Cucumbers with aspirin and citric acid for the winter
0
7137
Kitchen
Russian
Calorie content
143 kcal
Portions
4 p.
Cooking time
50 minutes
Proteins *
0.8 gr.
Fats *
0.1 g
Carbohydrates*
35.3 g
For those who do not use acetic acid for preserving cucumbers, I want to recommend a recipe for cucumbers with aspirin and citric acid for the winter. Cucumbers prepared according to this recipe turn out to be very appetizing and go well with any hot dish as a snack.
Ingredients
Cooking process
Prepare the required ingredients. Measure out the required amount of granulated sugar, salt, allspice and black peppercorns, as well as cloves and garlic. Prepare blackcurrant leaves, dill umbrellas, and cherry leaves. Wash the jars in which you will pickle cucumbers in warm water with baking soda, and then sterilize in a microwave oven, in an oven or in a water bath.
Place previously washed black currant leaves, cherries and dill umbrellas at the bottom of sterile jars. Peel the garlic, rinse in cold water and add to the jars. Wash and dry small cucumbers well, and then cut off the ends and place them tightly in prepared jars in an upright position. Choose small cucumbers that fit well in the jars you have prepared.
Prepare the brine. Pour the required amount of cold water into a small saucepan with a thick bottom, add salt and granulated sugar, mix well. Put the saucepan with the contents over medium heat and bring to a boil. Boil the marinade for a few minutes, then remove from heat and pour over the cucumber jars. Pour boiling water over the lids or boil them, and screw them well on hot jars.
Gently, so as not to burn yourself, turn the cucumber jars upside down, and then wrap them in a warm blanket or cover with a terry towel. Leave in this position to cool completely for about 12 hours. After the jars are completely cool, turn them over and move them to a cool, dark place for long-term storage.
Bon Appetit!