I suggest to pickle cucumbers for the winter, which will not be replaceable and favorite snack during any feast. Using step-by-step photos in a recipe, you can easily repeat the marinating process.
In our family, no feast is complete without one, and sometimes two jars of such cucumbers. Under high-angle drinks, men eat them up for both cheeks and always ask for supplements (I'm talking about cucumbers).
The recipe of pickled cucumbers is not difficult. Those who have experience in canning will easily prepare such a dish, and I am sure that they will be pleased with the result of their work. Products for cooking are quite affordable, and in the season of preservation, they will also be expensive.
- cucumbers (soil) - 1.5 kg.,
- mustard (with grains) - 10 g,
- allspice (peas) - 5-7 pieces,
- carnation (asterisks) - 2 pcs.,
- 3-4 bay leaves,
- salt (1 l. marinade) - 2 tbsp. l.,
- sugar (1 l. marinade) - 2 tbsp. l.,
- Vinegar (9%) (per liter of marinade) - 1 tbsp. l
How to cook pickled cucumbers for the winter
Cucumber carefully wash in cold water, then dry with a towel.
Spread asterisks, allspice, bay leaves and mustard on the bottom of the prepared clean cans. Spread the spices equally.
Spread plump cucumbers.
And fill them with boiling water to the top. We stand for about 15 minutes.
Drain the water back into the saucepan, send more salt and sugar. We put on the stove, waiting for boiling water, then pour in the vinegar. Stir and keep on the stove until all the salt and sugar dissolve.
Now pour our pickles on our marinade.
We send our jars for sterilization; we spend five to seven minutes on it after boiling.
Well close the banks and so leave salted cucumbers, wrapped in a blanket or plaid, until completely cooled.
Then we remove the jars with a snack in a cool place (I have a closet). In winter we eat with pleasure and in good company. Enjoy your meal!