Kitchen appliances and utensils
- kitchen scales;
- measuring cup;
- tablespoon;
- knife;
- cutting board;
- glass jars;
- lids for seaming;
- dense fabric.
Ingredients
- cucumbers - 10 kg
- green hot pepper - 4 pcs.
- red hot pepper - 5 pcs.
- garlic head - 6 pcs.
- dill with inflorescences - 10 branches
- celery - 1 bunch
- horseradish leaves - 5 pcs.
- salt - 1 kg
Step cooking
Cold pickling of cucumbers is a very popular type of harvesting vegetables for the winter. As a result, lactic acid is released during the fermentation process. It is a natural preservative and therefore replaces the vinegar traditionally used for salting. Cucumbers prepared according to this recipe will not harm your stomach, and they will turn out to be very tasty, crunchy and fragrant.
- Soak cucumbers weighing 10 kg in cold water for 3-4 hours.
- Dissolve 1 kg of salt in 10 l of cold water.
- Cut into medium pieces 10 branches of dill with inflorescences, a bunch of celery, 5 sheets of horseradish, 5 red hot and 4 green hot peppers.
- Peel 6 heads of garlic and cut into medium sized slices.
- Put the prepared ingredients in washed jars and put cucumbers on top.
- Pour salt water into the jars, cover them with lids and let stand for 4 days in a dark place.
- Drain the pickle from the cans and rinse the cucumbers.
- Again we pour water into the jars to the very top and seal them with a lid.
Important! Under banks, it is imperative to lay a dense fabric.
Cold-cooked crispy pickles can be stored in your home for a whole year, and at the same time, do not lose your taste. They can be used as a snack, or one of the main ingredients for many holiday dishes.
Video recipe
If you still have questions about how to cook canned cucumbers, we suggest you watch the video, in which each culinary stage is clearly demonstrated.
Experienced housewives will always find some kind of recipe, thanks to which harvested cucumbers turn out to be unusually fragrant and crispy. Now you know the easy way to prepare delicious pickles for the winter. Tell us, did you have to make blanks in a cold way before? Perhaps you have diversified the recipe with additional herbs and spices? Share your culinary experience in the comments.
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