Pickling cucumbers is a method of preserving them using vinegar or other food acid as a preservative. This method allows you to preserve cucumbers for a long time, giving them a special flavor and aroma. The
history of pickling cucumbers goes back to antiquity
.
It is believed that this method was known in ancient Greece and Rome, where vinegar obtained from wine or other fermentation products was used for preservation.
Pickling became widespread in the Middle Ages, when the first recipes for marinades began to appear
Let’s prepare crispy pickled cucumbers according to the Soviet recipe
Ingredients:
- cucumbers – 2 kg;
- dill sprigs;
- bay leaf – 3 pcs;
- cherry leaves – 3 pcs.;
- currant leaves – 6 pcs.;
- garlic – 6 cloves;
- allspice;
- grain mustard – 1.5 tsp;
- water – 1250 ml;
- vinegar 9% – 250 ml;
- salt – 1 tbsp;
- sugar – 130 g.
Preparation of pickled cucumbers:
Wash the cucumbers, remove their stalks. In each jar put a dill pickle, bay leaf, cherry leaf, currants
. Divide the garlic into slices and put a clove in each jar, put a few peas of oregano and black pepper. Put in the jars tightly cucumbers, pour boiling water over them.
Close the jars with lids and wait for the water to cool down. Then pour the water back into the pot, bring to a boil and mix with salt and sugar.
Pour vinegar into the water, bring again to a boil
.
Then pour the marinade into the jars with cucumbers and screw the lids on well.
Turn the jars upside down, cover with a towel and leave to marinate.
As a result, after a couple of days you get crispy cucumbers. It is better to store them until winter, then the cucumbers will become even tastier.
