Composition / ingredients
Cooking method
1. Wash the cucumbers, cut off the ends on both sides, then cut each fruit into quarters and in half.
2. Put the cucumbers in a bowl, add salt. Pass garlic through a press, pour sugar, pepper and coriander. Pour vegetable oil and vinegar, mix.
3. Leave for 3 hours at room temperature, let the cucumbers let the juice.
4. Put the cucumbers in a jar, fill it with the released juice (the liquid will not be completely transparent, as it should be).
5. Put a large saucepan on the fire, pour water, cover the bottom with a towel. Place the jars of cucumbers in a saucepan (the water should reach the shoulders of the jar), pasteurize for 10 minutes from the moment of boiling. Roll up the jars with lids.
Store in the cellar.
Now that the cucumbers are harvested, winter is not terrible!
The caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
