Crispy cucumbers are a first-class appetizer and essential ingredient in salads and pickles. How to pickle cucumbers for the winter so that they are firm and crispy?
It is necessary
- Ingredients per 2 kg of cucumbers:
- - 1 head of medium size garlic
- - 2-3 bay leaves
- - 1 raspberry leaf
- - 1 currant leaf
- - 6 cherry leaves
- - 2 horseradish leaves
- - 4-5 dill umbrellas
- - 100 g table salt
- - some mustard powder
- - 3-liter jar
- - boiled water
Instructions
Step 1
For the preparation of pickled crispy cucumbers, you need to choose small cucumbers, preferably with pimples, without yellowness, too dark skin and superficial damage. Cucumbers should be sorted out, damaged and yellowed should be set aside. Then select cucumbers should be soaked in cold water for 2 hours.
Step 2
While the cucumbers are soaking in water, you can rinse all the leaves and prepare jars for pickling, prepare a brine by dissolving salt in clean boiled chilled water. Banks need to be washed, rinsed and rinsed with boiling water. After that, the cans are placed upside down until they are completely dry. It is not necessary to sterilize the jars.
Step 3
At the bottom of the jars, you need to put garlic (you can use whole cloves or cut into 1 mm thick slices) and the rest of the seasonings. Cucumbers are stacked on top, tamped and poured with clean chilled brine. Sprinkle a pinch of dry mustard on top. Ready jars of cucumbers are placed in a basin, covered with plastic lids. Cucumber jars should be kept warm for 3 days.
Step 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 the cucumbers.
