Now I want to turn your attention to vegetable pickles, although I won’t forget about desserts. So come visit often!
Well, I won’t bore you, and I’ll tell you right away what we’ll talk about today. We will talk about our country's most favorite snack, pickles in jars.
This universal dish considered a real lifesaver. After all, crispy cucumbers always sell out with a bang. They go well with many products, so they are used to make various salads, added to soups, or simply eaten with fried potatoes, or served as an appetizer for the holiday table.
Be careful! This article provides recipes only for salted, not pickled, cucumbers. That is, we will make the appetizer without vinegar.
Recipe for pickles in jars for winter storage in an apartment
Of course, every housewife thinks that she knows the best recipe for pickling green “crunchies”. However, I recommend familiarizing yourself with different cooking techniques.
And I advise you to try the next option. It is characterized by natural fermentation, and the appetizer comes out like from a barrel. And such preservation can be stored right in the house, in the apartment.
Ingredients:
For 3 liter jar:
- Cucumbers - 1.5-2 kg;
- Salt - 75 gr.;
- Garlic - 5-6 cloves;
- Rye flour - 1 teaspoon;
- Spices: dill umbrellas, currant leaves, cherries, Bay leaf, peppercorns, hot pepper - optional and to taste.
Cooking method:
1. First, rinse the jar (3 liters) thoroughly and dry it. Then pour flour into the bottom, add half the spices and place clean cucumbers in the middle of the jar.
2. Then add the remaining greens and place the cucumbers again.
3. Take a deep bowl and pour some water, dilute salt in it. Pour this brine into a jar. Then fill cold water jar to the top and cover with a lid.
At this stage, place a plate under the jar, as brine may leak during fermentation.
Leave the preparation in the room for 3 to 7 days. Here everything will depend on the air temperature and the desired acidity of the snack. Usually it takes 3-4 days.
4. Readiness will be indicated by the formation of foam and a sour, not rotten smell.
If you suddenly find mold on the surface, remove it. Although due to the addition rye flour it shouldn't exist.
At this stage, you should not taste the cucumbers, as they are not yet fully salted, so you may be disappointed. But don’t, the main “magic” will happen next.
5. Drain the brine from the jar into a saucepan and put on fire. Bring to a boil and cook for a couple of minutes. Next, pour boiling brine into the jar of cucumbers and cover with a sterilized lid. Leave for 15-20 minutes.
6. Now drain the brine again and heat it again. Fill the workpiece a second time. Leave it alone for 15 minutes. Well, repeat the procedure a third time: drain, boil and pour.
It is best to salt a large batch at once, 5-6 jars, and pour the brine into the same pan. Please note that during cooking the vegetables shrink slightly and, as a result, become more pliable. Therefore, 1 jar of cucumbers can be used to transfer to others, so that the fruits lie denser in the jars.
Crispy cucumbers in jars with a nylon lid in the winter
In any type of fruit pickling, the most important thing is to prepare the brine. Therefore it is important to know how much salt per 1 liter of water need to be put down. Typically, for every liter of liquid add 1 or 2 tablespoons of regular table salt.
But if you also add sugar to the marinade, then it is better to put 2 tbsp. spoons of salt and 4 tbsp. spoons of sugar per 1 liter of water.
Ingredients:
For a liter jar:
- Cucumbers - 1 kg;
- Dill umbrellas - 2 pcs.;
- Grape leaves - 2-3 pcs.;
- Garlic - 3 cloves;
- Salt - 40 grams.
Cooking method:
1. Prepare all the ingredients, wash the cucumbers well and soak in cold water for a whole hour.
2. Sterilize the jar and put a clean dill umbrella and grape leaves into it. And also peeled garlic, which is best cut into slices.
3. Now place the cucumbers and place one dill umbrella on top.
4. Sprinkle everything with regular rock salt on top.
6. Then move the jar to a cool place in the pantry to stop the fermentation process. Store the snack throughout the winter if you can resist, since most likely you will eat these “crunches” first.
Cold method of pickling cucumbers with mustard
If you have been reading my blog for a long time and are a regular guest, then you probably already know that I love everything spicy. That’s why I like pickled cucumbers not just crunchy, but with a spicy flavor. pungent taste. Because of this, our family has special recipe snacks with mustard and horseradish added. Try this dish too. Don’t forget to write reviews later whether you liked it or not).
Ingredients:
For a 3 liter jar:
- Cucumbers - 1.5-2 kg;
- Salt - 3 tbsp. spoons;
- Dry mustard - 1-2 tbsp. spoons;
- Horseradish leaf - half;
- Cherry, currant, oak leaves - several pieces each;
- Garlic - 2-3 cloves.
Cooking method:
1. Wash the jars and cucumbers. Place the vegetables in a basin and fill them with water, leaving them to soak for 2 hours. Scald the jars with boiling water. When time has passed, wash the cucumbers again and cut off the tails.
2. Place spices in prepared jars, and then cucumbers. Place full tablespoons of salt on top and pour boiling water over it.
You should use regular rock salt.
3. Cover the jars with lids and leave for several days. As a result, a film should form on the surface of the brine. Remove it, but pour the brine into a saucepan and bring to a boil, cook for a couple of minutes, skimming off the foam.
4. Add dry mustard to the jars and fill everything with boiling brine.
5. Roll up the pieces immediately and turn them over.
6. Wrap in a blanket and wait for the workpieces to cool. Then store in a cool, dark place.
How to prepare delicious pickles for the winter with vodka
Ingredients:
For a 3 liter jar:
- Cucumbers - 2 kg;
- Garlic - 10 cloves;
- Vodka - 3 tbsp. spoons;
- Horseradish leaf - 2 pcs.;
- Currant leaves - 5 pcs.;
- Cherry leaves - 5 pcs.;
- Capsicum hot pepper - 1 pc.;
- Onion - 1 pc.;
- Parsley - 1 bunch;
- Dill with an umbrella - 4 pieces.
For the brine:
- Salt - 3 tbsp. spoons;
- Black peppercorns - 5 pcs.;
- Bay leaf - 4 pcs.;
- Water - 1300 ml.
Cooking method:
1. Sort all the greens well to remove debris and rinse.
2. Sterilize the jars and place some of the greens, chopped hot peppers and onions cut into rings on the bottom.
3. Wash the cucumbers in advance and soak in cold water for a couple of hours, and then cut off the tails. Then place it in the jar on top of the greens.
4. Place the remaining greens, garlic, cherry, currant and horseradish leaves on top.
5. Now prepare the brine. To do this, dissolve salt in cold water, add spices, bay leaf and parsley.
6. Fill the jar with this brine and cover with a lid. Leave at room temperature for two days for fermentation to begin. Then the water needs to be poured into a saucepan, boiled and cooled.
