Crunchy cucumbers, blanched in vinegar
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Today I would like to tell You how to prepare for the winter delicious crunchy cucumbers, blanched in vinegar (without sterilization). The original recipe, and the marinade not need to cook: just enough to blanch the cucumbers in vinegar, add in a jar ingredients for marinade and pour boiling water. Watch my video and preservative along with me!
Ingredients for Crunchy cucumbers, blanched in vinegar
- Cucumber - 2 kg
- Garlic - 2 the tooth.
- Black pepper - 5 PCs
- Bay leaf
- Salt - 2 tsp.
- Sugar - 2 tsp.
Step by step instruction of cooking Crunchy cucumbers, blanched in vinegar
Cucumber pre-wash, remove blossoms and tails, cover with cold water for 4 hours, periodically changing.
Jars and lids are pre-washed and sterilized in any convenient way for you.
In the prepared jars on the bottom put the following ingredients: washed and chopped dill, horseradish leaves, 2 cloves of garlic, 2-3 Bay leaves, 5-6 pieces of black pepper peas.
In a pan with a narrow bottom pour 1.5 – 2 liters of vinegar, heated, not boiling. Then put the cucumbers in small portions, blanch for 2-3 minutes, stirring constantly.
When cucumbers change color, to get them out of the pan and put into the prepared jars.
In a jar with cucumbers, add at the rate of 1 quart 2 teaspoons of salt, sugar and vinegar.
Then pour in a jar of boiling water, cover or roll up cover, shake the jar to dissolve the salt and sugar.
Put unopened cans, wrap until cool.