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Preserved spicy cucumbers

Preserved spicy cucumbers

    

Spicy cucumbers in sweet and sour pickle. From the mentioned amount of 5-8 cm cucumbers, you will cook 7 pieces of 7 decilitre preserving jars.

recipe,photo-recipe,pickled cucumber (gherkin),dill,sheep horn shaped peppers,Preserves,Gluten-Free,Lactose-Free

Preserves

Cook

No. of servings

Ready in

Difficulty

medium

 

 

Recipe

1. 

water 1.85 quart (1750 ml)  pickling mixture for vegetables 3.5 oz (100 g)  sugar granulated 7 oz (200 g)  vinegar 2.1 cup (500 ml)

Bring water, picklling mixturw, sugar, vinegar to a boil and cook for 5 minutes. Let the pickle cool.

2. 

pickled cucumber (gherkin)

Wash the cucumbers well under running water.

3. 

dill  sheep horn shaped peppers 3.5 oz (100 g)

Prepare and wash smaller bunch of dill and pepers. Cut the peppers into wheels about 0,5 cm wide.

4. 

Put cucumbers as tightly as possible in clean jars, in some layers put peppers. Place longer cucumbers on the bottom of the glass, shorter ones on top.

5. 

Cover the cucumbers in the jars with the cooled pickle using a ladle. Pour the pickle about 1 cm below the edge of the jars.

6. 

Close the bottles with clean preserving lids (according to the type of jar)...

7. 

...if necessary, pass the blunt side of a knife over surface on the edge so that they stick better.

8. 

Sterilize in a sterilization pot at a temperature of 385°F (195°C)F (195°F (90°C)) for 5 minutes. Carefully remove the hot glasses from the pot, wrap them in a blanket and let them cool in the blanket.

Bon appetit!

Ingredients

dill-
pickled cucumber (gherkin)0lb3
pickling mixture for vegetables3.5oz100grams
sheep horn shaped peppers3.5oz100grams
sugar granulated7oz200grams
vinegar2.1cup½litre
water1.85quart1.75litre

 

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