7. Close the jar tightly with a lid and put it in a cold storage room.
Salted and crispy cucumbers without vinegar in jars
Once again I would like to draw your attention to the fact that the classic concentration for brine without vinegar is considered to be 20%. But also consider what kind of salt you will use, coarse or fine.
And according to next video The recipe can be used to make a snack that will be perfectly stored at home. So whoever doesn’t have a cellar, take note!
Preparing pickled cucumbers for the winter without sterilization
Ingredients:
- Cucumbers - 2-2.5 kg;
- Grape leaves - the same number as cucumbers;
- Dill umbrellas - 1 pc.;
- Bay leaf - 2 pcs.;
- Garlic - 3 cloves;
- Black peppercorns - 10 pcs.;
- Salt - 100 gr.;
- Citric acid - 1 teaspoon.
Cooking method:
1. Wash the jar and pour boiling water over it, dry it. Place the spices in it according to the recipe, except grape leaves, salt and citric acid.
2. Wash the cucumbers and wrap each vegetable in a clean grape leaf. Place in a spice jar.
4. Now drain the water into the pan and add salt and 1.5 tbsp. l. Sahara. Boil the brine and fill the jar with it again. Place on top citric acid and twist the workpiece. Turn the lid down, wrap it in a blanket and leave until completely cool. Store in your usual place.
So, pickles occupy a special place in our diet and delight us with the fact that they are prepared easily and simply. Therefore, don’t be lazy in the summer so that you can crunch on such a delicacy all year round. And by the way, if you encounter the problem that the jars will swell, don’t worry, the workpiece can be saved.
Just open the lid and rinse the cucumbers, then return them and add another 1.5-2 tbsp. spoons of salt, then cover with plastic lids. It’s really advisable to eat gherkins in the near future.
And that is all! I say goodbye to you and see you again!
Tweet
Tell VK
Homemade pickling various vegetables for the winter is a small but very important responsibility of every housewife. After all, in any family winter period when it's not enough fresh vegetables, love to eat tomatoes and cucumbers. And this is possible only under one condition: that there are jars with canned vegetables. That is why in the fall the kitchens are in full swing with the work of preparing vegetables, the most interesting and tasty recipes are found and selected. But why sift through mountains of literature in search of the required recipe, when all the most popular ones are collected on our website in the “Salting” section.
Salting is one of the ways to preserve and preserve vegetables using regular table salt. Thanks to it, harmful bacteria are destroyed that cause mold, which spoils homemade pickles. In addition to this important factor, salt also has a positive effect on taste qualities vegetables; with it, pickling at home acquires a pleasant, specific taste.
Pickling cucumbers, tomatoes and other vegetables is considered the simplest and most reliable way to store them for a long time. Preservative substances are salt and lactic acid, which prevent vegetables from spoiling.
We have a wide range of described pickling tomatoes: hot and cold pickling, pickling of green tomatoes, assorted pickling with cucumbers, pickling stuffed tomatoes, cooking lightly salted tomatoes and pickling tomatoes along with apples. The site presents methods “How to properly pickle mushrooms” - black milk mushrooms, nigella, saffron milk caps, honey mushrooms and, of course, pickling mushrooms. After all, without jars in which you can pickle mushrooms for the winter, your pantry with winter supplies will be incomplete.
Recipes for pickled cucumbers represent the largest spectrum in the pickling section. And for good reason! After all, pickling cucumbers is the most popular and in demand. Only pickling tomatoes for the winter can compete with it. Among the various recipes for preparing cucumbers, you can find how traditional ways their preparation (cold salting or hot pickling, blank according to village recipes, workpiece lightly salted cucumbers, pickling in mustard, etc.), and quite unusual (for example, pickling in a bag).
In addition, we will tell you how to pickle dill for the winter and how to ferment cabbage and watermelons. Using our recipes, you are unlikely to make mistakes when pickling or fail. This can only occur if they are stored incorrectly ( optimal temperature storage of pickles just above 00C) or due to fermentation.
Pickling vegetables for the winter is an art that combines vegetables, herbs, seasonings and spices. We note that everyone, regardless of age or gender, can “command” salted vegetables, especially according to our recipes. After all, materials for pickling can be found in any kitchen. Well, patience and desire will arise on their own, as soon as you remember how nice it is in winter to open a jar of pickles and proudly put it on the table.
Every housewife wants to surprise her guests and beloved household members with delicious cucumbers. But it is not always possible to preserve cucumbers so that they are sharp and crispy. It seems that everything is being done as it should, but the cucumbers are far from the desired result. And try new recipes every year to achieve the desired result. A couple of tips before canning cucumbers:
For pickling, green cucumbers are selected that are not quite ripe, with dense pulp and underdeveloped seed chambers. Quality is of great importance to obtain good products. fresh cucumbers, and therefore you should not salt overgrown, limp, damaged or diseased fruits. It is best to pickle cucumbers on the day they are picked or on the second day. Fruits are divided into large, medium and small: (9-12, 7-9, 5-7 cm).
So, I offer you ten best recipes and tricks:
1. "Crispy" recipe
Brine:
for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt
For a 3 liter jar:
1-2 cloves of garlic (cut into slices on the bottom), then cucumbers,
on top of the cucumbers - greens: several dill inflorescences, currant leaves, cherry leaves with twigs, horseradish leaf
Blank:
Wash the cucumbers and pre-soak them in cold water for 4 hours (we do not cut off the “butts” of the cucumbers).
Then place the cucumbers in clean jars with spices, fill with brine, close the jars with plastic lids and place in a cool place (room temperature should be about 20°C).
After a few days, when the fermentation process begins (the plastic lids on the jars swell), open the lids slightly to let the air out - then the cucumbers will be crispy. After a day, close the lids again and the pickles can be placed in the refrigerator.
Such pickles should be stored in a cool place (for example, in a cellar or refrigerator). This way they are perfectly preserved all winter and remain crispy (and quite spicy - due to the garlic).
2. Mom's recipe
Spices are placed at the bottom of the jar - dry dill, maybe dill, horseradish leaves, garlic, black peppercorns, bay leaves.
Then the cucumbers are laid and filled with marinade.
The marinade is prepared in a separate pan: for 1 liter of water, 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1 tablespoon of vinegar essence.
3. Spicy cucumbers
Ingredients:
1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, black currants, 1 black pea and 1 pod of red hot pepper.
For the brine:
1 liter of water, 3 tbsp. spoons of salt.
