It would seem that it is easier than making a blank from cucumbers? The recipe is essentially the same. But everyone knows: different housewives and cucumbers taste different. Because one prefers double pouring, the second only pasteurizes the vegetables, and the third has its own secret set of spices. I have no culinary secrets, use it to your health, make cucumbers according to my favorite recipe!
It is necessary
- For a 3 liter can:
- - 3 tbsp. l. salt,
- - 6 cloves of garlic,
- - 1 tsp. vinegar (70%),
- - cucumbers,
- - dill umbrellas,
- - horseradish root,
- - black currant leaves.
Instructions
Step 1
Wash freshly picked cucumbers and soak for 2-3 hours in cold water, then rinse again.
Step 2
Wash the jars with soda, scald with boiling water or sterilize over steam, dry. Put dill, horseradish root, washed currant leaves, peeled garlic cloves on the bottom of the cans. Then fill the jar tightly with cucumbers, pour boiling water to the top, cover with a clean lid and leave for 5-7 minutes.
Step 3
After pouring the water into a saucepan, dissolve the salt in it, put on the fire to boil. Pour the cucumbers with another portion of boiling water, drain the water after a couple of minutes and fill the jars with boiling brine. Pour in vinegar, roll up the jars and wrap them until they cool completely.
