Good afternoon, my reader. Even experienced lovers of spicy winter preparations do not always manage to cook pickled or pickled cucumbers that never explode. However, there is a recipe that will make the end result amazing. It attracts by its affordability, ease of preparation and obtaining a snack with an incredibly amazing taste, characterized by peculiar sweet and sour notes.
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Crispy cucumbers
It is advisable to grow and collect high-quality greens for winter harvesting. Medium-sized specimens are selected. It is convenient to put them in jars. For successful canning, it is important that the cucumbers are approximately the same.
For the recipe, you need to wash and sterilize 4 liter jars with high quality.
Ingredients:
- young cucumbers - 1 kg;
- filtered water (for marinade) - 2.5-3 liters;
- table (9%) vinegar - 200 ml;
- black pepper - 3-4 peas for each container;
- medium-ground table salt - 100 g;
- granulated sugar - 100 g;
- bay leaf, garlic cloves - 2 pcs. on the can.
You also need to stock up on fragrant currant and cherry leaves, dill umbrellas. You can use lovage. Celery, parsley - root or herbs will come in handy.
Cooking algorithm:
- Zelentsy are placed in an enamel container and completely filled with cold water. They should be kept for at least two hours. For the best effect, it is advisable to soak the greens in the evening and leave until the morning. This step should not be skipped, since the cucumbers must be saturated with moisture before canning. This will exclude the pickling of the marinade by the greens during the conservation process, so the liquid level in the cans will not decrease.
- After soaking, the cucumbers are laid out quite tightly in the jars.
- Pour boiled water gently to the very edge. Metal covers are placed on top without rolling. Leave in this state for 30 minutes.
- While the cucumbers are in boiling water, prepare the marinade. The filtered water is poured into an enamel bowl. Bring to a boil.
- Pour sugar in with active stirring with a wooden spatula, put table salt and washed greens. Cook for 3-4 minutes. Turn off the fire.
- Get greens from the marinade. Pour in vinegar.
All the water is poured out of the cans. Put peeled garlic cloves, bay leaves, peppercorns on cucumbers. Pour in boiling marinade.
The containers are hermetically rolled up. Turn them upside down. Placed on a linen napkin, spread on a flat horizontal surface. Wrap it up with a warm blanket and leave it overnight.
Pickled cucumbers according to the proposed recipe will delight you with an excellent taste. They stay crispy and don't explode.
Do you cook canned cucumbers?
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