Be sure to take a couple of bottles! You will not regret!
Pickle cucumbers with oak leaves started even our great-grandmothers. Everything depended on the region of residence. Somewhere loved currant leaves and cherries, often horseradish, and there were recipes with oak or walnut leaves.
What is unique in this, Ambassador? Oak leaves give cucumbers tart flavor. And they are plump, well-kept and crackle.
Ingredients:
6 kg of cucumbers
20 pcs. oak leaves
a handful of leaves of black currants
2 heads of garlic
Umbrellas of fennel and fresh herbs
2 tbsp. l. grain mustard
1 h. l. black peppercorns
4 tbsp. l. salt
160 ml of vinegar
60 gr. Sahara
3 L of water
Preparation:
1. Cucumbers select medium size. Soak cucumbers in cold water for at least 5 hours. But not more than a day.
2. Rinse the soaked cucumbers. Cut off the ends on both sides.
3. Garlic cloves to disassemble, clean from the husk.
4. Umbrellas dill wash with greenery. The last cut.
5. currant leaves rinsed in running water.
6. Banks for pickling cucumbers wash with soda and sterilize.
7. At the bottom of the cans to put oak leaves and currant, add garlic.
Pour 0.5 hours. l. mustard and a few peppercorns.
8. Place the cucumbers in the jars tightly to each other. Between the layers sprinkle with dill and put his umbrella.
9. Boil water marinade. Pour into it the sugar and salt. Boil.
At the end pour essence.
10. Pour boiling marinade cucumbers in banks.
11. Put the jars with cucumbers on sterilization. After boiling, the three-liter sterilized jars 25-30 minutes.
12. Roll banks boiled lids, turned upside down and left under a blanket for a day.
Prepared cucumbers with oak leaves before storing.
The sample can be removed after 30 days.
Good luck with your preparations, delicious winter and bon appetit!
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