Sometimes in winter you want to eat a delicious pickled fragrant tomato at the same time, so that it sprinkles with juice and pickle in all directions. And also a crispy sweet and sour cucumber too ...
Opening two jars of pickles is expensive in all respects. Not the fact that both cans are eaten on time. And you need to store these decent vessels in the refrigerator, and we don't have so much space there ...
What to do? In advance, in the very season of preparations, make such beautiful and very tasty jars!
Ingredients:
cucumbers
tomatoes
5-7 peas of black pepper per 1 liter can
2 bay leaves
0.5 tsp. l. dry dill (oregano, basil, parsley - what is there)
0.5 tsp. l. coriander
Marinade:
1 liter of water
2 tbsp. l. salt
3 tbsp. l. Sahara
1/3 h l. citric acid
How to cook:
1. Wash the vegetables. Soak cucumbers in cold water for 2-3 hours in advance.
2. Wash the jars with a sponge and a brush. First with liquid detergent, then with baking soda. Pour boiling water over from the inside and sterilize.
3. Fill the jars with cucumbers and tomatoes. It is good if the tomatoes are unripe, brown and tough. You can pierce them with a toothpick from the side of the stalk, but this is not necessary.
Cucumbers should be selected small, pickled.
4. Boil clean water and pour boiling water over the prepared jars of vegetables up to the shoulders.
About 1 liter of boiling water is used for 3 liter cans.
5. Cover with lids or a clean towel and leave for 15-20 minutes.
6. Drain the liquid from the cans, measure how much came out and measure exactly as much + 100 ml. This will be the marinade. Add salt and sugar to it, boil.
7. Throw peppercorns, coriander and bay leaf into each jar. Pour in dry herbs.
8. Pour boiling marinade over the jars, pour 1/3 tsp into each jar. l. citric acid, cover with boiled lids and sterilize.
There is no exact time, the reference point is for the bubbles. When the first timid bubbles run up from the bottom inside the jar, it's time to take it out of the boiling water and roll it up.
9. Tighten the jars with screw caps, turn them upside down and wrap them for 12-18 hours.
After the specified time, remove the insulation, turn the banks over, let them cool down for a couple of hours and can be put away for storage.
Since everything is stored in our apartment, at first the cans are thoroughly cooled in the refrigerator. At least 5 hours!
Then we transfer it to a regular kitchen cabinet. Such a system allows you to store a lot of tasty blanks, they do not grow cloudy, do not tear off the lids and keep the marinade transparent for a couple of years.
Successful preparations and a delicious winter!
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