This pickled, cucumber appetizer differs from all the others in the tenderness and sourness that green varieties of apples give. The workpiece is very fragrant and tasty, the combination of cucumbers and fruits in it provides an attractive look. Spices and spices give aroma and light pungency.
Harvest the original pickled assortment according to our recipe, you will not regret it.
Required based on 3 l:
- 1,5-2 kg of cucumbers, depending on size;
- 2 tooth. garlic
- 3-4 small apples, grade green;
- 4 dill umbrella;
- assorted currant and cherry leaves (equally, in 3 or 4 pcs);
- 2-3 sprigs of fresh tarragon;
- 2 bud of carnation;
- scented. pepper - 6-7 peas;
- 2 leaf of parsley.
- 5 tsp Sahara;
- 4 tsp coarse salt;
- 2 incomplete tsp vinegar (9 percent);
- boiling water.
Cooking pickled cucumbers - recipe
1. Rinse the greens carefully, cut the garlic into thin slices.
2. In clean, oven-baked jars, lay the washed cucumbers, pouring them equally in spices and apples. The preparation of apples is this: wash, clean from seeds, and do not touch the skin, cut into quarters.
3. We warm water to boiling water. Pour into jars with cucumbers and apples. Cover with lids. After 20 minutes of infusion, pour the water from the cans into a large pan.
4. Again, heat to a boil, pour the prescribed portions of salt and sugar, stir and pour the solution into jars. Again we put the lids on and insist for 10 minutes.
5. Further, according to the recipe for pickled cucumbers, we return the brine to the same pan and again wait until it boils. Then we add table vinegar - and we make the third filling of cucumbers with apples.
6. We seal the lids with a seaming machine, put the cans upside down on a mat laid on the floor. We cover the blanks on all sides with something warm and allow them to cool.
7. We store delicate cucumbers pickled with apples in a cool room or at room temperature, but away from sunlight.
Be sure to share the recipe for pickled cucumbers with your friends, it’s not difficult for you, they are pleased and helpful!