Below I will give a step-by-step description of how to make crispy pickles. The amount of ingredients is calculated for 1 liter can. For this recipe, small, dense cucumbers are best suited without damage, preferably ground ones. Instead of dried dill stalks, you can add a dill umbrella. They are great as an appetizer, for salads, or simply as a delicious addition to a main course.
Main Ingredient: Vegetables / Cucumber
Dish: Blanks / Marinating
- Cucumbers - 500 Grams
- Vinegar 9% - 50 Milliliters
- Sugar - 2 Teaspoons
- Salt - 1 Teaspoon
- Dill - 1 Bunch (umbrella)
- Garlic - 1-2 Cloves
- Black peppercorns - 5 Pieces
- Allspice peas - 2-3 pieces
How to cook "Crispy Pickled Cucumbers"
Prepare all ingredients.
Wash cucumbers and cover with cool water. Leave it on for 4 hours.
Put dried dill stalks, allspice and black peppercorns, peeled garlic clove on the bottom of a clean sterilized jar.
For cucumbers, cut off the ends on both sides. Then put them in a jar.
Pour vinegar into a jar, add sugar and salt.
Top up with water.
Cover the jar with a sterilized lid. Place a tea towel on the bottom of the pot. Fill the jar 2/3 of the way. Bring water to a boil and sterilize for 10 minutes.
Screw on the cover tightly. Turn the jar upside down, wrap it with a towel and leave to cool completely.
Crispy pickled cucumbers are ready, bon appetit!