Cucumbers, canned in grape leaves - a great addition to any dish. Grape leaves give cucumbers an unusual and savory taste with sourness. Preparation for the winter is carried out without additional sterilization, which will save you time, and the recipe with step-by-step photos will simplify the process.
Preparation time: 30 minutes. Servings: 1 jar 0.5 l.
- short cucumbers - 6 pcs.,
- grape leaves - 6 pcs.,
- cold filtered water - 1.5 l.,
- coarse salt - 50 gr.,
- crystal white sugar - 50 gr.,
- allspice (peas) - 3 pcs.
How to harvest cucumbers in grape leaves
We will wash and sterilize the glass container over the steam in any way beforehand. Prepare short cucumbers for preservation. Fruits washed, cut the ass, steamed with boiling water and left for 2 minutes. After rinsing cucumbers immediately under running cold water to make the vegetables juicy and crunchy.
We select the whole leaves of grapes, washed, dried and wrapped inside the cucumber. The result should be a roll.
At the bottom of the banks pour black pepper sweet peas. Additionally, for aroma and rich spicy taste, you can add mustard seeds.
The next layer is laid tightly twisted cucumbers. It is preferable to use for seaming vegetables rich color without yellow patches on the peel.
Cook the pickle pickles. To begin, bring the water to a boil, add sugar and large table salt. Fill the jars to the top with brine, cover with lids and leave for a few minutes. After merging and repeat steaming and draining 2 more times.
For the last time, add vinegar vinegar essence to the jar.
We roll up the can with a scalded lid, turn it over, check for leakage of fluid.
Rolled cucumbers wrapped in a quilt / blanket and leave for a day in a cool room to cool. Store cucumbers in grape leaves in a dark, cool place for no more than a year.
- Cucumbers will be tastier and better preserved if they are soaked in a basin with cold water for 2 hours. During this time, the fruit is filled with water and become crispy.
- Instead of table vinegar essences, use 1 tablet of aspirin per liter of marinade.