Marinated Cucumbers with Red Currant

Steps

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  1. We don’t miss an important and obligatory stage of each preparation of long storage is to wash carefully berries, vegetables and greens and then dry them slightly. Cast away currant on a sieve and give time to liquid to flow down. Cut off tails from cucumbers and divide the rests into circles about 4 mm thick. We chop clean greenery into long pieces. Don’t forget to sterilize jars and lids. Use a steam bath, an oven or the microwave oven.
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  2. Lay out dill stems on a jar bottom, at desire and for aroma saturation and add a leaf of cherry (horseradish or currant).
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  3. Slightly puddle, load cut cucumber and fill emptiness up to the top. Pour in abrupt boiled water to a neck and throw a cover (do not close!). Infuse for 10 minutes, and then merge hot water.
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  4. Let’s start cooking of marinade. Pour salt, sugar into a pan and throw our natural fragrances: allspices and Cayenne pepper. If you don’t like too spicy, then exclude the pod of hot pepper.
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  5. Pour in 200 ml of water and bring structure on the maximum fire to boiling. Boil 1-2 minutes so that all crystals of sugar and salt are dissolved. Add vinegar and immediately remove from a cooking surface.
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  6. In wine brine lower red berries and steam for one or two minutes.
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  7. Pour marinade with berries and spices to heated-up cucumbers, turn a little so that our additives fell and found free spaces.
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  8. Hermetically close the lids, turn upside down and cover with a warm blanket. Let’s leave for long sterilization to complete cooling.
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  9. Bon Appetite!