Delicious marinade, spicy sweet and sour cucumbers and a great way to save a lot of jars of blanks. I'll tell you in order.
For marinade for 1 liter of water:
1.5 tbsp. l. coarse salt
3 tbsp. l. Sahara
1-2 tbsp. l. 9% vinegar in a 3 liter jar
Spices for a 3 liter jar:
2 bay leaves
3 allspice peas
1-2 pcs. carnation
1-2 umbrellas of dill
How to cook:
1. Wash cucumbers and soak for 1 hour in cold water.
2. Pour all the specified spices into clean jars, put dill umbrellas on the bottom of the jar and then tamp the cucumbers tightly.
3. Boil clean water in a large saucepan.
4. Pour boiling water over prepared cucumbers in jars, cover with lids and leave to cool until warm.
5. Then drain the liquid, measure how many liters it turned out and measure out the same amount of pure water that needs to be boiled.
6. Add sugar and salt to boiling water per 1 liter of water, boil again, pour cucumbers with marinade and pour vinegar into each jar.
Advice:
To keep the cucumbers better and longer, be sure to sterilize the jars and boil the lids, and it is also not necessary to put the herbs in the jars. It can be boiled with the marinade and the already spicy aromatic liquid can be poured into jars.
Roll up, wrap up, put away for storage after cooling.
Successful blanks to you!
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Thanks for reading to the end!