Cucumbers are often pickled enamel dishes and glass jars. Seasonings are placed on the bottom, in the middle and on top. Select small cucumbers.
The brine is poured in some excess. A wooden circle (not plywood) or a porcelain plate and pressure are also placed on top.
The dishes with cucumbers are covered with a clean cloth and kept at room temperature for several days.
Then they are transferred to a cold and dark room.
After 10-15 days, add brine to the brim and cover with lids.
4. An old recipe
When the brine has cooled, take the dishes with cucumbers to the cellar and place them on ice. Place a wooden circle on top of the cucumbers and press it with a clean stone. After 3-4 hours, the cucumbers are ready.
Different ratios of cucumbers, spices and salt give pickles different taste qualities. Cucumbers pickled according to these two, also ancient, recipes turn out to be very tasty.
Method No. 1
For 10 kg of prepared cucumbers, take 600-700 g of salt and 500-600 g of spices (spices include 40-50% dill, 5% garlic, and the rest - tarragon, horseradish leaves and root, celery, parsley, basil, leaves cherry, black currant, oak, etc.).
For a spicy taste, it’s good to add dried red hot pepper or 10-15 g of fresh one.
Method number 2
Prepared cucumbers are placed in 3-liter jars, filled with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until lactic acid fermentation begins. Then the brine is drained from the jars and boiled.
The cucumbers are washed, washed greens are added: for a 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc. and poured with hot brine. The jars are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, and immediately sealed.
5. Aspirin cucumbers
Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not placed in jars, but filled with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And this hot brine is poured over the cucumbers twice.
Dill cuttings and leaves remain in the pan.
Before rolling up the jar, add vegetable oil. The brine never becomes cloudy, the jars never explode, and can be stored at home. The cucumbers look like they were picked from the garden yesterday, as if they were fresh.
6. Sweet and sour cucumbers
Fresh spicy herbs are placed in the jar: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens are cut into 2-3 parts. Cleans small heads onions and garlic.
Place 2 tbsp in a liter jar. spoons of 9% table vinegar, an onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ teaspoon of mustard. Place cucumbers and pour hot sauce over them.
To fill 1 liter of water, 50 g of salt and 25 g of sugar are required. Sterilize liter jars in boiling water for 10 minutes, 3 liter jars for 15 minutes.
7. Canning with currant juice
Select small cucumbers of the same size. Rinse well and cut off the ends.
At the bottom of each jar put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint.
Place the cucumbers vertically in the jar. Pour in a filling prepared from 1 liter of water, 250 g of ripe currant juice, 50 g of salt and 20 g of sugar.
Bring to a boil and pour into jars. Immediately close the lids and sterilize for 8 minutes.
8. Cucumbers with mustard seeds
For 2 liters of water - 1 tbsp. vinegar, 2 tbsp. l. salt, 8 tbsp. l. Sahara.
Wash the jars well, sterilize (in the oven), and boil the lids.
Wash the cucumbers, do not cut off the butts and nose, place in a colander to drain the water.
Peel the onion, wash it, cut it into rings, and place it on the bottom of the jars. Place carrots (slices), pepper, cloves, bay leaf and 1 tsp. mustard (peas).
Fill the jars with cucumbers, pour in regular boiling water, cover with lids and let stand until the water is warm.
Pour the water into the pan, boil again, add salt, sugar, vinegar. Be sure to remove the foam. Pour boiling brine over the cucumbers and quickly roll up.
Turn the jars upside down and wrap until cool.
9. Vigorous cucumbers
Pour in cold brine (1 tablespoon of salt per 1 liter of water). Leave the jars for 3-5 days without refrigeration, cover with gauze.
Remove the formed white coating, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine is obtained). Without removing the cucumbers from the jar, rinse them under running cold water 3 times.
Add 0.5 liters of water to the brine per 3 liters + add 1 tbsp. salt. Pour over cucumbers. Roll up. Turn over and leave until the next day.
10. Pickled spicy cucumbers
While the jars are being prepared, you can cook the marinade.
1 liter of water
2 tbsp. salt without a slide
1 tbsp sugar, also without a slide
Bring all this to a boil and remove.
So let's get it hot jar. At the bottom we put prepared greens (leaves of black currant, horseradish, cherries, dill stems and baskets), bay leaf. Place the cucumbers tightly to each other (very tightly!), black peppercorns on top, allspice 1-2 peas, again greens and red hot pepper (note here: if the pepper is whole, then you can put the whole one, if there are cuts, cracks, then put a thin strip, otherwise the cucumbers will simply be impossible to swallow because of their spiciness).
Add vinegar 9%:
1 liter jar-2 tbsp.
2 liter jar - 3 tbsp.
3 liter jar - 5 tbsp.
Pour the marinade in a thin stream
Pour warm water into the bottom of the pan (or a cloth), so that more than half of the jar is immersed in water. Place lids on top of the jars. Cook a 2 liter jar for about 20 minutes. You can check readiness like this: the lids have become hot, the cucumbers have changed color from light green.
We take out the jars and place them on a wooden board. Add garlic, black peppercorns and a couple of peas allspice. Top up the marinade to the brim. Let's roll up. Place the jars upside down, wrap them and leave them for a day.
Little culinary tricks
Cucumbers for pickling should be medium-sized, fresh, with black spines. Cucumbers with white spines are not suitable for canning - these are dessert, perishable varieties. Jars with such cucumbers tend to “explode”. Limp, “corky” cucumbers are also not suitable. They've been there too long. It is better to salt them for food, without rolling them into jars.
Soak the cucumbers in water for 2-6 hours. This procedure will “make” the cucumbers crunch.
To avoid an “explosive” situation, add a few mustard seeds to the jar. Sometimes 1 spoon of alcohol or aspirin is used.
Also, for crispy cucumbers, they add lizard, and sometimes oak bark.
The cucumbers will not become moldy, and their taste will even improve if you add chopped horseradish on top.
Spicy and spicy taste so-called garlic pickles have the same properties - when they are salted, twice the amount of garlic and horseradish is used.
Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people prepare them. However, cook delicious snack not so easy. This requires talent and, of course, delicious pickled cucumber recipes, which you simply cannot do without.
Preparing cucumbers for the winter is a delicate matter. You can find many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And yet each of them is right in their own way. But among such a variety of recipes, you can choose the right option for yourself.
In addition, it is worth knowing the basic principles proper salting. We'll talk about them now. For the preparation it is necessary to select the right cucumbers. The type of vegetable is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply ones with small spines. Cucumbers must certainly be fresh; if they have been in the refrigerator for a while, then it is better not to take such vegetables. In the market for pickles, you need to choose smooth cucumbers of the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further pickling.
As material for blanks, you need to take only beautiful specimens; hooked and yellow ones are not suitable: they can ruin everything.
Good pickle
Much of the salting process depends on the brine. If it is too concentrated, the cucumbers will lose their taste properties. A small amount of salt will lead to fermentation of the solution. To prepare the brine, you need to use coarse rock salt. Fine “Extra” or iodized ones are not suitable.
When choosing delicious recipes for pickled cucumbers, you should also consider the location of future storage of the preparations: an apartment or a cold cellar.
Carefully add garlic, dill stems and seeds, horseradish, peppercorns and other spices. All sorts of additional components increase the likelihood of spoiling the taste. Everything before bookmarking spices must be rinsed thoroughly.
Preparatory stage
No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.
Experienced housewives recommend soaking cucumbers in plain water before seaming. In the meantime, you can prepare the jars. They must be thoroughly washed with soda and sterilized along with the lids. Some people recommend using aspirin tablets for pickling. Whether it's worth doing is up to you to decide. Next, place the cucumbers in clean jars, after rinsing them well and cutting off the edges. In each container you need to put horseradish greens, currants and cherry leaves, a couple of peppercorns and, of course, an umbrella of dill. In principle, it is possible to use other spices. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the pickles.
Recipe for the most delicious pickled crispy cucumbers
For a three-liter jar you will need:
- medium-sized cucumbers - 1.1 kg;
- 3 tbsp. l. salt;
- pepper (its quantity can be adjusted) - five peas;
- You shouldn’t get carried away with garlic, on average 5-6 cloves are enough;
- bay leaf - 3 pcs are enough.
- currant leaves.
- tarragon (gives a special smell).
- horseradish greens (leaves).
Place washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve the salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cold brine over the cucumbers. Next, we close the jars with nylon lids, which must first be boiled.
We send the finished seaming to the cellar or refrigerator, where it will ferment. It is worth noting that during the process the brine will come out from under the lid, so you can place a plate under the jar. This recipe for delicious pickled cucumbers cannot be called quick. Prepared vegetables will be available only in 2.5 months. During storage, the brine in jars may become slightly cloudy, but there is nothing to worry about. The cucumbers will still be crispy and tasty. Sealing can be stored for up to two years.
Rolling with barrel flavor
Many people only recognize pickles that have a barrel flavor. These are the kinds of preparations that our grandmothers and great-grandmothers once made. Of course, nowadays no one has been making preparations in barrels for a long time, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickled cucumbers for the winter with a barrel flavor.
Ingredients:
- young cucumbers with thick skin - 1.3 kg;
- 5 cloves of garlic;
- pepper - 10 peas;
- It is recommended to take young horseradish - 1 leaf;
- coarse salt - 3 tbsp. l;
- cherry leaf - 5 pcs;
- dill - just add 3 umbrellas;
- three branches (optional) of greenery.
Place the washed cucumbers in any suitable container or a saucepan, soak them for 3 hours (or overnight) in cold water. We wash and chop all the greens well, add chopped garlic and mix all the spices. Next, pour a third of the mixture into the bottom of the jar. Now you can add cucumbers. Place the rest of the seasonings in the middle of the container and on top. We prepare the brine according to the standard recipe at the rate of 3 tablespoons rock salt for a three-liter jar. Pour it over the cucumbers, then cover the top of the jar with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, drain the brine, which we then use for pickling. Bring it to a boil and let it cool. And only refill the cucumbers with cold ones. We seal the jar while hot and store it in a cool place. As you can see, the recipe for delicious pickled cucumbers for the winter is quite simple and does not require much time.
"Long-lasting" cucumbers
To prepare a three-liter jar you should take:
- fresh cucumbers (small) - 2 kg;
- 3 tbsp. l. salt;
- bay leaf - at least 4 pcs.;
- black pepper - five to six peas;
- currant leaves - 3 pcs.;
- garlic - 3 cloves;
- dill 2-3 umbrellas, stems can also be used;
- young horseradish greens.
Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and put cucumbers on top in rows. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then pour it into a separate container.
This way you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour the brine over the cucumbers. Ready jar seal the top with boiled water nylon cover. Next, the pickle needs to be sent to ferment in a cool place. This simple recipe for delicious pickled cucumbers allows you to get finished product in 2.5 months. But after three or four days you can taste lightly salted cucumbers. If you don’t have a cellar or basement, you can store jars in the refrigerator, but then you need to use liter jars. It is important to maintain the proportions correctly. There is a tablespoon of salt per liter jar.
Pickles with oak leaves
We offer for your consideration another recipe for very tasty pickled cucumbers.
Ingredients for two three-liter jars:
- If you take young vegetables, then three kilograms is enough.
- You will need approximately 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
- We take no more than 3-5 horseradish leaves.
- Currants of any variety - 20 leaves.
- Cherry (young leaves) - 15 leaves.
- Oak leaves (for crispiness) or walnut- 10 pieces.
- 5 dill umbrellas are enough.
- It is important not to overdo it with red hot pepper - 4 pods.
- Horseradish root is optional in this recipe.
To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put horseradish root or leaves, as well as oak or walnut foliage.
We thoroughly wash all spices, as well as vegetables. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after salting the vegetables are not empty and do not take away excess liquid. This will also help make the cucumbers crispy.
After preparatory stage We completely drain the water and wash the vegetables themselves. Hot peppers and chop the horseradish root. Put the standard ingredients and spices for pickling into the pan, then a layer of cucumbers, then more spices. Add all the vegetables and leaves in this way, alternating layers.
Dilute salt in cold purified water and pour the solution into the pan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float to the top and are well salted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the room temperature).
White flakes will soon appear on top of the brine. These are lactic bacteria. The readiness of cucumbers must be checked by taste. Next, pour the solution into a clean container, and rinse the vegetables in running water. Spices and herbs can be thrown away; we will no longer need them.
Place the cucumbers in sterilized, clean jars. Boil the brine and pour it over the workpiece. Leave the jars in this form for fifteen minutes. Next, drain the liquid again. In general, you need to fill the cucumbers with brine three times, and the third time, seal the jars with clean ones. tin lids. Turn the containers upside down and let them cool. As with other types of preparations, it is recommended to wrap the jars until they cool completely.
The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a roll that can be stored in a pantry in an apartment at normal temperature; the presence of a basement in this case is not at all a prerequisite.
At first, you will notice that the brine in the jars will be cloudy, but gradually it will become clear, and sediment will appear at the bottom of the container.
