No low -salt. Mexican cucumbers are my secret recipe

There is nothing better than eating summer winter preparations. , compotes, peppers and cucumbers enclosed in jars taste like grandma’s. This time we will focus on the latter vegetables, but in another version, because in Mexican. They will be a great addition to dinner, but also for sandwiches. Even now we can open one grill jar. It will disappear from the table in the blink of an eye. Check a simple recipe and make cucumbers that break classic low -salt.

It is best to choose small, medium, firm cucumbers that have no damage for preserves for preserves. Their skin must be green, rough without any discoloration.

That is why I recommend the selection of soil varieties, especially gunishbecause they are most suitable for the lagoon and can be stored for a long time. In turn, these large vegetables are usually soft inside, which makes them fall apart and do not come out crispy.

So it’s best to take cucumbers from your own cucumber or buy them from local cultivation. Then we will be sure that they are gathered the same day. By putting these vegetables into jars, we must remember to thoroughly clean and soak them in cold water for an hour. It also affects their firmness.

Ingredients:

• 2.5 kg of cucumbers;
• 1.5 cups of vinegar;
• 0.5 kg of sugar;
• 2 heads of garlic;
• 8 tablespoons of oil;
• 4 tablespoons of salt;
• 3 teaspoons of chili spices.

Preparation:

At the beginning we prepare cucumbers: we wash the vegetables thoroughly and soak in cold water for an hour. Then cut them into slices and add salt and chili to them. We also add garlic cloves peeled and squeezed through the press. Mix everything.

In the next step, set aside cucumbers for 6 hours to let them go. Then add sugar to them and add vinegar and oil. We mix everything again.

Transfer cucumbers prepared in this way in Mexican jars and turn them off firmly. Finally, we pasteurize the preserizations for 5-10 minutes from the moment the water is boiled.