Winter vegetable preparations are ahead variety of jams and compotes: this is not just a dessert, but full meal. Salting and pickling cucumbers in liter jars help to create a quick healthy lunch. In preservation, brine plays an important role, for which you need to carefully calculate the ingredients so as not to reduce the storage time.
How to prepare a pickle for lightly salted cucumbers per 1 liter of water
Number of liquid recipes for canned vegetables lots of. The standard composition of the brine - water and salt - is used by few housewives. Various spices, spices, herbs, as well as vegetables and even berries - everything is for the benefit of the taste, aroma and color of preservation. the only true the perfect recipe does not exist: it is undesirable to deviate only from some axioms regarding the proportions between salt and water, or the amount of vinegar at. The remaining nuances are left to the discretion of the hostess.
Several important tips from professionals to get delicious brine:
- Do you want cucumbers to crunch, regardless of the pickling method? Add leaves of currant, oak, grapes or horseradish, cherries. Do not forget that before twisting the lids they will need to be removed - the leaves are needed only at the time of preparing the brine.
- Need to get fragrant, savory snack? Throw bunches of cloves and a little coriander into the jars after the brine is poured.
- Classic set for universal pickles - Bay leaf, allspice, dill umbrella. They are collected 1 unit per liter of water, and only 3-4 peppercorns will be.
- When creating a brine, it is important not to overdo it with garlic, it can kill the whole 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 the little finger. Take only 1/4 pod of hot pepper, and dried tarragon - on the tip of a knife.
- Do not try to put all the available ingredients in 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 on vodka, the amount of salt can be reduced. This alcoholic product perfectly interferes with fermentation processes, therefore it acts as a very high-quality preservative.
Cold pickling method
This simple and fast option suitable for creating winter harvest long-term storage, and for preparing a snack that can be eaten in a few days. A significant plus is that the cucumbers will crunch, even if you did not take the densest specimens. Hot water often adversely affects the consistency of the product. However, due to the lack of heat treatment, preservation is more likely to deteriorate or explode before winter sets in, so the preparation of the brine must be given special importance.
Professionals give some important advice:
- The volume of liquid depends on the number of cucumbers: liter jar it will take about 2-2.5 cups, but it is recommended to make 4 cups of brine. You can always get rid of excess.
- A brine for cucumbers prepared using this technology per 1 liter of water should have 2 large tablespoons (tablespoons) of salt with a slide: this is about 70 g. Less can not be taken even for - there is a high probability of spoilage.
- It is advisable to pour cucumbers with brine 2-3 times, leaving them for half an hour - an hour before adding spices and finally rolling up the jar.
- It is better to close cucumbers in small jars - liter or half-liter: such a blank will be stored longer.
Brine recipe for lightly salted cucumbers in a hot way
This cooking option is convenient because you don’t have to wait until you can open the desired jar: the cucumbers are ready the very next day. At cold storage the term is stretched up to 3 days, which not all housewives like. Prepare 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.
Cooking:
- Boil water, dissolve salt in it.
- Put the cucumbers tightly in a jar, alternating with pepper and dill.
- Fill with brine.
- Sterilize, add aspirin, roll up.
How to make a brine for pickled cucumbers
In terms of taste, such preservation differs only in increased astringency and piquancy. Vinegar - the main component of all marinades - increases the acidity of the product, therefore ready snack will not be useful to everyone. Marinating is carried out according to the same rules as for containers of a larger or smaller volume. The marinade itself is prepared in the same way as the brine, only vinegar or its essence is added here.
How much vinegar per liter jar of cucumbers will be required
The volume of this ingredient depends on its variety: the lower the concentration, the more vinegar is needed in the marinade. In the absence of sterilization, the normative parameters are increased, as well as with an increase in the proportion of sugar. A separate approach is for the essence, which is literally injected in drops. From a professional perspective, classic pickle for pickling cucumbers per 1 liter of water in the presence of 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 pickle is 20%, but if you have to marinate rather than pickle vegetables, this parameter goes down, because vinegar gets into 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 tablespoon of table (not sea) salt without a slide for every liter of liquid. The share of the sea is reduced to dessert spoon.
- Marinade with acetic acid may require 1.5-2 tablespoons without a slide for the same liter of water.
- If sugar is introduced into the marinade, and you want to get tender, crispy cucumbers, take 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 high density and shelf life, but are unacceptable for children's and teenage nutrition - the alcohol concentration is too high. A set of ingredients in 1 liter of water classic:
- salt - 40 g;
- sugar - 50 g;
- vinegar - 1/5 tbsp.;
- vodka - a spoon.
Brine preparation:
- Dissolve sugar and salt in boiling water, add vinegar with spoons.
- Boil for a few minutes, if desired, introduce your favorite spices at the same moment.
- Carefully place cucumbers in a container and immediately pour hot brine.
- Add vodka last.