Pickling cucumbers with tomatoes
As we already mentioned, you can use a variety of recipes for pickling. Delicious ones can be prepared together with tomatoes. Thus, you can immediately get two salted vegetables in one jar.
Ingredients:
- Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
- Let's take the same amount of cucumbers - 1.2 kg.
- Three dill umbrellas.
- Cloves - 4 pcs.
- Currant leaves (young, topmost) - 4 pcs.
- Bay leaf - 3 pcs.
- Sugar - 3-3.5 tbsp. l.
- We use salt, as in other recipes, no more than 3 tbsp. l.
- Water - 1-1.7 l.
- Vinegar 9% - three tbsp. l.
- Pepper - 10 peas.
Before starting cooking, sterilize the jars. You can do this for a couple. To do this, put a pan of water on the fire, and place a wire rack over the liquid, on which the jar will be placed upside down. Ten minutes is enough to process the container in this way. The cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the ends on both sides. Next, wash the tomatoes. Now you can put it in the jar in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.
Place an enamel container with liquid on the fire. As soon as it boils, pour it over the vegetables and leave to steep for 15-20 minutes. Next, pour the water into the bowl. To make the process easier, you should purchase a plastic lid with holes. This simple accessory makes the task a lot easier. Bring the water to a boil and fill it again. Add vinegar to the jar and roll it up. To cool, place the container in a warm place, wrapped in a blanket. After the jars have cooled completely, we transfer the preservation to a place for further storage. Many housewives believe that this is the recipe for the most delicious pickled cucumbers and tomatoes.
"Cold" pickled cucumber recipe
The most “delicious” recipe for pickles for the winter allows you to prepare pickles without much difficulty.
Ingredients for a three-liter jar:
- Dill - 2-3 umbrellas are enough.
- Oak leaves for a crunchy effect - 4 pcs.
- Cucumbers - 2.5 kg.
- Cherry leaves - 3 pcs.
- The same number of currant and grape leaves - 3 pieces each.
- Garlic (no more) - 5 pcs.
- Water - 1.5 l.
- Pepper - 10 peas.
- You shouldn’t experiment with salt, so we take 3 tbsp. spoons.
This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. This could be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, you need to pour 50 grams of vodka into each jar.
We wash the vegetables and herbs, and then put them in jars in layers, with spices on top. We will pickle the cucumbers using cold brine. To ensure that the salt dissolves well, first stir it in small quantity warm water until completely dissolved, and then add cold water. The finished brine must be filtered, for example, through gauze. Place pepper on top of the greens in the jar, and then pour in the brine. Capacity in open form You need to leave it to ferment at room temperature, covering the neck with gauze. Next, we move the jars to a cooler place (no more than +1 degree) for ten days. After this, you need to add brine to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.
Cucumbers with bell pepper
Peculiarity this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare pickles. But the result is wonderful pickled vegetables.
Ingredients:
- Bell pepper - 1 pc.
- Cucumbers - 1.4 kg.
- Two dill umbrellas.
- Garlic - 5 pcs.
- Sugar - 2.5 tbsp. l.
- A tablespoon of salt.
- Water - 1 l.
- Vinegar - one tsp.
- Black and allspice pepper.
- Bay leaf.
We wash the cucumbers, cut them on both sides and soak for two hours. Next, put the spices and vegetables in the jars, add Bell pepper, cut into slices. Bring the water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, take clean water, boil it and pour it into jars. Let the cucumbers steep again. In the third approach, you need to prepare the brine: per liter of water you need to put a tablespoon of salt and 2.5 tablespoons of sugar. Fresh marinade pour into jars and add vinegar. After this, we seal them with tin lids. We put the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty pickles for the winter. The recipes we give in the article allow you to prepare pickles different ways, try one of them - and you will certainly receive a lot of praise from your family.
Hello, my dear subscribers!
How glad I am to see you again as a guest. Today I want to immediately move on to the topic of the article, show recipes for pickled cucumbers. But so that you get them not only very tasty, but also crispy. We will prepare such preparations quickly and easily in jars, right at home. And take a test in winter or spring. As necessary).
After all, such tasty gherkins are an excellent snack for any upcoming holidays that await us in the near future. You can make either super-duper out of them. So I think they should always be in your pantry or cellar. So that they can come to the rescue and help out at any time. How do you think?
Various seasonings and spices are used for this salty delicacy; without them, the preparation will not be interesting and will not taste as rich. But, nevertheless, the main thing is to take cucumbers that are not flabby or spoiled, because the result will completely depend on them and on the technology by which you prepare them. You also need to do everything with soul and good mood.
I also recommend choosing only the smallest and non-edible varieties of cucumbers, but choosing pickling ones. There are many nuances, this article with step-by-step recommendations and instructions will help you figure it all out. Therefore, as they say on TV, don’t switch. Run and choose the recipe you like and cook for your health.
As is known, classic recipe assumes to include in such a preparation any vinegar essence, or you can close it without it altogether. I propose to cheat in this first option and add lemon instead of vinegar. What’s most interesting is that cucumbers prepared using this method also turn out crispy and very tasty. And most importantly, they do not cause harm to health.
Also, for safety, you can perform three or double filling brine. If you don't understand what I'm talking about, it's not difficult to understand. As things go, friends, we'll figure it out.
It is due to this feature that you can easily store such gherkins right in your apartment, cool, isn’t it?!
Do you know why such preservation is convenient, because it also does not require additional sterilization with ready-made products. Agree, it's convenient. It is with this technology that our great-grandmothers and mothers cook and cook. Take a notepad and make a note for yourself. Or add this page to your bookmarks.
To be honest, this method is also good because the cucumbers turn out slightly vigorous, we personally just love them, it turns out great.
We will calculate the ingredients for 2 liters of marinade, you will agree that this is convenient, because then you can close at least liter or two-three liter jars.
I’ll immediately make a reservation that below this recipe there will be another one, which is the simplest and most delicious; for novice housewives I recommend taking it first.
We will need:
for a 3 liter jar:
- cucumbers
- water - 2 l
- dill sprigs with umbrellas - 2-3 pcs.
- bay leaf - 2-3 pcs.
- fresh garlic - 1 head
- mustard seed- 1 tsp
- allspice - 8 peas
- mixture of peppers (black and white in peas) - 1 tsp
- salt - 2 tbsp
- granulated sugar- 2 tbsp
- citric acid - 1 tsp for every 3 liter jar
Stages:
1. Just wash the picked green fruits in cold water and you can even let them swim in it for an hour. If the cucumbers were picked a long time ago, for example yesterday, then it is better to soak them in cold liquid for a couple of hours (2-3 hours) so that they restore their water balance.
Remove the peel from the garlic and cut each clove in half.
2. Now put all the spices and herbs on the list into a sterilized jar. That is, dill umbrellas, peeled garlic cloves, bay leaves, mustard seeds and peppercorns.
Heat water in a saucepan and as soon as it boils, pour the workpieces over the edges. Cover with lids and wait 15 minutes. Pour the liquid back into the pan and measure the amount. It should be about 1 liter. If it's less, add more ordinary water, that is, increase to 2 liters, so that it is convenient to put the ingredients according to the list. Add salt and sugar and boil.
To prevent the jar from cracking when you add boiling water, pour water into the center of the container and you can place a metal knife or fork under the bottom.
4. Immediately pour the boiling marinade over the prepared preparations. For a moment, it will seem to you that the water in the containers begins to darken or becomes cloudy. Add citric acid to each jar, take 1 tsp. Put the lid on and roll it up with a special key so that everything is sealed.
Turn the jar upside down and let it cool under a blanket for 24-48 hours. And then take it down to a cool place where it’s dark.
As promised, another favorite recipe of mine, which has been tested by everyone around me, never fails. Try cooking! By the way, if you are familiar with Irina Khlebnikova (she is a video blogger), you may have already seen this description.
So, let's start pickling the cucumbers under the nylon lid. The recipe is reliable and proven, and resembles the taste of barrels, although the preparation is prepared exclusively in jars.
We will need:
Stages:
1. Take for work only those fruits that are suitable for pickles and salting. Never take edible cucumbers, use them only for food. Do it.
2. If you have prepared a jar with a nominal value of 3 liters, since this is the most popular size, then you will need about one and a half kilograms of “green stuff”.
Before you start casting spells, wash the vegetables in running water and soak in cold plain water for 3-4 hours. Then cut off the “butt” on both sides of each gherkin. And rinse them thoroughly once more.
3. Next, prepare all the spices and herbs for use. They should only be plucked, and not withered and in bad condition. appearance. As you can see, here you will need garlic cloves already peeled, dill umbrellas, currant, tarragon and cherry leaves.
Be sure to also take horseradish, and the secret here is this: the leaves themselves don’t need to be put in, but its stems definitely need to be put in. They are the ones who give the crispiness to the finished dish. Wow, it’s in the petioles that all the power of magic lies.
4. In addition to dill umbrellas, you can also break sticks, that is, stems, as they are quite aromatic and will only enhance the taste of homemade preparations.
5. Thus, standard set The products will be as follows: for one three-liter jar, take 5 cloves of garlic, 3 horseradish sticks measuring 10 cm, dill umbrellas - 2-3 pieces, currant and cherry leaves - a couple of pieces each, a sprig of tarragon, three or two pieces of hot hot chili pepper.
7. Place everything you need into the jars, do the installation without effort or pressure, but again, so that there are not many empty spaces. Fill each container with cucumbers up to the shoulders. It is advisable to put tarragon and dill umbrellas on top, and you can also add hot pepper and dill sticks. Fill about half the jar with cold water.
8. Then, pour the same salty water in which the salt was diluted. And then add cold again drinking water. You can, in principle, immediately put three tablespoons of salt in each jar and not dissolve it in advance.
Place a plate or bowl under each container so that the brine does not run off onto the table. And leave to stand at room temperature for 3 days, during this time the greens should sour and foam will form on top.
9. Then pour the brine into a saucepan and bring it to a boil, cook for about 1.5 minutes. And fill the workpiece again with hot marinade.
10. Voila, put on the nylon cover and send it to the cellar or pantry for storage. And after 2-3 weeks you can already eat and enjoy such a wonderful yummy. Pleasant discoveries and impressions, friends!
Pickled cucumbers in their own juice for the winter
Do you want to win the hearts of your household? The characteristic of this dish is that it is quickly made, and most importantly, eaten instantly. Moreover, the greens are cut up and it looks like something similar to a salad. Another name for this appetizer is cucumbers in cucumbers.
Like this great recipe, which is a hit this year. The fact is that some of the gherkins are grated, and the rest, in general, watch the video and learn.
Interesting! It turns out my neighbor has been pickling cucumbers this way all the time, for about 20 years now, and I just found out.
The brine also tastes great, try and experiment, because there are a lot of recipes, find new items and the bomb.
Cold-cooked cucumbers with mustard in jars
Well, now let’s look at another wonderful option, which is also impeccable. Especially for those who love a strong or fermented taste. It is with this recipe that you will achieve everything at once. Moreover, the list of products is so small that you don’t even have to remember it.
I think many, having prepared such a delicious dish, will say that this appetizer is similar in taste to the barrel version. Yes, that is right. But, the most important thing is that the cucumbers will also crunch, because the ingredients contain horseradish leaf and mustard, and they contribute to this.
If you watch a lot different recipes, then you should have noticed that basically all the blanks are made using the hot method, this is a little time-consuming and not always convenient. This method is fast, in the sense that the brine will be cold. It’s incredible, but this can also be done, for those who don’t know yet.
We will need:
- cucumbers – 1.5 – 2 kg
- table salt - 2 heaped tablespoons
- dry mustard - 1 tbsp
- leaf of horseradish, currant or cherry - 1 pc.
- dill - 1 umbrella
- black peppercorns - 10 pcs.
Stages:
1. Prepare vegetables and herbs. Wash them thoroughly in running water. It is advisable to pour boiling water over an umbrella and a leaf of horseradish, currants and cherries. After that, take a sterile jar and place in it all the ingredients according to the list, the only thing is that the cucumbers can be cut into cubes, or put them whole and unharmed.
It is preferable to place salt and mustard at the very top before closing the jar.
Mustard acts as an excellent preservative that will prevent jars from flying up and mold from forming.
2. After everything is laid, fill with ordinary cold water, not boiled, cover with a nylon lid and lower into the basement for long-term storage.
And don’t worry, all the dry ingredients will dissolve on their own. Try it out! The miracles are over, everything is simple and easy. In a couple of months, eat to your health!
The most delicious recipe for winter pickles like in a barrel
I now suggest making cucumbers in a bucket or barrel, because that’s exactly what our parents used to do. In principle, if you use the previous option, you will end up with a dish that has a similar barrel taste. But this recipe is also special. Plus, if you have somewhere to store it, why not use it. After all, this is cool too!
We will need:
- Cucumbers - 10 l bucket
- Horseradish root - 2 pcs.
- Horseradish leaves - 4 pcs.
- Dill umbrellas - 5 pcs.
- Cherry leaves - 3-6 pcs.
- Currant leaves - 4 pcs.
- Oak leaves - 4-5 pcs.
