Pickled cucumbers – recipe
How to preserve cucumbers for the winter? The best way to preserve most of the vitamins found in cucumbers is to ferment them.
Pickled cucumbers are excellent homemade preparations for the winter. Indeed, during cooking, they are not subjected to heat treatment, so their vitamins are stored until spring. So, we preserve pickled cucumbers for the winter …
Recipe for pickled cucumbers
Pickled cucumbers: ingredients for one 3-liter jar
- cucumbers – 2 kg
- dill – 30 g (1 umbrella)
- garlic – 4 cloves
- black pepper – 4 peas
- leaves – horseradish (1 piece), cherry (5 pieces), blackcurrant (4 pieces)
- For brine:
- water – 1.5 l
- salt – 3 tbsp.
Pickled cucumbers: cooking
Wash cucumbers and jars, cut off the ends on the cucumbers, put half of the herbs and spices on the bottom of the jar, put the cucumbers, pour brine, put the rest of the greens on top.
Jars should be covered with nylon lids and kept at room temperature for 3-4 days. During this time, the brine should become cloudy, foam, and may leak.
To find out if the cucumbers are ready, you need to taste them on the 4th day. If the cucumbers are ready, the cucumber brine must be drained into a saucepan and boiled. If necessary, add pickled cucumbers from another jar, pour hot brine into jars of cucumbers and roll up the lid.
Pickled cucumbers are ready.
Read more recipes for homemade twists for the winter on Kvitkainfo.com (Kvitkainfo).
