Good afternoon, my reader. Today we will cook pickled cucumbers with an unobtrusive sweetish taste. Appetizing and crunchy, they can be a great snack or an essential addition to any main course. The proportions in the recipe are indicated for 1 liter of water, so do not forget to proportionally increase the volume of all ingredients, depending on the desired volume of the finished product. Cook more, the jars store well until next season, and are instantly eaten when opened. Even children will like these cucumbers, they will love the subtle, dull notes of herbs and spices, as well as the sweet taste. So that the result does not disappoint you, strictly adhere to the indicated proportions.
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Ingredients
For cooking we need:
- fresh medium-sized cucumbers - how much will go into the jar;
- 1-2 cloves of young garlic;
- 3 sprigs of dill with umbrellas and leaves;
- 40 g coarse salt;
- 130 g granulated sugar;
- 1 hour l. acetic acid.
Cooking Guide
- First of all, let's prepare the cucumbers. Select small, even fruits of the same size. Wash them thoroughly with a washcloth, cut off the edges and fill them with cold water for 6-8 hours, while changing the water every 2-3 hours. Then we rinse them again and leave to dry.
- During this time, we will prepare other ingredients: clean the garlic, wash and dry the dill.
- Now it's the turn of the cans. From the ingredients in the recipe, one liter can of the finished product is obtained. Therefore, we wash and sterilize one liter jar in any convenient way. We also sterilize the lid; it is enough to boil it in water for 15 minutes. At the same time, put a pot of water for the marinade on the fire.
- Put all the dill on the bottom of the prepared container. Next, lay the cucumbers. If you have small, neat fruits, you can cook them whole. If the cucumbers are large or not quite beautiful, then they can be cut. The cutting method depends on your personal preference, but not too finely. Can be cut lengthwise into 2-4 pieces or slices 1-1.5 cm thick.
- Put peeled garlic on top of the cucumbers. Fill with hot water, cover with a lid and leave to brew for 10 minutes.
- Now we pour the future marinade back into the pan, add water to 1 liter and bring to a boil.
- Add sugar, salt and acetic acid to boiling water and let it boil for about 3 minutes.
- Immediately fill the contents of the jar with marinade, seal it hermetically, wrap it in a blanket for gradual cooling.
- After about a day, it can be removed to storage.
Try to cook cucumbers this way and you will never go back to your old recipes. Bon appetit, crunch with pleasure!
Do you cook pickled cucumbers?
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Also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers