Winter * pasteurized pickles

These cucumbers have a special taste of black and garlic which is cooked in salt. At the very beginning, when they are put in jars, they have a yellowish shade due to steaming with salt, but they retain their texture ...

Preparation steps

salt: 3 liters of water, two or three heads of chopped onion, three or four cloves of garlic, pepper, bay leaf, 7 tablespoons of salt, 4 tablespoons of sugar, a cup of essence. Boil these ingredients for ten minutes. the picture shows the difference in color - cucumbers are classically stored on the far right, and pasteurized on the left.
while the pickle is cooking, wash the cucumbers, wipe them and put them in a bowl with a lid. pour hot salt over the cucumbers. when they have cooled down, and preferably the next day, put the cucumbers in the jars. add some mustard and spice, strain the salt, add the preservative and pour into the jars. I like to keep some onions because it really tastes like cucumbers.

Serving

fine salad ...

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