Vinegar-pickled cucumbers

Name: Vinegar-pickled cucumbers
Ingredients: 1 kg small cucumbers; 10 g dried dill; 4-5 garlic cloves; 50 g horseradish; 2 medium carrots (200 g); 1 medium onion (150 g); 480 ml water; 240 ml vinegar; 3 teaspoons salt; 6 tablespoons sugar; 1 teaspoon peppercorns; 1 tablespoon mustard seeds; 2 bay leaves; 3000 ml water for the water bath

Pickles - Vinegar-pickled cucumbers by Floarea K. - Recipia

Vinegar-pickled cucumbers are processed in a water bath for 15 minutes, starting when the water boils. They turn out sweet and tangy, and crisp, with dill, garlic and horseradish in the jar. I got the method from my mother; I choose cucumbers that are roughly the same thickness. Preparation: 30 minutes. Cooking: 20 minutes. Resting: 1 month. Total time: 1 month and 50 minutes. Servings: 10. Approximately 15 kcal and 0.5 g protein per serving.

Ingredients

1 kg small cucumbers
10 g dried dill
4-5 garlic cloves
50 g horseradish
2 medium carrots (200 g)
1 medium onion (150 g)
480 ml water
240 ml vinegar
3 teaspoons salt
6 tablespoons sugar
1 teaspoon peppercorns
1 tablespoon mustard seeds
2 bay leaves
3000 ml water for the water bath

Preparation

1. Wash the cucumbers, trim off the ends and pack them into jars. Put dried dill and garlic at the bottom of each jar, then tuck horseradish, carrot and onion in between the cucumbers. 2. Put 480 ml water, 240 ml vinegar, 3 teaspoons salt, 6 tablespoons sugar, the peppercorns and mustard seeds, and the bay leaves in a pot. Boil for 5 minutes, until the salt and sugar dissolve. 3. Pour the boiling liquid over the cucumbers and seal the jars tightly. 4. Put the jars in a pot, pour in 3000 ml water and bring it to a boil. Boil them for 15 minutes from the moment the water starts bubbling. Bubbles will form in the jars, and the cucumbers will take on a brownish-green hue. 5. Remove the jars, check that the lids have sealed and wrap them in blankets until they cool. Leave them to pickle for a month before opening.

Notes

Keep the unopened jars in a cool, dark place; once opened, I keep them in the fridge. I serve them with roast meat, and chopped up, they also work well in boeuf salad. For a less sweet taste, I reduce the sugar to 4 tablespoons. Very large cucumbers with well-developed seeds soften more easily, so I choose small, firm ones. When I make a larger quantity, I multiply all the measurements by the same amount.