I always wanted homemade pickled cucumbers to be like they were from a store - spicy, crispy and slightly sweet in taste.
This year I am repeating my last year's recipe for cucumbers, surprisingly similar to Berlin-style cucumbers from "Uncle Vanya". It's true, they look alike!
Ingredients:
3 kg of small cucumbers with black pimples-needles (with white ones, these are salad)
For marinade for 1 liter of water:
2 tbsp. l. common coarse salt
1 tbsp. l. sugar without a slide
2-3 dill umbrellas
6 currant leaves
3 cherry leaves
1 horseradish leaf
3-4 cloves of garlic
1 hour l. oak bark (required ingredient, available in any pharmacy)
1 hour l. vinegar essence
Preparation:
1. Wash young and strong small cucumbers thoroughly, transfer to a basin / pan and cover with very cold fresh water. Leave the cucumbers to soak for at least 2 hours.
Then rinse and lay on a cloth or dry on a towel.
2. Wash the jars with baking soda and sterilize with hot steam. Boil the lids.
3. Place the cucumbers in jars. It is better to do it vertically, in columns, but this is not important.
4. Boil purified marinade water. It will not go straight from the tap, it is better to take a spring or bottled one.
With such water, any salting will be successful, the banks stand well in the apartment for 1.5-2 years.
5. Pour salt and sugar into boiling water, throw in washed leaves of currant, horseradish and cherry. On top are dill umbrellas.
6. Keep the dishes with marinade on fire, but do not bring to a strong boil.
7. Carefully pour the marinade into the jars of cucumbers through a strainer so that the leaves and herbs do not fall into the jar.
8. Cover the jars with lids, cover with clean gauze on top and leave to cool for 15 minutes.
9. Then pour the cooled marinade into a saucepan and bring to a boil. Let it simmer for a couple of minutes.
At this time, jars of cucumbers need to be wrapped in a towel from cooling.
10. In each 3-liter jar, throw 3 large cloves of garlic or 4 small ones, add a little oak bark and pour in vinegar essence for 1 tsp. l. to the bank.
Important! I have small cans of 1-1.5 liters. Therefore, in a container of less volume, respectively, less vinegar is needed. Garlic is enough for a tooth.
11. Gently pour the boiled marinade over the cucumbers, and again through a strainer. Immediately roll up the jars with boiled lids, turn the lid down and cover with a blanket. Leave on for 12-15 hours.
Turn the cooled jars of cucumbers over and store.
Important! For better storage, I fell in love with sterilization. And I sterilize any of my cans before seaming the lid for another 5-7 minutes. So they will definitely not rip off the lid for anything and persist for a very, very long time.
True, by the New Year, it will be extremely lucky if at least a jar remains - they are so delicious! Just like from Uncle Vanya in Berlin.
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Thanks for reading to the end!