Crispy cucumbers are a first-class snack and a necessary ingredient in salads and pickles. How to pickle cucumbers for the winter so that they are resilient and crispy?
Pick your recipe
You will need
- Ingredients per 2 kg of cucumbers:
- - 1 head of medium-sized garlic
- - 2-3 bay leaves
- - 1 sheet of raspberries
- - 1 leaf of currant
- - 6 cherry leaves
- - 2 sheets of horseradish
- - 4-5 dill umbrellas
- - 100 g of salt
- - a little mustard powder
- - 3-liter jar
- - boiled water
Instruction manual
1
For the preparation of pickled crunchy cucumbers, you need to choose small, better with pimples, without yellowness, too dark skin and superficial damage to the cucumbers. Cucumbers should be sorted out, set aside damaged and yellowed. Then select cucumbers need to be soaked in cold water for 2 hours.
2
While the cucumbers are soaked in water, you can rinse all the leaves and prepare cans for pickling, prepare the brine by dissolving the salt in clean boiled chilled water. Banks need to be washed, rinsed and doused with steep boiling water. After this, the cans are set upside down to dry completely. Sterilizing banks is not necessary.
3
At the bottom of the cans you need to put garlic (can be whole cloves or cut into 1 mm thick plates) and the rest of the seasonings. Cucumbers are laid on top, compacted and poured with clean chilled brine. Top with a pinch of dry mustard. Ready cans with cucumbers are placed in a basin, covered with plastic lids. Jars with cucumbers should stand warm for 3 days.
4
After the cucumbers are “sour”, they are placed in a dark, cool place. Such a product is stored for a long time, but if abundant foam appears in the jars, it is better to open the jar and eat cucumbers.
Useful advice
To make the cucumbers crispy, they should be salted no later than 1-2 days after they are picked from the garden, and soaked in water for no more than 2 hours.