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Cucumbers pickles. (Canned).


Russian cuisine and recipes, pickles, canned betts Ingredients:

Cucumbers pickles. 30 - 40 medium cucumbers, cut of both ends of each (if you want)
4 tbsp sugar
2 tbsp canning salt
1 1/4 pint water
2 tsp vinegar ( 85 - 90 %)

Pickling spices per big jar:  6 pint:

Green or dry dill (1 -2 head per jar)
1 - 2 bay leaf (per big jar: 6 pint)
2 - 3 clove garlic (per jar)
3 - 4 black pepper (per jar)
3 - 4 leaves a cherry
3 - 4 leaves black currant
1/2 leaf a horseradish
3 - 4 green celery

Method:
1. Combine sugar, salt and water and bring brine to boil.
2. Pack cucumbers into sterilized jars with pickling spices on the bottom and top of the jar.
3. Pour hot brine over cucumbers. Adjust caps. Process for 15
minutes in boiling water bath.
4. Add vinegar into each jar, and seal.
Yield: about 6 pints