Sastojci: 4.2 kg kornišona (i veci i manji), 6 kašika semena slačice, prstohvat mirođije po tegli, 2-3 zrna crnog bibera po tegli prstohvat korijandera po tegli, prstohvat kardamoma po tegli, prstohvat muskat oraha u prahu po tegli, 1 manji list lovora suvi po tegli, za preliv - 1.8 L hladne vode, 600 ml alkoholnog sirćeta, 60 g soli, 120 g šećera.
Potrebno: 6 tegli po 1 kg.
Priprema:
0. Dobro operete poklopce i prebrišete ih alkoholom. Ako poklopci imaju bilo kakvo oštećenje, stavite celofan i preko njega poklopac, kako biste zaštitili krastavce.
1. Uzmite nov sunđer ili čistu četku i operite krastavac u hladnoj vodi. Perite pažljivo jedan po jedan.
2. Isecite peteljke i krajeve.
4. Redjati krastavac po krastavac u teglu. Na dno tegle prvo uspravno stavite veći krastavce. Sabijte krastavce tako da kad okrenete teglu naopako ne mogu da ispadnu.
5. U drugom redu stavite manje krastavčiće. Poređajte ih tako da u potpunosti popunite prostor u tegli.
Ponovite postupak sa ostalim teglama.
6. U svaku teglu stavite par zrna bibera, jednu kašiku slačice, prstohvat mirođije, prstohvat korijandera, prstohvat kardamoma, prstovat muskat oraha i po jedan list lovora.
7. Na vrh svake tegle staviti plasticni pritiskivac.
8. U veći lonac stavite hladnu vode (ne sme da bude topla), alkoholno sirće, so i šećer. Mesati dok se secer i so ne otope.
9. Kutlačom sipate tecnost u tegle.
Potrebno je da krastavci u potpunosti budu prekriveni prelivon - punite do samog vrha.
Ako krastavčići vire iz vode, izvadite ih. U suprotnom ce se pokvariti.
Snažno zatvorite tegle i stavite ih u pleh u rernu. Rasporedite tegle, u rernu, tako da ne dodiruju jedna drugu i da ne dodiruju ivice pleha.
10b. Rerna nikako ne sme da bude vrela, već neukljucena. Ukljucite na 100 C i ostavite da se tegle pasterizuju 90 minuta.
11. Ostavite u rerni dok se sasvim ne ohlade ili preko noci.
Ingredients: 4.2 kg of cornichons - gherkins (both large and small), 6 tablespoons of mustard seeds (brassica nigra), a pinch of dill per jar, 2-3 grains of black pepper per jar, a pinch of coriander per jar, a pinch of cardamom per jar, a pinch of nutmeg powder per jar, 1 small dry bay leaf per jar, for brine - 1.8 L of cold water, 600 ml of alcoholic vinegar, 60 g of salt, 120 g of sugar.
Required: 6 jars from 1 kg.
Preparation:
0. Wash the lids well and wipe them with alcohol. If the lids have any damage, place cellophane and a lid over it to protect the cucumbers.
1. Take a new sponge or a clean brush and wash the cucumber in cold water. Wash carefully one by one.
2. Cut the stems and ends.
4. Arrange cucumbers one by one in the jar. At the bottom of the jar, first place the larger cucumber upright. Compact the cucumbers so that when you turn the jar upside down, they cannot fall out.
5. Place smaller cucumbers in the second row. Arrange them so that they completely fill the space in the jar.
Repeat the process with the other jars.
6. In each jar, put a couple of peppercorns, 1 tbsp of mustard seeds, a pinch of dill, a pinch of coriander, a pinch of cardamom, a pinch of nutmeg and a bay leaf.
7. Put a plastic press on the top of each jar.
8. Put cold water (it must not be hot or warm), alcoholic vinegar, salt and sugar in a large pot. Mix until the sugar and salt dissolve.
9. Pour the liquid into the jars with a ladle.
It is necessary that the cucumbers are completely covered with the brine - fill to the very top.
If the cucumbers stick out of the brine, remove them. Otherwise, it will go bad.
10. Pasteurization in the oven.
Seal the jars tightly and place them in a baking tray in the oven. Arrange the jars, in the oven, so that they are not touching each other or sides of the baking pan.
10b. The oven must not be hot, but not switched on - turned off. Turn on 100 C (212 F) and let the jars pasteurize for 90 minutes.
11. Leave in the oven until completely cool or overnight.
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