Crunchy Pickles for Winter
Description
This classic recipe for crunchy winter pickles will help you prepare truly crisp and delicious cucumbers. The main secret: choose smaller cucumbers and be sure to soak them well before you start preparing them. Every cook also has their own tricks for getting that crunch. In our family, for example, we always add horseradish leaves—they say those are what make them crunchy. This time I made them without, and they still turned out crisp. Give it a try. The preserves are ready for winter storage.
Instructions
- 1
Step 1
1. Wash the cucumbers and soak them in cold water for 6 hours. This keeps them from absorbing the brine and turning soft. Slice the onion and carrot into rounds. Put two or three slices in each jar. Add dill umbels, parsley, and garlic as well.
- 2
Step 2
2. Next, pack the cucumbers as tightly together as possible. Pour boiling water over them and let stand for half an hour. Then drain the water.
- 3
Step 3
3. Bring 1 liter of water to a boil and dissolve the salt and sugar in it. Add the vinegar. Stir, then remove from the heat. Fill the jars, seal with sterile lids, and turn them upside down. Wrap in a blanket and leave until completely cooled.
- 4
Step 4
4. Next, move the jars to a dark, cool place, and in winter take them out and enjoy the delicious crunch!