Marinade for cucumbers per liter of water
Today we'll make a pickle marinade. The recipe calls for 1 liter of water. This amount is enough for two one-liter jars. The cucumbers will be firm, crisp, and sweet and sour, with a distinct spicy flavor and a slight tang.
Small cucumbers are preserved whole, but if you have larger ones, it's best to cut them into pieces—this will ensure the jar is tightly packed and the cucumbers marinate evenly. You can use the sliced cucumbers just like whole ones or add them to salads and appetizers. You can adjust the spices to suit your tastes: replace the celery with parsley, add a bay leaf, omit the hot peppers, or, conversely, increase the amount.
Ingredients:
- cucumbers, whole or sliced – as many as will fit in the jar;
- celery greens – 2 sprigs;
- umbrella of dried or fresh dill – 1 pc;
- hot pepper – 2 rings;
- allspice – 4 peas;
- garlic – 2 cloves;
- table salt – 2 tbsp;
- sugar – 3 tbsp;
- vinegar 9% strength – 2 tbsp (one per jar);
- water – 1 liter.
How to make a pickle for cucumbers
Regardless of whether the cucumbers will be preserved whole or sliced, place them in cold water for several hours.
Fill the jar: place half the herbs, dried dill, a ring of pepper, and a clove of garlic at the bottom. Pack the cucumbers tightly, shaking the jar. Cover with more herbs, add pepper and garlic.
Prepare the marinade for brining and canning. Add salt (non-iodized table salt) and sugar to a saucepan of boiling water. Dissolve.
Pour the boiling marinade over the cucumbers. Cover with a lid and let it warm up for 10-12 minutes.
After pouring the water back into the ladle, boil it again and pour it in again for another ten minutes.
Drain the second filling and bring to a boil. If any peppercorns or spices have gotten into the water, leave them in; they will release their flavor better during the boil. Add vinegar, using a tablespoon per liter jar.
Pour the boiling marinade into the jar, leaving no empty spaces. Fill it to the top, up to the lid.
We seal the jars with lids—you can use standard tin cans for a seaming machine or screw-on lids. Cover the jars with a blanket, let them cool to room temperature, and then store them for long-term storage.
Happy harvesting!