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Pickled cucumbers for the winter in jars

0
4741
Kitchen Russian
Calorie content 20.7 kcal
Portions 8 l.
Cooking time 4 days
Proteins * 1.1 gr.
Fats * 0.2 g
Carbohydrates* 3.8 g
* per 100 gr. product
Pickled cucumbers for the winter in jars
Content

Pickled cucumbers in jars, rolled up to replenish winter stocks according to this recipe, very much resemble the taste of traditional Russian barrel cucumbers, which we all know well from childhood. Many people would still be glad to ferment cucumbers in an oak barrel, but alas, there is no such possibility. However, do not despair - just use our recipe and you will definitely get the same taste!

Ingredients

Cooking process

step 1 out of 8
Put clean small cucumbers, suitable for salting, in a bowl of cold water, so that in 4-5 hours they are well saturated with liquid and subsequently crunchy pleasantly.
step 2 out of 8
At the bottom of each pre-sterilized jar, place a little spice and seasoning.
step 3 out of 8
Lay the prepared cucumbers to the middle of the jars, add a little more greenery.
step 4 out of 8
Put the cucumbers to the top, cover the jars with herbs.
step 5 out of 8
Boil the water, add salt, pepper and bay leaf, boil for another 2-3 minutes and let the brine cool completely.
step 6 out of 8
Pour jars of cucumbers with brine, cover loosely with nylon lids and let them brew. In a warm room, this will take you two days, and in a cold cellar, all five days.
step 7 out of 8
Using a strainer lid, drain the brine from the cans into a saucepan. Rinse the cucumbers well in clean water, and boil the brine and pour into the cucumbers, let them steam for 15 minutes, then pour the brine through the strainer lid back into the saucepan, boil it again and pour into jars. Add a bite there, and if necessary, a little more boiling water, so that the liquid in the cans rises to the very top. Then roll up the jars with their lids hermetically.
step 8 out of 8
Tilt the jars onto the lids, let them cool under a blanket and store them in a dark room.

Bon Appetit!

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