Cucumbers first appeared in our country in the era of Ivan the Terrible. Back then, the cucumber was an exotic vegetable, like avocado or mango for us. However, unlike these fruits, people adapted in harsh conditions to grow cucumbers in the summer.
The question of preserving cucumbers for a long period, that is, storage until winter, arose. The fact is that it was problematic to preserve this vegetable unlike the others.
Then it was suggested to pickle and salt cucumbers
.
This idea became in demand in the state, which led to a mass process of pickling vegetables.
It is worth telling about how to deliciously make pickled cucumbers
.
Ingredients for pickled cucumbers:
- cucumbers – 1300 g;
- water – 800 ml;
- salt – 1.5 tablespoons;
- sugar – tsp;
- lemon juice – 4 tablespoons;
- dill – bundle;
- currant leaves;
- horseradish leaves;
- bay leaf – 2 pcs;
- black pepper peas – 8 pcs.
Preparation of pickled cucumbers:
Cucumbers are washed from excess dirt and put in a basin with cold water, leave for 3 hours. In clean jars put dill, garlic cloves, currant and horseradish leaves, bay leaves and black pepper peas.
Remove the tips of the cucumbers, carefully put in jars
.
To prepare the brine, pour water into a saucepan, pour salt and sugar, bring to a boil
. After boiling pour lemon juice into the liquid, stir. The resulting brine pour the jars with cucumbers, close tightly with lids and leave for 12 hours.
As a result, you get tender pickles. They are not sour and do not have a strange flavor, which is found in purchased pickles.
