Composition / ingredients
Cooking method
The ingredients are designed for about 6 liter cans.
1. Soak cucumbers in cold water for 5 hours.
2. Wash cucumbers thoroughly, cut them on both sides.
3. In the prepared jars, put garlic, peppers, bay leaf, currant leaves and dill.
2. Blanch cucumbers (dip in boiling water), wash tomatoes. Peel the Bulgarian pepper from the seeds and stalks, wash and chop.
3. Add cucumbers, tomatoes, pepper to the jar, then pour boiling water over the jars and leave for 30 minutes, covered with a lid.
4. Pour the water into a saucepan and prepare the brine, adding salt and sugar to it. Bring to a boil and pour over the vegetables again. Repeat this process again.
5. Pour the vegetables again with boiling water, add the vinegar essence from the calculation of 0.5 tbsp. l. per liter jar.
5. Roll up the jars and turn them over. Wait for the blanks to cool completely, then remove them to a place of further storage.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Acetic essence - 11 kcal/100g
- Currant leaves - 0 kcal/100g
