Cucumber is a unique vegetable that has more than 95% water in its composition. It is one of the most dietary foods in the world. The
caloric content of cucumber is minimal. However, this plus of cucumber is also considered a minus. The fact is that cucumber is difficult to stew or bake
. At the same time, cucumbers can be pickled, which makes this vegetable tastier and more intense. In this form, cucumbers are used in salads and other dishes. Pickled
cucumbers are stored longer than fresh ones. This positive quality of pickling has been appreciated for centuries.
How to pickle cucumbers at home?
Ingredients for pickled cucumbers:
- Cucumbers – 12 pcs;
- Garlic – 4 cloves;
- Mustard in the grains – tsp;
- Cloves – pcs;
- Peppercorns – 4 pcs;
- Currant leaves;
- Dill umbrella;
- Horseradish;
- Salt – 2 tsp;
- Sugar – 2 tbsp;
- Vinegar essence 70% – 1.5 tsp.
Preparation of pickled cucumbers:
Put garlic cloves, cloves, peppercorns, peppercorns, mustard in grains, currant leaves, dill sprigs and horseradish in
jars
.
Densely put cucumbers in the jar, pour boiling water and cover with lids.
Leave the cucumbers in boiling water for 20 minutes, and then
pour
out the water
.
Renew the boiling water in the jars with cucumbers, again leave for 20 minutes.
Pour the water from the jars into a saucepan
.
Pour into the jars a couple spoons of salt and sugar, add essence.
In a saucepan boil water, pour back into the jars, close tightly with lids.
Roll the jars several times on the table to distribute the brine inside.
We leave the jars until they cool down, and then put them in the cellar. You get crispy and fragrant pickled cucumbers.
