Crunchy cucumbers in the winter. This is a sure way of preserving of cucumbers, which are reliably obtained amazingly delicious, crispy, flavorful, beautiful and just super. I assure you, without this recipe your culinary notebook would be complete!
INGREDIENTS
- Cucumbers - 3-3.5 kg
- Brine 4 banks 1L:
- Water - 1.5 liters.
- Sugar - 100 gr.
- Salt - 1 tbsp
- Vinegar 9% - 150ml.
- At the bottom of the banks 1L 1:
- Dill - 2 sprigs
- Laurel sheeted 1pc.
- Cherry Leaf - 4 pcs.
- Sheet currant - 2 pieces.
- Garlic - 2-3 tooth.
- Grain mustard - 1 / 3ch.l.
- Black pepper
Step by step recipe for cooking
Cucumbers fill with water and leave to soak for 6-12 hours. Banks are well wash and sterilize.
At the bottom of stealing dill sprigs, 4-5 leaves of cherries, you can add another sheet of currant,
add seasoning, I use the firm kameez. Bay leaf. Black pepper 7-8 pieces, Allspice 2-3 pcs, 1/3 tsp mustard seeds. 2-3 cloves of garlic. We fill the jar tightly cucumbers. Fill the jars with boiling water, boil water in the electric kettle I so quickly.
We close the lids and leave for 15 minutes. It took 15 minutes, the water is drained and pour cucumbers again boiling water, cover with lid and leave for another 20 minutes.
While cucumbers are to prepare the brine boiling water.
The pour pot 1.5 liter of water. This amount is enough for 4 brine jar of 1 l... Adding 100 grams of sugar and 1 tbsp salt. We set on fire bring to a boil. Now add 150 ml of a 9% vinegar. Bring to the boil.
With cans merge fill with water and brine, roll up and overturn banks wraps well and leave until cool.
Details and cooking detail you can see in my very brief video below.
Bon Appetit!