- Garlic - 3-4 heads
- Salt - around 10 tbsp per 1 liter of water, take 60 g
Stages:
1. Soak the “green ones” in fairly cold water for a couple of hours in order to saturate them with even more moisture. Then wash all the greens, these are fruit leaves, as well as horseradish root. Chop the garlic into the cloves and peel off the skin.
It is advisable to rinse the bucket with boiling water and wash it well baking soda. Then place 8 cloves of garlic, a cherry and currant leaf, and an oak leaf on the bottom. Add horseradish root and a couple of dill umbrellas.
Next, start laying the cucumbers, but not all at once, but partly. Approximately in the middle, start adding spices and herbs again in any ratio (leave a little more to add at the very end). The only thing is that the remaining horseradish leaves will need to be placed on top of the entire workpiece. You can also put umbrellas on top.
Dilute the salt in 5 liters of plain water, and immediately fill the bucket with this brine.
2. That's all, simpler than steamed turnips. I threw everything into a bucket and filled it with salty solution. Cover with a lid and leave for long time in a cool place, for example a cellar.
In a couple of weeks, or maybe even a week and a half, it will be possible to feast on it and take the first sample. In general, in this form it is home preparation it lasts for a very long time, until next summer or spring. But I'm sure you won't let her wait that long for it). Eat for your health!
Great! As you can see, there is no sterilization here, no rolling under the lid, everything is quite and extremely clear, everyone can figure it out.
The most interesting thing is that the other day I came across another option for cooking in plastic bottle, I was just so amazed. The author assures that he marinates like this from year to year, and nothing takes off. And it’s very convenient, even if you urgently need to put a bunch or a mountain of cucumbers somewhere. After all, glass jars are not always at hand, you must admit.
So I think the proverb would be appropriate here: “Live forever, learn forever, die a fool...” Ah, ha, watch the video.
Crispy pickles in liter jars with vinegar and vodka
I think that at first you were probably a little surprised, and maybe you were already familiar with this method of salting. In principle, nothing special, to be honest, I didn’t notice when adding vodka. But, of course, in any case it turned out tasty and crispy, which undoubtedly pleased me most.
I am giving a list of products in the form of an infographic, and as you can see, the amount of vodka is not indicated in it, so you need to add it in this way: you need to use 1 tbsp for a 1 liter jar, you will need 500 ml of water. A mandatory component is horseradish leaves, and you definitely can’t go without them. Get them anywhere. Or then perhaps the cucumbers will come out soft and spread apart. But I can say that this is not always the case, it all depends on the type of gherkins.
We will need:
Stages:
1. Start cooking with prep work. Wash currant, cherry and horseradish leaves, and do the same with dill umbrellas. Peel the garlic cloves. Soak the gherkins in cold water for 4 hours if you picked them yesterday. And then wash them and place them on a towel.
2. These handsome guys are waiting for you after swimming. Inspect them, they should be tight and not flabby.
3. Place all the leaves and garlic cloves in order on the bottom of a clean jar, and then arrange the vegetables. Now in another container, mix salt with water and bring the liquid to a boil.
4. After that, fill the jar halfway with cool hot brine. Add table vinegar 9% in the required proportions.
5. And immediately add 1 tbsp of vodka. And now pour in the rest of the salty marinade. The brine may even spill slightly over the edges of the jar, no big deal. Put on the nylon cap and let it completely glass jar cool down. You can also use iron. Store in the refrigerator or on an insulated balcony all winter. Happy discoveries!
Such greens have sour taste, and are great in any salads, like Olivier or add them to pickle sauce.
Spicy pickled cucumbers - super tasty recipe
Well, if you want to cheer up, then use it for this spicy version snacks. It will give your loved ones a pleasant aftertaste. And they will again and again beg to feed them this royal treat with or
You probably guessed that for thrills the recipe will use red hot pepper chili, you can also use ground chili. Capsicum is used here.
We will need:
For 8 liter jars:
Stages:
1. First of all, prepare the jars for use, sterilize them together with the lids. Then soak the cucumbers in a bath of ice water, and get to work in the morning.
2. Place five black peppercorns into each separate container (1-1.5 liters). Plus, of course, bay leaf (1 pc.), and all the other ingredients on the list, that is, a peeled clove of garlic, cherry leaves (1-2 pcs.), horseradish (1-2 pcs.) and definitely oak (1-2 pcs. .). Tarragon (a sprig) also goes well in this composition, and as you guessed it, chili pepper – one third of a pod (or half of it).
3. Next, cook the marinade. To do this, pour 4 liters of water into the pan, add granulated sugar and salt. Bring the mixture to a boil and seethe, then add vinegar. Turn off the stove and pour the prepared potion over the cucumbers.
Cover with lids and sterilize in another pan. That is, move the workpieces into this pan, put a towel on the bottom and then pour warm water up to the hangers of the cans. Turn on the stove and cook after boiling for 20 minutes over low heat.
Pickled cucumbers - recipe without vinegar
Well, now the most simplified recipe today. This method is proven and the most popular among all others; cucumbers come out flawless. And they are stored even at room temperature in an apartment or warm room.
The secret is in his method of cooking, it seems that the whole set of products is the same, but no, there are many distinctive features. So, read on.
We will need:
- Cucumbers - 1 kg
- Plain water - 1 l +1 tbsp.
- Pepper sweet pea- 4 things.
- Currant leaf - 2 pcs.
- Dill umbrellas - 1 pc.
- Oak leaf - 1 pc.
- Garlic - 2 cloves
- Bay leaf - 1 pc.
- Horseradish leaf - 5 pcs.
- Cherry leaf - 2 pcs.
- Chili pepper - 0.5 pcs.
- Salt - 1.5 tbsp +1 tbsp
Stages:
1. Wash all herbs and vegetables in water. Check that all components are not damaged in appearance.
2. Cut the chili pepper and the head of garlic in half. You don't even have to remove the husks.
3. Then take a large bowl and place cucumbers in it, throw in all the ingredients given above. Except water and salt. Place horseradish leaves on top. And then mix salt and sugar in a cup, boil and pour this solution over the workpiece.
Place the lid on top of the cucumbers, and then make a weight. Leave in this position for a couple of days in a warm place. For the fermentation process to begin. During this time the brine will become really cloudy and not beautiful. The smell will be reminiscent of sour.
4. And the cucumbers will become slightly yellow. So, what do we do next? Strain the brine into a saucepan and remove all spices and herbs. Wash the gherkins in running water and place in clean, sterile jars.
