How pleasant it is to open a jar of crispy cucumbers or ripe tomatoes in winter! And they can be prepared very simply, even without sterilizing the cans.
- Cucumbers and tomatoes - about 0.5 kg
- Salt - 3 rounded teaspoons
- Sugar - 3 rounded teaspoons
- Vinegar 70% - 1.5 teaspoons
- Black currant (or cherry) leaves - 3-4 pieces
- Allspice peas - 4-5 pieces
- Garlic - 1-2 cloves
- Dill - a pair of fragrant umbrellas
Preparation:
1. Put garlic, dill, currant leaves and allspice at the bottom of the jar.
2. Wash cucumbers and tomatoes and put them in a jar (tomatoes should be on top.
3. Pour about 2 liters of water into a saucepan and bring to a boil.
4. Pour cucumbers and tomatoes with boiling water, cover and let stand for 5-6 minutes.
5. Then pour the water back into the pot and bring to a boil again.
6. Pour boiling water over the vegetables again for 5-6 minutes.
7. At this time, put 3 teaspoons of sugar and salt in a saucepan.
8. Drain the jar and stir to dissolve the salt and sugar.
9. When the water starts to boil, carefully pour the vinegar into it and wait for the steep boiling water.
10. Pour boiling marinade over vegetables and roll up the jar.
11. Place the jar upside down in a dark place until it cools completely. Cover with a thick towel.
12. After cooling, pickles are best stored in a dark and cool place.
Important! Make sure the salt is suitable for pickling and pickling. This must be indicated on the packaging.
Helpful hint: to prevent vegetables from falling out of the jar when draining the water, you can use a special lid with holes.
This simple and proven recipe will help preserve the flavor and aroma of vegetables throughout the winter.
