Pickles
5 kg of very small cucumbers
500 g small onions
1 liter of wine vinegar
50 g sugar
8 bay leaves
20 juniper berries
1 tbsp. spoon of black pepper peas
100 g salt
Marinade with dill and garlic:
12 cloves of garlic
2 bunches of dill
4-6 dill inflorescences
100 g canned peas
Ginger and Curry Marinade:
200 g of fresh ginger root
2 bunches of cilantro
4 pods of red hot chili
30 g coriander seeds
1 tbsp. curry spoon
Horseradish marinade:
200 g horseradish
5 stalks of lemon grass (lemon balm)
grated zest of two lemons
Wash the cucumbers, blot with a napkin, sprinkle with 50 g of salt, mix and leave for 6 hours. Stir several times during this time. Peel the onion. Boil vinegar, sugar, 50 g of salt, onion, bay leaf, juniper berries and peppercorns in 2 l of water for 5 minutes. Allow to cool.
For marinade with dill and garlic, peel the garlic and mash the cloves slightly on the cutting board with the flat side of the knife. Coarsely chop two bundles of dill and dill inflorescences. Put green peas in a tea strainer and pour over boiling water.
For a ginger and curry marinade, peel and cut the ginger root into thin slices. Separate cilantro leaves from twigs.
For horseradish marinade, clear the horseradish and cut into small circles slightly obliquely. Cut lemon grass, prepare lemon zest.
Remove the cucumbers from the brine, rinse with water and cut each cucumber obliquely into three parts. Strain the marinade through a sieve. Arrange the onions and spices from the marinade in three 2.5-liter jars.
For cucumbers with dill and garlic, put sliced cucumbers and prepared spices in a jar in layers, pour the marinade.
For cucumbers with ginger and curry, put sliced cucumbers and prepared spices in a jar in layers, pour the marinade.
For cucumbers with horseradish, put sliced cucumbers and prepared spices in a jar in layers, pour the marinade.
Close all banks with lids and let stand for 2-3 days. They can be stored in the refrigerator for 6-8 days. You can pickle cucumbers according to this recipe without cutting them, but then they will be ready only in 8-10 days.
5 kg of very small cucumbers
500 g small onions
1 liter of wine vinegar
50 g sugar
8 bay leaves
20 juniper berries
1 tbsp. spoon of black pepper peas
100 g salt
Marinade with dill and garlic:
12 cloves of garlic
2 bunches of dill
4-6 dill inflorescences
100 g canned peas
Ginger and Curry Marinade:
200 g of fresh ginger root
2 bunches of cilantro
4 pods of red hot chili
30 g coriander seeds
1 tbsp. curry spoon
Horseradish marinade:
200 g horseradish
5 stalks of lemon grass (lemon balm)
grated zest of two lemons
Wash the cucumbers, blot with a napkin, sprinkle with 50 g of salt, mix and leave for 6 hours. Stir several times during this time. Peel the onion. Boil vinegar, sugar, 50 g of salt, onion, bay leaf, juniper berries and peppercorns in 2 l of water for 5 minutes. Allow to cool.
For marinade with dill and garlic, peel the garlic and mash the cloves slightly on the cutting board with the flat side of the knife. Coarsely chop two bundles of dill and dill inflorescences. Put green peas in a tea strainer and pour over boiling water.
For a ginger and curry marinade, peel and cut the ginger root into thin slices. Separate cilantro leaves from twigs.
For horseradish marinade, clear the horseradish and cut into small circles slightly obliquely. Cut lemon grass, prepare lemon zest.
Remove the cucumbers from the brine, rinse with water and cut each cucumber obliquely into three parts. Strain the marinade through a sieve. Arrange the onions and spices from the marinade in three 2.5-liter jars.
For cucumbers with dill and garlic, put sliced cucumbers and prepared spices in a jar in layers, pour the marinade.
For cucumbers with ginger and curry, put sliced cucumbers and prepared spices in a jar in layers, pour the marinade.
For cucumbers with horseradish, put sliced cucumbers and prepared spices in a jar in layers, pour the marinade.
Close all banks with lids and let stand for 2-3 days. They can be stored in the refrigerator for 6-8 days. You can pickle cucumbers according to this recipe without cutting them, but then they will be ready only in 8-10 days.
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