Traditionally from the beginning of the first country harvest of the housewife begin to pickle cucumbers for the winter. That they were crunchy and tasty, it is necessary to pay attention to some subtleties of process of pickling.
It is required to you
- - 2-3 kg of fresh cucumbers;
- - several umbrellas of fennel;
- - horse-radish leaves;
- - several branches of a tarragon and blackcurrant;
- - peppercorn;
- - garlic;
- - rock salt;
- - vinegar;
- - several 3-liter cans and covers for rolling.
Instruction
1. Before beginning to pickle cucumbers, to do them crunchy, tasty and useful, it is important to prepare vegetables correctly. Collect about 2-3 kilograms of fresh cucumbers of the small size (as a rule, the more thinly, the crunch will be more juicy). Rinse their baking plate a cold stream, and then fill with water a basin, place in it vegetables and presoak within 4-6 hours. Then again wash out them, cut off tips on both sides and put to dry on pure fabric.
2. Prepare the suitable number of 3-liter jars, rinse them with water with laundry soap or soda and sterilize in an oven within 10 minutes. Let's a glass container cool down then overturn, having put on a clean towel. Start brine making (in a separate container). On each of cans about 2 liters of liquid and 4 tablespoons of rock salt and also 2 tablespoons of vinegar are required (cucumbers will better be kept waiting and will become crunchy). Boil 3–5 minutes then cool.
3. Place in each of cans (still empty) on one umbrella of fennel and a branch of a tarragon, 3-5 segments of garlic and 3–4 leaves of blackcurrant. Add a half of leaf of horse-radish and several young leaves of cherry. Begin to display cucumbers on banks so that they were in vertical position and are densely pressed to each other. From above under a small inclination put the second row of cucumbers and cover it with a handful of the crumbled garlic, an additional umbrella of fennel and a branch of a tarragon. Make the last row, having added from above still some fennel and a leaf of horse-radish. Fill in with the cooled-down brine (if at once to fill in hot, then not salty, but fresh-salted cucumbers will turn out). Cover banks with covers and leave to be fermented 2 days at the room temperature.
4. Pour out the remained brine in clean pans and again boil within 3-5 minutes. Cucumbers, without taking out from cans, rinse water, having removed a white scurf. Pour a hot brine on banks, add on one fresh umbrella of fennel, several peas of a black pepper and roll up (it is previously necessary to boil covers 15 minutes). Turn banks and put to cool down on a towel. The cooled-down tanks should be placed on storage in cool time. Now you know how to pickle cucumbers that they were crunchy.