Crispy cucumbers - 2 Cooking Author unknown -

Czech cucumbers with sugar

5 kg of cucumbers, 1 bunch of dill, 2 carrots, 50 g of horseradish root, 3 onions.

Brine: 5 liters of water, 1 liter of vinegar, 100 g of salt, 250–350 g of sugar, 4 bay leaves, 10 black peppercorns, 1 tsp of mustard seeds.

Carrots, onions and horseradish are peeled and finely chopped (into strips). Wash the cucumbers, place them tightly in jars, sprinkle with chopped vegetables. Cucumbers are poured with hot brine. Sterilize in boiling water: liter jars - 40 minutes, two- and three-liter jars - 60 minutes.

From the book Under Vodka - 2 author

Cucumbers, pickled with sugar in Czech style 10 kg of cucumbers, 100–150 g of dill, 20 young carrot roots, 100–150 g of horseradish root, 5-7 onions. Filling: 10 liters of water, 2 liters of table vinegar, 200 g of salt, 300–700 g of sugar (to taste), 8-10 bay leaves, 25–30 peas of black and allspice,

From the book Crispy Cucumbers - 2 author Cooking Author unknown -

Czech cucumbers with sugar 5 kg of cucumbers, 1 bunch of dill, 2 carrots, 50 g of horseradish root, 3 onions. Brine: 5 l of water, 1 l of vinegar, 100 g of salt, 250–350 g of sugar, 4 bay leaves, 10 black peppercorns, 1 tsp mustard seeds. Carrots, onions and horseradish are peeled and finely chopped (into strips).

From the book 55 coffee recipes author Melnikov Ilya

Cucumbers, canned with sugar For brine, take 1 liter of water, 2 tbsp. l. salt, 1 tbsp. l. sugar and spices (dill, parsley, celery, coriander), horseradish and blackcurrant leaves, boil for 15 minutes. Prepared cucumbers are placed tightly in a vertical position in jars, add

From the book Dishes made from milk and dairy products. Varied menus for everyday life and holidays author Alkaev Eduard Nikolaevich

Czech coffee 100 g of strong black coffee, 50 g of milk, sugar to taste. Brew coffee, heat milk. Pour warm milk into hot coffee. Serve sugar separately. The amount of ground coffee is determined by taste. The recipe is for 1

From the book Canning for Lazy People author Kalinina Alina

Czech coffee Known as “white coffee”. A mixture of two parts good coffee and one part

From the book Great Fishing and Hunting Cuisine author Petrov (Culinary) Vladimir Nikolaevich

Cucumbers, canned with sugar in Czech style 10 kg of cucumbers, 100–150 g of dill, 20 young carrot roots, 100–150 g of horseradish root, 5–7 onions. Filling: 10 l of water, 2 l of table vinegar, 200 g of salt , 300–700 g sugar (to taste), 810 bay leaves, 25–30 black and peas each

From the book Cucumbers. Eggplant. Cabbage author Levasheva E.

Czech-style perch Cooking time: 30 min Number of servings: 2 Ingredients: 250 g perch, 1 onion, 30 g white table wine, 20 g butter, citric acid, salt to taste, parsley. Preparation Boil the processed fish for 5 minutes in a small

From the book Unusual recipes for preparations author Treer Gera Marksovna

Czech-pickled cucumbers PREPARATION TIME: 35 MININ 1 kg cucumbers 300 g carrots 2 onions 1 horseradish root 1–2 stalks of dill with seeds For filling: for 1 liter of water - 1 tbsp. l. salt 2–3 tbsp. l. sugar 2–3 bay leaves 5 peas each black and allspice 1/4 tsp. lemon

From the book How to make sausages at home author Kalinina Alina

Overripe cucumbers with garlic, dill, pepper, sugar and vinegar “Super-yielding” 2 kg of large overripe cucumbers 5 cloves of garlic 1/2 cup 9% vinegar 1/2 cup sugar 1 bunch of dill 1/2 cup vegetable oil 1 tbsp. spoon of pepper 2 tbsp. spoons

From the book Simple and tasty recipes in 5 minutes [fragment] author Sergeeva Ksenia

Czech salad 200 g ham, 100 g fried veal, 1 apple, 2 potatoes, 1 pickled cucumber, 4 tbsp. spoons of green peas (canned), ? a glass of mayonnaise.

