Many of my friends hate to tinker with conservation for a long time. Someone is even afraid of sterilization and hot cans that burn their hands. The recipe for crispy pickled cucumbers without sterilization for the winter will definitely come in handy if you just don't like standing at the stove for a long time, especially on hot summer days. I love this twist version very much, everything is simple and fast enough in it. Try this recipe roll up at least once and I'm sure it will live in your cookbook forever.
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Ingredients:
Cucumbers - 700 g
Onions - 20 g
Carrots - 20 g
Garlic - 1 clove
Black pepper - 6 pcs.
Allspice - 2 pcs.
Coriander peas - 1 tsp
Bay leaf - 1 pc.
Parsley - 3 sprigs
Dill - 2 branches
Cherry leaves - 2 pcs.
Water - 0.5 l
Vinegar 9% - 2 tablespoons
Salt - 1 tablespoon
Sugar - 1 tablespoon
Step by step recipe:
Prepare all the food you need. Peel and wash onions, garlic and carrots. Wash the cucumbers too and be sure to soak them in cold water for at least 2-3 hours.
Sterilize jars and lids in any way convenient for you. I don't, I just wash it all in hot water and dish detergent and then put it on clean kitchen towels and wait until they are completely dry.
At the bottom of each jar, place all the spices and seasonings from the list, and don't forget about the fresh herbs. You can also put a piece of horseradish root if you have it in the refrigerator.
Fill the jars to the top with medium-sized cucumbers. In general, the most successful and delicious curls are obtained from cucumbers up to 10 centimeters long.
Boil water in a kettle, fill the jars with it, leave for 15 minutes. This will be sterilization for them.
After a while, drain the water from the cans into a saucepan or stewpan. Boil it again and refill the cucumber containers to the very neck, cover with lids and leave for another 15 minutes.
Then drain the water from the cans, add salt and sugar to it, bring to a boil to dissolve the crystals. Pour in vinegar last. I have a marinade for 0.5 liters of water, it's just easier to count.
Immediately pour the marinade into the jars, screw in the lids, turn them upside down and let it cool down completely. In this seaming option, you do not need to wrap it in towels or a blanket.
When the cans with canned food have completely cooled down and the cucumbers have a pleasant olive color, they are ready. Transfer them to a dark, cool place and store there until winter.
Enjoy!
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