Pickled crispy cucumbers for the winter without sterilization

Their secret lies in an unusual marinade and, of course, the right vegetables. To get delicious crispy cucumbers, you need to choose fresh, elastic, not very large and of the correct shape for preparation. The recipe with step-by-step photos also demonstrates the preparation of the product.

So, let's get started. First, let's prepare the ingredients. For one half-liter jar we will need:

• 5-6 cucumbers (not large)
• 6 grams sugar
• 15 grams salt
• 25 grams of vinegar
• 1 sprig of dill
• 2 blackcurrant leaves
• 2 cherry leaves
• 1-2 black peppercorns
• 1-2 peas of allspice
• 1 clove of garlic
• 1 horseradish root
• 1 horseradish leaf

How to pickle cucumbers so they are crispy and tasty

First, wash the cucumbers well.

Rinse the dill, currant leaves, horseradish and cherries.

Let's start filling out our jar.

At the bottom we put dill, currant and cherry leaves (they will add spice to our cucumbers), horseradish root and leaf (thanks to it, the cucumbers will be elastic and crispy), black and allspice. Next we place the cucumbers, carefully, do not break them, do not try very hard, if they do not fit, so as not to crack.

Pour boiling water over it and let it sit for 30-40 minutes until the water cools down. We pour this water into a saucepan, leave it for a while, and pour boiling water over the cucumbers again. After 30-40 minutes, drain the water.

The first secret of the marinade is that you should never throw out the “first” water. She has already managed to absorb all the aroma and taste of herbs and peppers, thanks to them the cucumbers will have a richer taste.

The second secret is that we put salt, sugar and vinegar not in a jar, but in the marinade. Add salt and sugar to the water, put it on the stove and bring to a boil. Meanwhile, chop a clove of garlic and add it to the jar with the cucumbers.

When the water boils, turn it down and add vinegar, after a minute turn it off, our marinade is ready. We fill our jar with it and close it.

We store our preparations in a dark, cool room, preferably in a basement or a cool pantry.

That's all, homemade crispy cucumbers are ready. All that remains is to wait until winter, when you can open a jar and enjoy their taste.