Mom taught me how to pickle cucumbers: I have been cooking like this for 5 years, they don’t stay until spring, no matter how much I close them (I share the recipe for "Chili" cucumbers)

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My dad loves such cucumbers very much, so my mother prepares more of them. And now I am! Sour-salty-sweet-spicy and very tasty. They never deteriorate and stand perfectly even at room temperature.

Here is the recipe itself, which my mother once sent me:

I take liter cans for this recipe. I pre-sterilize both jars and lids.

At the bottom I put horseradish leaves, cherries, currants, dill umbrellas and fresh dill sprigs, allspice and black peppercorns, garlic and bay leaves. But a little bit of everything! I do not like it when seasonings "hammer" the taste of cucumbers!

I put cucumbers in a jar. For this recipe, you need small cucumbers. The less - the tastier they are. This is how I fill all the jars.

And I'm preparing the marinade. Pour water into a saucepan, add salt and sugar, and at the end pour in vinegar. Let it cool to almost room temperature and add Chili ketchup. I mix well.

And I pour cucumbers with this marinade.

I put the cans in a large pot (I have an 8-liter one). At the bottom - a towel is required. I pour water up to the shoulders of the cans. I cover the jars with lids and sterilize for 10 minutes.

I twist the lids, turn over the cans and - under the covers. I leave it like this until it cools completely.

Of course, the taste of these cucumbers is highly dependent on the taste of the ketchup. So choose the kind of ketchup you like the taste of.

Cucumbers are very aromatic, sour-salty-sweet-spicy. And they keep perfectly even at room temperature!

In the video below, I showed this recipe and 2 more very interesting and proven recipes! Take a look - you will definitely like it:

RECIPE:

• Cucumbers (it is advisable to take very small ones)
• Condiments (horseradish leaves, cherry leaves, currants, fresh dill, dill umbrellas)
• Garlic - 2-3 teeth. (per liter jar)
• Black peppercorns - 5-6 pcs. (per liter jar)
• Allspice - 2 pcs. (per liter jar)
• Bay leaf
For the marinade:
• Water - 7 glasses
• Salt - 2 tbsp.
• Sugar - 1 glass
• Vinegar 9% - 1 glass
• Ketchup "Chili" - 7 tbsp.
*** Glass 250 ml. Marinade is enough for 5 liter jars!

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