Cucumbers prepared by the proposed method can be used not only for sandwiches. They are good for salad, hodgepodge and just as a snack. This dish is very common in America. Such preparations are prepared even in those families where they buy peeled and cut potatoes.
It is necessary
- - medium-sized cucumbers - 1 kg;
- - onions - 2 pcs.;
- - coarse salt - 3 tablespoons;
- - apple cider vinegar - 2 glasses;
- - granulated sugar - a little less than 2 glasses;
- - mustard seeds - 2 tablespoons;
- - celery seeds - 2 tsp
- - ground turmeric - 1/2 tsp;
- - peppercorns - 5 pcs.;
Instructions
Step 1
Prepare small cucumbers with small seeds. Rinse vegetables in warm running water, chop into thin rings.
Step 2
Peel the onion heads, wash and chop. Cut the onion as desired, into rings or half rings.
Step 3
Pick up a large bowl, put the chopped vegetables in it. Add salt, mix with food, cover with a wooden board. Press down the cooked vegetables with a slight pressure. Leave the structure in this state for three hours.
Step 4
After the appointed time, transfer the cucumbers and onions to a colander. Rinse the vegetables in running water, leave the cucumbers in a colander for a while, let the water drain.
Step 5
For further cooking cucumber pickles, use a wide-bottomed saucepan or saucepan. Pour apple cider vinegar into it, put mustard seeds, celery, turmeric. Add granulated sugar and peppercorns. Bring the mixture to a boil over medium heat.
Step 6
Fold the vegetables into the marinade, bring to a boil again. Stir the mixture, remove from heat.
Step 7
Prepare banks in advance, they must be sterile. Transfer hot cucumber pickles to jars, roll up.
Turn the hot jars upside down, and after 5 minutes, put them in a convenient place. You can eat cucumber pickles for sandwiches after 30 days.