Cut prepared meat products, potatoes, cucumbers, apples into strips, combine with green author From the book Great Encyclopedia of Canning

Semikova Nadezhda Aleksandrovna

Czech salad Ingredients: 500 g tomatoes, 400 g cucumbers, 1 onion, 50 g olives, 100 g parsley, 20 ml vegetable oil, salt, pepper to taste. Method of preparation Wash tomatoes and cucumbers, cut into thin slices. Wash the parsley and chop finely. Onion author From the book Children's cookbook

Perepadenko Valery Borisovich

Czech-style pickled cucumbers with sugar Peel the carrots, horseradish and onion and chop finely. Place the cucumbers tightly in a jar, sprinkle with a mixture of chopped vegetables. Prepare the filling and pour it hot into jars with cucumbers. Sterilize in boiling water: liter jars - 30-40 minutes, author

Czech pear Peel firm ripe pears, cut into quarters, remove the core and cut into cubes. Pour the prepared pears with a solution of citric acid (1 teaspoon of acid per 5 tablespoons of water). You can also use lemon juice. Heat honey,

From the book Canning for Lazy People. Tasty and reliable preparations quickly author Kizima Galina Alexandrovna

Cucumbers with sour cream and sugar The ratio of products is to taste. Cut the peeled cucumbers into circles, add salt and pour over sour cream with sugar and

From the author's book

Canned cucumbers with sugar 1 kg of cucumbers (for two liter jars), 1 tbsp. l. 9% vinegar, dill umbrella, one leaf each of parsley, celery, cilantro (coriander), half a leaf of horseradish, 2-3 leaves of black currant, 1 pc. pepper To prepare the brine, take 1 liter of water, 2 tbsp. l. salt, 1 tbsp.

From the author's book

Canned cucumbers with sugar 1 kg of cucumbers (for two liter jars), 1 tbsp. l. 9% vinegar, dill umbrella, one leaf each of parsley, celery, cilantro (coriander), half a leaf of horseradish, 2 3 leaves of black currant, 1 pc. pepper To prepare the brine, take 1 liter of water, 2 tbsp. l. salt, 1 tbsp.

What is the difference between cucumbers pickled in Czech style and the fruits we are used to “Russian style”? Yes, in general, not much. They turn out just as tasty, crispy, appetizing and juicy as those pickles that we are used to seeing on our winter table. So why did they get this name? The reason is simple - this is how Czech ladies prepare cucumbers. This recipe will diversify your collection of winter marinades. These cucumbers are suitable for making solyanka, pickle, vinaigrette, Olivier, Tartar and Tzatziki sauce, as well as many other delicious dishes. But, of course, the best way to use them is to use them on their own. After all, Czech cucumbers for the winter will perfectly complement meat, fish, complex side dishes and will become an excellent snack for strong alcoholic drinks.

Ingredients for two liter jars:

Fresh garden cucumbers - as the jars are filled;
Shallots - 6 pcs.;
Cloves and allspice – 4-6 pcs.;
Dry dill - a bunch;
Bay leaf - 2-4 pcs.;
Sugar - 7 tbsp;
Salt - 4 tsp;
Apple vinegar - 140 ml;
Water - as needed.

How to cook Pickled cucumbers in Czech style

To prepare a tasty preparation, take pickled cucumbers. It is advisable to use small, dense fruits. If the cucumbers are freshly picked, that’s generally wonderful. Place the vegetables in a deep bowl and cover them with cold water. Leave the cucumbers in this state for at least 2 hours. Ideally, soak the vegetables in the evening to let them sit overnight. In this case, the cucumbers will get rid of any minor bitterness that they may contain, will look fresher, and will also have a very appetizing crunch. You can cut off the tails or leave them - do what you like best.

