Kitchen appliances and utensils: cutting board, knife, 0.7 L cans with sealed lids, measuring cup, saucepan, tablespoon, stove.
Ingredients
| Cucumbers | arbitrary amount |
| Bay leaf | by the number of cans |
| Garlic | 2-3 cloves per jar |
| Dill | taste |
| Water | 1,5 l |
| Sugar | 5 tbsp. l |
| Salt | 2 tbsp. l |
| Acetic essence 70% | 1 tsp on a 1 liter jar |
Step cooking
- Cucumbers thoroughly wash, cut off the tips.
- Cut the cucumbers into small cubes as usual, cut into salad.
- In each jar we put 1 bay leaf. Add 2-3 peeled garlic cloves. We lay out several branches of green dill.
- Sliced cucumbers fill the jars to the top.
- Bring the water in the pan to a boil and pour it into jars.
- We cover the jars with lids and leave to cool completely.
- We pour the liquid from the cans into a measuring cup in order to find out the volume, this is necessary to calculate the ingredients for the brine.
- Pour the liquid into the pan, add the necessary ingredients, based on the proportion: 5 tbsp is required for 1.5 l of water. l sugar and 2 tbsp. l salt. Bring the brine to a boil.
- Pour vinegar essence (70%) into each can at the rate of 1 tsp per liter volume. Accordingly, ½-3/4 tsp should be poured onto a 700 g can. essences.
- Pour boiling brine into jars along the very top, roll up.
Video recipe
The author of the video recipe shows in his kitchen how to properly and quickly marinate cucumbers cut for salad with vinegar essence for the winter.
Dear readers, we are waiting for your assessments of the proposed recipe. You might want to share your intricacies used in pickling cucumbers for the winter.
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