- cucumbers - To taste
- greens - 15 Grams
- peas bitter and sweet pepper - 2-3 pieces
- carnations - 2-3 pieces
- garlic - 1-2 teeth
- bay leaves - 2 pieces
- water - 1 liter (marinade filling)
- salt - 50 Grams (marinade filling)
- sugar - 25 Grams (marinade filling)
- 9% vinegar - 80-100 Grams (marinade filling)
Marinating products has been known for over 6 thousand years. In Russia, the first mention of the heat treatment of cucumbers dates back to the 16th century. Cucumbers are one of the most popular vegetables for pickling. Marinade promotes long-term storage of cucumbers due to the suppression of the activity of microorganisms. Marinated cucumbers arouse appetite and intensify digestion. Preparation: Sort the cucumbers to size and rinse well. Trim the tips. Put in the jars bitter and sweet-scented pepper, cloves, garlic, bay leaf. Lay the cucumbers layers together with the greens. Thoroughly boil 1 liter of water, salt and sugar in a saucepan. Add the vinegar immediately pour marinade cucumbers in the jars. Close the banks with boiled lids. Sterilize the liter cans 8-10 minutes, three-liter - 18-20 minutes. When the color of the contents of the cans becomes olive, remove them from the heat, roll up and cool.
Servings: 10