Sweet-and-Sour Pickled Cucumbers for Winter
Crisp homemade pickles—the best little appetizer! I found this old-fashioned recipe in my grandmother's notes; her cellar was always full of all kinds of pickles and marinades. I'd love to share her original recipe for homemade sweet pickled cucumbers with everyone who loves good food.
Daria ☼
Recipe author
Sweet-and-Sour Pickled Cucumbers for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
1 g
Fats 0 %
0 g
Carbohydrates 89 %
8 g
37 kcal
GI:
38
/
0
/
63
- Wash the jars, wash the produce, and peel the garlic. Put the dill, garlic cloves, and cherry leaves (you can add currant leaves too) in the bottom of a jar. Pack the cucumbers on top, tucking pieces of carrot in between them. Pour boiling water over the jar and let it stand for 20 minutes. Then drain the water into a pot and add all the remaining spices, the sugar, and the salt. Bring it to a boil and pour the hot brine back over the cucumbers. Add the vinegar on top. Seal the jars right away, turn them upside down, and wrap them up.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Carnation - 323 kcal/100g
- Cinnamon - 247 kcal/100g
- Dill greens - 38 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 cider vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Cherry leaves - 0 kcal/100g
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