Sauerkraut (pickled) cucumbers
This is our family recipe for sour pickles. They are very easy to prepare and always turn out delicious and crispy. Perfect with a piece of black bread and lard.
Compost (per 3 liter jar):
- cucumbers - about 1.8 kg
- rock salt - 3 tbsp. with a small slide
- vodka - 100 ml
- garlic - 4-5 cloves
- black pepper - 3-4 peas
- herbs for canning
Cooking:
Wash cucumbers, cut the tips on both sides and soak in cold water for 4-5 hours.
Place peeled garlic, black pepper peas and herbs - horseradish leaf, dill umbrella, cherry and black currant leaves on the bottom of the jar.
Put cucumbers tightly in the jar and put a sprig of dill and a small leaf of horseradish on top. Pour cold water over the cucumbers, pour salt on top (never use iodized salt), cover the jar with a plastic lid and shake well to dissolve the salt as much as possible.
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Leave the jar of cucumbers at room temperature for 3-4 days. After that, the cucumbers can be consumed.
If the cucumbers are prepared for long-term storage, then on the fourth day, pour the marinade from the jar carefully into a saucepan and bring to a boil.
When the marinade boils, pour in the vodka, bring to a boil and pour the hot marinade over the cucumbers. Screw the jar with a tin lid and turn the lid upside down on a bedding. After that, the jar should be covered with a towel. After the jar cools down, put it in storage in a cool place.
Bon appetit!"
