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➠ Pickled cucumbers with garlic and dill for the winter

Pickled cucumbers with garlic and dill for the winter

4894

Kitchen Russian

Calorie content 10.5 kcal

Portions 10 l.

Cooking time 50 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 2 gr.

Pickled cucumbers with garlic and dill for the winter

Content

Many recipes are passed down from generation to generation, as they consistently give housewives a positive result and praise from household members. We offer you just such a recipe for pickles for the winter, proven over the years. With it, your cucumbers will always be a success both at a family dinner and at a dinner party.

Ingredients

Cucumbers 5 Kg Water 7 p. Garlic 7 gr. Salt 7 tbsp Dill 2 - 3 pcs. Black currant leaves 2 - 3 pcs. Cherry leaves 2 - 3 pcs. Horseradish leaves 2 - 3 pcs.

Cooking process

We select medium-sized cucumbers, rinse them, soak them in cold water for several hours to make them firm and crispy.

Dill, blackcurrant and cherry leaves, horseradish leaves, rinse, peel the garlic. For brine, mix water with salt and bring it to a boil. Put cucumbers and herbs for pickling in layers in a deep enamel container. Fill everything with brine. We cover the container with a plate, put the load on top, leave it for several days at room temperature.

The jars and lids are sterilized by the proportion of pickled cucumbers.

Separate the cucumbers from the brine and rinse under cold water. Strain the brine, pour it into a saucepan and bring to a boil over low heat, periodically skimming off the foam.

Put greens, cloves of garlic and cucumbers in prepared jars. Pour boiling brine into the jars, roll up. We turn the jars of pickles upside down, put them in a dark, warm place, wrap them with a blanket. We leave it for a day.