We offer to make a simple and fast harvesting of cucumbers in Polish according to the most delicious recipe. Vegetables, salted by this method, are incredibly crispy and juicy.
Preparation time: 5 hours 30 minutes. Servings: 7 cans of 0.5 l.
- short-cucumber - 4 kg.,
- refined sunflower oil (odorless) - 250 ml.,
- Table vinegar essence 9% - 1 tbsp.,
- granulated sugar - 250 gr.,
- salt (large) - 3 tablespoons,
- young garlic - 6 cloves,
- black ground pepper - 2 tbsp.
How to cook cucumbers in Polish
First of all, wash the ripe short-cucumbers, soak in a basin with cold water for 2 hours. During this time, the fruits will become clean and crispy. After we cut cucumbers into small slices and put them in a saucepan. We recommend using a convenient saucepan or an aluminum basin with a capacity of 6-7 liters.
Peeled garlic cloves skip through the garlic press and put gruel to the cucumber slices. Additionally, you can put onion rings on cucumbers.
After that we add seasonings, table salt, granulated sugar to vegetables. Spices are excellent for vegetables: coriander, hops-suneli, cumin.
Then mix the chopped vegetables and leave for 3 hours. Periodically mix shredded vegetables.
Pre-washed and sterilized banks, dried off moisture. At the bottom you can put black and allspice peas, bay leaf, currant leaves and oak. Put cucumbers in jars, pour in the remaining brine, pour in vinegar essence, cover with metal lids and put in a sterilized saucepan with warm water. We will cook for 10 minutes. You can replace table vinegar with wine / balsamic / wine vinegar essence.
After carefully removing the jars from the saucepan, put them on a kitchen towel and close the containers tightly, turn them over and leave to cool for a day. After you need to move home seaming for storage in the cellar / basement. Canned cucumbers will remain better if you cover the lid with dry mustard powder. The shelf life of cucumbers in Polish should not exceed 1 year. Enjoy your meal!