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➠ Pickling cucumbers without sterilization for the winter
➠ Cucumbers for the winter without vinegar with cold water

Cucumbers for the winter without vinegar with cold water

6868

Kitchen Russian

Calorie content 10.5 kcal

Portions 2 p.

Cooking time 60 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 2 gr.

Cucumbers for the winter without vinegar with cold water

Content

Pickled cucumbers for the winter without hassle and unnecessary preservatives, although familiar to us, can be prepared by filling them with brine from cold water, salt, adding leaves and other greens. The cucumbers are crispy, have a beautiful green color, and are perfectly stored until spring.

Ingredients

Cucumbers 1 kg Garlic 6 wedges Chilli 1 PC. Salt 100 g Water 900 ml. Pepper mix 2 tsp Dill taste Horseradish leaves taste Grape leaves taste

Cooking process

Wash vegetables and herbs, peel the garlic. Do not cut off the tips of cucumbers.

Pour cold filtered water into a bowl. Pour coarse salt into it, mix well until the salt is completely dissolved in water.

Put grape leaves, horseradish leaves, dill umbrellas on the bottom of the washed jar. Send chili peppers there. Put cloves of garlic in a jar, add a mixture of peppers. Place the cucumbers tightly in the jar.

Pour cold pickle into a jar of cucumbers. The pickle should cover the cucumbers completely.

Dip the nylon caps in boiling water for a few minutes, remove and let the water drain.

Let the lids cool slightly and close the jars. Put jars of cucumbers immediately into the basement.

After 4 days, the fermentation process will begin. The brine will become cloudy, then the dregs will settle. Cucumbers survive the winter well and stand until spring.

Bon Appetit!