Crispy pickled cucumbers with vinegar for the winter

40 min.
2 banks 3 l
Crispy pickled cucumbers with vinegar for the winter

The cucumbers according to this recipe are crispy, to the taste of similar alcohol. They can be served to the table as an independent snack or added to your favorite salads in winter. Keep in mind that cucumbers will be completely ready to use in a month!

A step -by -step recipe for cooking

1
Rinse cucumbers and greens, slightly dry.
2
At the bottom of pre -sterilized jars, place the twigs of dill and parsley, cherry leaves, bay leaf, both types of pepper with peas and peeled cloves of garlic.
3
Fill the banks with cucumbers to the top, tamping well.
4
Boil water and pour the cucumbers in banks with boiling water. Cover the jars with sterile lids and leave for warming up for 10-15 minutes.
5
Then drain the water from the cans to the stewpan, add the salt and bring the brine to a boil over high heat.
6
Enter vinegar, mix and remove the marinade from the heat.
7
Boisting marinade pour cucumbers in banks. Roll the banks immediately, turn upside down, wrap it up and leave until completely cooled. Store the cooled blank in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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