Traditionally, with the beginning of the first summer harvest, housewives pickle cucumbers for the winter. To make them crispy and tasty, you should pay attention to some subtleties of the pickling process.
Pick your recipe
You will need
- - 2-3 kg of fresh cucumbers;
- - several dill umbrellas;
- - horseradish leaves;
- - several branches of tarragon and blackcurrant;
- - black pepper peas;
- - garlic;
- - rock salt;
- - vinegar;
- - several 3-liter cans and lids for rolling up.
Instruction manual
1
Before you start pickling cucumbers, make them crispy, tasty and healthy, it is important to properly prepare the vegetables. Gather about 2-3 kilograms of fresh small cucumbers (as a rule, the thinner, the juicier the crunch will be). Rinse them under a cold stream, and then fill the basin with water, place vegetables in it and soak for 4-6 hours. Then rinse them again, cut the ends on both sides and put them to dry on a clean cloth.
2
Prepare a suitable amount of three-liter jars, rinse them with water and laundry soap or soda and sterilize in the oven for 10 minutes. Allow the glass container to cool, then tip it over by placing it on a clean towel. Proceed with the preparation of the brine (in a separate container). For each jar you will need 2 liters of liquid and 4 tablespoons of rock salt, as well as 2 tablespoons of vinegar (cucumbers are better to marinate and become crispy). Boil for 3-5 minutes, then cool.
3
Place in each jar (while empty) one umbrella of dill and a sprig of tarragon, 3-5 cloves of garlic and 3-4 leaves of black currant. Add half a leaf of horseradish and a few young leaves of cherry. Start laying cucumbers in jars so that they are upright and firmly pressed against each other. From above, under a slight slope, put the second row of cucumbers and cover it with a handful of chopped garlic, an additional dill umbrella and a tarragon sprig. Make the last row, adding dill and a leaf of horseradish on top. Pour with cooled brine (if you immediately pour hot, you will get not pickled, but salted cucumbers). Cover the jars with lids and leave to ferment for 2 days at room temperature.
4
Pour the remaining brine into clean pots and boil again for 3-5 minutes. Rinse the cucumbers without removing them from the cans with water, removing the white coating. Pour the hot brine into jars, add one fresh dill umbrella, a few peas of black pepper and roll them up (you need to boil the lids for 15 minutes beforehand). Turn over the cans and put to cool on a towel. Cooled containers should be stored in a cool place. Now you know how to pickle cucumbers so that they are crispy.