Cucumbers, pickled in jars
Description
Cucumbers pickled in jars are a traditional Russian dish. As a rule, I pack the cucumbers into 3-liter jars, but if your family is small, use smaller jars. You can pasteurize the jars in the oven for 20–25 minutes at 150°C, or in the microwave. The main stage in pickling cucumbers is fermentation in open jars for 5–7 days. If the cucumbers give off a pleasant aroma, the fermentation process is complete. Pour in hot brine, seal the jars, place in a cool place (in a cellar if you have one), and store. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Soak the cucumbers for 5 hours.
- 2
Step 2
Sterilize the jars in boiling water for 15–20 minutes.
- 3
Step 3
Dissolve the salt in boiling water for the brine.
- 4
Step 4
Place the cucumbers, herbs, and garlic in the jars. Pour brine into the jars and leave them loosely covered with the lids for 5–7 days.
- 5
Step 5
In 5–7 days, drain the brine, bring it to a boil, pour it back into the jars, and seal the cucumbers.
- 6
Step 6
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