John Myers
Canning – Quick Pickled Cucumbers in Slices
The perfect canning – quick pickled cucumbers in slices recipe with a picture and simple step-by-step instructions.
- 1 kg Pickles-The depositors
- 5 Garlic cloves
- 2 Onions
- 3 tablespoon Yellow mustard seeds
- 5 Bay leaves
- 5 Allspice grains
- 5 Juniper berries
- 1 bunch Fresh dill
- 4 tablespoon Vinegar essence
- Have a large git sealable jar ready.
- Wash the cucumbers thoroughly, cut them into nice, even slices and put them in the tin, sprinkle with the salt. Peel and roughly cut the onions and the garlic, then add all the spices, add the dill and the vinegar and shake vigorously.
- Now close the can tightly and put it in the refrigerator. After 3 days, the cucumbers are cooked through and they are delicious for dinner.
- If you want to preserve the cucumbers, simply put the cucumbers through a sieve, collect the cucumber water and bring to the boil. Layer the cucumbers in clean glasses with the hot cucumber water, close the jars and turn them upside down.
- Shelf life 6 months in a cool cellar
Facebook Comments