Crispy canned cucumbers with ginger: a recipe shared by Yevhen Klopotenko

Cucumbers are a versatile vegetable used to make not only salads but also soups, sauces, drinks, and desserts. In summer, every housewife always preserves, salts, pickles, and cooks cucumbers with hot sauces, mustard, ketchup, and vinegar.

Culinary expert Yevhen Klopotenko shared a recipe for delicious canned cucumbers with ginger on his website, which are very quick and easy to prepare.

"Ginger can be safely added to virtually any preservation, it can be grated, cut into small pieces or thin slices. Experiment and add the spicy root to jam, tomato sauce, adjika, and pickled peppers. Or preserve the ginger root itself or sauces!" advises Klopotenko.

Ingredients:

• cucumbers - 350 g

• water - 350 ml
• garlic - 3 cloves.

• onion - 1 pc.
• sugar - 2 tsp.
• salt - 1.5 tsp.

• vinegar - 1.5 tbsp. 
• dried ginger - 1/2 tsp.

• dill - 5 sprigs
• allspice - 2 peas

• bay leaf - 2 leaves

Method of preparation:

1. Wash the cucumbers; you do not need to cut off the tails of the cucumbers.

2. Peel the onion and cut into large pieces.

3. Put dill, garlic, onion, black pepper, bay leaf, allspice, and dried ginger in a sterilized jar.

4. Put the cucumbers on top.

5. Marinade: Pour water into a small saucepan, add sugar and salt, and cook for about 3-5 minutes over low heat until dissolved.

6. Remove the saucepan from the heat and pour in the vinegar, stir and pour the marinade over the cucumbers, roll up the jars with sterilized lids.