vinegar - 1 litre
water - 2 cups
bay leaf - 1
garlic cloves - 2
black pepper in grain
salt - 2 teaspoons
morrones - 3
carrots - 2
onion - 1 / 2 kilo
cucumbers - 2

Boil vinegar, water, bay leaf, garlic, black pepper and salt for 15 minutes. Add the morrones, carrots, onions and cucumbers washed and Corlar into small cubes (cut lengthwise and then cross-shaped). Cook for 5 to 8 minutes. Accommodate drained pickles in sterilized jars and cover with cooking liquid. Cover and sterilize.

Process jars in the manner described in the recipe for peaches in syrup.

Add before closing the bottle, sprigs of herbs: Estragón, thyme, etc..

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