For harvesting, you can take both forest and garden cranberries. It can be both fresh and frozen, which must be thawed before preparing the workpiece. This does not affect the taste. It is also worth noting that this recipe uses fruit vinegar, namely apple cider vinegar, in which the acetic acid content is 6%.
Prepare the required ingredients.
Wash the cucumbers and soak in cold water for at least 2 hours.
After the time has passed, take a clean, sterilized jar. Pour 1 teaspoon of the preservation mixture at the bottom. Add a handful of cranberries. Arrange the cucumbers, alternating with the cranberries. For one 700 ml jar. leaves 50 grams of cranberries.
Pour boiling water over the contents of the jar. Cover and leave for 20 minutes.
After the time has passed, drain the water into a saucepan. Bring to a boil.
Refill the cucumbers in the jar. Leave it on for 20 minutes.
After 20 minutes, drain the water back into the pot. Add salt, sugar. Bring to a boil, hold for 2 minutes. Remove from heat. Add vinegar. Stir. The marinade is ready.
Pour the marinade over the cucumbers in the jar. Twist, flip onto the lid. Wrap with a blanket and chill completely. Then transfer to the storage location of the blanks. Stores well at room temperature.
From the specified amount of ingredients, three cans with a volume of 700 milliliters were obtained. Good luck with your blanks!
Categories: Diet recipes