Peel the shallots and rinse. If you don’t have this type of vegetable, then replace it with regular onions.

Prepare two liter jars by thoroughly washing them with baking soda and then rinsing them. Cut dry or fresh dill into pieces with scissors.

For spicy spices, take allspice and cloves. They will give your preparation an amazing aroma.

Cut the onions lengthwise into several pieces or chop into circles. The onion vegetable can be divided into slices.

Place onions in the bottom of clean jars. Add 1-2 bay leaves, several clove flowers and allspice peas to each container. Place dry or fresh dill in a container with onions and spices. Now fill the jars with pre-soaked and washed cucumbers, trying to pack them as tightly as possible.

Pour cold drinking water into the jars with cucumbers, filling them to the very top.

Pour the measured amount of water into the pan. Add sugar and salt there. Bring the marinade to a boil, then pour in the apple cider vinegar and immediately remove the pan from the heat.

Fill the jars with cucumbers with hot marinade and cover them with clean lids. Place the container with the preparations in the pan, covering its bottom with a towel. Fill the container with warm water. The liquid should reach the necks of the jars. Place the pan over medium heat. Sterilize the workpieces within 10-12 minutes from the moment the water boils.

Cover hot jars tightly with lids. Turn the pieces upside down, wrap them in a towel, and keep them like that until they cool completely.

Store Czech-style pickled cucumbers in the pantry, basement or cellar. You can appreciate the excellent taste of the preparation after 2 weeks. Bon appetit!

There are a huge number of recipes for preparing cucumbers for the winter. The taste of the finished dish is affected by the composition of the marinade, the presence of various spices, seasonings, other vegetables and similar additives. Many housewives strive to find canned food with ideal organoleptic qualities. According to a number of gourmets, the Czech cucumber marinade has the most balanced ratio of sugar, salt and vinegar. You can prepare this snack for the winter using several recipes; it often includes carrots, onions, horseradish, but there are also simple options without these additives.

Cooking features

Preparing cucumbers in Czech is not a difficult task, but novice housewives should note that canning these vegetables according to Czech recipes usually involves sterilizing the snack directly in jars. If you know the features of this process and some other subtleties, you will be able to get the expected result.

Cucumbers for Czech canning are chosen to be medium-sized and hard. They will be crispier if they are pre-soaked for 2 hours in cold water.
Many housewives consider it uneconomical to sterilize jars for Czech cucumbers, since the snack will still be subject to sterilization in jars. But in the case of cucumbers, such a precaution can hardly be called unnecessary: these vegetables are capricious, jars with them often explode, and additional sterilization gives more guarantees that the snack will stand well. Lids for canned food are also sterilized by boiling. Cucumbers should only be closed with metal lids that ensure a tight seal; plastic ones are not suitable for this purpose.
When canning, you need to thoroughly wash not only vegetables, but also herbs and spices. All products must be dry before placing in jars. The jars should also be dry at this point.
It is better to choose small jars for tomatoes in Czech style (from 0.75 l to 1.5 l), otherwise they will be difficult to sterilize and it will take a lot of time.
Often canned food is wrapped after cooking so that it cools in a steam bath. At this time, additional preservation occurs, which has a beneficial effect on the snack’s resistance to unfavorable storage conditions. However, in the case of cucumbers, this step is often skipped to ensure the fruit remains crisp.

Properly closed Czech cucumbers stand well at room temperature, but it is still recommended to store them in a cool room.

A simple recipe for Czech cucumbers

Composition (per 3 l):

cucumbers - 1.5 kg;
water - 1 l;
garlic - 3 cloves;
horseradish root - to taste;
black and allspice peas - to taste;
table vinegar (9 percent) - 0.3 l;
sugar - 150 g;
salt - 45 g.

