Thanks to the addition of acetylsalicylic acid, the cucumbers are very crispy and tasty. And the absence of vinegar in the recipe makes this preparation attractive to many home canning lovers.
Ingredients for making cucumbers with aspirin:
- about 3 kg of fresh small cucumbers;
- 4-5 fresh young twigs of currants and cherries;
- 2 tablets of acetylsalicylic acid (aspirin);
- about 2.5-3 liters of water;
- 4 small sheets of horseradish;
- 6 pcs. black peppercorns;
- 150 g of salt and sugar;
- a pair of green dill umbrellas;
- 2 cloves of garlic.
Salt cucumbers with aspirin for the winter
Medium-sized cucumbers selected for pickling should be rinsed under the tap, cut off the back and poured into a basin with cold water for 3-5 hours.
Dill and other herbs should be washed under running cold water and placed on a clean towel.
Canning jars and iron lids must be sterilized.
Put chopped garlic and 2/3 of all the greens in the jars at the bottom, dividing it between all the jars. Also add 2-3 peppercorns.
Put cucumbers tightly in jars and pour boiling water for about 15 minutes, cover with lids.
Then drain the water, boil again and pour the cucumbers for the same period.
Put sugar and salt in a saucepan, drain the marinade from the cucumbers and bring to a boil again.
Put 1 tablet of aspirin per 3 liters in jars, put the remaining leaves of horseradish, currants and cherries on top.
Pour boiling brine over the cucumbers for the last time and immediately roll up with sterile iron lids.
All jars need to be turned over and covered with a blanket or towels for about a day, until they cool.
