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Pickled cucumbers with carrots

2548

Kitchen Russian

Calorie content 85.8 kcal

Portions 12 l.

Cooking time 60 minutes

Proteins * 0.8 gr.

Fats * 0.1 g

Carbohydrates* 20.6 g

Content

This recipe for pickled cucumbers with carrots is perfect for those who keep seals in the cellar, and for those who use a refrigerator or a dark room for this. According to this recipe, cucumbers are perfectly stored in any conditions and at the same time they turn out to be very tasty and crispy.

Ingredients

Cucumbers 6 Kg Granulated sugar 3 tbsp Salt 3 tbsp Carrot 3 pcs. Onion 3 pcs. Table vinegar 9% 2 tsp Baking soda 1 pinch Bay leaf 8 - 12 pcs. Allspice 8 - 12 pcs.

Cooking process

Wash cucumbers, soak in cold water for several hours for elasticity. Peel the onions and carrots, cut into slices. sterilize cucumber jars.

At the bottom of each jar we put horseradish leaves, dill umbrellas, allspice peas, bay leaf. Then place the cucumbers tightly. Top - onions and carrots (3-5 pcs.).

Boil water, pour boiling water into jars. We cover each jar with a lid, let it stand for about 20 minutes. Then pour the water back into the pan, add salt and sugar to it, mix, put it on the fire again. When the water boils, remove it from the stove, add vinegar, stir.

Pour the marinade into jars with cucumbers. We close the jars with lids, turn them upside down and put them in a warm place, wrapped in a blanket. After a day, we rearrange the pickled cucumbers with carrots in a dark and cool place, where they will be stored until winter.