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Today I have a pickled cucumber recipe for you. I already have a similar recipe on my channel, but this one (I think) is even better! This recipe has (in my opinion) the perfect selection of ingredients. According to this recipe, cucumbers do not need to be poured with boiling water several times or sterilized, you do not need to suffer to put the cucumbers tightly in jars. The cucumbers in this recipe are so tasty and crunchy, and the recipe itself is so simple that it supplanted all my other pickled cucumber recipes.
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RECIPE:
Cucumbers - 3 kg
Water - 2 l
Rock salt - 5 tablespoons (150 g)
Sugar - 10 tablespoons (250 g)
Apple cider vinegar (6%) - 350 g
Bay leaf - 4 pcs
Black peppercorns - 30 pcs
Allspice peas - 16 pcs
Dill, parsley - 1 bunch
Horseradish leaves - 2 - 3 pieces
Carrot - 1 piece (100 g)
Bulgarian pepper - 1 piece (100 g)
Garlic - 8 cloves
Hot peppers - 1 pc.
OUTPUT: 2 cans - 1 l, 2 cans - 1.5 l
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And we will start by preparing the vegetables for the marinade.
Vegetables and herbs must be passed through a meat grinder or chopped with a blender. From the greens I have dill, parsley and horseradish leaves here.
As vegetables, I take carrots, bell peppers, garlic, and hot peppers here.
Let's make the marinade right away. To do this, pour water into the pan, pour salt and sugar, and let it all boil. We do not add vinegar to the marinade yet.
While the marinade boils, prepare the cucumbers.
We cut off the tails of the cucumbers and cut them into sticks 3-4 cm thick. If the cucumbers are very young, then they can be put whole or cut into just two parts.
We return to the marinade. As soon as the marinade boils, we make the fire under the pan very, very small and carefully pour the apple cider vinegar here.
Now put the cucumbers in the pan. I have a 6 L saucepan, and it is just enough for one serving according to the recipe.
We keep the saucepan with cucumbers on such a very, very small fire until the cucumbers begin to change color, while I constantly stir the cucumbers. It takes five to six minutes to warm up the cucumbers. Under no circumstances should it be brought to a boil!
Well, it remains for us to arrange the cucumbers in prepared, sterilized jars. I sterilize jars with ordinary boiling water, and so far this method has never failed me. From this amount of products, I got: 2 cans of 1 liter and 2 cans of 1.5 liters. First, we lay out the cucumbers in jars. Periodically shake the jar so that the cucumbers fit tightly into it.
Then we put the marinade on the stove and put the prepared and chopped vegetables and herbs into it.
Bring the marinade to a boil, let it boil for a couple of minutes, and in the meantime put a couple of bay leaves into jars, also add allspice and black peppercorns.
Then pour cucumbers with boiling marinade. I constantly stir the marinade so that the chopped vegetables and herbs evenly fall into the jars.
We close or roll up banks.
Ready jars and put them in a warm place for gradual slow cooling.
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