Marinated crispy cucumbers. Recipe

The summer period ends. The harvest of vegetables is collected. There comes a period of home harvesting. There are many interesting options for cooking canned vegetables. Especially popular are pickled crispy cucumbers. The recipe for this salting is not at all complicated. Such twists can be stored at home for a long time.

For conservation, you can use a recipe for pickled cucumbers , based on the method of double pouring. First of all, you should prepare the vegetables. Cucumbers should not be overripe, elastic. Select small greens, which should not be traumatized or deformed. Vegetables are thoroughly washed, and before being placed in a glass container, stand for several hours in cold water. Cucumbers become more elastic.

While the vegetables are in the water, glass containers are prepared, in which pickled crispy cucumbers will be stored. The recipe for this twist involves the use of glass jars of two or three liter capacity. The key to successful conservation is sterility and cleanliness. Banks are thoroughly washed with the addition of baking soda, rinsed well with running water and sterilized with hot steam. Tanks for conservation are ready.

While the jars are cooling down, we prepare the spices that will be needed in order to prepare tasty pickled cucumbers. On one two-liter jar you will need 100 grams of horseradish root, garlic, unripe umbrella umbrellas, a few currant leaves or cherries, black pepper and fragrant. On request, you can add cloves, celery greens and tarragon. To make the cucumbers sharp, add a small piece of hot pepper. The composition of spices can be selected independently. The choice of fragrant additives is made.

Greenery and roots are washed and finely chopped. Cucumbers are rinsed. Before packing in a container, they are cut from both sides with a sharp knife. Everything is ready to fill the cans. Spices are placed on their bottom. Next lay the cucumber. Thus, prepare all the containers in which there will be pickled crispy cucumbers.

The recipe provides for a double fill. All tanks are prepared for conservation. For the first pouring water is boiled. Pour boiling water to the very edges and cover with sterile lids. The cans are kept for thirty minutes.

After the cucumbers have brewed, the water from the containers is poured into a saucepan. From it prepare a fill, which will be added to pickled crispy cucumbers. The Preservation Prescription provides the following proportions based on the volume of liquid for one two-liter can:

• Salt - 60 grams;
• Sugar -30 grams;
• Acetic essence - a dessert spoon.

The liquid is poured into a saucepan. Pour in salt and sugar and bring to a boil. The vinegar essence is poured into the prepared filling . Immediately before filling the jars with brine, they put cloves, peppers and chopped garlic in them. Also, 2 tablespoons of vodka are poured into each jar. Fill with a hot marinade and roll. Twists turn and wrap. After the cans have completely cooled down, they can be moved to a permanent storage location.

Double fill can be replaced three times. At the same time, the jars are filled 2 times with boiling water and kept for 10 minutes. With a triple pouring, you can cook the marinade differently. For the third filling, a brine is prepared for 1 liter of water:

• Salt - 60 grams;
• Sugar - 30 grams.

It is boiled and hot poured into jars, after adding to each of them two tablespoons of 9% vinegar. After that they fill them with boiling pouring and cork.