Pickled cucumbers perfectly complement fish and meat dishes, go well with vegetables in salads, soups and sauces. In addition, this is an excellent appetizer for strong alcoholic drinks.
It is necessary
-
- For a three-liter jar:
- - 1.5-2 kg of cucumbers;
- - 2 umbrellas of dill;
- - 1 head of garlic;
- - 6-8 peas of black pepper;
- - 2 leaves of cherries or currants;
- - 3 tsp salt;
- - 6 tsp Sahara;
- - 125 g of vinegar.
Instructions
Step 1
Prepare jars and lids. Sterilize thoroughly washed jars over steam for about 10 minutes, boil the lids for 5 minutes, and then dry them dry.
Step 2
Select fresh, firm, medium-sized cucumbers for pickling without damage. It is advisable to pick even fruits of the same size with small seeds. Rinse the cucumbers under running cold water, and then soak them for 6-8 hours in cold water until they are crispy. Change the water every hour if possible. Cut off the ends of each cucumber for better marinade saturation.
Step 3
Put the washed greens on the bottom of the jar - dill umbrellas, currant or cherry leaves, as well as peppercorns and finely chopped garlic. In addition, you can add, if desired, parsley, horseradish leaves, tarragon, onions, mustard seeds, berries - mountain ash, cranberries, red currants. Tamp all the cucumbers one by one into the jar in rows, stack them as tightly as possible. Place large fruits on the bottom and smaller ones on top.
Step 4
Pour coarse salt and sugar into the jars, add vinegar. Use 6-9% table vinegar, apple cider vinegar, sherry vinegar, or wine vinegar. Instead of vinegar, you can put 1-1.5 tsp. citric acid. Pour cold water into the jars.
Step 5
Place a tea towel on the bottom of a wide saucepan filled with cold water and place the jars of brine. Put on low heat. Bring water in a saucepan to a boil and sterilize three-liter cucumber jars for 15-20 minutes, two-liter jars for 12-15 minutes, liter jars for no more than 10 minutes. Immediately remove the pan from the heat as soon as the cucumbers change to olive green from bright green.
Step 6
Roll up the cans with tin lids and refrigerate as quickly as possible to maintain the firmness of the cucumbers. Then turn the jars upside down and let sit for a few hours. Store pickles in a dark, dry place.
