Cucumbers in royal is a real treasure among home preserves. Their taste is expressive, sweet and sour, with a slight sharp note. All thanks to the aromatic pickle on the basis of water, vinegar, sugar, salt and ground sweet pepper, as well as additives in a jar – bay leaves, pepper grains and allspice. Although these are ordinary ground cucumbers, they gain a truly royal finish and are great as an appetizer or an addition to dishes.
What is the best time to eat with? Cucumbers in royal They blend well with meatsespecially more delicate sausages (like roasted pork and turkey ham). They also fit to pies – both meat and vegetarian. It is also excellent Addition to the cheese and sausage board – breaks their greasiness and adds character. They can also be successfully served as a bite to alcohol or on a fresh clown bread with lard or butter. Cucumbers in royal is a simple recipe for something special.
Ingredients:
For jars:
- 2 kg of tiny ground cucumbers (choose firm, even size),
- a few grains of black pepper,
- after 2 bay leaves,
- 2 grains of allspice each.
Floods:
- 2 liters of water,
- 600 ml vinegar 10%,
- 200 g of white sugar,
- 2 tablespoons of a pecunted stone salt,
- 4 flat teaspoons of ground sweet pepper.
Method of performance:
Wash the cucumbers thoroughly in cold water, you can gently scrub with a brush.
Pour a few grains of pepper, 2 bay leaves, 2 allspice to the bottom of each jar. Place the cucumbers tightly vertically or horizontally.
Pour water into a large pot, add vinegar, pour sugar, salt and flat teaspoons of ground sweet pepper. Heat, stirring until the salt and sugar dissolve completely. Bring to boil, cook for about 2 minutes.
Fill the jars with cucumbers with a hot pickle, up to the edge. Make sure the cucumbers are completely covered.
Twin the jars with scalded lids. Put in a large pot lined with a cloth and pour water to 3/4 of the height of the jars. Pasteurize about 5 minutes after boiling water. Do not extend this time so that the cucumbers keep their firmness.
Source: NowowoPuje.pl
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