Humans have been consuming cucumbers for over 4000 years, since the origin of Mesopotamia. Since then, mankind has recognized many dishes that can be made from cucumbers.
In some settlements in Africa, cucumbers are considered currency. The wealth of a family is measured in this vegetable. For example, if the groom has a lot of cucumbers, then he is rich.
In our country, this vegetable is treated with less reverence. At the same time, many people are very fond of pickled crunchy cucumbers. Let’s tell you how they can be prepared without the popular additive for crunch.
Ingredients for pickled cucumbers:
- cucumbers and gherkins;
- bay leaf – 1 piece in a jar;
- dill – 2 umbrellas in a jar;
- garlic – 1 clove per jar;
- hot pepper – 1 piece per jar;
- black pepper peas – 20 pcs. in a jar;
- coriander – 1/2 tsp. per jar;
- onions – 2 circles per jar;
- salt – 2 tbsp;
- sugar – 4 tbsp;
- 9% vinegar – 8 tbsp.
Preparation of pickled cucumbers:
Rinse thoroughly cucumbers, onions and garlic. In the jars put a bay leaf, dill pickle, hot pepper and peas of black pepper.
Cut garlic cloves
into
plates, send to the jars together with coriander
.
Do not forget to sterilize the jars and lids in advance.
Put in the jars cucumbers, cut rings of onion. Put onion rings on the tamped cucumbers. Preliminarily remove the stalks from the vegetables.
On top of the jars you can put gherkins, well tamped into the jars.
Pour the jars with cucumbers boiling water, cover with lids and leave for 20 minutes.
Pour the liquid from under the cucumbers in a saucepan
.
On a liter of water for the marinade put a couple of spoons of salt and 4 spoons of sugar.
Pour
the vinegar into the water, bring to a boil
. Pour the marinade into jars with cucumbers, roll up and turn the bottom up.
After cooling, it is recommended to put the cucumbers in the cellar.
You get crispy pickles without horseradish.
