A proven recipe for pickled cucumbers in one-liter jars with delicious brine.
Cooking time 1 hour
Fresh cucumbers 3 kg
Boiling water 1 l
Sugar for 1 liter of water 2 tbsp. l.
Salt for 1 liter of water 2 tbsp. l.
Vinegar 9% per 1 liter can of 2 tbsp. l.
Currant leaves per 1 liter jar 3 pcs
Cherry leaves per 1 liter jar 3 pcs
Horseradish leaves per 1 liter jar 1 pc
Bay leaf per 1 liter jar 1 pc
Allspice peas per 1 liter jar 3-5 pcs
Dill whisk for 1 liter can of 1 pc
A clove of garlic per 1 liter can of 3 pieces
Rinse cucumbers well.
Wash and dry the leaves and jars well. Put three leaves of currants and cherries in each jar and one sheet of horseradish (large ones can be cut).
Add one whisk of dill and three cloves of garlic each.
Add one bay leaf and 3-5 peas of black allspice.
Place the sheets and spices in the jars more tightly.
Put the cucumbers in the jars, cutting off the ends.
Pour boiling water over and cover, leave for 20 minutes.
Drain the water into a saucepan.
Add salt and sugar, at the rate of 2 tablespoons per 1 liter of water.
To boil the marinade, add 2 tablespoons of 9% vinegar to each jar.
Pour the marinade into jars and roll up immediately.
Pickled cucumbers in liter jars are ready. Keep warm for 5-7 hours. Keep in a cool place.
Bon appetit! Have a delicious winter!