinade so that it is enough to refill the cucumbers.
Fill the marinade jars up to the neck. Tighten immediately with sterile caps - you can use either screw or tin, closing them with a special kitchen key.
Check for a tight seal by turning the cans on their side. Marinade should not seep through the lids.
Cool the blanks for 24 hours under a blanket to slowly cool the glass.
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