If you want the cucumbers to remain firm, juicy and pleasantly crunchy with every bite in winter, it is worth trying exactly this recipe. It does not require exotic spices, but the combination of aromatic leaves, dill and garlic makes the taste rich, and the cucumbers themselves truly special.
Ingredients:
- fresh cucumbers;
- dill umbrellas — 2 pcs;
- bay leaf — 2 pcs;
- black peppercorns;
- garlic — 2 cloves;
- blackcurrant leaves — 4 pcs;
- cherry leaves — 4 pcs;
- horseradish root or leaves;
- oak leaves — 3 pcs.
For the marinade (per 1 liter of water):
- 2 tbsp salt;
- 3 tbsp sugar;
- 70 ml vinegar 9%.
Method of preparation
Before canning, pour cold water over the cucumbers for 2–3 hours. Thanks to this they will thoroughly saturate with moisture and after sealing will remain elastic.
On the bottom of sterilized jars put dill, currant, cherry and oak leaves, a piece of horseradish, bay leaf, pepper and garlic cloves. Then tightly fill the jars with cucumbers.
Pour boiling water over them, cover with lids and leave for 15 minutes. After that pour the water into a pot, add salt and sugar, bring to a boil. Pour in the vinegar, immediately pour the boiling marinade over the cucumbers and seal the jars tightly.
Turn them upside down, wrap with a warm blanket and leave until completely cooled.
A little secret of crunchiness: exactly the oak leaves help the cucumbers remain dense, and the cherry and blackcurrant leaves give them a pleasant aroma. In a few weeks they will acquire a rich taste, and in winter will become a real decoration of any table.
Save the recipe to bookmarks and be sure to prepare at least a few jars — it is very likely that next year exactly this one you will want to repeat again.