Pickled cucumbers without vinegar
Description
A simple way to prepare for the winter. Pickled cucumbers without vinegar are very tasty, but it is very important to use pickling varieties of cucumbers so you get crispy, firm pickled cucumbers without vinegar. Try making cucumbers with this recipe once, and perhaps this pickled-cucumber-without-vinegar recipe will become one of your favorites. Good luck. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Wash the cucumbers and trim off the ends. Wash the liter jars with baking soda.
- 2
Step 2
Pack the cucumbers and seasonings tightly into the jars.
- 3
Step 3
In a cup, dissolve one spoonful of salt in boiling water (for each 1-liter jar). Let cool, pour into the jars, and top up to the brim with plain water. Cover loosely with a lid and shake.
- 4
Step 4
Place the jars to ferment for 2–3 days (on saucers so the brine does not leak), shaking them periodically.
- 5
Step 5
The cucumbers should turn slightly yellow and develop a pleasant aroma.
- 6
Step 6
Pour the brine into a saucepan and bring to a boil. Rinse the cucumbers in the jars with boiling water: pour boiling water over them for 10 minutes, then drain.
- 7
Step 7
Pour over with marinade, add a pinch of lemon powder and pepper.
- 8
Step 8
Seal the jars and wrap them so they cool slowly.