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Crispy cucumbers for the winter

7655

Kitchen Russian

Calorie content 100.1 kcal

Portions 3 l.

Cooking time 24 hours

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 24.7 g

Content

We recommend this classic recipe with traditional additions for a delicious marinade as a home-tested recipe for preparing crispy cucumbers for the winter. In addition, for pungency and taste, you can add garlic, and a few onions, and peas to the same roll. If you like, add clove buds and bay leaves to the jar, but the latter can add unnecessary bitterness to the marinade. The recipe is designed for one three-liter can or two one and a half liter cans.

Ingredients

Cooking process

Wash the cucumbers cleanly, immerse them in cold water for several hours. You can cut off the tips and noses of the cucumbers in advance - so they are saturated with water even faster. Wash the pickling greens thoroughly, then scald them.

Subject to the sterilization process in any way convenient for you cans (in the microwave, in the oven or over steam). Boil the lids for 5-7 minutes in a small saucepan. Place herbs, garlic cloves and spices at the very bottom of the jars.

Put the cucumbers there very tightly.

Let the cucumbers steam for 15-20 minutes, filling the jar with boiling water to the very top.

Then pour the water from the jars into a saucepan, boil, add sugar, salt. Once everything is dissolved, pour the vinegar into the marinade.

While the marinade is boiling, pour it into the jars to the very top and roll up the lids.

Place the jars on the lids, wrap them tightly with a blanket, and let them cool completely. After a day, hide your crunchy cucumbers in a dark and cool room.

Bon Appetit!