Pickled cucumbers abbreviated as "pickles" is an excellent and simple recipe for homemade sterilized cucumbers in sweet and sour pickle. Canning cucumbers is a favorite activity of gardeners during the summer months, when growers want to preserve the delicious cucumbers from the garden well into the next season. Try to pickle cucumbers according to our recipe, including a sweet and sour varnish with herbs and spices without using Deka and other semi-finished products. From the ingredients listed below, you will prepare 6 glasses of approx. 1.5 kg of cucumbers.
full recipe: bestrecepty.cz/recept/sterilo...
INGREDIENTS FOR SALCO ACID VARNISH (Pickling)
1.75 liters of water
0.5 l of vinegar
50 g of salt
200 g of sugar
40 sweeteners (saccharin)
5 cloves
1 tablespoon of thyme
1 tablespoon of dried dill
1 teaspoon coriander seeds
INGREDIENTS FOR PICKLES (1 GLASS)
250 g pickled cucumbers
6 carrot rings
1/2 onion
fresh dill (flowers too)
half a teaspoon of mustard seeds
6 balls of allspice
6 black pepper balls
1 bay leaf
chili to taste
HOW TO PREPARE PICKLES STEP BY STEP
1. PREPARATION OF THE VEGETABLES: First wash or brush the cucumbers thoroughly to remove all impurities. Can only hard cucumbers up to 10 cm in size, cut cucumbers over 10 cm lengthwise into slices or quarters. Peel the carrot and onion, cut the carrot into rounds, the onion into half rounds. At the same time, prepare clean (ideally boiled) glasses with a good and clean cap.
2. PREPARATION OF VARNISH: In a large pot, mix all the ingredients for the varnish, bring to a boil, cook for 15 minutes and then leave the marinade on the stove off and prepare the cucumbers.
3. COMPLETE THE GLASSES: At the bottom of each cucumber, put 3 carrot rings, a quarter of an onion into marigolds, a few sprigs of dill, half a teaspoon of mustard seeds, 6 balls of allspice, 6 balls of pepper, 1 bay leaf and, if you like spicy, chili. Stuff the cucumbers on top of the vegetables so that as many as possible fit in the glass (ideally upright). Add 3 more carrot rings and a quarter of an onion on top of the cucumbers. Pour the finished varnish into the glasses about 1/2 cm below the rim of the glass and close the lid tightly.
4. STERILIZATION: Preheat the oven to 80°C. Take a deeper tray, pour a roughly 1 cm layer of water on the bottom of the tray and place the glasses upside down on the tray, i.e. with the lid down. Sterilize at 80°C for 20 minutes. Prepare a lukewarm and cold bath and, immediately after removing the cucumber, cool it first in a lukewarm bath and then in a cold bath, and then let it cool completely with the lid down.
5. STORAGE: Store cucumbers in a cool and dark place, the ideal place for storage is a cellar or pantry. I recommend the first consumption 4 weeks after sterilization. Sterilized cucumbers will of course theoretically last you until the next season, I say theoretically on purpose, as it has never happened to me that we never eat them all.
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