Canned cucumbers with basil and marigold flowers

Try to save a piece of summer in a jar! The originality of this recipe is given by marigold flowers, which have bactericidal properties and at the same time give a piquant taste.And not a little important is the aesthetic perception of the unusual appearance of the workpiece.

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Recipe author

Canned cucumbers with basil and marigold flowers

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Composition / ingredients

Servings:

Cucumbers (Depends on how tightly to lay the cucumbers)

1.5

Water (Will depend on the number of cucumbers)

1.6

Table salt (At the rate of 1 tbsp.l. without a slide for 0.5 liters of water)

Sugar (I always take three times more sugar than salt.The taste of cucumbers will be sweet and sour.)

150

Acetic essence (My teaspoon is not deep, it fits 2 grams of essence)

Basil (A few leaves on the jar, also put marigold flowers to taste)

to taste

Dill (One umbrella is enough)

to taste

Horseradish Root (Cut into pieces)

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 % 6 g

25 kcal

GI: 20 / 0 / 80

Step-by-step cooking

Cooking time: 2 hours

Step 1:
It is not necessary to sterilize the jars, it is enough to rinse them with any detergent and rinse thoroughly.But the lids need to be washed with detergent and boiled.For canning cucumbers, we select healthy and beautiful ones, carefully wash them, cut off the tips from both sides.At the bottom of the jar we put an umbrella, amazingly fragrant, dill and horseradish root cut into pieces.
Step 2:
We put cucumbers tightly in clean jars, do not forget to put basil leaves between cucumbers, which will give a spicy taste.
Step 3:
As well as marigold flowers.I won't say that they will greatly affect the taste of cucumbers, but in terms of aesthetic appearance, they will definitely add mood to you!
Step 4:
Cucumbers pour twice.The first time we just boil water and pour cucumbers for half an hour.Then we drain the water into a saucepan, add salt, stir the sugar, bring to a boil, add vinegar essence and pour the cucumbers open, that is, to the brim.Cover with sterilized metal lids and roll up.Turn it upside down and wrap it up until it cools down.Cucumbers are well stored in the pantry.

I am a supporter of delicious, crunchy, salty-sour-sweet homemade canned cucumbers.Cucumbers according to this recipe are obtained exactly like this.Surely every housewife has her own recipes and her own secrets of canning, but each of us wants variety, new tastes and sensations.When canning cucumbers, the smell in my summer kitchen is simply divine.This just happens in August, when the aroma of ripe summer apples, dill, blooming marigolds is already hovering in the garden.And so all together this fragrance, with the canning ceremony, we give me a lot of positive mood.I even know in advance to whom as a gift yes, yes, as a gift, my cucumbers will go. Agree, how nice it is to treat such beauty, just the eye rejoices!And it's even nicer when you open a jar in winter, and the flavors of summer come out of it! It becomes a little warmer in the soul and happier.