The crunch of cucumbers is off scale!
Hello, dear readers of the "Cooking with Natalia Kalinina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I am sharing a recipe for cucumbers for the winter in a cold way. Every year I cook them, at least a couple of jars, but I do. I love them for their special crunch and taste. In winter, potatoes are simply delicious and the pickle with them is simply amazing.
***************************
Recipe:
For 1 liter jar:
Cucumbers - 600g.
Salt -1 tbsp
Black peppercorns -5-6 pcs.
Garlic -2-3 teeth.
Dill -2-3 branches
Currant leaf-3pcs
Cherry leaf - 5-6pcs
Horseradish leaf -1pc.
hot peppers - 1 drop
COOKING METHOD
Pre-fill the cucumbers with water for 4 hours, then wash. We can take jars sterilized or just well washed and dried.
At the bottom of each jar, put a little dill, horseradish leaves, a couple of currant and cherry leaves, a couple of garlic cloves, black pepper, a drop of hot pepper.
Now we fill the jars with cucumbers.
Put 1 tablespoon in a bowl. Pour salt into 1 liter jar with cold water and dissolve the salt. It is necessary to dissolve it as much as possible and pour it into a jar. You can dissolve the salt into 3 jars at once, and then divide the salt water into jars.
Now fill it with cold well water. We are closing the banks. If the cans are ordinary, you need to close them with nylon caps. We remove the cans immediately to a cold place.
Cellar or refrigerator. Cucumbers take a long time to pickle, the first sample can be removed after about a couple of months. This is how cucumbers look after a couple of weeks. Then gradually they begin to change color and as a result they will be like a barrel.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: