Description
I don't really like the taste of plain pickled cucumbers. They remain salted only a few days, and then greatly prokalyvayutsya (if you leave them in brine) and become tasteless. Besides, the classic recipe of pickled cucumbers involves only salt, dill and water (in addition to cucumbers, of course). I propose You the recipe of pickled cucumbers and tomatoes, very long time remaining salted, with a rich taste. PS the recipe I'm a bit late (almost all summer left to live by the sea), the season of cucumbers is almost complete, but the tomatoes can cook.
Ingredients
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Cucumber
2 kg
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Tomato
2 kg
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Water
5 l
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Salt
5 Tbsp
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Sugar
15 Tbsp
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Dill
6 piece
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Black pepper
60 piece
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Garlic
12 piece
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Vinegar essence
5 tsp
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Sheet cherry
6 piece
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Leaf currant
6 piece
Cooking
We need polutoralitrovyh 6 cans (3 cans for cucumbers, 3 for tomato). Thoroughly wash them and sterilize them over steam. Put in each jar dill umbrella, 10 peas of black pepper, the leaf of currant and cherry and cut 2 cloves of garlic.
Put in cans carefully washed cucumbers, cut butts and noses.
And tomatoes, chop with a fork from the stalk.
Boil the brine. Per liter of water take 1 tbsp. of salt, 3 tablespoon of sugar. Bring to the boil, add the essence at the rate of 1 tsp per liter of water and immediately turn off the heat.
Pour brine cucumbers, close clean plastic cover, allow to cool a little and still a LITTLE WARM put away IN the FRIDGE. This is necessary to preserve rustaweli and malosolenoj cucumbers.
The same is done with tomatoes. Suggest to follow the specified procedures, and You will be able to enjoy delicious, crunchy salted cucumbers, salted tomatoes tender a few months after their preparation. Store in the refrigerator. Close the metal lids is not necessary. Bon appetit!
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