Crispy cucumbers for the winter - the most delicious recipe
There's a common misconception that sterilized cucumbers never turn out crispy. This is far from true. Cucumbers will definitely turn out crispy if, firstly, you don't exceed the recommended boiling time and, secondly, you find your perfect recipe for the most delicious pickled cucumbers for the winter.
For crispy cucumbers you will need:
- cucumbers;
- cherry leaves;
- currant leaves;
- bay leaf – 4 pcs;
- allspice peas – 8 pcs;
- black peppercorns – 8 pcs;
- water – 1.5 l;
- sugar – 0.5 cup;
- salt – 0.25 tbsp;
- vinegar 9% – 0.5 tbsp.
Making the most delicious pickled cucumbers
Place washed currant and cherry leaves, bay leaves, and peppercorns (allspice and black) at the bottom of prepared sterilized jars.
Cucumbers, previously soaked in cold water, need to be washed and the ends cut off on both sides.
Place the cucumbers tightly in the jars and place a cherry leaf on top.
Dissolve sugar and salt in boiling water, pour in vinegar, mix well.
Pour this marinade over the cucumbers, cover the jars with lids and leave for 10 minutes.
Then place the jars with cucumbers in a pan of water (it is advisable to lay a towel on the bottom) and sterilize for 10 minutes from the moment it boils.
We take out the jars, roll them up, turn them over, cover them with a blanket and let them cool completely, after which we take them out to the cellar or basement.
The ingredients listed make 3-4 liter jars of pickles (depending on how tightly the cucumbers are packed). The pickles are ready to eat a month after canning (this time allows them to steep and soak in the brine). Opening such a jar in winter will allow you to fully enjoy the crispy and aromatic snack. Enjoy!
