The summer season is not considered successful without a couple of cans of pycs. But if the usual salty is already tired, it's time to try Sweet pickled. They always turn out to be crispy, with a bright taste and a pleasant sweet note – they ask children to potatoes and adults to any dinner.
How to cook
- On the bottom of sterilized cans, lay out dill umbrellas, horseradish sheet, bay leaf, fragrant and black pepper with peas, a couple of cloves of garlic. Be sure to cut the cucumbers on both sides – so they will be marked faster.
- If cucumbers just from the beds, use it right away. If you lie down, hold in cold water a couple of hours for that very crunch. Pour boiling water for 20 minutes with boiling water, then drain the water into the pan, measure the volume and prepare the marinade: per liter of water 150 g of sugar, 40 g of salt, 1 tsp. citric acid. Boil, immediately pour the cucumbers, tighten the lids and turn the jars over – let them cool naturally, do not cover anything.
The sweet marinade makes cucumbers special and simply fantastic in taste – they are ideal for everything, go like a snack and disappear from the table at times faster than classic salty.
Advives the TG channel “Simple recipes” (16+):
Keep such banks in a cool place – over time they will become even tastier, but usually they are swept away before the onset of cold weather!
