Winter vegetable preparations are ahead various jams and compotes: this is not just a dessert, but full meal. Salting and pickling cucumbers in liter jars helps to create quick healthy lunch. When preserving, brine plays an important role, for which you need to carefully calculate the ingredients so as not to reduce the shelf life.
How to prepare brine for lightly salted cucumbers in 1 liter of water
Number of liquid recipes for canned vegetables so many. Few housewives use the standard brine composition - water and salt. Various spices, herbs, herbs, as well as vegetables and even berries - everything benefits the taste, aroma and color of the preservation. The only true one perfect recipe does not exist: it is undesirable to deviate only from some axioms concerning the proportions between salt and water, or the amount of vinegar at . The remaining nuances are left to the discretion of the hostess.
Some important advice from professionals to receive delicious pickle:
- Do you want your cucumbers to be crunchy regardless of the pickling method? Add currant, oak, grape or horseradish or cherry leaves. Do not forget that before screwing on the lids you will need to remove them - the leaves are only needed when preparing the brine.
- You need to get a fragrant savory snack? Throw bouquets of cloves and a little coriander into the jars after the brine has been poured.
- Classic set for universal pickles – Bay leaf, allspice, dill umbrella. Take 1 unit per liter of water, and only 3-4 peppercorns.
- When creating a brine, it is important not to overdo it with garlic, as it can kill the entire dish. For a liter of water, only 1 small clove is enough.
- If you take horseradish, then for a liter of water you need a piece of root the size of 1/3 of your little finger. Take only 1/4 of a pod of hot pepper, and dried tarragon - on the tip of a knife.
- Do not try to put all the available ingredients into the brine, especially if there is only a liter of water: the more there are, the higher the chance of seeing fermentation in the jar.
- If you decide to try old recipe brine for cucumbers with vodka, the amount of salt can be reduced. This alcoholic product perfectly prevents fermentation processes, therefore it acts as a very high-quality preservative.
Cold salting method
This one is simple and quick option suitable for creating winter harvesting long-term storage, and to prepare a snack that can be eaten within a few days. A significant advantage is that the cucumbers will crunch, even if you did not take the densest specimens. Hot water often has a negative effect on the consistency of the product. However, due to the lack of heat treatment, preservation has a greater chance of deteriorating or exploding before winter sets in, so special attention must be paid to preparing the brine.
Professionals give some important advice:
- The volume of liquid depends on the number of cucumbers: per liter jar It will take about 2-2.5 glasses, but it is recommended to make 4 glasses of brine. You can always get rid of the excess.
- A brine for cucumbers prepared using this technology per 1 liter of water should contain 2 large heaped tablespoons of salt: this is approximately 70 g. You cannot take less, even for - there is a high probability of spoilage.
- It is advisable to pour the brine over the cucumbers 2-3 times, leaving them for half an hour to an hour before adding spices and finally sealing the jar.
- It is better to seal cucumbers in small jars - liter or half-liter: such preparations will be stored longer.
Hot brine recipe for lightly salted cucumbers
This cooking option is convenient because you don’t have to wait to open the coveted jar: the cucumbers are ready the very next day. At cold preservation the period extends to 3 days, which not all housewives like. Prepare lightly salted vegetables in hot brine it is also convenient due to the reduced amount of the main preservative, because the dish will undergo sterilization and will definitely survive more than one winter if it is not eaten earlier.
Classical hot pickle per liter of water is obtained from:
- dill umbrella;
- black peppercorns – 5 pcs.;
- rock salt – 55 g;
- aspirin – 1 tablet.
Preparation:
- Boil water and dissolve salt in it.
- Place the cucumbers tightly in a jar, alternating with pepper and dill.
- Pour in brine.
- Sterilize, add aspirin, roll up.
How to make brine for pickled cucumbers
In terms of taste, this preservation differs only in its increased astringency and piquancy. Vinegar, the main component of all marinades, increases the acidity of the product, so ready-made snack will not be useful to everyone. Marinating is carried out according to the same rules as for containers of larger or smaller volume. The marinade itself is prepared in the same way as brine, only vinegar or its essence is added here.
How much vinegar is needed for a liter jar of cucumbers?
The volume of this ingredient depends on its variety: the lower the concentration, the more vinegar needed in the marinade. In the absence of sterilization, the standard parameters are increased, as well as with an increase in the proportion of sugar. A separate approach is for essence, which is administered literally in drops. From the position of professionals, in classic pickle for pickling cucumbers per 1 liter of water with sterilization, use:
- acetic acid 70% concentration - 1/3 tsp;
- 9% table vinegar– 1 tbsp. l.;
- 6% table vinegar - 2 tbsp. l.
How much salt per liter of water to use
The classic concentration for cucumber brine is considered to be 20%, but if you have to pickle rather than pickle vegetables, this parameter is lowered, because vinegar is included in the list of ingredients. Additionally, it must be taken into account that taste qualities simple fine table salt and coarse rock salt are different, so the volume per liter of water also varies. Professionals recommend focusing on the following points:
- In a traditional marinade you need to add a level tablespoon of table (not sea) salt for each liter of liquid. The share of marine is reduced to dessert spoon.
