Crispy pickled cucumbers, besides being a great snack in themselves, have many uses in cooking. Many salads, vinaigrettes, pickles, saltwort cannot be prepared without pickled or pickled cucumbers. I have been using the three-fill method for many years and it has never let me down. From these ingredients, one liter jar of cucumbers is obtained.
Prepare the ingredients for cooking canned cucumbers.
Place the washed dill and cherry leaves in a sterilized jar.
Add the peeled and washed garlic.
Wash the cucumbers and keep them in cold water for several hours. Thanks to this procedure, they will be crispy. Cut off the tips of the cucumbers, which accumulate nitrates, and place the cucumbers in the jar.
Boil the water and pour boiling water into a jar with cucumbers and spices for the first time. Place a sterilized lid on the jar and let sit for 20 minutes.
Then drain the water into a saucepan and bring to a boil again. The second time, pour boiling water into the jar and let stand again for 20 minutes. Then drain the water into a saucepan. And add a tablespoon of coarse salt, a tablespoon of sugar and a tablespoon of 9% vinegar to the jar. Boil water and pour it into the jar a third time.
Roll up the lid, turn the top upside down, and cover with a blanket. Leave this way until the jar has cooled completely. Store your cucumbers in a cool place.
Categories: Diet recipes