Those who do not like preservation with vinegar essence should know how to pickle cucumbers for the winter in banks using a simple recipe without vinegar. If you observe all the nuances of salting, following the instructions and step-by-step photos, the cucumbers will turn out spicy and crispy. Homemade pickle is ideal for potato dishes, cereals, pasta.
- short-cucumber - 2 kg.,
- sugar sand - 2 tbsp.,
- salt (large) - 1.5 tablespoons,
- sprig of fresh / dried dill,
- leaves of red / black currant - 3 pcs.,
- young garlic - 2 cloves,
- laurel leaf - 2 pcs.,
- black pepper peas - 5 pcs.
The process of pickling cucumbers in banks
To begin, prepare the banks: wash and sterilize. Drain from the liquid, at the bottom lay out a sprig of dill, leaves of red / black currant. Additionally, you can put spices: dry mustard powder, crushed ginger / horseradish, leaves of cherry and oak.
After that, put peeled garlic cloves in a jar. To make cucumbers sharper, we recommend putting half a red chili pepper.
Wash cucumbers, cut off the ass and dry out the moisture. We spread the fruit tightly in the jar to the top. To make the cucumbers crispy and clear of nitrates, they should be soaked in cold water for 2 hours.
Make a marinade: Pour 1.5 liters of cold water into a saucepan, add black peppercorns, bay leaf, table salt and granulated sugar, stir and boil.
Fruits in the bank pour boiling water, cover with a lid and leave for 15 minutes for steaming. After pouring the liquid, boil in a saucepan and pour over for 15 minutes. For the third time, pour cucumbers in a can with a cooked hot marinade, fill the container to the top level.
Roll up the jar scalded tin lid. We turn upside down, wrap in a fur coat / quilt, leave to cool for 24 hours.
Store pickled cucumbers in a darkened non-hot room for no more than one year. Hot pickling helps preserve the fruit so that the brine does not deteriorate and is not cloudy.
Enjoy your meal!
Cooking time: 1 hour.