Description
No matter how much I tried new recipes, come back again and again to this. Sometime in the distant 90s found him in the tear-off calendar. Was just "pickles", but when I have asked for this recipe many have said, "Yours checked! "and stuck to it. I suggest to You to look for more than 30 years - was revealed none of the jar.
Ingredients
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Cucumber
2 kg
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Garlic
10 tooth
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Dill
4 sprig
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Black pepper
1 tsp
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Allspice
6 piece
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Onion
0.5 piece
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Leaf currant
6 piece
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Coriander
2 tsp
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Vinegar
18 Tbsp
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Water
1 l
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Salt
2 Tbsp
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Sugar
3 Tbsp
Cooking
In a clean dry banks to lay down the fennel, black peppercorns and allspice, garlic, coriander and leaves of currant.
Cucumbers pre soak for 2 - 3 hours in cold water, wash and trim both sides.
Arrange the cucumbers in the jars, tightly. Peel the onion and cut into each jar a couple of rings.
To prepare the brine, boil water with salt and sugar. 1 part of 70% acetic acid to dissolve in 11 parts of cold water, mix with 6% vinegar. Pour in banks 9 tbsp 6% vinegar. VINEGAR - 1l. Bank - 6 tbsp, 1.5 l Bank 9 art. l.. 2 l. Bank -12 tbsp. l., 3l. Bank - 18 tbsp..
Pour the brine in the banks. Put jar in hot water ( prostili the bottom of the pan with a cloth in 2 3 addition), covered with a lid, heat on a slow fire.
As soon as the cucumbers change color from green to olive, about 7 - 10 minutes to get to the Bank and roll up. Cool "under a fur coat".
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