Cooking method:

Wash the cucumbers, cut off their ends, soak the fruits for 1.5 hours in cold water.
Sterilize (or at least thoroughly wash with soda) the jars and boil the metal lids that go with them.
Wash the spices and let them dry.
Peel the horseradish root and place a small piece in each jar.
Place garlic and peppercorns in jars.
Rinse the cucumbers, let them dry, and place them in jars.
Boil water, add salt and sugar to it, until they dissolve.
Pour in vinegar. Wait until the marinade comes to a boil.
Pour the hot marinade over the cucumbers. Cover the jars with them with prepared lids.
Place a towel on the bottom of the pan (if this is not done, the jars may burst during the sterilization process). Place the cans on it. Pour warm water into the pan. Place on low heat.
Sterilize the jars for 10-30 minutes after the water in the pan boils. Sterilization time depends on the size of the containers; 1 liter requires at least 10 minutes.
Carefully remove the jars from the water so as not to get burned. Roll them up and turn them over. There is no need to wrap it up.

Cucumbers according to this recipe turn out to be sweet and sour, which is why many people like them. It is advisable to store canned food in a cool place, but even at room temperature such preparations usually do not explode.

Czech cucumbers with carrots

Composition (per 3 l):

cucumbers - 1.5 kg;
carrots - 100 g;
horseradish root - 15 g;
mustard seeds - 5 g;
bay leaf - 3 pcs.;
water - 1 l;
sugar - 100 g;
table vinegar (9 percent) - 0.25 l;
salt - 30 g.

Cooking method:

After washing the cucumbers, soak them in cold water for 2 hours, rinse and dry.
Peel the carrots and cut into circles.
Place laurel leaves, pieces of peeled horseradish root, and carrot mugs among the prepared jars.
Place the cucumbers tightly in the jars.
Add sugar and salt to boiling water. When they dissolve, pour in vinegar and boil for 1 minute.
Pour marinade over cucumbers. Cover the jars with lids and sterilize them in boiling water for 10–30 minutes, depending on their volume.
After removing the jars from the water, seal them tightly and leave to cool upside down. There is no need to cover them with a blanket.

Cucumbers prepared according to this recipe keep well at room temperature, but if you find a place for them in a cool room, it will be even better.

Czech cucumbers with onions and carrots

Composition (per 2 l):

cucumbers - 1 kg;
onions - 0.2 kg;
carrots - 100 g;
horseradish (root) - 15 g;
dill umbrella - 1 pc.;
dill greens - 20 g;
mustard seeds - 5 g;
bay leaf - 3 pcs.;
black peppercorns - 15 pcs.;
sugar - 80 g;
salt - 40 g;
table vinegar (9 percent) - 80 ml;
water - 0.75 l.

Cooking method:

Peel the carrots and onions. Cut the carrots into long cubes, the onion into rings or half rings.
Sterilize the jars. Place dill and a piece of horseradish on the bottom of each. Distribute half of the onion among the jars.
Place washed and dried cucumbers in jars. Add the carrots, placing strips along the sides of the jars and between the cucumbers.
Place the remaining onion on top.
Boil water, dissolve sugar and salt in it. Add spices and vinegar, boil for 5 minutes. Strain and bring to a boil again.
Pour the aromatic marinade over the cucumbers. Sterilize the workpiece in a water bath for 10–20 minutes (at the rate of 10 minutes per 1 liter).
Seal the jars hermetically, place them bottoms up and leave to cool as is.

Canned food prepared according to this recipe looks attractive, has a harmonious sweet and sour taste, and stands well even at room temperature.

Czech cucumbers will appeal to lovers of pickles with a pronounced sweet and sour taste. You can close them for the winter in a single version, as well as with the addition of carrots and onions.

