Vinegar-pickled cucumbers for winter

Name: Vinegar-pickled cucumbers for winter
Ingredients: 3 kg small cucumbers; 3 medium onions; 3 carrots; 6 dill flowers; 6 teaspoons peppercorns; 6 teaspoons mustard seeds; 6 teaspoons table salt; 6 teaspoons sugar; 1500 ml vinegar; 1500 ml water for the jars; 6000 ml water for the pot

Pickles - Vinegar-pickled cucumbers for winter by Liana D. - Recipia

Simmering the jars over low heat for 30-40 minutes keeps these vinegar-pickled cucumbers for winter nicely infused and tangy. Small cucumbers sit with slices of onion and carrot, dill, pepper and mustard in a brine where the vinegar is balanced with water, salt and a little sugar. I choose slim, straight cucumbers so I can pack them tightly without forcing them in. Prep: 45 minutes. Cook: 40 minutes. Rest: 12 hours. Total time: 13 hours and 25 minutes. Servings: 12. About 35 kcal and 1.5 g protein per serving.

Ingredients

3 kg small cucumbers
3 medium onions
3 carrots
6 dill flowers
6 teaspoons peppercorns
6 teaspoons mustard seeds
6 teaspoons table salt
6 teaspoons sugar
1500 ml vinegar
1500 ml water for the jars
6000 ml water for the pot

Preparation

1. Wash 3 kg of small cucumbers well in cold water. 2. Peel 3 onions and 3 carrots, then slice them into rounds. 3. Arrange the cucumbers in 6 1 l jars, with the onion and carrot rounds between them. Put one dill flower and one teaspoon each of peppercorns and mustard seeds in each jar. 4. Add one teaspoon of salt and one of sugar to each jar. Pour 250 ml of vinegar into each, then 250 ml of water. 5. Place the jars in a large pot and pour 6000 ml of water around them. Simmer over low heat for 30-40 minutes, until the liquid in the jars is hot and the cucumbers change color slightly. 6. Let the jars cool completely, about 12 hours, then store them in the pantry.

Notes

Firm cucumbers of similar thickness are easier to pack in the jar; very thick ones leave gaps between them. If they have rough prickles, rub them gently under cold running water without damaging the skin. I leave the dill flowers whole because they’re easy to remove when I open the jar. The tangy flavor goes well with a serving of fries or roast. Once completely cool, keep the jars in a cool pantry away from light. After opening, store the jar in the refrigerator.