Crisps for the winter - the most delicious recipe

12.08.2018 Winter blanks

It is believed that with sterilization, cucumbers never turn out crispy. In fact, this is far from the case. Cucumbers will definitely come out crispy, if, firstly, you do not exceed the indicated boiling time, and secondly, find your perfect recipe for the most delicious pickled cucumbers for the winter.

For crispy cucumbers you will need:

cucumbers
cherry leaves;
currant leaves;
bay leaf - 4 pcs;
allspice peas - 8 pcs;
black pepper peas - 8 pcs;
water - 1.5 l;
sugar - 0.5 tbsp .;
salt - 0.25 st .;
vinegar 9% - 0.5 tbsp.

Cooking the most delicious pickled cucumbers

At the bottom of the prepared sterilized cans, we add the washed leaves of currant and cherry, bay leaf, peppercorns (allspice and black).

Cucumbers previously soaked in cold water must be washed and the ends cut off on both sides.

Fold cucumbers tightly in jars, put a cherry leaf on top.

Dissolve sugar, salt in boiling water, pour vinegar, mix well.

Pour cucumbers with this marinade, cover the banks with lids and leave for 10 minutes.

Then we put the cans with cucumbers in a pot of water (it is advisable to lay a towel on the bottom) and sterilize it after boiling for 10 minutes.

We pull out the cans, roll it up, turn it over, cover it with a blanket and let it cool completely, after which we take it out to the cellar or basement.

From the presented number of ingredients, 3 to 4 liter jars of cucumbers are obtained (depending on the density of the cucumbers themselves). Cucumbers can be eaten a month after preservation (during this time they should be infused and saturated with brine). Having opened such a jar in the winter, you will fully enjoy the taste of a crispy and fragrant snack. Bon Appetit!