This recipe will help you figure out the ingredients correctly and prepare delicious pickled cucumbers for the winter in a 1.5 liter jar.
Cooking time 30 minutes
Cucumbers 2-2.5 kg
Water 1 l
Dill umbrellas 2 pcs
Bay leaf 4 pcs
Black peppercorns to taste
Allspice peas to taste
Head of garlic 1 pc
Currant leaves to taste
Cherry leaves to taste
Salt 2 tbsp l.
Sugar 2 tbsp. l.
Vinegar essence 70% 1 tsp
Wash and dry the cucumbers well.
Wash and dry the dill leaves and corollas well, peel the garlic.
Put 7-10 black peppercorns, 5 black allspice peas, 2 bay leaves, 2-3 garlic cloves each, 1 dill whisk, 2-3 currant leaves, 2-3 cherry leaves in two clean 1, 5 liter jars.
Cut the tails of cucumbers.
Put cucumbers tightly in jars.
Pour boiling water over and cover for 15 minutes.
Prepare the cucumber marinade in a 1.5 liter jar. Drain the water from the cans into a saucepan. Add 2 tablespoons of sugar and 2 tablespoons of salt per 1 liter of drained water. Boil the marinade.
Pour the marinade into jars, add vinegar essence (acetic acid 70%) 1/2 teaspoon to a 1.5 liter jar.
Pickled cucumbers for the winter in a 1.5 liter jar are ready. Seal with lids and put in a warm place until it cools gently. Store ready-made cucumbers in the cellar.