Sweet pickled crunchy cucumbers for the winter

26.09.2018 Winter blanks

Pickled cucumbers are an excellent appetizer, and in winter, when fresh vegetables are not so tasty, such cucumbers are always very handy. There are many recipes for their preparation: someone adds more vinegar, someone puts mustard or oak leaves ...

Our current option is that more sugar is put in the marinade. And the result is sweet pickled cucumbers, delicious and crispy. Try it, you will definitely like this recipe!

Ingredients per 1 liter:

600 g of cucumbers;
0.5 cm ring of hot pepper;
1 umbrella of dill;
5-6 cm - a piece of horseradish leaf;
2 cm - a piece of horseradish root;
1 sheet of cherry and blackcurrant;
0.5 teaspoon mustard seeds;
3-4 peas of black pepper;
3 cloves of garlic.

Marinade per 1 liter of water:

2 tablespoons of salt;
3 tablespoons of sugar;
70 ml of vinegar 9%.

How to Cook Pickled Crisps

It is best to preserve not large cucumbers, but small ones - it will be both more beautiful and tastier. Cucumbers wash well, cut the ends. I covered home cucumbers, so I didn’t soak it. But if you pickle cucumbers from the market or from the supermarket, before putting them in jars, they should be allowed to stand in cold water for a couple of hours.

Prepare greens: thoroughly rinse all the leaves, cut the leaves of horseradish into small pieces, 3-4 cm long. Peel the horseradish root, rinse thoroughly and cut into rings. Peppers are also washed and cut into rings. Peel the garlic and rinse. Large teeth are cut in half along.

At the bottom of pre-sterilized cans, put all the spices.

At the beginning it is better to lay cucumbers vertically, as closely as possible. If the cucumbers are small, you can lay out the second row vertically, if not, arrange them horizontally.

On top of the cucumbers we put a little leaf of horseradish and dill.

For the marinade, boil the required amount of water, after adding salt and sugar to it. It is important that the salt and sugar are completely dissolved. After we turn off the fire and pour vinegar into the marinade. We stir and add the finished marinade to the jars with cucumbers.

Now banks need to be sterilized. To do this, as in the case of any other preservation, we put the cans in a large pan, pour warm water into it and send it to the fire. When the water in the pan boils, we note the time - after 15 minutes, the cucumbers will be sterilized.

Immediately you need to close the banks - roll up with a key or screw. We put closed jars on the lid, bottom up. So they should stand until then. until completely cooled.

As a rule, preparations for the winter are stored in a cool place. But this recipe for pickled cucumbers closes with sterilization, with a sufficiently large amount of vinegar in the marinade, so you can leave them just at home - in the pantry or in the kitchen cabinet.