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Cucumbers with aspirin in liter jars for the winter

6122

Kitchen Russian

Calorie content 111.8 kcal

Portions 3 l.

Cooking time 70 minutes

Proteins * 3 gr.

Fats * 3.9 gr.

Carbohydrates* 24.4 g

Cucumbers with aspirin in liter jars for the winter

Content

There are many different recipes for harvesting cucumbers for the winter. I want to share my favorite recipe for pickled cucumbers with aspirin in liter jars. The cucumbers are crispy with a pleasant brine that is balanced in taste.

Ingredients

Cooking process

First, wash the jars thoroughly with baking soda or detergent. Sterilize the washed cans in the oven, in the microwave or in a water bath. Peel the horseradish root and garlic, then rinse them under water. At the bottom of sterile jars, place a few pieces of horseradish root, as well as a couple of garlic cloves.

Rinse the dill umbrellas under water and then put them in a jar.

Since we will be using one-liter jars, select small cucumbers. Wash them thoroughly, then dry and cut the ponytails.

Fill the prepared jars with cucumbers, placing them as tightly as possible.

Prepare boiling water in advance and fill the jars with cucumbers, cover with lids. Leave it like this for about 10-15 minutes.

In the meantime, prepare the brine. Pour the required amount of cold water into a saucepan, add granulated sugar, salt, black peppercorns and allspice, as well as bay leaves. Put the saucepan over medium heat and bring to a boil, then reduce heat and boil the brine for about 5 minutes.

Drain the water from the jars, and then add the required amount of citric acid and mustard seeds to each jar. Crush aspirin tablets with two spoons, and add one to each jar.

Pour cucumber jars with hot marinade.

Cover with lids, pre-doused with boiling water or boiled in a separate saucepan. Using a seamer, roll up and then turn upside down and wrap in a warm blanket or towel. Leave in this position for a day.