Description
How do I make pickled cucumbers: These cucumbers, I make 25 years. "Ogurechki at once" -I would call. Made quickly and eaten immediately. Yes, and they need not be stored for long periods, and some pereseltsy. These pickles I make are always in the Bank 1 L. they are Ready in 2 hours, but if you have to leave for an hour in the fridge, all very very tasty become. I do them all year round, in winter from store-bought long-not too bad at it!
Ingredients
-
Cucumber
8 piece
-
Salt
1 Tbsp
-
Water
0.5 l
-
Dill
0.5 coup
-
Garlic
2 tooth
Cooking
My cucumbers. I picked large cucumbers and cut them in half. Cut the "butt". If you take small cucumbers, then you need to cut from both sides "ass". For cucumbers cooking jar 1 l Put it in the dill and chopped garlic.
Put cucumbers as will fit in the jar. Take a jar of 0.5 l and pour into it the boiling water, stir in the salt until dissolved. Pay attention to the spoon. This is a real tablespoon (for some reason modern smaller). Salt take as much as I showed in this photo.
Pour cucumber brine. So much water was filled in cucumbers in a jar of 1 l. That for me, the optimal amount of salt for pickling these cucumbers "fast", so they were delicious. A little in the Bank did not enter the water.
Cover with a lid, but not wrap. Allow to cool in natural conditions for 2 hours. You can eat!!! Well, if you have put in the fridge for half an hour, the cucumbers are cold and even tastier!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.