Unusual cucumbers with red currants
Redcurrant cucumbers are spicy, crisp, and delicious. This recipe, with step-by-step photos, makes a 3-liter jar. If you're preparing a larger batch for the winter, increase the ingredients proportionally. Use spring or well water for the marinade.
Preparation time: 30 minutes. Ingredients are for a 3-liter jar.
Ingredients:
- cucumbers – 2 kg;
- red currant – 80 g;
- garlic – 4-5 cloves;
- chili pepper – 1-2 pcs.;
- currant leaves, horseradish, dill umbrellas and bay leaf.
Marinade:
- table salt – 2.5 tablespoons;
- sugar – 3 tablespoons;
- 9% vinegar – 70 ml;
- cumin, coriander, mustard;
- spring water.
How to prepare cucumbers with red currants for the winter
Take small cucumbers, up to 7 centimeters long. Trim the ends on both ends, place them in a bowl, add cold spring water, and let them sit for 2-3 hours.
We wash the jar thoroughly, put finely chopped horseradish and currant leaves, and garlic cloves scalded with boiling water and peeled on the bottom.
Next, pack the cucumbers tightly into the jar. Place the larger cucumbers at the bottom and sprinkle them with red currants. You can use equal amounts of red and white currants, as in this recipe; the flavor won't change, and the preserves will turn out beautifully. Also add a small chili pepper, a few sprigs of dill, and bay leaves.
Fill the jar to the top and sprinkle the vegetables with currants.
Next, add boiling water and let sit for 10 minutes. Pour the water into the pan through a perforated lid. Pour more boiling water into the jar and cover with a towel to ensure the vegetables are thoroughly heated. You can change the water again after 10 minutes.
Place sugar and salt in a saucepan, add a teaspoon each of coriander, cumin, and yellow mustard. Bring the marinade to a boil and simmer over low heat. After 5 minutes, pour in the vinegar and bring to a boil again.
Drain the hot water from the cucumbers and pour in the boiling marinade mixture.
Seal the jar tightly with the boiled lid, turn it upside down, cover it with a thick blanket, and leave it for 10-12 hours until it cools completely. Store the cooled jar in a cool place.
Bon appetit!