- Marinade with acetic acid may require 1.5-2 level spoons for the same liter of water.
- If sugar is added to the marinade and you want tender, crispy cucumbers, use 2 tablespoons of salt and 4 tablespoons of sugar for every liter of liquid.
Cucumber pickle for the winter with vodka
Pickled cucumbers for the winter in liter jars, prepared according to this recipe, are distinguished by their high density and shelf life, but are unacceptable for children and adolescent food - the alcohol concentration is too high. Classic set of ingredients for 1 liter of water:
- salt – 40 g;
- sugar – 50 g;
- vinegar – 1/5 tbsp.;
- vodka - spoon.
Preparation of brine:
- Dissolve sugar and salt in boiling water, add vinegar by spoonfuls.
- Boil for several minutes, if desired, add your favorite spices at the same time.
- Carefully place the cucumbers into the container and immediately pour in the hot brine.
- Add vodka last.
Video
Many housewives do this in the summer vegetable preparations for the winter. And among homemade rolls, cucumbers occupy the lion's share. We will share with you the secrets of making pickled cucumbers. We focus on the word “salted”, because some people confuse such concepts as pickled cucumbers and pickled cucumbers. Pickled cucumbers are prepared using vinegar. These cucumbers have a completely different taste. Pickled cucumbers are prepared without any chemical preservatives. When pickling cucumbers, lactic acid is formed, which, together with salt, acts as a natural preservative.
So, let's salt cucumbers for the winter! Nowadays, few people pickle cucumbers in barrels - there are no more craftsmen who can make wooden barrel good quality. Although salting before cucumbers into a good linden or oak barrel was commonplace. Modern housewives most often pickle cucumbers in glass jars of a size that is convenient for use.
Pickled cucumbers in jars
For pickling, you need to choose cucumbers with delicate skin, preferably the same size and, most importantly, a variety that can be pickled. After all, there are salad varieties of cucumbers that cannot be pickled. Such cucumbers in a jar become soft like porridge. If you grow cucumbers yourself, then you probably have a variety that will be used for harvesting for the winter. If you have to buy cucumbers at the market, do not hesitate to ask the seller whether his cucumbers can be canned.
Before pickling, be sure to wash the cucumbers, remove the stems and soak them to remove bitterness. To do this, soak clean cucumbers in regular cold water for four to five hours. While the cucumbers are soaking, you will prepare the jars. remember, that main reason the fact that jars of cucumbers explode is due to carelessly prepared dishes. Banks must be thoroughly washed and sterilized. Hardware stores sell special stands for boiling jars. Each jar must be boiled for at least 3-5 minutes. In order for pickles in jars to preserve everything beneficial features and had pleasant taste, the preparation process must be carried out cleanly and neatly.
Now let's move on to choosing salt. Use a regular kitchen utensil table salt coarse grind. Fine salt containing iodine - not suitable. To pickle cucumbers, also prepare herbs and spices. Dill is traditionally used as greenery, and green dill, and dried, and leaves, and stems, and inflorescences. In addition to dill, it would be nice to have cherry leaves, black currant leaves, and horseradish leaves. You can use horseradish roots. They must first be peeled. Peel the garlic cloves. If you have black allspice and bay leaves, all this is suitable for pickling cucumbers. IN different recipes These spices are mainly used.
So, the jars are sterilized, the cucumbers have got rid of bitterness - we begin the pickling process. Place dill, cherry and black currant leaves, horseradish and garlic, as well as pepper at the bottom of the jar. Place lightly dried cucumbers tightly in a jar, preferably in a vertical position. At the very top, put dill and garlic again. The next stage of pickling cucumbers is filling the jars with brine.
How to make brine
You make the pickle for cucumbers according to the recipe you use. But what is common to all existing recipes is that a saline solution is prepared with a concentration of 6-10% salt. In practice, housewives add 60 g of salt to one liter of water. For one three liter jar Usually it takes one and a half liters of brine. How to make brine, whether to boil water to prepare it or not, depends on the pickling recipe you choose. There are recipes where 90 g of salt is poured directly into a jar of cucumbers and immediately filled with tap water. And in some recipes, the brine is boiled in advance and the prepared brine is poured into the jars. Follow your proven recipe. Fill the jars with cucumbers with brine, cover them with gauze or loose lids and leave to stand for 3-5 days. During this time, the cucumbers in the jar will ferment. A pleasant sour smell will appear.
After 3-5 days, the brine must be poured into a saucepan and boiled. Moreover, the top film must be thrown away. The already boiled brine must be poured back into the jars of cucumbers and rolled up. The brine may be cloudy - don’t let this scare you, it will not affect the quality of the cucumbers. Such jars can easily be stored in an apartment on the mezzanine. Pickled cucumbers prepared in this way are tasty, crispy and aromatic. In the cold of winter they will remind you of the greenery of summer.
Many housewives make preparations for the winter from fresh green cucumbers, you can find a lot of recipes, crunchy pickled cucumbers for the winter in jars, how much salt per 1 liter of water is indicated differently everywhere. Some people like to make cucumbers in a salty marinade, with the addition of vinegar acid, while others replace this product with less concentrated lemon acid granules.
