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I always prepare specifically for winter. And probably, my readers have noticed that I prepare various vegetables in large quantities. My family and I love to have a delicious meal in the kitchen on a cold winter evening. Here are the cucumbers. I not only salt them, but also pickle them. Today is the recipe for pickled cucumbers, I invite you to my kitchen, where I will tell and show how I quickly pickle cucumbers.
Ingredients for a 700 g jar:
- Cucumbers
- Bay leaf - 1 pcs.
- Garlic - 1 cloves.
- Black pepper - 5-7 peas
- Allspice - 3 peas
- Sugar - 1,5 tsp.
- Salt - 1,5 tsp.
- Vinegar 9%
- Boiling water
Preparation:
I sterilized the jars in advance, boiled the lids. I use 700 gram cans in my recipe, as my cucumbers are small. But you can use cans of any size. I cut garlic into each jar. I add black and allspice in peas. Bay leaf and one and a half teaspoons of sugar and salt.
I pour vinegar into a large saucepan and put it on the stove. I cover the door to the kitchen and open the windows so that the steam from the vinegar evaporates.
I don't let the vinegar boil. As bubbles appear, add cucumbers in portions and blanch while stirring until the color changes from bright green to pale. That's how the difference should be.
Depending on the size of the cucumbers, the blanching time may vary. If the cucumbers are very small, it will take a minute, if more, 2 to 5 minutes. It is important not to let the vinegar boil. I put the finished cucumbers in the prepared jars as tightly as possible. And I put another batch of cucumbers in a saucepan on the stove.
I pour boiling water into full jars.
I close the jars and shake to dissolve the salt and sugar. I turn it upside down and send it to cool under a warm blanket.
Believe me, such pickled cucumbers will delight everyone who tries them. And you will definitely be asked for a prescription. I have been preparing this way for many years. And specially, I kept one jar from last year to open and show that a year later, they are just as crispy and tasty.
