Sandwich cucumbers They emphasize the taste of every sausage, fresh bread and other additives. One or two slices will enliven breakfast and add an interesting, sweet-shaped flavor note. An additional plus of these preserves is the complete lack of sugar, the sweetener here is honey, which gives a unique aroma. These cucumbers are completely different from all other products you know, be sure to try them.
To do this recipe, you will need:
- 2 kg of ground cucumbers,
- 600 ml of white vinegar,
- 400 ml of liquid honey,
- 100 g soli,
- 2 onions,
- 2 cloves of garlic,
- 2 tablespoons of mustard seeds,
- 1.5 teaspoons of turmeric,
- 1.5 teaspoons of black pepper in grains.
Wash the cucumbers thoroughly and scrub with a vegetable brush. Dry them on a grille and then with paper towels. Remove the tips and cut the vegetables with a mandoline or a sharp knife into thin slices 3-6 mm thick.
Peel and cut the onions into feathers, and the garlic into slices. Add them to cucumbers.
Put the cucumbers to a strainer and sprinkle with salt. Put the whole in the fridge for 3 hours, then strain thoroughly and remove garlic.
Mix honey, spices and vinegar in a pot. Heat the whole until it starts to boil. Add cucumbers and onions, then keep the whole thing on very low heat for 5 minutes.
Put the hot cucumbers loosely to clean and pasteurized jars with a capacity of about 0.5 liters, preferably vertically. Free place pour the remaining liquid in a pot. Turn them tightly.
Put the jars in a large pot linted with a linen cloth. Pour them with water and pasteurize for 5 minutes. Remove and put them up on the top. Cool.
Store sandwich cucumbers in a dry and dark place. Use within 6 months.
Sources: Terazpoczy.pl
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