Video
Many housewives do in the summer vegetable preparations for the winter. And among homemade seamings, cucumbers occupy the lion's share. We will share with you the secrets of cooking pickles. We focus on the word "salty", 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. Salted cucumbers are prepared without any chemical preservatives. When pickling cucumbers, lactic acid is formed, which, together with salt, acts as a natural preservative.
So, pickle cucumbers for the winter! Now few people salt cucumbers in barrels - masters who know how to make wooden barrel good quality. Although before salting cucumbers in good linden or oak barrel was commonplace. Modern housewives most often pickle cucumbers in glass jars of a volume that is convenient for use.
Pickled cucumbers in jars
For salting, you need to choose cucumbers with delicate skin, preferably of the same size and, most importantly, of the variety that can be salted. After all, there are salad varieties of cucumbers that are not subject to salting. 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 in the market, do not hesitate to ask the seller if his cucumbers are subject to canning.
Before pickling, be sure to wash the cucumbers, remove the stalks and soak them from bitterness. To do this, soak clean cucumbers in ordinary 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 - this is carelessly prepared dishes. Banks must be thoroughly washed and sterilized. Hardware stores sell special coasters for boiling cans. Each jar must be boiled for at least 3-5 minutes. In order for pickles in jars to keep everything beneficial features and had pleasant taste, the preparation process must be carried out in a clean and tidy manner.
Now we turn to the choice of salt. Use regular kitchen edible salt coarse grind. fine salt with iodine content - not suitable. For pickling 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, blackcurrant, and horseradish leaves. You can use horseradish roots. They must first be peeled. Peel the garlic cloves. If you have black allspice and bay leaf - all this is suitable for pickling cucumbers. AT different recipes mainly these spices are used.
So, the jars are sterilized, the cucumbers got rid of bitterness - we proceed to the process of salting. At the bottom of the jar, put dill, cherry and black currant leaves, horseradish and garlic, as well as pepper. Lay slightly dried cucumbers tightly in a jar, preferably in an upright position. At the very top, again put the dill and garlic. The next step in pickling cucumbers is filling the jars with brine.
How to make pickle
You make pickle for cucumbers according to the recipe you use. But 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 per liter of water. For one three-liter jar usually goes one and a half liters of brine. How to make a pickle, whether to boil water to prepare it or not, depends on the pickling recipe you have chosen. There are recipes when 90 g of salt is poured directly into a jar with cucumbers and immediately poured with tap water. And in some recipes, the brine is boiled in advance and the jars are poured with ready-made brine. Follow your proven recipe. After pouring pickle jars with cucumbers, 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. There will be a pleasant sour smell.
After 3-5 days, the brine should be drained into a saucepan and boiled. And the top film must be thrown away. Already boiled brine should be re-filled with jars of cucumbers and rolled up. The brine can be cloudy - don't let that scare you, it won't affect the quality of the cucumbers. Such banks can be stored in an apartment on the mezzanine. Pickled cucumbers prepared in this way are tasty, crispy and fragrant. 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, crispy 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 a less concentrated lemon acid in granules.
It is worth considering several recipes, according to which they are preparing delicious cucumbers, and which one is better to choose, each hostess decides for herself.
Marinated green cucumbers in a jar
Before proceeding with the purification of products and the process of creating a blank, it is worth learning a little more about which varieties of vegetables would be better to choose for twisting into small jars. In fact, the taste will depend on the selected green cucumbers. 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 because of 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 cutting into different kinds salads, but for twists, fruits with pimples on the surface are taken.
It is worth considering the size of the cucumbers, they should not be too large, especially for pickled cucumbers for the winter crispy in jars, how much salt to put in 1 liter of water will be described in the article below. If the containers are not large, then it is worth finding the smallest cucumbers, no more than ten centimeters long, in larger containers use fruits fifteen centimeters in size. The ideal option there will be vegetables just taken from the garden, they are more elastic and crispy, and if you put green fruits that are not large and the same size in a jar, they will be salted more evenly. And before using cucumbers, it is worth trying, it is important to make sure that green fruits do not have an unpleasant bitterness.
What should be the right marinade for green cucumbers
It is not enough to choose the right fruits for crispy jars for the winter, how much salt to put per 1 liter of water is also very important information, because the concentration of the future brine will depend on salt. If you put more salt than necessary, then the finished cucumbers will have too salty taste when there is not enough salt, the fruits will not be as salty as the hostess would like. In addition, salt is a preservative, if there is not enough product, then the jars can 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 also 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 as possible in a jar, but it’s better to put everything in moderation, if you overdo it with additives, then the brine may eventually ferment. You should be especially careful when using garlic, 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 in the end the marinade will acquire a strong bitterness.
