There are many different ways to pickle cucumbers. Each housewife has her own recipe and canning secrets. This recipe can be called a classic of the genre.
Ingredients (per liter jar):
- Fresh cucumbers - 500 g;
- Dill -2 branches;
- Garlic - 2 cloves;
- Black pepper (peas) - 5 pcs;
- Lemon acid;
- Bay leaf - 1 pc.
Ingredients for brine:
- Water - 1 L;
- Salt - 2 tablespoons;
- Sugar - 3 tablespoons.
Preparation:
- Pour fresh, strong, small cucumbers with cold water and soak in water for two hours. This is done so that when the cucumbers are poured with brine, voids are not created later. Rinse dill sprigs with umbrellas under water. Peel the garlic.
- In a liter jar, washed with soda, put dill, two cloves of garlic, black peppercorns, bay leaf on the bottom. Remove the soaked cucumbers from the water and rinse under water. Fill the jar with prepared cucumbers as tightly as possible.
- Stir salt and sugar in a liter of water and boil the brine. Then, without removing the pan from the stove, so that the brine is constantly boiling, pour cucumbers in a jar with it and leave for 10-15 minutes. After the expiration of the time, drain the brine from the jar and boil again.
- Pour boiling brine over the cucumbers a second time, pour the brine so that the cucumbers are completely covered. Finally, add a small amount of citric acid or vinegar. Roll up the jar and turn it over several times to dissolve the citric acid. Then turn the jar upside down and put it under a fur coat until it cools completely.
- Based on this recipe, you can add various ingredients to cucumbers: currant or cherry leaves, horseradish and others. In winter, these cucumbers are good with fried or boiled potatoes, they can be used in soups and salads. The pickle in such cucumbers does not become cloudy and can be used to make mustard.
