Pickled cucumbers-i

1 serving


Cucumbers for pickling are selected small, better - Nizhyn, dense, crispy, with small seeds. They are thoroughly washed, the tips are cut off (the smallest cucumbers may not be cut off). A laurel leaf, a piece of burning red pepper, a couple of currant leaves are placed on the bottom of each liter can. You need to be careful with other spices so that they do not interrupt the taste of cucumbers. For ten kilograms of ready-made canned food, the following marinade is prepared: 10 liters of water,
1. 5 liters of 6% vinegar (or wine vinegar of the same concentration), 200 g of salt, 200 g of sugar, 20 g of dill inflorescences. To taste, you can add 70 g of mustard seeds, 2-3 pieces of horseradish roots, several basil inflorescences. The cans are placed in a "water bath. " The water temperature should not be higher than 50-60 ° С. Heating takes place for 20 minutes, and the sterilization process lasts from 8 to 13 minutes from the moment the cucumber water boils. The cucumber jars are then sealed, cooled and placed in a refrigerator or cellar for storage.