Good afternoon, my reader. There are a great many recipes for preserving cucumbers. This is understandable. What could be more magnificent than such a pickled vegetable? After all, it has not only excellent taste, but is also an irreplaceable companion to almost any festive table. Therefore, every good housewife has her own corporate way of harvesting cucumbers for the winter. For example, many people like to make these vegetables along with tomato paste. It also turns out very tasty.
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Today we will try to prepare such a dish, while slightly experimenting with seasonings, adding mint to it. Well, everything else here is, of course, a real chef's classics. Garlic and dill for a fragrant taste, and pepper to feel the spiciness of this magnificent dish. So let's get started.
Cucumbers with mint
Required products: - cucumbers - 2 kg, - cloves of garlic - 3 pcs., - dill - several branches, - mint - three branches, - allspice - three peas.
For the marinade: - water - one liter, - vinegar - 150 g, - salt - 100 g, - sugar - 50 g.
Cooking method
- Initially, we sterilize the prepared jars by pouring boiling water over them, or calcined in a hot oven. Then we boil the lids. Then, on the bottom of the glass containers, carefully put the sprigs of mint and peeled cloves of garlic.
- Now we cut off the tips of well-washed cucumbers. We put vegetables in banks in rather dense rows. From above we put dill branches on them. Large cucumbers need to be cut, and small ones can be put whole.
- Carefully so as not to crack the jar, pour boiling water over the cucumbers and dill and close the container with a lid. Let it stand for exactly ten minutes. Then we drain the water and repeat the procedure. Only the second time we keep the cucumbers in boiling water for 15 minutes.
- Now we are preparing our marinade filling. Pour water into a saucepan, put sugar, pepper and salt in it and boil. At the very end, pour vinegar into the marinade.
- Pour water from cucumbers and pour hot brine into the same jar (to the top). Then we immediately roll the lid, turn the jar over and leave it until it cools completely. Done!
Useful Tips
- For the cucumbers to be crispy, it is important to prepare the marinade correctly, and select the good and necessary vegetables. Better to take fresh and young fruits. They are still without voids inside, so they will turn out to be very crispy. Also pick up firm, non-bitter cucumbers without large, tough bumps.
- Place the cucumbers in water for several hours before preserving. The quality of the water is of great importance here. If there is no well, then use a bottled one.
- Rock salt works best. Using fine salt can soften the cucumbers.
We add that pickled cucumbers with mint can be started to taste after a month of storage.
Enjoy your meal!
Do you cook canned cucumbers with mint?
Original articleand many other materials, you can find on ourwebsite.
You can also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers