Good afternoon, my reader. How long are we waiting for the favorite season of both adults and children, and how quickly it flies by. Summer is a small life. We walk and rest longer, the season of vacations and vacations begins. Children are happy, and adults are even more.
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If you have a rich harvest
But for many, summer is not only a vacation, but also a summer cottage season. We all try to get out of the city at least for the weekend to get some fresh air. But at the dacha you also have to work hard: to achieve a bountiful harvest, and then have time to process this harvest. Everyone in the family loves to open a jar of something delicious and enjoy the amazing taste.
If you have a lot of cucumbers this year, and you no longer know how to preserve them deliciously, we bring to your attention a recipe "with a twist", namely pickled cucumbers with lemon. It is lemon that will give an unusual and spicy taste to cucumbers that have long been loved. Such cucumbers are very tasty and crispy, they can be served with absolutely any dish, meat or fish, and can be used as a separate ingredient for salads.
Preparing cucumbers for pickling
I want to share with you a recipe for such cucumbers. This recipe is simple, but it will take some time. In order to prepare the cucumbers for pickling, you first need to soak them in cold water for three hours. This is a very important step, in principle, in any pickling of cucumbers, because if you do not do this, the cucumbers will not be hard and crunchy. For our twist, it is better to choose small cucumbers with pimples of pickled varieties.
Features of the preparation of brine
Cooking such cucumbers requires double pouring to make the brine better. Consider a recipe that makes two cans.
We select and prepare 15 - 20 small cucumbers. After they have been in cold water for 3 hours, we cut off the ends on both sides and rinse them well.
Put the necessary spices in already sterilized jars: a few lavrushka leaves, 2 tsp. l. grain mustard, 6 cloves of young garlic, a few peas of black pepper, half a lemon. Then we carefully put our main ingredient in jars - cucumbers. Boil 1 liter of water in advance and fill the jars with boiling water. Gently cover the jars and leave in a dark place for half an hour.
Now we drain all the water from the jars and boil again to prepare the brine. Pour sugar and salt into boiling water. After that, add a little citric acid and boil again. Fill the jars with a boiling solution and tighten the lids. We turn the cans over, cover them with something warm and leave them in this position for a day. Then we turn over the cans and check them for defects, if all the lids are tightly closed, we put them in the cellar. A savory snack for the winter is ready.
Even the sight of such jars, where the lemon is visible, makes us want winter to come faster, and we would open the first jar for a sample, and then another one to surprise our guests.
Do you cook pickled cucumbers?
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Also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers