If you want to preserve not just pickled cucumbers, but a truly special appetizer, pay attention to this recipe. The cucumbers turn out juicy, with a light sweetish note, pleasant sourness and rich aroma of spices. They taste wonderful with potatoes, meat, shashlik or simply with a piece of fresh bread.
What you will need (for 1 liter jar):
- Cucumbers — as many as fit in the jar
- Garlic — 2–3 cloves
- Dill (umbrella) — 1 pc.
- Horseradish leaf — a small piece
- Currant or cherry leaves — 1–2 pcs each
- Black peppercorns — 5–6 pcs
- Mustard seeds — 1 tsp
For the marinade (per 1 liter of water):
- Water — 1 l
- Salt — 1 tbsp with a small heap
- Sugar — 3 tbsp
- Vinegar 9% — 80 ml
How to prepare
Wash the cucumbers well and soak them in cold water for 3–4 hours. This will help them remain dense and crunchy after canning.
On the bottom of sterilized jars put the leaves, dill, garlic, pepper and mustard seeds. Tightly pack the cucumbers.
Bring water to a boil, pour it into the jars, cover with lids and leave for approximately 15 minutes. Then pour the water into a pot, add salt and sugar. Bring to a boil, pour in the vinegar and immediately remove the marinade from the heat.
Pour the boiling marinade over the cucumbers to the very top, seal the jars tightly, turn upside down, wrap well with a blanket and leave until completely cooled.
A little secret
For even better crunch use only freshly picked small cucumbers and do not skip the soaking stage. Exactly it helps the fruits absorb enough moisture and remain elastic after marinating.
In winter such cucumbers disappear from the table among the first. As soon as you open a jar — and the aroma of summer immediately returns to the kitchen.