The ingredients are designed for 2 one-and-a-half-liter cans of cucumbers, one for her husband, the other until the weekend will stand.

When the sultry summer comes, my husband likes to invite his friends for a glass of foam on the weekends, to fry meat, to sit in the evening under the guitar, and asks me to serve. crispy little-salted cucumbers in a jar. I don’t have anything against small holidays on weekends. But today, the lovely one stunned me a little with his gift.

My husband and I work on weekdays, so we usually go to bed before midnight. At least some strength in the middle of the day. You can't sleep with our guests early. Someone stays overnight in the morning. waitSomeone leaves the last taxi. And while you clean up, while you wash the dishes, childhood time has long been in the memories. The husband came to lunch today, giving a bouquet, but not a simple one, but with a hint.



At first I resisted, and he sympathized, says: “I want to eat your crispy little pickles in a jar, and not give them to guests.” Last weekend, there was only one and managed to snatch from Stepa, so, my dear, please, cook it. How can I say no? I'm cooking you, too.

Crunchy little-salted cucumbers in a jar

Ingredients are designed for 2 half-liter cans. One husband, the other in the fridge until the weekend. The recipe is easy, worry a little, the main thing is to wait until the cucumbers are at least a little ready.

The ingredients

• 1.6 kg cucumbers
• 2 tbsp (with a small slide) of unmodified rock salt
• 5-6 teeth. Garlic
• 2 l of water
• 4 black pepper peas
• horse-leaf
• dill
• currants

Preparation

1. The first step is to wash the cucumbers and soak in cold water for several hours. We can keep it overnight. That'll take away the bitterness.
   
   
   
   
2. I'll give you our bouquets with a hint: horseradish leaves, currants and dill umbrellas.
   
   
   
   
3. Boil water with salt (5-10 seconds) so that the salt dissolves well. We wait until it cools to 60-70 degrees. We do not waste time, laying out greens and cucumbers in banks.
4. At the bottom of the cans we put half the cooked greens and garlic.
   
   
   
   
5. Cut the tips of cucumbers, distribute evenly to banks. Put in each 2 peas of black pepper. Add the remaining greens and garlic.
   
   
   
   
6. We pour cucumbers with cold brine. Cover the gauze and leave for a day in the room. Households in this room are not allowed, the aroma makes you forget that cucumbers are just beginning to gain taste.
   
   
   
   

I keep ready-made cucumbers in the refrigerator, however, not for long. Bon appetit, too! I hope you will try to cook according to my recipe, or maybe you have a more successful recipe in your opinion, share them in the comments, I will wait.

If you're going to cook for the winter, click here. And if you just want to keep the opportunity to enjoy the summer gifts of the harvest, click on this link.

Have a good day and experiment in the kitchen!