Hot cucumbers for winter with vinegar, horseradish and celery
Composition / ingredients
5
servings:
Cooking method
It is better to take liter and even half-liter cans for this preservation, our trifle will not be lost there, and it looks better.
We keep cucumbers in cold water for 6-8 hours. During this time, we prepare a mixture of spices: finely chop parsley, dill, celery, horseradish, add finely chopped garlic. Put about 1 tablespoon of the mixture in jars, 6-8 peas of black pepper, 2-3 sweet peas, a small piece of hot pepper, bay leaf. We stack cucumbers tightly, add more spice mixtures and salt on top – 1 tbsp.l. per liter jar. Pour boiling water, cover with lids and sterilize for 6-8 minutes. Add a teaspoon of vinegar, roll it up, cool it upside down.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Garlic - 143 kcal/100g
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Horseradish grated table - 117 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
- Acetic essence - 11 kcal/100g
