Both adults and children love pickled cucumbers. They are served on the table as an addition to the main course and added to various salads and appetizers. I invite all hostesses to try out my favorite proven recipes for making pickled cucumbers.
Spicy cucumbers
It will take 3 liters of water:
- 15 tablespoons of sugar;
- 5 tablespoons of salt;
- 400 g of vinegar;
- spices to taste: garlic, horseradish, dill, cinnamon, black pepper - peas, cloves, coriander.
Preparation
Prepare a container for canning in advance: wash and sterilize it over steam, "boil" the iron lids in boiling water for 3-5 minutes.
Put the cucumbers in jars, shifting them with garlic, dill and horseradish (roots), pour them 2 times with boiling water for 3-5 minutes, fill them with the prepared brine for the third time and roll up the lids.
Preparation of the brine: add all the spices to the water, put it on the fire, after it boils, turn it off immediately and pour it into jars.
Cucumbers "mother's"
For a can with a volume of 3 liters you will need:
- 2 tablespoons of salt;
- 2 tablespoons of sugar;
- 50 g vinegar 9%;
- 2 aspirin tablets;
- spices: dill, horseradish roots (cut into thin strips), garlic, allspice and black peas.
At the bottom of the jar, first put the spices, then the cucumbers, previously soaked for 1-2 hours in cold water, spices again on top.
Pour boiling water over the vegetables for 15-20 minutes, then drain the water into a separate saucepan, add salt and sugar. After the brine boils, add aspirin and vinegar, boil it for another 2-3 minutes. Fill the cucumbers with the prepared brine and roll up the jars tightly.
