The time of harvesting for the winter is approaching. Housewives salt and pickle tomatoes and cucumbers in large quantities, roll up compote and make jam. For small families or for those who eat little cucumbers, the recipe is perfect, according to which cucumbers are pickled in rings in 0.75 liter jars.
The beauty of this recipe is that you can use absolutely any cucumber: small, large, hooked and slightly spoiled, removing rotten or burst areas. In addition, you do not need to calculate the amount of ingredients, they are added directly to the jar.
For cooking you will need:
- cucumbers;
- greens of dill and parsley;
- peppercorns;
- salt;
- sugar;
- sunflower oil;
- vinegar 9%.
First of all, we prepare the cucumbers: fill them with cold water and leave for 4-6 hours. Then we drain the water and rinse the vegetables thoroughly.
While the cucumbers are soaking, we wash and sterilize the jars and metal lids.
Sort out the dill and parsley greens, rinse and cut into medium-sized pieces. For parsley, we use only the leafy part, without the stems. We take the amount of greenery at will, as much as you like.
We cut off the tips of soaked cucumbers, we will not use them, and cut the vegetable itself into a ring about 1 cm thick.
Put 3-4 peppercorns at the bottom of a sterile jar, pour a layer of greens and start laying the cucumbers, shaking the jar from time to time so that the rings lay in a dense layer. In the middle of the jar, make another layer of greenery and fill it to the top with cucumbers. sprinkle on top with a mixture of parsley and dill.
We put the jars in a large saucepan, add to each of them:
- sugar - 1 tsp. with a slide;
- salt - 2 tsp with a small tubercle;
- vegetable oil - 1 tbsp. l;
- table vinegar - 2 tbsp. l.
Fill the contents of the jar with cold! unboiled water and cover with lids. We also fill the saucepan with liquid so that it reaches the jars up to the shoulders. We light a strong fire, wait for boiling and sterilize for 7 minutes from the moment of boiling. It is not necessary to sterilize longer, otherwise the cucumbers will turn out to be boiled, not crispy and tasteless.
Carefully remove the cans from the pan and roll them up. Store the cucumbers in a warm place until they cool completely, then put them in a cold place.