Boil the brine you received, add another 1 tbsp. water and one teaspoon of salt, cook for 5 minutes and pour it hot into the cucumbers. Lower the lids from the top. Let stand for 5-10 minutes. Then drain the brine again and boil again. Then pour it again and close the lids hermetically, use either nylon or ordinary iron ones.
6. And then consume and empty the containers! Good luck!
How to pickle cucumbers for storage in an apartment
I think this is a great idea if you don’t have such cold rooms, or maybe you are a student or live and rent a house. There are many situations and just such an apartment option comes to the rescue.
It is important to understand that for storage in a warm room you need the darkest place, in a light one, and even more so, where there is Sun rays it is forbidden.
We will need:
for two three-liter jars:
- cucumbers – 4 kg
- salt - 6 tbsp
- horseradish leaves - 150 g
- cherry leaves - 10 pcs.
- currant leaves - 8 pcs.
dill - 150 g
garlic - 1 head
water - 5 l
Stages:
1. Wash the vegetables in running water, and then soak them in ice water for 2-3 hours.
It is important to do this, since this particular procedure will restore the water balance and also help the cucumbers turn into a crispy state, and they will not be able to absorb a lot of brine.
2. Sterilize the jars in the way you like best. And then pour boiling water over all the leaves, peel the garlic and put everything on the bottom of the jar. Plus, don’t forget about dill umbrellas and horseradish. Next, the most important thing, start putting the cucumbers in jars. Place them tightly, but do not press.
Then take the salt and dissolve it in warm water. Fill glass containers with this salty solution. Close, or rather cover with nylon lids and wait for about 3 days. During this time, you will see foam several times, which must be removed with a spoon, this means that the fermentation process has begun.
By the way, after a while the jars will begin to change color, the brine will become dark and the smell will be sour, this is how it should be. This will happen after 2 days, and on the third day, pour the brine into a saucepan and boil, and then pour it over the cucumbers again. Water may need to be added.
3. Put on a nylon cover and place it where it is dark, for example under the bed. And when the right moment comes, enjoy! Happy discoveries!
Sliced cucumbers with ketchup for a 2 liter jar
I think this method is somehow reminiscent of store-bought canning, I don’t know why, I guess I often see such beauties on the shelves. To be honest, I had a question on this topic. There are other options there, even with tomato paste.
Incredibly delicious! Try to do it. Well, in the meantime, I advise you to watch this video. In it, the blogger suggests taking 1 liter jars for cooking, so for 2 liter jars just double all the ingredients.
Recipe for canning cucumbers without sterilization under a nylon lid
Now I’ll show you another option for cooking using the cold method, this is what my relative always does. And by the way, you can say that this is grandma’s recipe. Such preparation is stored from one year to two years. If, of course, they last you until that moment.
We will need:
- cans of 1, 2 or 3 liters
- cucumbers
- horseradish leaves - 1-2 pcs.
- dill umbrellas - 1-2 pcs.
- oak leaves - 1-2 pcs.
- peppercorns - 8 pcs.
- dry mustard - 1 tsp
- chili pepper - 1 pc.
- garlic - head
for 1 liter of water:
- salt - 2 tbsp or 60 g
- a 3 liter jar takes approximately 1.5 liters of brine, so take 3 tbsp
Stages:
1. I think that you may have noticed that currant leaves are not included in this option; it is they, as some housewives believe, that give rise to mold and unnecessary bacteria.
Soak the cucumbers in a basin; if you don’t do this work, they will then reach the required water balance and take a lot of brine. This means that there could easily be little left in the bank.
Important! Use only pickled varieties of cucumbers, or they will become soft and moldy.
Place all the greens in jars along with peeled garlic, dry mustard and peppercorns. Take containers clean and sterile. If the jar is three liters, then take 6 cloves of garlic, 1 red chili, and 0.5-1 tsp mustard powder(or you can do without it).
2. And then start laying green fruits, they are already enough a large number of had to lie in the water for a while.
3. Now make a brine, dissolve the salt in water; a three-liter jar takes about 1.5 liters of liquid. Cover with lids and lower immediately into the cellar. And don’t worry, the cucumbers will turn out tasty and salty. Bon appetit!
A simple recipe for crispy cucumbers with hot brine under iron lids
Another one caught my eye cooking masterpiece, which I somehow forgot about. It is interesting because, firstly, it contains vodka, and secondly, in addition to horseradish leaves, currants and dill, marigolds and amaranth are also added. What gives such an unsurpassed taste home canning. Be patient and you will succeed with a bang.
We will need:
Stages:
1. Place all the ingredients on the list at the bottom of a clean jar, currant leaves, horseradish leaves, garlic cloves and dill umbrellas. Also amaranth and marigolds. All this, of course, must be washed in advance.
2. Next, put the cucumbers, which you first soak in a basin in water for a couple of hours, or better yet 5-6.
3. Dissolve the salt in water and pour the solution over the workpiece. After that, cover with a nylon lid and wait 4-5 days. After the required time has passed, pour the brine into a saucepan and boil for 5 minutes. And then pour it hot back into the jar and add a spoonful of vodka.
4. Take the seaming machine and make a twist under metal cover. Turn the jar over to the other side and wrap it in a blanket. Cool and lower into the basement or store in the refrigerator for long-term storage.
Quick pickling of cucumbers (grandmother's recipe)
Well, we actually got to the last option. Agree, there are so many recipes for making pickled cucumbers and they are all damn good. As they say, choose from your heart.
This simple recipe has been tested for centuries and years. So take note of it, you won’t regret it.
We will need:
A 3 liter jar will come out:
- Cucumbers - 1.6 kg
- Horseradish leaf – 1 pc.
- Sheet black currant– 6 pcs.
- Cherry leaf – 6 pcs.
- Garlic – 4 cloves
- Dill umbrellas – 2 pcs.
For 1.5 liters of water - 3 tbsp. l salt
Stages:
1. Wash freshly picked cucumbers and do not leave them to soak in running water. But if you have them from yesterday, then you cannot do without this action.
Wash all the greens and cut into pieces, chop the peeled garlic in half. Place it all at the bottom of the jar. It is advisable to leave the dill umbrella and place it on top of a three-liter jar.
Place the washed cucumbers in a container up to the very top.
2. Once everything is ready, do it saline solution, dissolve salt in water. And fill the jar with it to the brim.
3. In principle, that’s all, cover with a plastic lid and wait for winter. You can eat after 1-1.5 months. Bon appetit!
4. After a while, of course, the gherkins will change color and will resemble mustard. Bon appetit!
That's all for me, prepare pickled cucumbers with a positive attitude for the winter and please your loved ones and family. I wish everyone a bright and sunny day. Goodbye.
Loading...