Cucumbers with carrot tops

Crispy cucumbers for a good mood! Cucumbers with carrot tops are doubly useful, since carrot "spit" has a lot of useful vitamins and minerals. If cucumbers are stored in the pantry, they should be additionally pasteurized within 25 minutes from the moment of boiling. Fruits for harvesting should be chosen approximately the same size, the number of ingredients is indicated for one three-liter jar.

Mama•Tima

Recipe author

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Composition / ingredients

Servings:

Cucumbers

1.8

Currant leaves

Dill (inflorescences and stems)

Celery stalk

Garlic

For marinade on a three-liter ban:

Water

1.5

Salt

Sugar

120

Table vinegar (9%)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 5 g

22 kcal

GI: 40 / 0 / 60

Cooking method

Cooking time: 1 d 3 h

1. Cucumbers are mine, cut off the tips on both sides.

2. Currant leaves, carrot tops and dill are mine. Celery and garlic are cleaned. Cut the stems of dill and celery coarsely.

3. At the bottom of a pre-sterilized jar, we spread carrot tops, a couple of garlic cloves, dill inflorescences, currant leaves, celery and dill stalks.

4. Then we fill the jar with cucumbers, lay it as tightly as possible, spread an umbrella of dill on the surface.

5. Pour the cucumbers with boiling water and leave to cool. Then drain the water from the jar into a saucepan, add up to 1.5 liters, pour sugar and salt, bring to a boil. Pour vinegar into the hot marinade, bring it to a boil again.

6. Pour the cucumbers with boiling brine, roll them up hermetically. We turn the jar upside down, wrap it in a blanket, leave it for a day.

We store the blanks in the cellar.

Delicious cucumbers to you!