It is worth considering several recipes for preparing delicious cucumbers, and which one is better to choose, each housewife decides for herself.
Pickled green cucumbers in marinade in a jar
Before you begin cleaning the products and the process of creating the preparation, it is worth finding out a little more about what varieties of vegetables would be best to choose for rolling into small jars. In fact, the taste of the selected green cucumbers will depend finished product in winter. Once upon a time, these vegetables were salted in huge jars, and only those cucumbers were used that were already very overripe and turned yellow, they were quite hard, and due to their large size, the fruits were cut into pieces, since they did not fit in the jar .
Today, every housewife understands that only the most tender and young cucumbers can be used for twisting. In addition, it is recommended to pay attention to the selected variety, since smooth fruits are not very suitable for salting; they are rather used for slicing different kinds salads, but for twists we use fruits with pimples on the surface.
It is worth considering the size of the cucumbers, they should not be too large, especially for crunchy pickled cucumbers in jars for the winter; how much salt to put per 1 liter of water will be described in the article below. If the containers are not large, then it is worth looking for the smallest cucumbers, no more than ten centimeters long; larger containers use fruits measuring fifteen centimeters in size. Ideal option there will be vegetables just picked from the garden, they are more elastic and crunchy, and if you put green fruits of the same size and not large in a jar, they will be salted more evenly. And before using cucumbers, it is worth trying; it is important to make sure that the green fruits do not have an unpleasant bitterness.
What should it be the right marinade for green cucumbers
It’s not enough to choose the right fruits to crisp in jars for the winter; how much salt to put in 1 liter of water is also very important information, because the concentration of the future brine will depend on the salt. If you add more salt than necessary, the finished cucumbers will have too much salty taste, when there is not enough salt, the fruits will not be as salty as the housewife would like. In addition, salt is a preservative; if there is not enough product, the jars may swell, which no housewife wants.
For salting, only ordinary coarse salt is used, or it is replaced with rock salt, but fine and iodized salt are not suitable for creating brine. Fine salt can lead to oversalting of the marinade, and the brine can be prepared differently if the vegetables are stored not in a cool cellar, but in an ordinary apartment.
Some housewives try to put as many different spices and herbs into a jar as possible, but it is better to put everything in moderation; if you overdo it with additives, the brine may eventually ferment. You should use garlic especially carefully; it can lead to a deterioration in the taste of the brine if there is a lot of garlic in the marinade. spicy vegetable, then eventually the marinade will acquire a strong bitterness.
Ingredients:
Fresh green cucumbers small size- 3 kilograms;
Fresh dill - 1 bunch per jar;
Leaves fresh horseradish- one sheet per container;
Regular aspirin tablets - 2 pieces per large jar;
Rock salt - 1 spoon per liter of clean water;
Purified water - about 3 liters;
White sugar - 40 grams;
Black peppercorns - 5 pieces per jar;
Cherry and currant leaves - 2-3 per container.
Preparation:
Every housewife should know how to properly make crispy pickled cucumbers for the winter in jars and how much salt for 1 liter of water, but first it is recommended to prepare everything vegetable ingredients to start preparing the crispy twist on winter period. To do this, take three kilograms of the most fresh cucumbers(ideally if they are just collected from the garden), if the vegetables were bought at the market, then they will have to be transferred to a large saucepan and filled with chilled water so that the liquid is quite cold, you can put a little ice in it.
Leave the cucumbers in this state for at least five hours; it’s even better to fill them with water in the evening and start harvesting in the morning. Dill greens, horseradish leaves, and leaves from currant and cherry bushes are also washed. When the cucumbers are sufficiently soaked in water, just rinse them in another water and remove the ends of each fruit; this will help the vegetables absorb the brine faster and better. Can be prepared for the winter.
When all the cucumbers are prepared, it is worth cleaning the glass containers; for this, all containers are thoroughly wiped with soda and washed off with water, and only after that the sterilization process is carried out; the jars can be cleaned with hot steam or they are placed in a microwave oven, before which they are poured into the containers water. It is also worth preparing a ladle or small saucepan into which you pour a little water and lower the lids, then light the fire and boil the lids for five or ten minutes. Only after complete sterilization are they lowered into each container. large sheet horseradish, a little fresh dill, or you can take its umbrellas, add five peppercorns, and if desired, add peeled cloves of garlic.
Don't forget about blackcurrant and cherry leaves, but they can be laid on top fresh vegetables. Next, green cucumbers are placed, the fruits must be placed quite tightly in jars so that they are better salted, and then it is worth preparing brine for crunchy pickled cucumbers in jars for the winter. How much salt should be poured into 1 liter of water is written at the beginning of this article, it is worth saying right away that in each recipe the calculation of salt is indicated only for one liter of clean water, as well as white sugar in sand.
For the marinade, take a large saucepan, pour about three liters of water into it and let the liquid come to a boil, after which you need to carry out the first hot pour vegetables The jars are filled with already boiled water and the cucumbers are left in this state for several minutes, until the liquid becomes tolerable to the hand.
