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Instant Pickled Cucumbers


Ingredients for Cooking Pickled Cucumbers

  1. Cucumbers 1 kg
  2. Red onion 2 pieces (large size)
  3. Apple cider vinegar 1 liter
  4. Sugar 400 grams
  5. Mustard (seeds) 2 tablespoons
  6. Coarse salt 2 tablespoons
  7. Turmeric 1/2 teaspoon (for color)
  • Main ingredients: Onion, Cucumber
  • Serving 6 servings

Inventory:

Cans, saucepan, kitchen knife, cutting board.

Cooking pickled instant cucumbers:

Step 1: prepare the cucumbers and onions.


Rinse the cucumbers, dry and cut into thin circles.
Peel the onion, rinse with cool water and cut into feathers or half rings.
And immediately mix onions with cucumbers, turning the vegetables into a salad.

Step 2: prepare the marinade.


Prepare glass jars by washing and sterilizing them in any way convenient for you (in the oven or microwave, for example).
Stack cucumbers with onions tightly in jars.

Mix all the ingredients for the marinade in a saucepan and set on fire. Bring almost to a boil, do not cook for a long time, it will be enough that the sugar is completely dissolved in vinegar.
Pour vegetables with a hot vinegar marinade and close the jars tightly. Cucumbers and onions should be completely covered with vinegar and spices.

Step 3: pickle the cucumbers.


Allow the cans to cool completely to room temperature, and then rearrange them in the refrigerator for at least a day.
You can try the cucumbers the very next day, but, take a word, the longer they stand, the tastier they will turn out. Therefore, it is better to cook them a couple of weeks before the day you need them on the table.

Step 4: serve instant pickled cucumbers.


Instant pickled cucumbers are both an appetizer and an addition to the side dish. Especially good with baked or boiled potatoes and vegetable oil, you just lick your fingers. Cook and eat them with pleasure.
Enjoy your meal!

Recipe Tips:

- From this amount of ingredients you get 6 cans of 400 grams of the workpiece.

- Such cucumbers were not stored with me during the whole winter, they were just eaten before, but they stand very well in the refrigerator for two months.