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Pickled cucumbers with marigolds
Every year, homemakers preserve supplies for winter. Of course, almost everyone has family recipes that are repeated every year. But it’s always nice to close cucumbers for the winter using a new recipe.
Pickled cucumbers with marigolds are beautiful and tasty. The flowers not only serve as decoration but also act as a seasoning for preservation.
Preparation time: 150 minutes including preparation.
Ingredients
Show ingredients
Products for making three one-and-a-half liter jars:
- fresh cucumbers – 3 kg.
Spices:
- dill umbrellas and greens – to taste;
- garlic – 9 cloves (3 pcs. per jar);
- marigolds (tagetes flowers) – 3 pcs. (per jar);
- mustard seeds – 3 tsp. (1 tsp. per jar);
- horseradish leaves and stems (root can be used) – to taste;
- allspice – 8-10 pcs. (per jar).
For the brine based on 3-liter jars of 1.5 liters volume:
- water – 1750 ml;
- salt – 4 tbsp. (without a heap);
- sugar – 8 tbsp. (with a heap);
- vinegar (9%) – 250 ml.
If calculated for 1 liter of water:
- salt – 2.5 tbsp;
- sugar – 4.5 tbsp;
- vinegar (9%) – 145 g.
Preparation
- Let’s start cooking. Choose cucumbers of approximately the same size. Soak the cucumbers in cold water for one and a half to two hours, then wash the vegetables. Next, lay them on a towel to let the water drain. Cut off the ends of the cucumbers on both sides.
- Prepare the spices according to the list, dill greens and umbrellas, horseradish root or leaves with stems, several cloves of garlic, and marigold flowers (tagetes) – a beautiful and fragrant spice for the marinade.
- Measure the required amount of salt, sugar, and vinegar.
- Sterilize the jars using a method convenient for us, boil the lids. 5. Place the greens and dill umbrellas at the bottom of the jar. Add ten allspice berries and one teaspoon of mustard seeds. A few pieces of horseradish root or a small part of the leaf and stems of horseradish.
- Tightly pack the cucumbers into the jar. Cut three cloves of garlic in half, place them in the gaps between the cucumbers, and add marigold flowers. Three buds will be enough for one jar. Cover the top with a small horseradish leaf.
- Prepare the marinade according to the list.
- Pour the marinade into the jars to the very top. Loosely cover the jars with lids and place them in a pot for sterilization.
Place a rack or a napkin at the bottom of the pot, pour in warm water, and set the jars. The jars should be submerged to the shoulders in water; if there is less water in the pot, add more.
9. From the moment of boiling, sterilize the cucumbers for two to three minutes and remove them from the pot. During this time, the cucumbers have already changed their color.
- Roll up the jars using a canning key. It is also possible to use jars with screw-on lids; in this case, canning will be even easier and faster.
- The jars with cucumbers are still hot; place them upside down on a towel. Cover the jars with another towel or blanket and leave them like that for a day until completely cool. This will take approximately a day.
- After a day, the cucumbers have cooled; store them in the pantry or cellar until winter.
Pickled cucumbers with marigolds will delight you with their aroma and taste during the winter holidays.
Маринованные огурцы с бархатцами на зиму порадуют вас своим ароматом и вкусом в зимние праздники.
