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Маринованные огурцы тройная заливка

Triple-Pour Pickled Cucumbers

Crunchy pickled cucumbers in a one-liter jar made with the triple-pour method, with garlic, horseradish and dill umbels.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 1 jar (1 l)
Course: Preserves and canning
Cuisine: Home cooking
Ingredients Method

Ingredients
  

  • cucumbers as many as fit in the jar
  • boiling water
  • 1 tbsp salt
  • 1 tbsp sugar heaped
  • 1 tbsp vinegar
  • 3 bay leaves
  • 3 cloves garlic
  • 1 dill umbels
  • 2 horseradish leaves

Method
 

  1. Place the dill umbels and horseradish leaves at the bottom of a clean, sterilized jar, pack the cucumbers in (not too tight), then top with garlic cloves and bay leaves.
  2. Pour in boiling water, cover with a lid and leave for 40-60 minutes until cooled.
  3. Drain the water and pour in fresh boiling water again; let the cucumbers steam for about another hour.
  4. Drain this water into a saucepan and bring to a boil. Add salt and sugar to the jar and pour in the vinegar.
  5. Pour in the boiling brine and seal the jar.
  6. Wrap until morning, then unwrap and store in a dark, cool place.