Description
I say prepare sleighs in summer, and in winter the cart. Here it is spring and I decided to think about the end of the summer. Time blanks. Often we don't have time to remove from the garden at the grandmother on a summer residence cucumbers in a small size. Or in the market to find a little can't. And the price is little too different from age. Well now just to sit on the purchase of pickled cucumbers? Do not worry! There is a solution! Let's make a pickled salad, which is like a snack is just perfect! And the taste! Friend eats just half of the 700 g cans. Try it yourself and tell me I'm wrong))) the cooking Time is 45 minutes. And 24 hour.
Ingredients
-
Cucumber
1 kg
-
Dill
50 g
-
Tarragon
20 g
-
Leaf currant
20 piece
-
Garlic
1 piece
-
Onion
500 g
-
Water
4 l
-
Salt
4 Tbsp
-
Sugar
4 cup
-
Vinegar
2 cup
Cooking
Cucumbers wash, peel. Cut into circles with a thickness of about 5 mm. dill and tarragon wash, dry and chop. Onions also cut into rings about 3-5 mm. Garlic broken down into cloves and coarsely chop. Currant leaves wash and dry. For this dish you can use dill and tarragon, you can use any greens. Not to be redundant and a few mint leaves. Place cucumbers in layers in a glass or ceramic container, sprinkling each layer with salt, chopped herbs and garlic.
Put some leaves of currants so that the cucumbers were completely closed. To make the marinade. Cool to room temperature. Pour cucumbers. Dig a dish or inverted lid. To put oppression. Leave in a cool place for a day. The next day, plates of cucumber become soft. At the Bottom of the sterilized equipment to put half of the remaining currant leaves, then tightly pack cucumbers and onions.
Strain the marinade through a sieve and boil. Pour the hot brine over the cucumbers. Close the jars and place in a cool dark place.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.