The most delicious Polish-style cucumbers for the winter
Polish-style pickled cucumbers for the winter are the most delicious recipe for pickled cucumbers. They turn out crisp and crunchy, and the marinade is sweet and sour, aromatic. In addition to cucumbers, this recipe also includes fresh carrots, garlic, and small onions (preferably shallots). I recommend using jars with a capacity of up to 1 liter, and choose small vegetables; this format is very convenient – easy to prepare and convenient to store.
Pickled cucumbers prepared according to this recipe can be stored in a typical city apartment. Preparation time is 35 minutes. The ingredients listed are for one 750 ml jar.
Ingredients for cucumbers:
- small prickly cucumbers (as many as will fit in the jar);
- carrots – 1 pc.;
- shallots – 2 pcs.;
- garlic – 3 cloves;
- umbrella of dill;
- horseradish leaf.
Marinade:
- sugar – 7 tsp;
- coarse salt – 4 tsp;
- apple cider vinegar – 2 tbsp;
- chili pepper – 4 pcs.;
- allspice, fennel, cumin, bay leaf;
- water.
How to prepare Polish-style cucumbers
Soak the cucumbers in cold water beforehand to strengthen them and prevent any air pockets from forming inside during cooking.
Peel the fresh carrots and cut them into slices about a centimeter thick. Quarter the onions and cut the garlic cloves into thick slices.
The dishes for such preparations need to be washed, doused with boiling water, but not necessarily sterilized.
Wash the horseradish leaf thoroughly, roll it into a tube, cut into strips and place it on the bottom of the jar.
Fill the jar with cucumbers, add carrots, shallots, garlic and an umbrella of dill.
Pour boiling water into the jar with vegetables, leave for 5 minutes, drain the water into a saucepan through a lid with holes.
Add sugar, salt, a teaspoon each of fennel and cumin seeds, a few allspice berries, a bay leaf, and small chili peppers to the water. Bring the marinade to a boil for 5 minutes, then add the vinegar.
Pour the boiling marinade into the jar with cucumbers.
Close the jar with a clean lid. Pasteurize at 85 degrees Celsius for 12 minutes. Then seal tightly and turn upside down.
After cooling, put it in a dry, dark place.
