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Pickled cucumbers with vinegar without sterilization

0
3855
Kitchen Russian
Calorie content 14.3 kcal
Portions 3 l.
Cooking time 220 minutes
Proteins * 0.1 g
Fats * gr.
Carbohydrates* 3.5 gr.
* per 100 gr. product
Pickled cucumbers with vinegar without sterilization
Content

Pickled cucumbers with vinegar are crispy and sweet without sterilization. Delicious cucumbers are served as a snack or used to prepare various salads. Pickled cucumbers give an unforgettable taste to the dishes. The calculation of the ingredients is based on a 3 liter can.

Ingredients

Cooking process

step 1 out of 9
Wash the cucumbers thoroughly in running water. Transfer to a large container such as a basin or saucepan. Cover with cold water and leave to soak for 2-3 hours. After the time has elapsed, wash again, let dry and cut off the ends.
step 2 out of 9
While the cucumbers are soaking, wash the jars with a dishwashing sponge and detergent. Place to sterilize in a water bath, microwave or oven. Wash greens and leaves well. Peel the garlic. Place the dill, leaves, cloves, peppers and garlic on the bottom of sterile jars.
step 3 out of 9
Distribute the prepared cucumbers in the jar so that as little empty space as possible remains.
step 4 out of 9
Boil water in a kettle or saucepan ahead of time and fill the cucumber jars completely.
step 5 out of 9
Cover with clean lids, after pouring boiling water over them, and leave for 20 minutes.
step 6 out of 9
Drain the water from the cans into a saucepan.
step 7 out of 9
Add granulated sugar and coarse salt. Bring to a boil and pour in the vinegar.
step 8 out of 9
Pour jars of cucumbers with cooked hot marinade and roll them up well using a seamer.
step 9 out of 9
Turn the rolled jars upside down. Cover with a blanket and leave to cool completely. Then, move the jars to a dark, cool place for long-term storage.

Bon Appetit!

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