Cucumbers with currants are a very tasty and beautiful preserve that is simply prepared and does not require sterilization of jars. Due to the natural acid of red currants, there is no need to add vinegar to the marinade. Cucumbers according to this recipe are crispy and fragrant, fly off the table instantly.
Cucumbers with red currants for the winter
Ingredients:
- cucumbers – 10 pcs.;
- red currant – 350 g;
- black pepper with peas – 10 pcs.;
- dill umbrellas – 2 pcs.;
- garlic – 5 cloves;
- cherry leaves – 4 pcs.;
- currant leaves – 4 pcs.;
- horseradish leaves – 1 pc.;
- mustard seeds – 1 tsp. L.;
- salt – 1 table. L.;
- sugar – 1 tsp. L.;
- water – 1 liter.
The ingredients are calculated for a 2-liter can.
Wash all products for preservation under running water. Wash jars and lids with dishwashing liquid.
Wash the cucumbers thoroughly and soak them in cold water for 2-3 hours. Put pepper, dill, peeled garlic, all leaves, except horseradish, and part of currant berries in the bottom of the jar.
Then put cucumbers with currants in layers in a jar. Berries can be placed with a twig. Sprinkle mustard seeds on top and place a horseradish leaf. About 2 cm of free space should remain to the edge of the jar.
Bring the water to a boil, pour over the cucumbers and leave for 10 minutes. Then drain the water from the can into the pan and return it to the stove. Bring the water to a boil again, and pour sugar and salt into the jar. Pour boiling water over the cucumbers and roll up the lid.
Turn the ready cucumbers for the winter with currants upside down, cover with a warm blanket and leave to cool completely. Then put the preservation in a cool and dark place.
