Crispy pickled cucumbers for the winter

Crispy pickled cucumbers for the winter


Pickled cucumbers are an indispensable snack in the cold season. To fried potatoes, meat, a sandwich with bacon – there is no Slavic cuisine without pickled cucumbers. Cucumbers are crispy, fragrant and very tasty. I share a simple successful recipe.

Step by step cooking recipe

Rinse cucumbers and greens, dry slightly. Coarsely chop the greens, cut off the tails of the cucumbers.

At the bottom of a pre-sterilized jar, place peeled garlic, chopped hot peppers, herbs and spices.

Fill jar tightly with cucumbers.

For the brine, dissolve the salt in the required amount of water. Fill the cucumbers in the jar with brine to the top.

Cover the jar with the workpiece with a lid and leave to ferment for 3-4 days at room temperature. The resulting white foam is an indicator of the active phase of fermentation.

After a few days, try cucumbers. If you are satisfied with the taste and acidity, proceed to conservation. To do this, completely drain the liquid from the jar into a saucepan, bring to a boil, removing the foam, and pour the cucumbers in the jar again with boiling brine. Roll up the jar, wrap it up and leave it to cool completely. Store cooled pickles in a cool, dark place.

Ekaterina Parshina

Recipe added:

Ekaterina Parshina

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