Pickled cucumbers “Snacks” with red currants, garlic and apple cider vinegar turn out to be sweet and sour, strong and crunchy, in short, real snacks. Currants will add marinade spicing. By the way, pickled berries can be added to martini along with olive, it turns out beautiful, original and tasty! Instead of apple cider vinegar, you can take vinegar essence, which is diluted with water in a ratio of 1: 7, to get regular table vinegar.
- Cooking time: 35 minutes
- Quantity: several cans of 750 ml
Ingredients for “Diner” Pickled Cucumbers
- 2 kg of cucumbers;
- 200 g red currants;
- dill, cherry leaves, garlic.
For the marinade (for 1 liter of water):
- 25 g of table salt;
- 45 g of granulated sugar;
- 40 ml of apple cider vinegar;
- mustard seeds, cloves, chili pepper, allspice.
Method of cooking pickles pickles
Ingredients for blanks must be fresh - a prerequisite and the main secret of success. This does not mean that you need to rush to the plate at all times, just having reaped the harvest. Cucumbers and currants are well spent overnight in the refrigerator or on the balcony and do not lose their natural qualities.
It is even better to soak cucumbers for the night in cold spring water, so they will definitely become elastic and juicy.
Clusters of red currant, umbrellas of dill and cherry leaves are thrown into a bowl, water is poured, the ingredients are carefully washed, we are thrown back on a sieve and pour over boiling water.
Cucumbers “Snacks” with red currants, pre-wash, cut the tails, cut them into slices with a thickness of 3-5 millimeters.
Banks for preservation with my warm water and soda, rinsed first with hot water, then boiling water. At the bottom of the jar we put umbrellas of dill, cherry leaves, some peeled garlic cloves.
Fill the jar to the top with sliced cucumbers, pour cucumbers in clusters of red currants.
Pour boiling water into the jars, immediately pour into a saucepan. Banks again fill with boiling water. By the way, for the marinade it is better to use filtered or spring water. Cover the cucumbers with lids, jars with a towel to warm the vegetables while the marinade is being cooked.
Pour sugar and salt in a saucepan, add mustard seeds, a few peas of allspice, chili pepper and a few buds of cloves. Bring marinade to a boil, boil for 5 minutes, pour in apple cider vinegar, remove from heat. Fill the jars with boiling marinade almost to the neck.
Take a wide and deep pan, put on a cotton or linen towel folded in half. Blanks put on a towel, pour hot water almost to the covers.
Sterilize cans with a capacity of 0.5 liters for 10 minutes, 1 liter for 15 minutes.
We take the cans out of the water, screw them tightly and immediately turn them on the lids with the neck down. Cover the blanks with a towel when they cool to room temperature, store for storage in a dark pantry.
According to this recipe, pickled cucumbers “Snacks” can be stored in an apartment at a temperature not higher than +20 degrees Celsius.
