Pickled cucumbers "Baby": how to make a delicious snack for the winter
When preparing pickled cucumbers, it is very important, firstly, to choose small cucumbers, and secondly, to make them crispy, they need to be soaked in water for 1 hour. It is also important not to spare dill and currant, cherry, and horseradish leaves.
On Instagram, cook Tetiana shared a recipe for pickled cucumbers with garlic, allspice, horseradish, currant, cherry, and dill leaves.
Ingredients:
- cucumbers - 1.5-2 kg
- horseradish, currant, cherry leaves, dill
- black, allspice
- bay leaves
- garlic
For the marinade:
- salt - 2 tbsp.
- sugar - 5 tbsp
- citric acid - 1.5 tsp.
- water - as much as you pour from 3-liter jars
Method of preparation:
1. Be sure to soak the cucumbers in cold water for 2-3 hours. Then wash and dry them well.
2. Put herbs, spices, and garlic in the bottom of clean jars. Fill the jars tightly with cucumbers.
3. Bring water to a boil, pour into jars, cover with lids, and leave for 15 minutes. After that, pour the water into a saucepan, bring to a boil and pour the cucumbers back in. Leave for 15 minutes. Then add sugar and salt to the pot. Drain all the water from the cucumbers.
4. Put on the fire, and bring to a boil. Reduce heat, add citric acid.
5. Turn the jars upside down and wrap them in a blanket until they cool completely.
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