As soon as the liquid has cooled a little, you can pour it back into a large container and bring it to a boil; after boiling, six large spoons of rock salt, as well as three large spoons of white sugar in the form of sand, are immediately poured into the water. When the brine is prepared, you can wait for it to boil and pour in about one large spoon of vinegar (you can make the marinade without this preservative). Next, fill all the cucumbers with brine and put two aspirin tablets in a container; it will help eliminate all bacteria, which means the jars will not explode.
Now we are preparing brine for crunchy pickled cucumbers for the winter in jars. You can see how much salt to put in 1 liter of water (video) in the written recipe. First, boil water and pour green cucumbers into it for about twenty minutes, and then pour the water into a saucepan and boil it again, but adding the rest of the bulk ingredients. Each glass container is filled with salted boiled marinade, poured into a small spoon vinegar essence. Next, the containers are closed with sterile lids and wrapped well in a warm blanket until the cucumbers have cooled completely.
The ancient Romans knew how to prepare pickled cucumbers, but the Russian inquisitive mind went further, and Nizhny Novgorod residents, for example, invented pickling cucumbers in pumpkin. How do you like this option? Salted cucumbers They have long become an original Russian product, in the preparation of which we undoubtedly have no equal, and the brine that accompanies them is also our Russian drink, the surest remedy for a well-known ailment.
To make pickles successful, you need to know a few simple rules:
- You need to choose cucumbers for pickling correctly: they must be small to fit in the jar. The selected cucumbers should not have any voids inside; choose strong, hard fruits with pimply skin. Before the cooking process, be sure to soak the cucumbers in cold water for 2-3 hours, maybe a little more. For best salting cut off the tails of the cucumbers and pierce them with a fork;
- The quality of water for pickling cucumbers is also incredibly important. It's good if you have the opportunity to use clean water from a well, and if not, filter tap water; you can also use purchased bottled water. In any case, the cleaner the water, the better the result.
- The dishes used for pickling cucumbers must be perfectly clean. Glass jars wash thoroughly in soda water or soapy solution, rinse thoroughly, pour boiling water over it and dry. You can also heat the jars, for example, in the oven, at a temperature of 100-110ºС. Be sure to boil metal lids, wipe them dry to remove any scale that has formed, and wash plastic lids thoroughly and pour boiling water over them before closing the jars.
- Pickled cucumbers are called pickled cucumbers because salt plays the most important role in their preparation. To prepare pickles for the winter, use the usual rock salt, it is ideal for pickling cucumbers. Not small, God forbid sea salt not suitable for our purposes - the cucumbers will become soft. The selected recipes will tell you how much salt you need per liter of water to prepare the brine. Typically the amount of salt varies from 40 to 60 grams.
- And finally, about all sorts of herbal seasonings. Some people like black or allspice, others prefer mustard seeds or cloves. The usual classic set of spices looks like this: peppercorns, dill umbrellas, horseradish and currant leaves. But you can go further and add, for example, basil, cumin, horseradish root, garlic, mustard, oak and cherry leaves. Place the spices on the bottom of the jars and between the cucumbers, and cover them with horseradish or currant leaves on top. A piece oak bark, added to all other spices, will make the fruit crispier.
There are two cooking methods pickles for winter: cold and hot.
Cold way Pickling is very simple. Place spices and cucumbers in prepared jars. Then stir in cold water required quantity salt and pour this brine over the cucumbers. Cover the jars nylon covers, heated in hot water. In a month you will receive wonderful pickles, which need to be stored either in the refrigerator or in the cellar. Under no circumstances should you store cucumbers prepared in this way in a warm room; you will spoil the product - the cucumbers may simply explode.
Hot pickled cucumbers are prepared as follows: dissolve salt in boiling water, add dill, horseradish, a couple of currant and cherry leaves, let simmer for a few minutes and pour this brine over the cucumbers. Leave the jars simply covered with gauze for the number of days indicated in the recipe. After this, add brine and seal the jars with lids. By the way, to prevent the jars from exploding, add a few mustard seeds to the brine, and a few thin slices of horseradish placed under the lid will help protect the cucumbers from mold.
Well, that’s basically it. Theory, we know, is a good thing. Let's move on to practice, because for any housewife, the ability to pickle cucumbers is an indicator of her culinary skills.
Cold salting method. Recipe No. 1
Ingredients:
cucumbers,
currant, cherry and plum leaves,
dill umbrellas,
garlic cloves,
salt (1 heaped tablespoon for each jar), water.
Preparation:
Soak the cucumbers in cold water for 2 hours. Then place 2-3 cloves of garlic, dill leaves and umbrellas into clean 3 liter jars. Place the cucumbers tightly on top of the spices. Pour 1 tbsp into each jar. salt with topping, fill with cold boiled water and close with tight plastic lids. Turn the jars of cucumbers over several times to disperse the salt and place in a cool place. The brine will be cloudy at first, but then it will begin to lighten. Cucumbers prepared this way will be ready to eat in 2-3 weeks, and they can be stored for almost a year. A little liquid may leak out from under some lid, but you cannot open the jars and add brine. Just eat the cucumbers from this jar first.
Cold salting method. Recipe No. 2
Ingredients:
2 kg cucumbers,
2 dill umbrellas,
5 black currant leaves,
5 cherry leaves,
1 clove of garlic,
20 g horseradish root or leaves,
8 black peppercorns,
¼ cup salt,
2 tbsp. vodka,
1.5 liters of water.
