Pickled cucumbers were a boon for the nobility of the late 15th century. The fact is that cucumbers then just hit the European vegetable market. This vegetable was popular. However, it had a big disadvantage – it could not be stored for a long time. Therefore, it was decided to pickle cucumbers in large oak barrels. This method of preparation was liked by the king and his boyars.
Pickled cucumbers had a rich flavor and were quite suitable for feasts. As a result, the nobility could not refuse pickled cucumbers for 5 centuries.
It is worth giving a way to prepare pickled cucumbers, which also can not refuse.
Ingredients for pickles:
- boiling water – 1 liter;
- salt – 25 g;
- sugar – 36 g;
- cucumbers – 530 g;
- sweet pepper – 1/3 pcs;
- dill umbrella – 1 pc;
- bay leaf – 1 piece;
- black pepper peas – 4 pcs;
- sweet peas – 2 pcs.;
- garlic – 2 cloves;
- 70% vinegar – 0.5 tsp.
Preparation of pickled cucumbers:
Sterilize in the oven or in boiling water jars and lids. Clean cucumbers from the white plaque, soak in cold water. Also rinse the dill sprigs.
Pour boiling water over the dill sprigs, as well as bay leaves. Clean garlic cloves, remove the insides of sweet peppers and cut into small pieces.
Remove the stalks
from
cucumbers
.
In a jar put garlic clove, dill pickle, bay leaves, black peas, oregano pepper. Put 2-3 pieces of sweet pepper on the bottom of the jar.
In a standing position put cucumbers in jars with herbs and peppers.
Pour the cucumbers steep boiling water, cover with a lid and leave for 10 minutes.
Then
pour
the water back into the pot, boil again. Pour the cucumbers again steep boiling
water
.
Pour new water into the pot, salt and add sugar, boil. Cool the boiling water for a couple of minutes, at this time,
pour
the water out of the jars.
Pour the marinade into the jars with cucumbers, add vinegar. Screw on the lids, turn the jars upside down.
Leave the jars with cucumbers for 24 hours to cool down. The result is a rich pickled cucumbers without a cloying taste.
