Homemade cucumbers are usually pickled and pickled at the end of the summer period. In this way, we preserve the vegetables for a long winter period. Cucumbers in winter are used for salads and various snacks.
Often self-pickling is caused not by the desire to save money, but by the need to get a really tasty product.
Store pickled cucumbers can not boast of taste and aroma, unlike homemade
. Let’s show one of the ways of pickling cucumbers
.
Ingredients for pickled cucumbers:
- cucumbers – 5 kg;
- sugar – 5 tbsp;
- salt – 2 tbsp;
- vinegar 9% – 100 ml;
- onions – kg;
- dill – 2 bundles;
- hot pepper – pcs;
- black pepper peas – tbsp;
- cloves – 3 pcs;
- ground coriander – ½ tsp.
Preparation of pickled cucumbers:
Wash thoroughly each cucumber, put it in a basin, pour water and soak for a couple of hours. Next, cucumbers are discussed on a towel, cut thin plates in a bowl. Cut onions
in half rings, put in a bowl to the cucumbers, salt. Leave the onions and cucumbers to marinate for 40 minutes in the heat.
Shinkuem finely dill, add together with vinegar, black pepper and peas in a separate container. Put the cucumbers and onions in the resulting marinade, transfer the contents to a saucepan
. On medium heat bring the vegetables to a boil, and then cook over low heat, stirring occasionally. Add hot pepper, cloves and ground coriander to the vegetable mixture.
Cook cucumbers should be cooked until they change color. Then put the cucumbers with onions in sterilized jars, close tightly with lids.
Important! Fill the jars so that the marinade completely covers the cucumbers.
It remains to turn the jars with the lids down, cover with a towel and wait for cooling. You get delicious aromatic pickled cucumbers according to a new recipe.
Tip: this preparation can not only be used as an appetizer, but also added to other salads or rassolnik
