crispy cucumbers
cooking

Crispy cucumbers

Posted on by Nina

castraveti crocantiIngredients for a 3 l jar:
– 1.5 kg medium-sized cucumbers;
– 1 carrot,
– 2 onions;
– 1 head of garlic;
– A leaf of horseradish, currant and sour cherry;
– 1 bay leaf;
– 1 dill umbrella;
– Black pepper and mustard seeds;
– 5 teaspoons of salt;
– 10 teaspoons of sugar;
– 100 ml otet de 9%

Preparation:
Carrot and onion cut into slices. Cucumbers are washed, wipe the excess water and cut off their tips.
On the bottom of the 3 l jar place the onion slices, carrot, garlic cloves, dill umbrella, bay leaves, visin, currant and horseradish and some grains of black pepper and mustard.

Cucumbers are placed in the jar. Over the cucumbers pour hot boiled water and leave 15 minutes. After that, remove the water from the jar. Salt is added to the water, sugar and vinegar. Water is boiled and poured back into the jar. The jar of cucumbers is hermetically sealed.

Use:For preservation, healthy cucumbers are taken, without defects, length 8-12 cm.
They will be left in cold water beforehand for 6-8 hours, during this time the air inside the cucumbers will be eliminated, and the cucumbers will remain crispy. La un borcan de 3 l sunt necesare in jur de 100 g condimente (frunze si boabe).
Castravetii vor ramane crocanti si aromati, daca borcanul cu castraveti, imediat ce a fost inchis, se va aseza intr-o baliuta cu fundul in sus si se va acoperi cu o carpa umeda si calda peste care se va turna la fiecare 3 minute apa calda, apoi din ce in ce mai rece.