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Pickled cucumbers sweet and sour for winter

Crispy homemade cucumbers are the best snack! I found this original recipe in the records of my grandmother, whose cellar was always full of a wide variety of pickles and marinades. I want to share with all lovers of delicious food an original recipe for cooking sweet pickled cucumbers at home.
Daria ☼Author avatar
Recipe author
Pickled sweet and sour cucumbers for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
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

Cooking method

Cooking time: 20 d 40 min

Wash the jars, wash the food, peel the garlic.
Put dill, garlic cloves, cherries in a jar (you can also add currants). Put cucumbers on top, and carrot pieces between them.
Pour boiling water over the jar for 20 minutes. Then drain the water into a saucepan, add all the other spices, sugar, salt. Bring to a boil and pour the resulting solution hot cucumbers. Pour vinegar on top. Immediately roll up the jars and wrap them up, turning them over.

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 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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