Preparation:
Pour boiling water over the cucumbers and immediately plunge into ice water. Pack tightly into a 3 liter jar, topping with washed leaves, dill, garlic and pepper. Pour over cooked cold saline solution, add vodka and tightly close the jar with a plastic lid. Immediately place the prepared pickles in a cool place. The cucumbers turn out strong and green.
Hot salting method
Ingredients:
cucumbers,
salt,
sugar,
Bay leaf,
peppercorns,
lemon acid,
water.
Preparation:
Select cucumbers by size, soak in cold water for 2 hours, then place tightly in 3 liter sterilized jars. Boil water, carefully pour it over the cucumbers, cover with lids and leave for 15 minutes. When the time is up, drain the water. Boil another water, pour it over the cucumbers again and leave for the same time. Then pour the water into a saucepan, add sugar and salt at the rate of 2 tbsp. salt and 3-4 tbsp. sugar for 1 jar. Don’t let the amount of sugar confuse you; it makes the cucumbers crispy, but it doesn’t add any sweetness to the brine. Boil the brine. Pour ½ tsp into each jar. citric acid, pour boiling brine and seal with sterilized metal lids. Next, you can wrap the cucumbers for a day, or you can simply leave them to cool without wrapping, placing them in a dark place.
Pickled cucumbers with oak bark
Ingredients:
cucumbers,
currant leaves,
black peppercorns,
dill,
cherry leaves,
horseradish leaves and root,
garlic,
oak bark (sold at the pharmacy),
salt.
Preparation:
Place horseradish leaves, peeled and cut into pieces horseradish root, black peppercorns, currant and cherry leaves, dill and cut garlic cloves and 1 tsp each at the bottom of 3-liter jars. oak bark into each jar. Place the cucumbers tightly and place a horseradish leaf on top. To prepare the brine, dissolve salt in boiled cold water at the rate of 1 tbsp. salt with topping to 1 liter of water. Pour cold brine over the cucumbers and cover with plastic lids, dipping them in boiling water for a few minutes before closing. Store cucumbers in a cool place.
Pickled cucumbers “Scented”
Ingredients (for 3 liter jar):
2 kg cucumbers,
3-4 dill umbrellas,
2-3 bay leaves,
2-3 cloves of garlic,
1 horseradish root,
2 horseradish leaves,
2 cherry leaves,
3 sprigs each of celery, parsley and tarragon,
5 black peppercorns,
1 liter of water,
80 g salt.
Preparation:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours, then rinse them with clean water. Place spices and cucumbers in layers at the bottom of the jar, place dill on top. Prepare the brine by dissolving the salt in cold water. Fill the cucumbers with brine to the very edge of the jar, cover with gauze and leave at room temperature for 2-3 days. After a white foam appears on the surface, drain the brine, boil well and pour it over the cucumbers again. Immediately cover with prepared metal lid and roll it up. Turn the jar upside down, wrap it carefully and leave until completely cool.
Country pickles
Ingredients:
cucumbers,
garlic,
horseradish leaf,
dill,
coarse salt.
Preparation:
Soak the cucumbers for 4-6 hours. Wash the jars well, put horseradish, dill, garlic and cucumbers in them. Fill the jars with cucumbers with filtered water. Place a horseradish leaf on the jars so that it covers the neck of the jar. Place 3 tbsp in gauze. heaped salt and tie a knot. The number of such nodules should match the number of jars of cucumbers. Place the knots on the horseradish leaves. The main thing is to make sure that the water touches the nodules, otherwise the salt will not dissolve. Place the jars on plates, as liquid will leak out during the fermentation process, and leave them like that for 3 days. After three days, remove the nodules, rinse well the dill and horseradish leaves that were on top, drain the brine and boil it, adding water, because some of it has leaked out. Pour the prepared brine over the cucumbers and close with tight nylon lids. Initially, the brine will be cloudy, but don’t worry, after a while it will become transparent, and a sediment will form at the bottom, which shouldn’t bother you either. Store pickles in a cool, dark place.
Pickled cucumbers in Russian
Ingredients:
3 kg cucumbers,
2 tbsp. salt (per 1 liter of water),
5 cloves of garlic (for 1 jar),
spices, aromatic leaves - to your taste.
Preparation:
Sort the cucumbers by size, wash them and place them in sterilized jars, layering with garlic, dill, cherry leaves, oak leaves, horseradish, currants, etc. Then pour the cooled brine of salt and water over the cucumbers in the jars. Cover the jars with saucers or plates and leave for 3-4 days. Then drain the brine from the jars. Boil a new brine, also adding 1 liter of water and 2 tbsp. l. salt. Pour boiling brine and immediately seal the jars with sterilized lids. The brine will not be transparent, this is necessary.
Pickled cucumbers with vodka
Ingredients (for a 3L jar):
cucumbers,
1.5 liters of water,
150 ml vodka,
3 tbsp. Sahara,
2 tbsp. salt,
2 cloves of garlic,
3 bay leaves,
dill stalk,
horseradish leaves.
