Pickled "crispy" cucumbers for the winter

Pickled "crispy" cucumbers for the winter will become a real treasure in your cellar. And how pleasant it will be to open a jar of crispy pickled cucumbers in winter. And hrum-hrum ... Mmm ...

Cooking time 50 minutes


Cucumbers 3 kg


Currant leaves 3 pcs

Dill umbrellas 3 pcs


Allspice peas 6 pcs

Bay leaf 2 pcs

Cloves 2 pcs



Vinegar essence 70%


Cucumbers are taken either freshly picked from their site or bought at the market. It is better to soak purchased cucumbers for a start in cold water for 2-3 hours. Wash well and pat dry on a towel.

Wash and dry currant leaves and dill corollas. Peel the garlic. Put currant leaves, dill, 2 cloves of garlic, peas, bay leaves, cloves on the bottom in sterilized jars.

For cucumbers, cut off the tips on both sides and put them in the jar, ramming them a little with your hand.

Pour boiling water over and let stand for 20 minutes.

We pour the water into a measuring glass and consider that for 1 liter of brine you need to take 1 tbsp. a spoonful of salt, 2 tbsp. tablespoons of sugar. Pour the brine, sugar and salt into a saucepan and boil again. Pour into jars and add vinegar on top at the rate of 1/3 teaspoon per liter jar. Immediately tighten the lids and turn upside down.

Wrap it up in a blanket and let it cool. Then we store it in the cellar.

Bon appetit and Yummy winter!