5 glasses of water
1/2 cup vinegar
2 tbsp. sugar (with a sprinkle)
1 tbsp. salt (no peas)
peppercorns
Bay leaf
dill
garlic

Sort the cucumbers, rinse, then soak in cold water overnight. Pour water into a saucepan, add vinegar, sugar, salt, bay leaf, peeled whole garlic and dill, bring the marinade to a boil. Place cucumbers in jars. Pour the prepared hot marinade over the cucumbers, then sterilize for 25 minutes (cover the jars with lids) and roll up the cucumbers, pickled in Polish, with lids.

Spreewald cucumbers with thyme

2 kg cucumbers
300 g small onions, peeled
10 black peppercorns
6 dill umbrellas/4 tbsp. dry dill seeds
5 juniper berries
5 bay leaves
4 cloves garlic
2 sprigs thyme

MARINADE:

750 ml water
500 ml spicy vinegar 5%
70 g sugar
40 g salt

Wash the cucumbers well and prick them in several places with a toothpick. Place the cucumbers in a container, sprinkle with salt (use additional salt), pour in cold water, leave for 6 hours, then rinse well under running cold water. Along with the spices, place the cucumbers in a clay dish (or glass or earthenware).

For the marinade, pour water into a saucepan, add vinegar, sugar and salt (40 g indicated in the recipe), bring everything to a boil, then let cool to about 60 degrees. Pour the prepared marinade into the cucumbers, cover the container with a lid, and leave the Spreewald cucumbers with thyme for 3 weeks.

Cucumbers marinated in Czech style with carrots

For 1 jar with a capacity of 700 ml:

3 small bay leaves
small cucumbers
carrot

MARINADE:

1.5 liters of water
400 ml vinegar 9%
20 pieces of refined sugar
2 tbsp. mustard seeds
2 tbsp. salt (with a small amount)
1 tbsp. peppercorns (without a slide)
1 tbsp. allspice (without a slide)

Cucumbers for this recipe should be small. Rinse and dry the cucumbers, then cover with cold water for 6-8 hours. Mix all the ingredients for the marinade, bring to a boil, boil for 5 minutes, then let the prepared marinade cool. Rinse jars and lids well and sterilize. Peel the carrots, cut into circles, peel the horseradish root, cut into small pieces, take the dill with the herbs, divide into sprigs. Place in each jar 3 mugs of carrots, 1 sprig of dill, 3 small bay leaves and a piece of horseradish root.

Place the cucumbers tightly in the jars and pour in the hot marinade. Next, cucumbers marinated in Czech style with carrots are sterilized for 10-15 minutes, rolled up with lids, turned over and completely cooled in this state. You can eat cucumbers after a month.

Pickled cucumbers “Lemon”

1 kg cucumbers
1 liter of water
100 g salt
2-3 cloves of garlic
1-2 bay leaves
2 tbsp. dill with seeds
1 tbsp. Sahara
1 tbsp. chopped onion
1 tbsp. citric acid
1 tsp horseradish grated peppercorns

Rinse the cucumbers thoroughly, cut off the stems, and soak in cold water. Place dill, bay leaf, horseradish, onion, peppercorns and garlic on the bottom of a 3-liter jar. Place prepared cucumbers tightly into a jar. Pour water into a saucepan, add citric acid, sugar and salt, bring to a boil, then pour boiling brine over the cucumbers in the jar.

Cover the jar with a lid and sterilize in boiling water for 15-20 minutes. Next, the “Lemon” pickled cucumbers are rolled up with a lid and left at room temperature until cool.

Classic pickled cucumbers in Russian

10 kg cucumbers
300-350 g dill
60 g horseradish leaves
1 handful of black currants

BRINE per 1 liter of water: 60 g salt (coarsely ground)
For pickling according to this recipe, it is better to take approximately the same medium-sized cucumbers. Rinse the cucumbers thoroughly under running water. Place washed horseradish leaves and dill on the bottom of the jars, lay cucumbers on top, alternating them with herbs (dill and horseradish) and currants. Pour boiling brine into jars. Cover the jars with boiled lids and leave the cucumbers at room temperature for fermentation for 7-10 days.