Preparation:
Wash the cucumbers thoroughly and cut off the ends. Place spices and garlic at the bottom of the prepared jars and pack the cucumbers tightly. Dissolve salt and sugar in cold water, pour this solution over the cucumbers, then pour in vodka. Cover the jars with gauze and leave for 3-4 days at room temperature. Do not forget to regularly remove the resulting foam. On the 4th day, drain the brine, boil it for 5 minutes, pour it back into the jars and seal them with sterilized lids.
Pickled cucumbers with mustard
Ingredients:
cucumbers,
horseradish leaves,
dill umbrellas,
cherry leaves,
black currant leaves,
salt,
mustard (powder).
Preparation:
Wash the cucumbers well. Place the prepared greens into the pan, pack the cucumbers tightly and fill everything with brine (2 tablespoons of salt per 1 liter of boiled water). Place a wooden circle or large plate on top of the cucumbers, apply pressure and leave for 3 days. Remember to keep an eye on the cucumbers and skim off any foam. After three days, drain the brine and place the cucumbers and herbs in sterilized jars. Strain the brine, boil it, adding 1 liter of boiling water and 2 tbsp. salt. Fill the jars with brine, wait 10 minutes, drain again, boil, add 1-2 tbsp. dry mustard. Pour brine over the cucumbers for the last time and roll up the lids. Turn over and leave to cool without wrapping.
Pickled cucumbers with hot pepper
Ingredients:
5 kg cucumbers,
5 stalks of dill with umbrellas,
10 cloves of garlic,
8 horseradish leaves,
20 currant leaves,
8 bay leaves,
black peppercorns,
red hot pepper,
salt.
Preparation:
Select cucumbers of the same size for pickling, cut off the ends and place in a saucepan, add dill, garlic, currant leaves and fill with brine prepared at the rate of 2 tbsp. salt per 1 liter of water. Set the oppression and leave the cucumbers for two days. Then remove the spices, strain the brine, rinse the cucumbers and put them in sterilized jars along with fresh spices, adding also bay leaf, horseradish leaves and red hot pepper (3-4 rings will be enough for a 1 liter jar). Boil the brine, fill the contents of the jars with boiling brine and seal them with prepared sterilized lids.
Pickled cucumbers in tomato juice
Ingredients (for 3 liter jar):
1.5 kg cucumbers,
1.5 liters of fresh tomato juice,
3 tbsp. salt,
50 g dill,
10 g tarragon,
6-8 cloves of garlic.
Preparation:
Prepare cucumbers, jars, herbs and garlic. Place peeled and chopped garlic cloves, dill and tarragon on the bottom of the jars. Place the cucumbers vertically on top. Squeeze the juice out of the tomatoes (about 1.5 liters per 3 liter jar) tomato juice). Bring the juice to a boil, dissolve the salt in it and cool. Pour the cooled juice into the jars of cucumbers, cover with plastic lids, after holding them in hot water, and put them in a dark, cool place.
Happy preparations!
Larisa Shuftaykina
I collected recipes from everywhere! I won’t cite sources, don’t be angry!
Recipe No. 1: Salty.
Wash fresh green cucumbers (not overgrown), pour boiling water over them and immediately dip in very hot water. cold water. Soak for 2-3 hours. Then place the cucumbers tightly in a three-liter jar, topping with washed leaves, dill, garlic and peas. Pour in the prepared cold saline solution (50 g of salt per 1 liter of water). Add 2 tablespoons of vodka and tightly close the jar with a plastic lid. Cucumbers pickled using this method should be immediately placed in a cold place (refrigerator, cellar, etc.).
Cucumbers retain their natural green color, acquire a unique taste and are stored very well.
Compound: cucumbers - 2 kg, dill (umbrellas) - 2 pcs., black currant leaves - 5 pcs., cherry leaves - 5 pcs., garlic - 1 clove, horseradish (root or leaves) - 20g, peppercorns - 8 peas, salt - 75g, vodka - 50g, water - 1.5l
Recipe No. 2: Pickled cucumbers.
I kept the cucumbers for 2 hours in cold water, then washed them. In a sterilized jar I put all kinds of greens (horseradish leaves, cherries, overgrown dill), garlic, pepper cut into pieces, poured boiling water over it and covered it with a sterilized lid. After 10 minutes, I drained the water, boiled it again, poured it out and again left it for 10-15 minutes. Then she again poured the same water into the pan, brought it to a boil, added 3 tbsp. salt, 2 tbsp. sugar and 1 tbsp. vinegar essence, dissolved salt and sugar and poured boiling brine over the cucumbers. She closed the lid and rolled it up.
You get delicious, crispy cucumbers.
Recipe No. 3: Salted cucumbers. For a three-liter jar - two heaped tablespoons of salt, pour warm water and that’s it. Keep it in the house for three days, store it in the refrigerator or cellar.
Recipe No. 4: Crispy pickles.
Brine: for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt, 1-2 cloves of garlic (cut into slices on the bottom), then cucumbers,
on top of cucumbers - greenery :
several dill inflorescences, currant leaves, cherry leaves with twigs, horseradish leaf.
Recipe No. 5:Here good recipe"crispy" pickles.
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).
