Vinegar-pickled cucumbers

Name: Vinegar-pickled cucumbers
Ingredients: 10 kg cucumbers; 1000 ml 9% vinegar; 4000 ml water; 5 tablespoons salt; 5 tablespoons sugar; 50 g pickling spices

Pickles - Vinegar-pickled cucumbers by Elvira L. - Recipia

Vinegar-pickled cucumbers go into jars with a boiled mixture of water, vinegar, salt, sugar and spices, then are processed in a water bath. They stay whole, with firm flesh and a tangy brine, just right alongside a meal. I choose them as close in thickness as possible so they fit snugly in the jars. Prep: 45 minutes. Cook: 35 minutes. Total time: 80 minutes. Servings: 40. Approximately 42 kcal and 2 g protein per serving.

Ingredients

10 kg cucumbers
1000 ml 9% vinegar
4000 ml water
5 tablespoons salt
5 tablespoons sugar
50 g pickling spices

Preparation

1. Wash and sort the cucumbers, then pack them into clean jars. Allow about 45 minutes to prepare them. 2. Put the vinegar, water, salt, sugar and spices in a pot. Boil the mixture for 5 minutes, until the salt and sugar dissolve. 3. Pour the hot liquid into the jars over the cucumbers, then seal them. 4. Place the jars in a pot of water and process them in a water bath for 30 minutes, starting when the water comes back to a gentle boil.

Notes

For jarring, choose firm, small or medium cucumbers. Very large ones, with well-developed seeds, soften more easily. I sort them by thickness before packing them, since they fit more snugly in the jars. I don't rush the water bath: the time starts when the water comes back to a boil after you add the jars. If you make a smaller batch, keep the same proportion of vinegar to water and reduce the salt and sugar by the same amount. Once cooled, keep the unopened jars in a cool, dark place. Keep an opened jar in the fridge for no more than 3 days. I serve them with cold roast meat or boiled potatoes, when you want something tangy on your plate.