Pickled Cucumbers For The Winter In Banks - A Step By Step Recipe With A Photo

According to this recipe, cucumbers were harvested by my great-grandmother. No vinegar in the brine, just salt. Such crispy pickles will not leave anyone indifferent: both children and adults like them.

Cooking description:

You can't eat canned vinegar, but you want to crunch a cucumber in winter? I will share with you a recipe proven over the years on how to cook pickles in jars for the winter. Such cucumbers can be eaten after three days, or they can be rolled up with lids and stored. Enjoy your kitchen chores!

Purpose: For lunch / For dinner / Inexpensive / Family dinner / Summer

Main ingredient: Vegetables / Cucumber / Garlic / Herbs / Dill

Dish: Blanks / Salted / Salted

Geography of cuisine: Russian cuisine

Ingredients:

• Cucumbers - 1 Kilogram
• Water - 1 Liter
• Salt - 60 Grams
• Garlic - 1-2 Cloves
• Dill - 1 Piece
• Horseradish - 1 Piece (leaf, root)

Servings: 10

How to cook "Pickled cucumbers for the winter in banks"

Wash the cucumbers thoroughly, cover with cold water for 2-3 hours. Peel the garlic and horseradish root. Rinse the leaves and dill with cold water. At the bottom of the jar, put a leaf of horseradish (or cherry and black currant leaves) and dill, fold the cucumbers tightly, between them - slices of garlic and horseradish root. Dissolve the salt in cold water and pour the cucumbers to the top of the jar. Cover with a lid and place on a tray in a dark place for 2-3 days. The brine will become cloudy. Strain the brine, discard the leaves. Make sure all cucumbers are firm. If there are soft ones, remove them. Place the cucumbers and garlic in sterilized jars, on top - a new clean sheet of horseradish (or currant). Bring the brine to a boil and pour into jars, trying to pour not on the cucumbers, but on the leaf. Roll up with clean lids, wrap with a warm blanket until it cools completely. Store in a cool place.