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Cucumbers under a nylon lid in the cellar

0
4106
Kitchen Russian
Calorie content 18.3 kcal
Portions 3 l.
Cooking time 24 hours
Proteins * 1 gr.
Fats * 0.1 g
Carbohydrates* 3.6 gr.
* per 100 gr. product
Cucumbers under a nylon lid in the cellar
Content

I want to share another favorite and quick recipe for delicious and fragrant cucumbers under a nylon lid. You can use cucumbers of different sizes to prepare a snack. These cucumbers are perfect for making a delicious pickle.

Ingredients

Cooking process

step 1 out of 10
For pickles, select strong fruits of the same size. Wash them well, and then put them in a deep container and cover with cold water. Leave to soak for about 2-3 hours.
step 2 out of 10
Then drain and rinse the cucumbers under cold water. Cut off the ends.
step 3 out of 10
Peel the garlic and then rinse in running water. Leaves of black currant, horseradish, cherries, tarragon, umbrellas and stalks of dill, as well as hot peppers, rinse well under cold water, then shake off excess moisture.
step 4 out of 10
Cut the washed dill stalks into several pieces.
step 5 out of 10
Measure out the required amount of spices, herbs and herbs for a 3-liter jar.
step 6 out of 10
Put the rock salt in a small container, and pour a small amount of boiling water, mix thoroughly until it is completely dissolved. Cool completely. Wash the jars in which you will salt the cucumbers thoroughly in warm water with baking soda, and then sterilize in a water bath, in the oven or in the microwave.
step 7 out of 10
Place a few black currant leaves, cherries and horseradish at the bottom of a sterile jar, also add dill stalks, garlic cloves. Fill the jar with cucumbers, alternating with leaves and other herbs, and top with tarragon, dill umbrellas and pre-chopped hot peppers. Then pour in the cooled brine and fill with cold drinking water.
step 8 out of 10
Place the jars in deep containers, cover with gauze and leave at room temperature for 2-3 days. Then remove the gauze.
step 9 out of 10
Pour the brine into a heavy-bottomed saucepan. Put the saucepan with the contents over medium heat and bring to a boil, boil the brine for just a few minutes. Gently pour the boiling brine over the jars of cucumbers.
step 10 out of 10
Pour boiling water over the nylon caps. Close the jars well with nylon lids. Leave at room temperature to cool completely, then transfer the cucumber jars to a cool, dark place for storage. I keep these cucumbers in the cellar. The cucumbers will be ready to eat in 3 weeks. Serve ready-made cucumbers.

Bon Appetit!

 

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