I'll tell you about an interesting way to make great cucumbers for the winter.
They have such a delicious marinade, and the cucumbers themselves come out spicy sweet and sour. The whole secret is in the right cucumbers!
What cucumbers are salted:
- young cucumbers of small size have the best, sweetish taste and there are no voids in them - therefore, such cucumbers will crunch from a jar
- the skin should not be smooth, but ideally with pimples and black thorns (smooth skin, white thorns are cucumbers for salads)
- cucumbers should be firm to the touch, not too dark, the light part should not give off yellowness
- the right cucumbers for pickling will not be bitter even on the tips, so it is better to try them first when buying (the dark part of the cucumber, you can just chew the skin)
And now about the recipe for almost store-bought cucumbers for the winter. Write down a great way to keep many cans of great cucumbers for appetizers and potatoes.
For 1 liter of water:
1.5 tbsp. l. coarse common salt
3 tbsp. l. Sahara
2 tbsp. l. vinegar 9% for a 3 liter jar
Spices for a 3 liter jar:
2 dill umbrellas
2 bay leaves
3 allspice peas
1 sheet of currant and cherry
horseradish leaf or carnation 1-2 pcs. taste
How to cook:
1. Wash cucumbers each with your hands, then pour cold water and soak for 1-3 hours.
2. Pour all the specified spices into clean sterile jars, lay dill umbrellas on the bottom and then tamp the cucumbers vertically.
3. Boil the marinade water in a large saucepan.
4. Pour boiling water over the prepared jars, cover with lids and leave to cool until warm. This is about 15-20 minutes.
5. Then drain the liquid, measure how many liters it turned out and measure out the same amount of pure water that needs to be boiled.
6. Add sugar and salt to boiling water per 1 liter of water, boil again, pour cucumbers with marinade and pour vinegar into each jar.
Roll up, turn on the lid and wrap, put away for storage after cooling.
Good luck with your blanks!
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