After the time has passed, if necessary, add boiled brine to the jars (cold or hot), seal the jars hermetically with lids. If foam appears during fermentation, carefully remove it with a clean spoon.

You can store classic Russian-style pickles at room temperature.

Spicy pickles

5 kg pickles
40 currant leaves
5 sprigs each of celery and parsley
1 spinach leaf
1 bunch of dill
1 horseradish leaf

MARINADE, for 1 liter of water: 3 tbsp. salt

Rinse, soak the cucumbers in cold water overnight, then rinse again. Wash, dry and chop the greens coarsely.

Place half of the greens on the bottom of a pickling container or jar, then pack the cucumbers tightly, and place the remaining greens on top. Dilute salt in water, prepare cold brine, pour over cucumbers. Leave the cucumbers for 3-4 days at room temperature, drain the brine, bring it to a boil, and pour the cucumbers again. Immediately after pouring the brine, the spicy pickles are hermetically sealed with lids, wrapped in a blanket and thus left until completely cooled. Store cucumbers in a cool place.

SMILE:

Smile!
Petka and Vasily Ivanovich are sitting in the hut, drinking bitters.
Petka asks:
- Vasily Ivanovich, can you get a liter?
- I can, Petka.
- And the bucket?
- I can, Petka.
- And the tub?
- I can, Petka.
- And the tank?!
- You are a fool, Petka. Where can I get such a cucumber for my hangover?!

Summer is not only a time for relaxation, sea and beaches. Housewives know that with the onset of hot July days, it’s time to start canning vegetables and fruits for the winter. Each family has its own preferences, but everyone, without exception, likes pickled cucumbers. In winter, crispy cucumbers are equally delicious to serve both on the everyday table at dinner and during a holiday feast. Today we will talk about Czech cucumbers, one of the popular types.

Czech cuisine is not suitable for those who love diets and proper nutrition. It is replete with canned food, smoked meats, fatty and salty foods. Pickled cucumbers fit perfectly into this concept. So what sets them apart from the crowd of other interesting cucumber recipes?

First of all, only small-sized cucumbers are taken for this preservation; these can be gherkins or just small cucumbers. Well, the main note that sounds specifically in Czech cucumbers is sugar. It gives the product a piquant sweetish taste and a pleasant crunch.

By the way, due to its presence in the snack, it takes a little longer to sterilize the jars than with other recipes - at least 40 minutes.

You can add other ingredients to the cucumbers that you prefer to see preserved: onions, carrots, lemon, black currant leaves, tarragon leaves, and other aromatic spices. This will only make the taste better.

Which cucumbers are suitable for pickling?

To ensure that cucumbers are not only tasty, but also crispy, choose only small types. Gherkins would be an ideal option. They perfectly absorb spices and crunch appetizingly. If it is not possible to take just these, you can choose another variety suitable for pickling (it’s easy to find: these cucumbers have pimples).

Carefully inspect the vegetables for spoilage. Check for limp fruit, dents, yellow sides or blemishes. Remember that any mistake can lead to the jar exploding. The cucumbers must be perfect. Try to select approximately the same size of vegetables so that the marinade penetrates equally.

Methods for pickling cucumbers in Czech style

There are many known ways to prepare pickled cucumbers in Czech. We won’t say for sure whether they all come from the Czech Republic; now this is no longer so important. They are all tasty and crispy.

It is most convenient to pickle cucumbers in a 1 liter container. This is enough to please guests at the holiday table, and will be enough to have a delicious dinner for several days (of course, if your family does not consist of five or more people). Here is a simple recipe for Czech cucumbers for one liter jar.

Ingredients:

Cucumbers – 0.5 kilograms.
Carrots – 13 pieces.
Horseradish root – 13 pieces.
Dill – 1 branch.

