This is how they preserve in factories: an old recipe – what to do to make cucumbers tasty and crispy
Store-bought canned cucumbers are almost always tasty and crispy, which cannot be said about homemade ones.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, explains how to achieve this effect.
How to Get Tasty and Crispy Pickled Cucumbers
You will need the following ingredients: dill umbrellas, horseradish root, garlic, currant leaves, bell peppers (2 quarters per jar), bay leaves (no more than 4 pieces per jar), sugar (tablespoon per jar), salt (two tablespoons per jar), vinegar (5 tablespoons per jar), black peppercorns (tablespoon per jar) and allspice peas (teaspoon per jar).
Place dill, horseradish, currant leaves in jars, fill with cucumbers, and pour in boiling water.
After 10 minutes, drain the boiling water and repeat the procedure. Next, add bay leaf, black pepper, allspice, salt and sugar.
Pour boiling water into the jars for the third time, add vinegar, roll up the jars, turn them over, wrap them up, and leave them in a warm place for 12 hours.
Earlier, the expert explained why tea and lemon juice should be added when cooking rice.
