Description
Dear cooks, I want to offer you his signature recipe for pickled cucumbers: for decades cook them that way - crisp, moderately sweet and sour, with a nice slight kick. I would be glad if someone the recipe handy.
Ingredients
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Cucumber
6.5 kg
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Horseradish
7 piece
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Sheet cherry
14 piece
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Leaf currant
14 piece
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Bay leaf
7 piece
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Peppers red hot chilli
7 piece
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Garlic
14 tooth
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Water
8 l
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Salt
8 Tbsp
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Sugar
16 Tbsp
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Vinegar essence
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Allspice
8 piece
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Coriander
0.5 tsp
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Dill
1 coup
Cooking
Cucumbers cover with cold water and stand for 4-6 hours. Then a good wash.
This amount of cucumbers I got 7 two-liter jars of cucumbers. Banks to wash and sterilise the lids sterilized. All the leaves are well rinsed, garlic peel and wash, wash the pepper.
At the bottom of each jar put a piece of horseradish, 2 sheet currant, walnut, cherry, Bay leaves, 1 bitter pepper (if large, 1/2 the pepper), 1 large umbrella dill, 2 chopped zubochka garlic 6-8 pieces of allspice and 1/2 tsp of coriander seeds. Tightly pack the cucumbers.
In a saucepan, boil water and pour it over the cucumbers, cover with lids and leave for 15-20 min.
After this time, drain the water from the cucumbers back into the crock pot. Add salt and sugar, stir, bring to a boil.
While preparing our brine into each jar, add vinegar at the rate of 2 tsp per 2 quart JAR!!!
Pour the boiling brine into jars and preserve the lids.
Turn the jars upside down, wrap (I cover with an old quilt) and leave to cool.
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