For the marinade you will need:

Water – 0.25 liters.
Table vinegar (9%) – 0.07 milliliters.
Sugar – 2 tablespoons.
Salt (sea) – 1 tablespoon.
Allspice peas - to taste.
Mustard (peas) - to taste.

Before starting cooking, soak the greens for several hours in water. Cut the carrots into circles, divide the horseradish into small pieces. Let's prepare the jars with lids, then cook the brine. To do this, transfer all the components into a container and wait for it to boil. Open the lid and let it boil for 5-6 minutes. At this time, put carrots in jars (3 pieces are required for 1 jar), one piece of horseradish and one branch of dill.

Next, we place the cucumbers vertically in the jars, doing it tightly, but in moderation. Pour in the brine, which has already boiled for 5 minutes. Place the container filled with greens in a large iron container filled with boiling water (be sure to put a towel or other cloth on the bottom). Place on low heat and wait until the container is sterilized for 15-20 minutes. We roll them up, put them upside down, and cover them with a blanket. We wait a day and move it to the basement.

With added sugar

Having tried a lot of cucumbers, I want something new, unusual and no less interesting. We present to you a recipe for Czech cucumbers with added sugar. Preparation does not take much time and is simple to perform.

Prepare the ingredients:

Cucumbers (young) – 2 kilograms.
Filtered water – 1 liter.
Carrots – 0.1 kilograms.
Dill – 1 bunch.
Horseradish root – 1 piece.
Acetic acid – 1 liter.
Sugar – 10 tablespoons.
Table salt – 3 tablespoons.
Bay leaf – 1-2 pieces.
Mustard (seeds) - to taste.

First of all, let's deal with carrots and horseradish. They need to be prepared: washed, peeled and chopped into medium-sized strips. Wash the greens thoroughly under running water and cut off the ends on both sides. Place mustard, black pepper, and bay leaves in a jar. Next, you need to vertically install the greens in the prepared jar. Place carrots and horseradish root in between the cucumbers. After all the vegetables are in the jar, pour in the boiling brine. We carry out the standard procedure for sterilizing and sealing jars.

Important! The container should be sterilized for at least half an hour.
Place the rolled containers upside down and cover with a blanket. We keep them this way for about a day, then they can be safely transferred to the main storage location - the refrigerator or basement.

With onions

Ingredients:

Cucumbers – 0.5 kilograms.

Water – 1 liter.

Carrots – 3 pieces.

Onions – 2 pieces.

Table vinegar (9%) – 110 milliliters.

Table salt – 50 grams.

Sugar – 0.1 kilogram.

Bay leaf – 2-3 pieces.

Black peppercorns - to taste.

Umbrella of dill - to taste.

Currant leaves - optional.

A sprig of tarragon - optional.

Let's prepare the products. Peel the onion and cut it into rings. Wash the carrots, peel them, and chop them into large strips. Wash the cucumbers, cut off the tail. Place onion, bay leaf, dill, and pepper at the bottom of the jars. Next, place the cucumbers and carrots vertically and fill them with prepared brine. We sterilize the jars for half an hour and roll them up.

With lemon

Lovers of everything unusual will appreciate the recipe for Czech-style lemon cucumbers. Citrus adds an interesting note to your favorite dish.
So, for one liter jar we will need the following ingredients:

Cucumbers – 1 kilogram.

Lemon – 1 piece.

Garlic – 1 head.

Dill (can be replaced with parsley) – 1 bunch.

Black peppercorns - to taste.

Water – 1 liter.

Table salt – 55 grams.

Sugar – 155 grams.

Citric acid – 15 grams.

Rinse the cucumbers first and soak them in cold water for several hours. Cut off the stem. Peel the garlic, rinse the lemon, cut into large pieces.

From bottom to top we place in the jar: dill, garlic and lemon. Next - cucumbers. First fill with hot water and drain. After this, pour boiling marinade prepared in advance. Sterilize the jars using the traditional method, roll them up, and place them upside down for a day. Send for storage.