I would like to share with you a traditional recipe for Bavarian pickled cucumbers. The preservation is simple, but the cucumbers are incredibly crispy and firm. However, they remain very tender and piquant. Let's try?
Ingredients for 1 liter can:
6-12 cucumbers
small carrot
onions (small onion)
3 cloves of garlic
1 sprig of dill or umbrella
oak leaf
1 hour l. salt
2 hours l. Sahara
45 ml vinegar 9%
1/3 h l. coriander seed
1/3 h l. mustard seed
2 allspice peas
1 small bay leaf
water
How to cook:
1. Prepare cucumbers - carefully examine and select the most intact and beautiful ones, wash and soak in cold water for 4-5 hours.
2. Scald clean washed jars with boiling water and steam sterilized.
3. Peel and wash the carrots, cut into thin slices. Cut the onions into half rings, also thin.
4. Put a carrot, garlic cloves, an oak leaf, a sprig of clean and dried dill and a chopped onion at the bottom of sterile jars.
5. Cut off the tips of the cucumbers just a little bit and then place them vertically in the jar.
6. Throw allspice, bay leaf, coriander and mustard straight into the jars, add salt and sugar, and pour in vinegar. All in a jar of cucumbers!
7. Pour the cucumbers over the shoulders with cold boiled water.
8. Cover the jars with boiled lids. Now you will need to sterilize the jar of cucumbers. To do this, place it in a saucepan, pour in lukewarm water and sterilize everything from the moment the water boils in the pan for no more than 5-7 minutes.
9. Immediately remove the jars of cucumbers and roll up a hermetically sealed lid.
Wrap up the jars overturned on the lid until they cool completely. Then put it in storage.
The cucumbers will turn out very tasty and quite unusual!
The combination of oak leaf, mustard and an unusual way of pouring gives a special crunchiness. Try it yourself!
Delicious preparations and bon appetit!
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Thanks for reading to the end!