Cucumbers for the winter “Easier than simple” do not just have such a name. They are really easy to prepare. If the preservation process seems complicated for you, then use this recipe. Definitely, not only will you not have any difficulties, the conservation will definitely “stand” all winter long and the lids will not swell.
In this recipe, cucumbers were rolled into 1 liter jars, however, if you have a large family, then you should take them with a large volume, for example, 2 liter or even more. Preservation must be stored in the cellar, but if you live in an apartment, then the pantry will be the best storage place.
When choosing vegetables, namely cucumbers, it is better to take those that are not large. So they will easily fit in the bank, and if they are small, then they will also look more presentable. Of the additives, it is worth taking peppercorns, dill umbrellas, bay leaf and horseradish root. However, this list can be safely expanded and you can add those components that you are used to using to preserve this kind of vegetables.
Ingredients:
- Cucumbers (preferably not large in size) – 700 g.
- Bay leaf – 1 pc.
- Peppercorns – 3-5 pcs.
- Horseradish root (you can use horseradish leaves) – a couple of pieces.
- Garlic – 1 clove.
- Water – 0.5 l.
- Salt – 1 tbsp. l.
- Dill in inflorescences – 1 branch.
How to cook:
1. Wash the cucumbers, put them in a bowl and cover them with cold water. They should be in it for at least 30 minutes. Then the water can be safely drained.
2. Put a bay leaf on the bottom of the jar.
3. Put the garlic in there too.
4. Then lay out the pieces of horseradish.
5. Send an umbrella of dill and the greens that you use for preservation to the jar.
6. Lay out the peppercorns.
7. Now fill the jar with cucumbers.
8. Pour water into the bucket, add a spoonful of salt. Bring the marinade to a boil.
9. Pour it into a jar of cucumbers.
If you are used to adding vinegar, then you can add 1.5 tbsp. spoons, pouring it directly into the jar. However, vinegar is not included in this recipe.
10. Roll up the jars with lids, wrap them in a blanket, and take them to the cellar for storage the next day.
Bon appetit!