Traditionally, with the beginning of the first summer cottage harvest, housewives begin to pickle cucumbers for the winter. To make them crispy and tasty, you should pay attention to some of the subtleties of the marinating process.
It is necessary
- - 2-3 kg of fresh cucumbers;
- - several umbrellas of dill;
- - horseradish leaves;
- - several sprigs of tarragon and black currant;
- - black peppercorns;
- - garlic;
- - rock salt;
- - vinegar;
- - several 3-liter cans and lids for rolling up.
Instructions
Step 1
Before you start pickling cucumbers, making them crispy, tasty and healthy, it is important to properly prepare the vegetables. Gather about 2 to 3 kilograms of fresh, small cucumbers (usually, the thinner, the juicier the crunch will be). Rinse them under a cold stream, then fill a basin with water, place vegetables in it and soak for 4-6 hours. Then rinse them again, trim off the ends on both sides and lay to dry on a clean cloth.
Step 2
Prepare a suitable number of three-liter jars, rinse them with water and laundry soap or baking soda and sterilize in the oven for 10 minutes. Allow the glass container to cool, then tip over onto a clean towel. Start preparing the brine (in a separate container). For each of the cans, you will need 2 liters of liquid and 4 tablespoons of rock salt, as well as 2 tablespoons of vinegar (cucumbers will marinate better and become crispy). Boil for 3-5 minutes, then cool.
Step 3
Place in each of the jars (while empty) one dill umbrella and a sprig of tarragon, 3-5 cloves of garlic and 3-4 black currant leaves. Add half a leaf of horseradish and a few young cherry leaves. Start arranging the cucumbers in the jars so that they are upright and pressed tightly together. Place a second row of cucumbers on top at a slight slope and cover it with a handful of chopped garlic, an extra dill umbrella and a sprig of tarragon. Make the last row, adding more dill and horseradish leaf on top. Fill with cooled brine (if you immediately pour it hot, you will get not salted, but lightly salted cucumbers). Cover the jars with lids and ferment at room temperature for 2 days.
Step 4
Pour the remaining brine into clean pots and boil again for 3-5 minutes. Rinse the cucumbers with water without removing them from the jars, removing the white bloom. Pour the hot brine into the jars, add one fresh umbrella of dill, a few peas of black pepper and roll up (the lids must first be boiled for 15 minutes). Turn the jars over and lay on a towel to cool. The cooled containers should be stored in a cool time. Now you know how to pickle cucumbers to keep them crispy.
