I prepare 30 to 40 jars for the winter: cucumbers to store in the apartment. You won’t find anything better for salads.

 

This recipe is our ancestral recipe! Every year, I preserve 30 to 40 jars of these cucumbers. They turn out crispy and sweet and sour, ideal for salads. Highly recommended!
Cooking process:
I choose small cucumbers for pickling. I wash them and soak them in cold water for a few hours.
I cut the onions finely, either into half rings or slices.
I cut the dill, which I washed and dried beforehand, with scissors. Don’t worry if you don’t have dill: the cucumbers will turn out delicious without it.
In each jar, I put 1 to 2 tablespoons of chopped onion, add a little dill, and pack the cucumbers well. Sometimes I add mustard seeds, but they are not necessary, as the cucumbers turn out excellent without them too.

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I add 10-15 black peppercorns and a bay leaf to each jar.
I put a saucepan on the stove, pour in water, add salt, sugar, and, bringing to a boil, pour in vinegar.
For a liter of water, I take one tablespoon of salt and two tablespoons of sugar. Once the water has boiled, add 100 ml of 9% vinegar.
I fill the jars with hot marinade.
To sterilize, I place the jars in a saucepan on a cloth, pour warm water, and sterilize: 800-gram jars – 10-12 minutes, 1-liter jars – 15 minutes.
After sterilization, I screw the lids onto the jars, turn them upside down, and let them cool.
Pickled cucumbers according to this recipe are much better than those sold in stores. In winter, they are a perfect accompaniment to bean salads or simply potatoes.
I’m sure that after the first time, you’ll cook them every year, just like me.
If you want to enjoy the taste of aromatic crispy cucumbers in winter, be sure to try this recipe.