Pickled non-sterilized cucumbers

garlic dill pickles

They select only fresh green cucumbers for the conservation, they should be just picked and not that large. It’s even better to pickle small equal size cucumbers.

They need:

  1. 1, 4 kg. of fresh cucumbers
  2. 1, 3 litres of pickle
  3. 75 gr. of small table-salt
  4. 50 gr. of fennel
  5. 20 gr. of horse –radish leaves
  6. 30 gr. of chopped sweet green pepper
  7. 6 gr. of mint leaves
  8. 14 gr. of garlic
  9. 6-8 cherry leaves
  10. 4 grape leaves
  11. 6-8 blackberry leaves
  12. 3 gr. of bitter cayenne
  13. 3 bay leaves

The selected cucumbers must be washed with cold water and soaked for 4-6 hours. After the soaking they wash cucumbers again under flowing water. They put 1/3 of spices at the jar bottom, and then put cucumbers till the half. After this they add some greenery and spices. Full jars are extinguished with filtered 5-6% boiling salt- solution (50-60 gr. of salt per 1 water litre).

It’s recommended to flood the jars with boiling solution very carefully, with little portions, to warm the glass jar bottom and sides. While flooding all the jars are put down on dry paper or plank. They cover completely filled with cucumbers bottles with lacquered boiled thoroughly in advance covers, seal them hermetically, cool and store in the cold fresh place (lumber-room or cellar).

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3 thoughts on “Pickled non-sterilized cucumbers”

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