Step 1: prepare cucumbers and onions.
Rinse cucumbers, dry and cut into thin circles.Peel the onion from the husk, rinse with cool water and cut into feathers or half rings.
And immediately mix the onion with the cucumbers, turning the vegetables into a salad.
Step 2: prepare the marinade.
Prepare glass jars by rinsing and sterilizing them in any way convenient for you (in the oven or microwave, for example).
Pack cucumbers with onions tightly in jars.
Mix all the ingredients for the marinade in a saucepan and put on fire. Bring almost to a boil, do not cook for a long time, it will be enough that the sugar is completely dissolved in the vinegar.
Pour the hot vinegar marinade over the vegetables and close the jars tightly. Cucumbers and onions should be completely covered with vinegar and spices.
Step 3: pickle cucumbers.
Let the jars cool completely to room temperature, and then put them in the refrigerator for at least a day.
You can try cucumbers the very next day, but, take my word for it, the longer they stand, the tastier they will turn out. Therefore, it is better to prepare them a couple of weeks before the day when you need them on the table.
Step 4: Serve Quick Pickled Cucumbers.
Instant pickled cucumbers are both an appetizer and an addition to a side dish. Especially good with baked or boiled potatoes and vegetable oil, you just lick your fingers. Cook and eat them with pleasure.
Enjoy your meal!
From this amount of ingredients, you get 6 cans of 400 grams of workpiece.
Such cucumbers were not stored with me throughout the winter, they were simply eaten before, but they stand very well in the refrigerator for two months.
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