Pickled cucumbers in a light marinade

Step-by-step recipe

Step 1:

Place cucumbers in a deep container, cover with cold water and leave for 2 hours.

Step 2:

Sterilize the jars (for example, by pouring 50 ml of water into each jar and heating them in the microwave for 5 minutes at maximum power).

Step 3:

Drain the cucumbers and trim the ends.

Step 4:

Place the horseradish leaf into a jar and chop coarsely.

Step 5:

Add an umbrella of dill and chop one sprig of dill. Peel the garlic and add 5 cloves to the jar.

Step 6:

Place the cucumbers upright in the jar and add sliced ​​cucumbers if there is any space left in the jar.

Step 7:

Fill the jar to the top with boiling water, cover with a lid, let sit for 10 minutes, then drain the water. Repeat the process one more time.

Step 8:

Add 1 bay leaf, 2 allspice peas and 10 mixed peppercorns, 1 tsp yellow mustard seeds, 1 level tbsp salt, 2 heaped tbsp sugar and 1.5 tsp acetic acid (70%).

Step 9:

Fill to the top with boiling water and seal tightly with a lid. Invert the jars onto the lid until completely cool. Repeat the process for each jar.

Cooking tips

For canning, it is better to choose short and thin cucumbers (6-12 cm).

Pickling cucumbers should be done quickly after picking or purchasing, before they begin to lose moisture and become flabby.

Before canning, sterilize not only the jars, but also the lids.

Store jars of cucumbers in a dark and, preferably, cool place.