Recipe No. 6: I offer a simple and reliable method of pickling cucumbers , which I have been using for many years, there are no conventions in it - I put the cucumbers in 3-liter jars, on the bottom of the bed I put any weeds that come to hand: dill, cherry leaves, currants, and if they are not there, then whatever comes to hand, any dried herb, add 1 teaspoon red ground pepper and fill it up salty brine(on the egg) add salt to the water until the egg floats to the surface of the water and is the size of a 2-kopeck coin. I cover it with a nylon lid. That's all. I put the cucumbers in the cellar on the floor; they leak a little. You can use it anywhere, in a vinaigrette, in a pickle, in salads; if the cucumbers seem salty to you, you can soak them in plain water for an hour.
Recipe No. 7: Salty with hot pepper. In a jar (any jar) put cucumbers, all the seasonings, I also put hot peppers. Brine: for 1 liter. well or spring water 250 grams of salt. When the salt dissolves, pour the brine into jars and leave for 2 days. Then drain the brine, add clean water, and cover with plastic lids. And that’s all. This is how my mother, about 40 years old, and I salted. There is nothing tastier; everyone who tried our cucumbers considered them the most delicious.
Recipe No. 8: Ancient recipe pickled cucumbers. Brine: for 1 liter of cold water, 2 tablespoons of salt. Cucumbers 8 kg. I wash it and put it under the tap with cold water in the basin for 2-3 hours. I put it in an enamel bucket (garlic, horseradish root, currant leaves, dill with umbrellas - you can never have too much seasoning). Layers - seasoning, cucumbers...). I pour cold brine above the cucumbers and keep them under pressure for 3 days. Fermented. I take out the cucumbers and wash them under the tap with cold water. I put it in sterile jars of any size. I strain the brine through a colander. I boil it and pour it into jars with cucumbers. I roll up the cans. I keep it in my apartment. Excellent pickled cucumbers.
Recipe No. 9: With smart advice. I definitely add mustard seeds, as much as possible herbs(dill, parsley, horseradish, cherries, currants) so that there are no empty spaces left and fill only with hot brine (for 1.5 liters of water - an incomplete 100g shot glass or three tablespoons of salt). I keep it in the cellar.
Recipe No. 10: Salted with dill. I do this. Place in a clean 3 liter jar currant leaf(5 pieces), dill (I cut all the dill with scissors along with the umbrellas, only without the roots, into 3-4 cm pieces, take a large handful of this cutting). I place clean cucumbers, pre-soaked in cold water, in a jar vertically and very tightly. I place peeled garlic cloves between the cucumbers. I lay the cucumbers up to the hangers, and put the greens on top again in the reverse order. In the cold boiled water dissolve salt - two tbsp. small heaped spoons per 1 liter of water. I fill the cucumbers to the very top of the jar (usually a 3-liter jar takes 1.5 liters), cover it loosely with a lid, put the jar in a bowl - the brine may leak out during fermentation. On the second or third day foam will appear, this is normal. After three days, pour the brine from the jar into a saucepan, boil and pour over the cucumbers, let stand for 10 minutes, drain and boil again. Pour boiling brine, if it is not enough (it should reach the cut of the jar), add boiling water. Immediately roll up the lid and turn the jar over. I don’t wrap anything, but you can cover it. From my own experience, I know that the most important thing is not to add anything when rolling - whatever the cucumbers were pickled in, that’s what to cover.
Recipe No. 11: Simply salty. I make everything simpler. I put spices in a 3-liter jar - black currant leaves, horseradish, cherry and oak leaves, dill and garlic (down the jar and on top of the cucumbers). I put the cucumbers in and fill them with regular non-chlorinated cold water (for example, from a well), add about 3 tablespoons of salt to the jar (depending on the size of the cucumbers) and wait for it all to ferment. After this, I remove the foam with a spoon (if it has formed), fill the jar to the top plain water(if some of it leaked out during fermentation) and close it with a plastic lid. That's all! Sometimes in the jar at the bottom (and on the cucumbers) white precipitate, this does not affect the taste in any way - just before using, the cucumber taken out of the jar must be rinsed in water.
Recipe No. 12: Like lightly salted. For a 3-liter jar of cucumbers I put two tablespoons of salt and three tablespoons of sugar. They come out like lightly salted ones. Or two tablespoons of sugar - more salty. Add only dill inflorescences and garlic to the jar, after the first pouring of boiling water. a sprig of tarragon. I pour boiling water over the cucumbers, drain them, put salt, sugar, 5-7 peppercorns, and cloves into the water. I boil and pour the cucumbers again. I pour a tablespoon of vinegar into the jar. essences. I close it with a plastic lid. I also salt the tomatoes, only I add five tablespoons of sugar.
Recipe No. 13: "For lazy people." The trick is that you don’t need to boil the brine and roll up the lid. After the above-described preparation, a “funtik” is placed on top of the cucumbers, made from two layers of a wide bandage (gauze will not work!!!) dry mustard (2 teaspoons) is poured onto the bandage. The edges of the bandage rise. All this is tied with thread, the excess bandage is cut off. It turns out to be a ball with dry mustard inside. This ball or, as we call it, a “pound” is placed in the brine on top of the cucumbers under a plastic lid. After fermentation is over, you need to add a little brine (2 tablespoons per 1 liter of water) to the top, because Some of the brine will spill out during fermentation. Pound mustard does not affect the taste. It is used to prevent mold from appearing. In the cellar, the cucumbers are still fresh. In the apartment they also stand fine, but since March they have lost their “crispness”. You can open the jar, take as many cucumbers as you need and close it again. Cucumbers do not spoil.
