Prep time
2 h.
Cooking time
1 h. 30 min.
Serves
12
Cuisine
Ukrainian
Difficulty
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About this recipe
Pickled cucumbers are a true classic of homemade canning, evoking the scent of summer, garden freshness, and the warmth of family meals. This recipe will yield crispy, piquant cucumbers with a well-balanced marinade. The pickled cucumbers acquire a light tartness and a distinct salty undertone, while retaining their crunchy texture. Young garlic, aromatic dill, and fragrant pepper add a bouquet of aromas and a piquant character to the vegetables. These canned cucumbers can be stored for a long time in a cool, dark place, such as a pantry, cellar, or basement. Pickled cucumbers are a versatile ingredient that can be used as a standalone snack or added to canapés, salads, and soups. The specified amount of ingredients makes 6 one-liter jars of preserves.
Ingredients list
Total ingredients: 14
Serves:
fresh cucumbers - 4.5 kg
Garlic - 6 clove
Bay leaf - 6 pcs.
Dill fresh - 1 bunch
Allspice - 12 pcs.
Cloves (buds) - 6 pcs.
Dry mustard - 1 tbsp.
Coriander seeds - 1 tbsp.
Currant, cherry or horseradish leaves - 6 pcs.
Horseradish (root) - 20 g
For marinade:
Water - 3 l
Medium salt - 120 g
Sugar - 100 g
Table vinegar (9%) - 150 ml
Nutrition facts
Serves:
🥓
Fat
51г
🍚
Carbohydrates
429г
🥩
Proteins
68г
🔥
Kcal
Daily values
Preparation steps
Step 1
Wash the fresh, small cucumbers, place them in a deep bowl, cover with cold water, and let them soak for a few hours. This will make the vegetables crispier and juicier.
Step 2
Peel the garlic cloves. Wash and peel the horseradish root, then cut it into 1 cm pieces. Wash the greens, and coarsely chop the horseradish leaves and dill sprigs.
Step 3
Thoroughly wash one-liter jars and sterilize them using any convenient method: steaming, in the oven, or in the microwave. At the bottom of each prepared jar, place 1 bay leaf, blackcurrant leaf, apple leaf, and cherry leaf. Add a clove of garlic, horseradish root, and leaves. For aroma, add cloves, allspice, coriander, and mustard seeds to each jar.
Step 4
Fill the jars with cucumbers.
Step 5
Bring 3 liters of water to a boil. Pour the boiling water over the cucumbers in jars. Cover the jars with lids (do not seal!), wrap them in a terry towel, and leave for 30 minutes to allow the vegetables to infuse.
Step 6
Carefully drain the hot water from the jars into a deep saucepan. A special nylon lid with holes is convenient for this purpose.
Step 7
Add coarse rock salt to the pot with the marinade.
Step 8
Add sugar. Stirring until the salt and sugar are completely dissolved, bring the marinade to a boil.
Step 9
Pour 9% table vinegar into the boiling marinade, stir, and turn off the heat.
Step 10
Fill the jars with cucumbers with the prepared marinade. Cover them with sterilized metal lids and seal them with a seaming machine.
Step 11
Turn the jars of preserves upside down. Wrap them thoroughly with a blanket or throw, and leave them to cool completely for several days.
Step 12
Store the pickled cucumbers in a cool, dark place. Enjoy your meal!
Enjoy your meal!
Follow the instructions step by step