Sliced cucumbers They are well seasoned and retain their crunchy. The secret of their taste are classic additions, Garlic, horseradish, pepper, dill and mustard. You will make the pickle from water, vinegar and sugar, do not forget about bay leaves and allspice balls. They will work just in time for winter months as an addition to sandwiches. They also match sausages, cheese, and you can even serve them as a salad for dinner. After preparation, two to three weeks are enough to enjoy their taste.
To prepare this recipe, you will need:
- 2 kilograms of ground cucumbers.
For each jar:
- 2 cloves of garlic,
- a few slices of horseradish,
- a few grains of pepper,
- fennel twig with a canopy,
- Half a teaspoon of mustard.
Ingredients for marinade:
- 2 liters of water,
- 600 ml of vinegar,
- 200 g of white sugar,
- 2 tablespoons of salt,
- 4 allspice grains,
- 3 bay leaves.
Wash the cucumbers thoroughly and cut into thicker slices (about 0.5 cm). Transfer to a large bowl. In a pot, boil water with vinegar, salt, sugar, allspice and bay leaves. Cook for 2-3 minutes until the sugar is completely dissolved. Set aside for a few minutes so that the marinade is not boiling.
Warm (but no longer boiling) marinade pour cucumbers in a bowl. Set aside for about 40 minutes, stirring from time to time so that all slices marinate well.
Insert garlic, horseradish, pepper, dill and mustard in scalded jars. Put the slices tightly into jars, slightly kneading. Pour flood from the bowl. Make sure the cucumbers are completely covered with marinade.
Turn the jars and put in a pot of water (its temperature should be the same as jars) to ¾ of the height. Pasteurize about 8-10 minutes from the moment the water is boiled. Remove the jars, turn up the bottom and set aside to cool.
Sources: Terazpoczy.pl
