Cucumbers are pickled in different ways. In the classic version, they are poured with a marinade from the leaves of various plants and spices. And we will try to add red currants to this variety.
It will give the cucumbers a special sour-tart taste and fill the marinade with vitamins, which usually takes most of the nutrients. After that you can drink it like medicine, a glass a day.
Pickled cucumber recipe
- 600 g cucumbers
- 2 cloves of garlic
- 1 head of onion
- 1.5 cups red currant
- 3 black peppercorns
- 3 stud buttons
- 1 liter of water
- 1 tablespoon sugar
- 2.5 tablespoons of salt
Wash the cucumbers, cover them with cold water and leave in it for 3 hours.
At the bottom of the jar, put the leaves from the currant bush, then the cloves of garlic, onion rings. Then, full length, pressing tightly together, put the cucumbers in the jar. Do not cut or cut the ends.
In the space between the cucumbers, pour the washed currant berries.
Pour boiling water over a jar, pour it into a saucepan after ten minutes. Add salt, sugar, black peppercorns, cloves and boil. Pour the boiled brine into a jar, and then immediately tighten it with a metal lid.
Turn the jar upside down. In a day, when it cools down, turn it over again and store in a dark place.
This recipe also allows for sterilization of already filled cans for 10 minutes before rolling up as desired.
These pickled cucumbers can be used as an appetizer, as part of salads and for making hodgepodge. Beef with pickled cucumbers according to this recipe is especially tasty.