Pickled cucumbers with garlic and dill are a cold way to pickle cucumbers in jars for the winter.
Pickled cucumbers with garlic and dill, prepared cold using this recipe for the winter, have a unique and unique taste. This pickling recipe does not require the use of vinegar, which is important for people suffering from digestive diseases.
How to pickle cucumbers for the winter using the cold method. We give the recipe step by step.
For 53 kg of fresh small cucumbers you will need:
2 kg of dill, 350 g of horseradish root, 300 g of garlic, 300 g of tarragon sprigs, 3 kg of salt, 75 g of fresh hot pepper.
Place small fresh cucumbers in bottles and layer them with layers of chopped dill and tarragon, minced garlic, fresh hot pepper and horseradish root.
Dissolve the salt in water to obtain a 7% or 8% saline solution.
Pour the resulting brine over the cucumbers, tossed with spices.
We cover the bottles with lids, after boiling them, and leave them without rolling them up.
After 10 days, it is necessary to add a pre-prepared 7% or 8% saline solution to the bottles, then roll them up with lids and immediately send the bottles with cucumbers to the cellar or closet.
Pickled cucumbers with garlic and dill, prepared in this cold way, turn out very tasty in winter. Cucumbers are consumed as a ready-made snack, and can also be used to prepare various dishes, in particular for salads, sandwiches and pickles.It will be better if you keep such cucumber preparations in the cold (closet, basement) until winter. This will preserve the unique taste of the finished, very tasty cucumbers.
Categories
- In its own juice (39)
- Mushrooms for the winter (58)
- Freezing (137)
- How to store (154)
Pickling (228)
- Meat for future use (138)
- On a note (20)
- Beverages (213)
- Miscellaneous (136)
- Fish for future use (80)
- Salads (151)
- Sweet preparations (634)
Pickling-fermentation (166)
- Sauerkraut (26)
- Lightly salted cucumbers (14)
- Salted greens (13)
- Salted cucumbers (15)
- Salted tomatoes (19)
- Sauces (59)
- Drying (141)
