Cucumbers in the Cossack "hangover"

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Cucumbers these recipes turn out very crispy, fragrant and spicy.

It is impossible to stop at a couple of pieces. It is very good they are!

And how come with potatoes, but with vodka!? Song!

Recipe Cucumbers in the Cossack "hangover"

Ingredients:

2 kg of dill
2 umbrella dill
5 sheets currant
4 sheets cherry
2 small pod of hot pepper
30 oz. horseradish
10 peas black pepper

3 garlic cloves
75 gr. salt
1.5 l of water
50 ml of vodka

Preparation:

1. Cucumbers carefully wash and parboiled and immediately omitted - in very cold water. Soak it in 3 hours.

2. Then firmly pack cucumbers in a sterilized three-liter jar, shifting leaves, dill, minced horseradish and garlic pods of hot pepper and peppercorn.

3. Pour cold brine prepared from 75g. salt in 1 liter of water.

4. Pour the vodka into a jar and seal the jar with plastic lid.

Cucumbers, pickled in Cossack should be put immediately into the cellar, if there is (and has always Cossack) or in the refrigerator.

Cucumbers retain green, get a unique taste of herbs and very well kept.

Recipe for Cucumber-Cossack in tomato sauce for the winter

Ingredients:

3 kg of tomatoes
1.7 kg of cucumbers
1 clove garlic
4 small hot pepper pod
4 clove bud
2 sprigs basil
2 umbrella dill
cilantro if desired
7 peas allspice
fox horseradish
5 sheets currant and cherry
a mixture of pepper to taste

For the marinade:

200 gr. Sahara
100 ml of vinegar
50 oz. salt

Preparation:

1. Rinse the cucumbers are small, remove the tips.

2. Cucumbers stand in cold water 2-8 hours. If the vegetables was bitter - it is deleted. Cucumbers will gain flexibility and crispy.

3. Sterilized jars.

4. In the liter jars at the bottom to put carefully washed and dried spicy greens, currant leaves and cherries.
Above sharp cut vegetables - garlic and pepper rings, 0.5 cm thick.

5. Cucumbers laid vertically.

6. In the banks to pour boiling water (only gradually, so as not to burst) and leave on for 5-10 minutes, then drain and repeat the procedure.

7. Next, prepare the tomato sauce. The marinade is made from ripe tomatoes with spices and vinegar.
Tomatoes Wash and chop in a juicer, grinder, blender. Tomato mass pour into a thick-walled container, add the spices.

8. Boil the mass at low heat for 10-15 minutes. Then passed through a sieve. Again bring to a boil, adding to the tomato spices, vinegar, sugar, salt and cook for another 3 minutes.

9. Marinade hot pour into jars and roll up. Turn over the banks to cover and wrap until cool.

Bon Appetit!

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