Cucumbers in grape leaves for the winter
Miscellaneous / / August 06, 2021
Cucumbers pickled in grape leaves for the winter are crispy and tasty. The leaves are useful for making dolma.
- Recipe author: Irina Sakharova
- After preparation, you will receive 10 servings
- Total recipe preparation time: 240 minutes
Ingredients
- Cucumbers 2 kg
- Grape leaves by the number of cucumbers
- Garlic 8 cloves
- Dill umbrellas 4 pieces
- Cherry leaves 8-12 pieces
- Currant leaves 4-8 pieces
- Horseradish leaves 1-2 pieces
- Water 2 l
- Lavrushka 4 leaves
- Black peppercorns 20-25 pieces
- Cloves 4-8 buds
- Salt 2 tbsp. spoons
- Sugar 2 tbsp. spoons
- Table vinegar 9% 3 tbsp. spoons
Cooking method
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Rinse the cucumbers and leave in cool water for 2-3 hours. Drain and cut off the ends of the vegetables.
Try to choose small cucumbers.
Pour the grape leaves with boiling water for 1 minute, then discard in a colander and let the liquid drain. Remove the petioles.
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Put garlic, dill, cherry and currant leaves in sterilized jars.
For the recipe, you need four liter cans.
How to sterilize jars: 6 simple and proven ways
Wrap each cucumber in a grape leaf, distribute over the jars. Place half or a quarter of a horseradish leaf on top.
Pour boiling water into the jars, cover with lids and leave for 15–20 minutes. Pour out the liquid and pour in clean boiling water, leave for another 5 minutes.
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Drain the liquid from the cans into a saucepan. Add lavrushka, black pepper, cloves, salt and sugar. After boiling, pour in the vinegar and remove from heat after 1 minute.
Ingredients are indicated for 2 liters of marinade. Measure the volume of the drained water and, if necessary, correct the proportions.
Immediately pour the marinade over the cucumbers and screw the jars tightly with the lids. Turn the blanks over, wrap them in a blanket or blanket and leave to cool completely.
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