Pickled cucumbers per day


Pickled cucumbers per day
pickled cucumbers in bowl and on a table

If you suddenly wanted pickled cucumbers right now, and it’s too early to open the preservation, but you don’t feel like shopping at all. Then I’ll tell you a secret how to cook pickled cucumbers per day.


  • Cucumbers - 1.7 kilograms;
  • water - 800 milliliters;
  • vinegar 9% - 200 grams;
  • 5 cherry and currant leaves;
  • black pepper peas - 4-5 pieces;
  • garlic - 4 pieces;
  • bell pepper - 1 piece;
  • horseradish leaf - 1 piece;
  • salt - 3 tablespoons.

Step by step recipe for pickled cucumbers per day

  1. Wash the cucumbers well, if small then put whole, and large cut better to marinate.
  2. Stir the water with salt, bring to a boil. when remove from heat pour vinegar.
  3. In a prepared jar, lay the leaves of cherry and currant, horseradish, chopped bell pepper (well, if desired), peppercorns, garlic.
  4. Then lay the cucumbers, pour hot marinade and leave for a day. Only at room temperature, do not clean them in the cold.
  5. In a day, pickled cucumbers will be ready.

Pickled cucumbers per day should be stored in the refrigerator. But I can assure you that they are so quickly eaten that they will not lie down for a long time.

Good appetite!

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