Pickled cucumbers for the winter without vinegar: they will stay crisp and firm

To keep canned cucumbers crisp and firm in a jar, vinegar is usually added. But in this way, the vegetable loses all its benefits. Therefore, it is worth using the following technology, which does not have this preservative, but has a lot of greens and fragrant fruit leaves.

The idea of making vinegar-free pickles for the winter is published on the fayna_kitchen Instagram page. Remember that the jar with the brine needs to be screwed up very quickly.

Technology for making pickled cucumbers without vinegar

1. Put on the bottom of clean jars:

• cherry leaves and twigs - 2-4 pieces
• currant leaves - 2-4 pcs
• grape leaves - 2-4 pieces
• horseradish root - 1-2 cut into pieces
• dill dry or fresh with umbrellas - several pieces
• red hot pepper - a few pieces
• bay leaves - 1-2 pieces

All leaves should be fresh

2. Top with cucumbers. Pour the salt solution (3-4 tbsp of salt per 3 liters of water).

3. Leave the jars for 3 days in hot weather or 4 days in cool weather. The jars can be kept open or lightly covered with nylon lids. It is better to put bowls or rags under the jars, as they will ferment and leak.

4. After the specified period of time, pour the water from the jars into a large saucepan and bring to a boil.

5. Put 3-6 cloves of garlic in each jar, pour hot brine over it and screw it up immediately.

6. Turn over and wrap in a blanket until it cools completely.

You can also find recipes on OBOZREVATEL:

• Salted cucumbers with soy sauce
• Salted cucumbers with mustard seeds
• Canned cucumbers with mustard