Cucumbers marinated with apple cider vinegar are a good way to harvest your favorite vegetables. In the future, they can be used as an ingredient for many dishes (for salads, soups, appetizers, side dishes and even sauces). Vegetables are strong, crispy and very tasty.
Such cucumbers are also good in the form of an independent snack. You can serve them whole or cut into pieces, seasoned with homemade sunflower oil and sprinkled with herbs.
Ingredients:
- Cucumbers – 1 kg.
- Garlic – 5-6 cloves.
- Apple cider vinegar – 2 tbsp. l.
- Parsley – 5-6 branches.
- Salt – 2 tbsp. l.
- Sugar – 3 tbsp. l.
- Onion – 1 pc.
- Bay leaf – 3 pcs.
- Black pepper – 10-12 peas.
How to cook:
1. Cucumbers for pickling should be chosen in small sizes – then it is more convenient to roll them into small jars. The smaller the cucumber, the more compact it will fit into the jar.
Wash the vegetables and cut off both sides of each. At the same stage, you can put water to boil for pouring.
2. In sterile jars, place 1-2 cloves of garlic, a piece of onion, bay leaf and 3-4 sprigs of fresh parsley. You can also use the leaves of horseradish, cherries, currants.
3. Pack cucumbers tightly into jars.
4. Gently pour the boiling water into the jars, being careful to pour water on the vegetables. Cover with lids. Now you need to be patient for 15 minutes, after which you should no less carefully pour the hot water from the cans into the pan. Repeat the procedure once. From the water drained for the second time, you need to prepare a marinade – you need to pour salt, sugar into it and pour in apple cider vinegar.
5. As soon as the marinade begins to boil – immediately pour the cucumbers in jars. Seal them very tightly and let cool. After 2-3 days, when you make sure that the lids are not swollen (suddenly), you can rearrange the jars in a dry, dark place.
Enjoy your meal!