Recipe No. 14: Oak. Place spices and herbs in a 3-liter sterilized jar: horseradish leaf, dill umbrellas, bay leaf, peas allspice, garlic, currant, cherry and oak leaves. Place cucumbers (standing). Place a leaf of horseradish on top and pour in 100 g coarse salt. Fill with unboiled cold water (from a spring, well or well) and close with a plastic lid. Turn the jar over with the lid down and leave for a while (until morning or evening) so that the salt settles down. That’s it. Turn the jar upside down and put it in a cool place (cellar). They make wonderful pickled cucumbers. Minimum time. One bad thing: you need a cellar.
Recipe No. 15: Light marinade. Horseradish, dill, cherry leaf, garlic, vinegar. Brine: 1.5 liters of water, 4 tbsp. level spoons of salt, a few peas of black pepper. The recipe is designed for a three-liter jar, which includes 1.5 liters of brine. Boil the brine. Place horseradish, dill and cherry leaf at the bottom of the jar. Place the cucumbers, pre-soaked (for 5-6 hours) in cold water, tightly. Add some seasoning (in the middle of the jar and on top). Cover the top with two cucumbers to make it easier to drain the boiling water. Pour boiling water twice for 5 minutes. Before pouring the brine, add 2-3 cloves of garlic. Before rolling, add 1 teaspoon. a spoonful of table vinegar. Turn the rolled jars over, cover and leave to cool.
Recipe No. 16: Salted in jars.
1. Place the cucumbers in a jar, fill with brine to the top, cover with gauze and leave for 3-5 days for salting. Drain the brine from the jars, set to boil, pour cold water into the jars, shake to rinse the cucumbers. white plaque. Rinse 2-3 times. Pour the washed cucumbers with boiling brine (in small portions, warming the jar so as not to burst), add 2 tablespoons of vodka and roll up or close with tight plastic lids. Store pickled cucumbers in a cool place.
2. Place spices at the bottom of the jar, then cucumbers, which must be kept in cold water for 5-6 hours, changing it 2-3 times. Fill the cucumbers in a jar with boiled and cooled brine (50 g of salt per 1 liter of water). Place the spices on the cucumbers and tie the jar with gauze. We keep it at 18-20 degrees for 4-5 days. We drain the brine, and after washing the cucumbers in chilled boiled water, put them in jars with fresh, well-washed spices. Fill with boiling brine, not adding 1.5 cm to the top of the jar. We seal hermetically and immediately sterilize (10-15 minutes).
3. Prepare cucumbers, spices and containers as usual. Pour cold water into the jar to the top, place a piece of gauze on the top layer of spices and pour 1.5 tablespoons of coarse salt on top. Seal with a plastic lid. Store pickled cucumbers in a cool place.
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For a 3 liter jar: |
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cherry leaves |
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currant leaves |
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dill umbrellas |
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horseradish root (cut into slices) |
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Recipe No. 17: Sweet and sour marinade. I prepare the brine like this: I add 3 tablespoons of salt and 4 tablespoons of sugar to one and a half liters of water. Of course, you can add just one spoonful of sugar, but I like it that way. As always, you have to navigate according to your own tastes. I fill the jar to the very top, pour in a teaspoon of seventy percent vinegar essence. I have never been able to pickle cucumbers without vinegar, although I tried. They do not have their own acid, like tomatoes. Here are the tomatoes, I salt them without vinegar. I close the jars with sterile lids and roll them up. Somewhere in the corner of the apartment I lay a warm rug on the floor, turn the cans upside down and cover them with an old warm fur coat. Let them sit until they cool down.
Recipe No. 18: Pickles with crunch.
Cucumbers should be washed and dried (do not damage the skin). Place tightly into 3-liter pre-sterilized jars.
Brine: for 1 liter of water - 2 tbsp. spoons of salt (not iodized) and 1 tbsp. spoon of sugar. Pour into a large saucepan, where there are already dill corollas, currant leaves, cherries and horseradish (naturally, everything must be cleaned and washed). Put on fire, but do not bring to a boil. Fill the jars with cucumbers with brine without greens (through a strainer). Cover with lids and let stand for 15 minutes. Then the brine is poured back into the pan and brought to a boil. During this time, the jars of cucumbers should be covered to prevent them from cooling.
In each 3-liter jar, throw 2-3 cloves of garlic, add a teaspoon of oak bark and a teaspoon of vinegar essence. Pour boiled but slightly cooled brine again (again through a strainer). Roll up the lids of the jars and place them upside down on pieces of paper to see if there are any leaks (this means the lid has not been properly rolled). After cooling, hide the jars of pickled cucumbers in a cool and dark place; a basement or crawl space is better.
Happy crunching!
That's it, that's enough! Otherwise, while we’re choosing, we’ll run out of cucumbers!
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