An advantageous way to marinate vegetables for the winter is in slices, cut. After opening the can, the snack is immediately ready for serving. It is convenient to grab a jar for a picnic, on the road, in a place where you do not have to wield cutlery. And also such cucumbers are suitable for prefabricated salads such as vinaigrette.
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Ingredients:
Cucumbers - 400 g
Garlic - 2 teeth
Thyme - 20 g
Vinegar 9% - 1 tbsp l.
Sugar - 1 tsp l.
Salt - 0.5 tsp l.
Allspice, bay leaf, hot pepper - to taste
Water - 250 ml
Step by step recipe:
So, marinate sliced cucumbers in jars for the winter. Sterilize all containers with lids in advance. For long-term storage of pickled vegetables, sterility and tightness are especially important.
We select good-quality cucumbers: no rot, dense and ripe. This seaming option is suitable for large specimens that are not suitable for preservation as a whole, such as pickles, gherkins.
If the cucumbers turn out to be a little lethargic, not too juicy and dehydrated, wash them and then put them in a bowl of cold water for an hour or two. They will suck in the missing liquid and, after pickling, will be more crispy.
Cut the cucumbers into circles and / or bars of approximately the same size.
At the bottom of the sterile container we throw all the aromatic additives. In addition to the garlic, allspice and hot peppers, bay leaves suggested in this recipe, feel free to supplement with your favorite spices, leaves, roots.
Fill the container with cucumber slices tightly, to the maximum. I have circles in one jar and bars in the other. You can also mix, combine two or more types of cuts.
Fill to the top, pouring overboard and thereby sterilizing the neck with boiling water. Throw in the lids and steam for 10 minutes.
After the specified time, carefully drain the water into the cooking container, and leave the cut cucumbers in the jars (under the thrown lids). Mix the liquid with granulated sugar and salt, boil over a fire until it boils and dissolves the crystals.
Remove from stove and shake with vinegar. Taste, adjust the concentration of the marinade as desired.
Fill the jars with sliced cucumbers again, but with hot marinade. We close it hermetically, turn it over - we check for leaks. Wrap it up with heat-resistant cloth and cool.
After the final cooling, we transfer the pickled cucumbers in pieces to the pantry, cellar or on the refrigerator shelf until winter.
Bon Appetit!
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