In the late Middle Ages, cucumbers were considered an exotic vegetable. It is about the same as mangoes or avocados are to us now. Cucumbers were often present on the festive tables of the nobility, kings and boyars.
However, cucumbers could only be eaten in summer. In winter it was impossible to keep cucumbers in proper form for a long time. That is why it was invented to pickle cucumbers in large wooden barrels. As a rule, oak containers were used for pickling
. Now the process of pickling has changed, glass jars are used. It is worth telling more about the pickling of cucumbers.
Ingredients for pickling cucumbers:
- dill umbrellas – 2 pcs;
- garlic – 6 cloves;
- horseradish – leaf;
- cherry leaves – 4 pieces;
- currant leaves – 4 pcs.;
- melissa leaves – pcs;
- parsley – 6 pcs;
- citric acid – 1 tsp;
- cucumbers – kg.
Preparation of pickled cucumbers:
Soak cucumbers in a basin of cold water for a couple of hours. Finely chop dill with umbrellas, lay out on the bottom of the jar
. Each garlic clove is divided into 3 parts, add to the dill in the jar. Remove the stalks from the cucumbers, lay them on the bottom of the jar with the cut part down. Fill half of the jar with cucumbers.
Shinkuem horseradish leaf and leaves of cherries and currants, put on the layer of cucumbers in the jar. Put melissa in the same place, fill the rest of the jar with cucumbers.
Chop parsley, put it on top of the cucumbers.
In a saucepan with a liter of water pour salt, bring to a boil. Pour the brine into a jar with cucumbers, on top of the
cucumbers
pour
citric
acid.
In a large pot of water put a jar with cucumbers, boil for 15 minutes -1,5 liter jar.
Screw the lid on the sterilized jar, turn the bottom up, wrap in a blanket and leave to cool.
In the jar you can also add your favorite herbs, for example, tarragon. You get crispy, flavorful pickles.
