Crispy pickled cucumbers for the winter
Pickled cucumbers according to this recipe are delicious and very crispy. Despite the lack of sterilization, the snack is stored for a long time. But that doesn’t matter, as jars of such cucumbers strangely disappear from the pantry first.
Step by step cooking recipe
Pre-soak cucumbers in cold water for 2-3 hours. This will help the pickled cucumbers become crispier. Then rinse the cucumbers well, cut off the ponytails.
Rinse greens and lightly dry.
Heat water in a saucepan, add salt and sugar, mix everything well, bring the marinade to a boil and boil over low heat for 5 minutes. Enter the vinegar and remove the saucepan from the heat.
At the bottom of pre-sterilized jars, put dill, horseradish leaves, cherries, black currants, chopped hot peppers and peeled garlic cloves.
While tamping, fill the jars with prepared cucumbers.
Place a bay leaf and peppercorns in each jar.
Pour the cucumbers in jars up to the neck with boiling marinade. Banks immediately roll up, turn upside down, wrap and leave to cool completely. Store the cooled workpiece in a cool dark place.
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