Sweet and sour pickled cucumbers
What do you need for cooking?
Ingredients
For one can
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Fresh cucumbers
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Fresh dill
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Garlic
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Horseradish leaves
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Bay leaf
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Mixed peppercorns
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Allspice peas
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Mustard seeds
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Salt
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Sugar
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Acetic acid 70%
Kitchen utensils
- Knife
- Jars with lids
- Pallet
Preserving for the winter is especially important for those with a garden, but even store-bought vegetables can be preserved for when they're out of season. Pickled cucumbers are a great appetizer and addition to winter salads, and they're deliciously easy to prepare—the secret lies in the aromatic seasonings.
Step-by-step recipe
Step 1:
Pour cold water over the cucumbers and leave for 2 hours.
Step 2:
Add 50 ml of water to each liter jar and microwave for 5 minutes at maximum power. After sterilization, drain the water.
Step 3:
Drain the cucumbers and cut off the ends.
Step 4:
Place a chopped horseradish leaf, a dill umbrella, a chopped dill sprig, and 5 cloves of garlic in each jar.
Step 5:
Place 7-8 cucumbers in each jar.
Step 6:
Fill the filled jars with boiling water to the top.
Step 7:
Cover the jars with sterilized lids and leave for 10 minutes.
Step 8:
Sift the water and pour boiling water over the jars again. Let sit for 10 minutes, then drain.
Step 9:
Add to each jar a bay leaf, 2 allspice peas, 10 peppercorns of mixed peppercorns, a teaspoon of mustard seeds, a level tablespoon of salt, and 2 heaped tablespoons of sugar.
Step 10:
Pour in one and a half teaspoons of acetic acid.
Step 11:
Fill the jar to the top with boiling water.
Step 12:
Screw on the lids, turn the jars upside down and leave until completely cool.
Cooking tips
If you like it spicier, add a hot pepper to each jar.
Store pickled cucumbers in a dark place.
