Pikuli are vegetables marinated with spices, added to various dishes or served as a cold snack. Spicy, crispy, sweet and sour vegetables are complemented by sandwiches or hamburgers. They also go well with any meat dishes. Mustard grains give a special taste to the appetizer. Turmeric provides vegetables with a beautiful golden color and is also a natural cure for many diseases. The use of spices suggests that the recipe was borrowed by England from Indian cuisine.
So, today we preserve cucumbers in this way. From the prescribed volume of ingredients, the output of the finished product is 7 cans with a volume of 0.5 liters.
If you are concerned about the indicated weight of sugar, you can reduce it. The number of onions is also optional.
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Ingredients:
Cucumbers - 3.5 kg
Turmeric - 2 tsp
Mustard beans - 4 tablespoons
Onions - 1 kg
Vinegar 6% - 500 ml.
Sugar - 300 grams
Salt - 70 grams
Ground coriander - 2 tsp
Hot pepper - to taste
Ground paprika - 2 tsp
Course of action:
I am preparing the necessary set of products. I wash cucumbers well in cold water.
If fresh hot peppers are not available, use dry or ground peppers. Instead of white vinegar, you can use apple cider or grape vinegar.
I peel the onions and chop them with a grater. If you do not have this tool, cut with a knife.
The form of slicing cucumbers is arbitrary. I chose the corrugated one, using the existing device. Do not cut the cucumbers too thin so that they remain intact when cooked.
I put the chopped vegetables in a bowl with a thick bottom. A five-liter saucepan is filled up to the top with a slide. During the infusion, the vegetable mass will settle.
Pour all the spices, salt and sugar on top of the onion.
I mix the ingredients well so that the spices are evenly distributed.
I pour in the vinegar. In this form, I leave the vegetables for 3 hours, until the juice is released.
To prepare 6% vinegar from vinegar essence, you must dilute it in the ratio: 1 part of the essence to 11 parts of water. Use a tablespoon as a measuring tool.
While the vegetables are infused, I prepare sterile jars with lids. To do this, I rinse them under running water with baking soda. Then I fill it halfway with water and set it for sterilization in the microwave for 5-7 minutes, turning it on at full power. After a while, I carefully take out the jars, drain the boiling water and leave them to dry.
I fill the iron lids with boiling water for 5 minutes.
After the juice has emerged from the vegetables, put the pan on medium heat, bring it to a boil and reduce it. As soon as the color of the cucumbers has changed, about 7-10 minutes after boiling, I put the appetizer in the jars.
Then I close them tightly with lids, turn them upside down, cover them with a blanket and leave them to cool completely.
These are the crispy canned cucumbers for the winter.
This recipe is very fond of my family, so such cucumbers are included in our annual list of summer preparations for the winter. I hope you enjoy them too.
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