Good housewives try to prepare preservation for the winter themselves. This is much preferable to purchased products, your pickles and marinades are obtained not only without chemical additives, but also much tastier, because you can choose any recipe. For example, try cold pickling.
It is necessary
- - 2 kg of cucumbers;
- - 1-2 umbrellas of dill;
- - 4 leaves of black currant and cherry;
- - 2 oak leaves;
- - horseradish leaf;
- - 1-2 cloves of garlic;
- - black peppercorns;
- - 3 tbsp. salt;
- - 1 tbsp. Sahara;
- - 50 ml of vodka;
- - 1.5 liters of water.
Instructions
Step 1
Prepare the jars first. For 2 kg of cucumbers, you need to take one 3-liter jar. Wash it and hold it over steam for 5 minutes. You can simply pour boiling water over and let stand for 10-15 minutes, and then drain it.
Step 2
It is better to salt small cucumbers, preferably just picked from the garden. Wash them well and rinse them with hot water, then immediately immerse them in cold water. Keep it in it for 2 hours, during this time the cucumbers will be saturated with liquid, and later on they will turn out to be crispy.
Step 3
Prepare the cucumber pickle. To do this, put sugar and salt in 1, 5 liters of water and boil. As the water will partly evaporate, add 100-150 ml more. Cool the brine.
Step 4
Wash the herbs, peel the garlic and put half into the jar. Then add the cucumbers, alternating with the remaining herbs. Add spices too. Pour in brine, pour 50 ml of vodka and cover with boiled plastic lids. Such cucumbers should be kept in a cold place, otherwise the lids will quickly rip off. If everything is done correctly, gradually the cucumbers will be salted.
Step 5
There is no need to be afraid of the white sediment. Just drain the brine and heat it to a boil. First, pour the cucumbers with boiling water, and then with hot brine and roll up with sterile tin lids. Such pickled cucumbers can be stored for 2-3 years.
