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Crispy, aromatic, moderately salty and sour - delicious pickled cucumbers as if from a barrel are very easy to prepare at home. We bring to your attention a proven recipe for pickles for the winter.
Cucumbers for the winter are prepared in two ways: fermented and pickled. Someone likes the taste of pickled cucumbers better, and someone prefers salted ones. But you need to remember that fermented vegetables are much more useful. Experts recommend using fermented vegetables to normalize the work of the gastrointestinal tract and as a source of vitamin C.
We bring to your attention a successful and simple recipe for pickles that will be suitable for everyone. Cucumbers according to this recipe are crispy, fragrant, moderately salty and with a pleasant sharpness.
Necessary ingredients:
- fresh cucumbers:
- horseradish leaves;
- dill inflorescences;
- peppercorns;
- Bay leaf;
- cherry and currant leaves;
- garlic;
- chili pepper
For the marinade:
- water - 1 l;
- salt - 50 g.
Method of cooking:
Wash the cucumbers well, you don't need to cut off the tails. At the bottom of the jar, put horseradish leaves, dill inflorescences, cherry and currant leaves, as well as black peppercorns, allspice and a bay leaf. At the bottom of each jar, put a few cloves of garlic and a few circles of hot pepper.
Next, tightly fill the jars with cucumbers, leaving a little space on top. Cut a clove of garlic in the jar from above, add a few pieces of hot pepper and a horseradish leaf.
Prepare the brine. Mix cold water with coarse rock salt in a saucepan. Stir the brine until all the salt dissolves. Fill the jars with cucumbers with brine and cover them with lids.
We leave the jars with cucumbers at room temperature for 2 days. During this time, the cucumbers will begin to ferment, their color will change and a characteristic smell will appear.
After 2 days, drain the brine from the jars, bring it to a boil and pour it back into the jars while it is boiling.
Close the jars with sterile lids.
Bon appetit!
