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Pickled cucumbers with vinegar

6029

Kitchen Russian

Calorie content 100.1 kcal

Portions 7 p.

Cooking time 90 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 24.7 g

Content

Homemade pickles with vinegar are delicious and crispy. And most importantly, you can be sure of the quality of your own preservation, especially when you put cucumbers from your garden in jars. Make sure that all cucumbers are young, because old and lethargic fruits are very difficult to pickle so as to "make" them crunchy. Marinade filling according to this recipe is designed for three liters of water.

Ingredients

Cooking process

Wash all the cucumbers well in running water.

Sterilize the jars in the oven, in the microwave, or hold them over steam for about 5-7 minutes. Boil the lids in a clean saucepan for 5 minutes.

Rinse all greens and leaves well and pour over with boiling water. Peel the garlic and disassemble it into cloves.

Put a few cloves of garlic in all the jars, distribute all the greens evenly (for a given amount of cucumbers and marinade, 6-7 liter jars may be required).

Put the cucumbers in the jars very tightly.

Now you need to sterilize the cucumbers. To do this, pour boiling water over the jars of cucumbers to the very necks and let them stand for 15 minutes, then pour all the water into a saucepan where the marinade will be cooked. But first measure the amount of this water in order to calculate the proportions for the marinade correctly.

Prepare the marinade: let the water boil, add salt, sugar, stir well, let it boil for 2 minutes and pour in the vinegar. Pour the jars with marinade, seal them tightly with lids and send them to cool upside down, wrapped in a blanket.

According to this recipe, ready-made pickled cucumbers can be stored even in an apartment in a closed cabinet, but it is still better to take them out into a cool, dark room.

Bon Appetit!