Description
For a long time I could not learn how to procure cucumbers for the winter, to taste, crispy as the store. Until I found a suitable recipe, used here for 7 years and in another way will not do. Recipe found in the book "Home canning" (TD "Publishing World books," 2010), this collection of recipes, in turn, sent the reader Vedernikova L. V., Perm region, Chernushinsky district, p. Sandgrouse). If she's reading this, a low bow to her from all our family. Because cucumbers make a very delicious, certainly not "rural" and "urban" (as from the store), especially loves their husband. We often put pickles on the table as additional snacks, especially if dinner is served greasy and tulopaivana food: snack a pickle and digesting'll be fine, after all, is a natural antacid. Tasty and brine, it is possible to drink. The recipe is not simple, but it's worth it.
Ingredients
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Cucumber
5 kg
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Vinegar essence
50 ml
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Horseradish
5 piece
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Black pepper
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Garlic
2 piece
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Salt
6 Tbsp
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Sugar
7 Tbsp
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Water
5 l
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Dill
1 coup
Cooking
Cucumbers sort, wash, soak for 5-6 hours in salted water ( 1 tbsp salt per 1 liter of water).
After 5-6 hours, put it on the stove to boil the marinade and sterilize them banks. I usually sterilize jars and lids for 10 minutes. The marinade is prepared as follows: take 5 liters of water, bring to a boil, in that order put: 3 tbsp. of salt, 7 tablespoons sugar, 50 ml of vinegar, boil on low heat for 15 minutes.
Prepare all the remaining ingredients, remove cucumbers from brine:
Laid on the bottom of the sterilized jars dill, horseradish, garlic, pepper, then cucumber:
Also on top of cucumbers put dill, horseradish, pepper:
Stacked cucumbers pour boiling marinade (be very careful when working with the marinade!):
When the marinade has cooled to 60 degrees (I'm usually 15 minutes or merge look when cucumbers change color from green to olive), merge it back into the pan, bring to the boil and fill the jar again. The Bank roll.
Of 5 kg of cucumbers I got: 1-liter, 1 liter, 4 liter, 1 - 700-gram Bank. If the technology of preparation followed correctly, these cucumbers can be stored in the cellar for 3 years.
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