Home dill gambs They are slightly sweet, aromatic and at the same time sour. Such cucumbers will blend in very well with dinner dishes, especially those with meat in the lead role. You can also cut them into slices and put on sandwiches, they can also be an interesting variety of vegetable salads. The recipe is simple and at the same time impresses with its taste. When you do once, you will definitely want to repeat him.
To prepare this recipe, you will need:
- 2 kg of small ground cucumbers,
- 3 branches of fennel into a jar,
- 3 grains of allspice to the jar,
- 2 allspice for a jar,
- After 1 teaspoon mustard in a jar.
Ingredients for the lagoon:
- 2 liters of water,
- 350 ml of vinegar 10 proc..
- 2 tablespoons of salt,
- 10 tablespoons of sugar.
Wash the cucumbers thoroughly in cold water. Cut off the tips (about 1-2 mm on each side) so that they pass the pickle faster.
Wash the jars and nuts thoroughly. Put 3 dill branches, 3 black pepper grains, 2 allspice and 1 teaspoon of mustard to the bottom of each jar. Arrange the cucumbers tightly in jars, vertically or horizontally to fit as much as possible.
In a large pot, boil 2 liters of water with 2 tablespoons of salt and 10 tablespoons of sugar. When salt and sugar dissolve completely, pour in 350 ml of vinegar and bring to a boil. Remove from heat.
Pour dill torn -plated in the jars with a hot pickle until it covers them completely. Immediately turn off the scalded lids.
Put the jars in a large pot lined with a cloth. Pour warm water to ¾ of the height of the jars. Heat to a boil and pasteurize about 5 minutes after boiling water. Take it up, turn up and set aside to cool.
Sources: Terazpoczy.pl
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