Pickled cucumbers are common canned vegetables. As a rule, the composition of pickled cucumbers includes acetic acid. It is necessary for the preservation that occurs when pickling cucumbers.The
pickling process can be different. In addition to cucumbers, many pickle other vegetables such as tomatoes, patissons and zucchini. However, it is pickled cucumbers that are more in demand.
How can you pickle cucumbers tastily without vinegar and sugar?
Ingredients for pickled cucumbers:
- Horseradish – 1/2 leaf;
- Dill umbrella – 1 pc;
- Cucumbers – one liter jar;
- Currants – 3 leaves;
- Cherry – 5 leaves;
- Melissa – 1 sprig;
- Garlic – 4 cloves;
- Parsley – 6 sprigs;
- Citric acid – 1 tsp;
- Salt – 2 tbsp.
Preparation of pickled cucumbers:
Recipe for 1 liter jar
Wash cucumbers, put them in a deep container and pour water for a couple of hours. In a jar put horseradish, dill umbrella, currant and cherry leaves, molasses, garlic and parsley.
Transfer cucumbers into a jar with greens
.
Pour salt into a pot of water and bring to a boil. Pour boiling water into the jar, leave under the lid for 15 minutes.
Pour the brine back into the pot, bring to a boil. Again pour the brine into the jars, add citric acid. Tightly roll up the jar, shake slightly to dissolve the acid inside.
Leave the cucumbers in the jar until they cool down completely, put the lid down.
As a result, you can prepare crispy pickles.
They are suitable for brine and winter salads.