Ingredients:
Fresh green cucumbers small size- 3 kilograms;
Fresh dill - 1 bunch per jar;
Leaves fresh horseradish- per sheet per container;
Ordinary aspirin tablets - 2 pieces per large jar;
Rock salt - 1 tablespoon per liter of pure water;
Purified water - about 3 liters;
White sugar - 40 grams;
Pea black pepper - 5 pieces in a jar;
Cherry and currant leaves - 2-3 per container.
Cooking:
Every housewife should know how to make pickled cucumbers for the winter crispy in jars and how much salt per 1 liter of water, but first it is recommended to prepare everything vegetable ingredients to start cooking the crispy spin on winter period. For this, three kilograms of the most fresh cucumbers(ideally if they are only harvested from the garden), if the vegetables were bought at the market, then they will have to be transferred to a large saucepan and pour chilled water so that the liquid is quite cold, you can put some ice in it.
Cucumbers are left in this state for at least five hours, it is even better to fill them with water in the evening, and start harvesting in the morning. Dill greens, horseradish leaves, leaves from a bush of currants and cherries are also washed. When the cucumbers are sufficiently soaked in water, it is enough to wash them in another water and remove the tips from each of the fruits, 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 that they are poured into the containers water. It is also worth preparing a ladle or a small pot, into which some water is poured and the lids are lowered, then a fire is lit and the lids are boiled for five or ten minutes. Only after complete sterilization is lowered into each container big sheet horseradish, a little fresh dill, or you can take his umbrellas, pour five peas of pepper, if desired, put peeled garlic cloves.
Do not forget about the leaves of blackcurrant and cherry, but they can be laid on top fresh vegetables. Next, green cucumbers are laid, the fruits must be packed quite tightly into jars so that they are better salted, and then it is worth preparing a brine for pickled cucumbers crispy in jars for the winter. How much salt per 1 liter of water needs to be poured 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 pure water, as well as white sugar in sand.
For the marinade, a large saucepan is taken, about three liters of water are poured into it and the liquid is allowed to come to a boil, after which it is necessary to carry out the first hot fill vegetables. The jars are filled with water already boiled and the cucumbers are left in this state for several minutes, until the liquid becomes tolerable for the hand.
As soon as the liquid cools down a bit, you can pour it back into a large container and bring it to a boil, after boiling, six large spoons of rock salt are immediately poured into the water, as well as three large spoons of white sugar in the form of sand. When the brine is prepared, you can wait for it to boil and pour in about one large spoonful of vinegar (you can make a marinade without this preservative). Next, all the cucumbers are poured with brine and two aspirin tablets are placed in a container, it will help eliminate all bacteria, which means that the jars will not explode.
Now a brine is being prepared for pickled cucumbers for the winter crispy in jars, how much salt per 1 liter of water (video) can be put in the written recipe. First, they boil water and pour green cucumbers into it for about twenty minutes, and then pour the water into the pan and boil it again, but already adding the rest of the bulk ingredients. Each glass container is poured with salted boiled marinade, poured into a small spoon vinegar essence. Next, the containers are closed with sterile lids and well wrapped with a warm blanket until the cucumbers have completely cooled.
The ancient Romans knew how to cook pickles, but the Russian inquisitive mind went further, and Nizhny Novgorod, for example, invented pickling cucumbers in a pumpkin. How do you like this option? Salted cucumbers have long become a primordially Russian product, in the preparation of which there is undoubtedly no equal to us, and the brine accompanying them is also ours, a 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 a jar. Inside, the selected cucumbers should not have voids; 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 the 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 the 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 or soapy water, rinse well, pour boiling water over and dry. You can also ignite the jars, for example, in the oven, at a temperature of 100-110ºС. Be sure to boil the metal lids, wipe them dry from the scale that has formed, and thoroughly wash the plastic lids and pour over with boiling water before closing the jars.
- Pickled cucumbers are called pickles because salt plays the most important role in their preparation. In order to prepare pickles for the winter, use the usual rock salt, it is ideal for pickling cucumbers. Not small, nor God forbid sea salt not suitable for our purposes - the cucumbers will become soft. How much salt is needed per liter of water to prepare the brine, you will be prompted by the selected recipes. Usually the amount of salt varies from 40 to 60 grams.
- And, finally, about all sorts of herbs, seasonings. Someone likes black or allspice, someone likes 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 leaves and cherries. 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 fruits more crispy.
There are two ways to prepare pickles for the winter: cold and hot.
cold way salting is very simple. Put spices and cucumbers in prepared jars. Then stir in cold water. right amount salt and pour cucumbers with this brine. cover the banks nylon lids, heated in hot water. In a month you will receive wonderful pickles, which must be stored either in the refrigerator or in the cellar. In no case leave cucumbers prepared in this way in a warm room for storage, spoil the product - cucumbers can simply explode.
Hot pickled cucumbers are prepared as follows: dissolve salt in boiling water, add dill, horseradish, a couple of currant leaves and cherries, let it boil for several minutes and pour cucumbers with this brine. Leave the jars simply covered with gauze for the number of days indicated in the recipe. After that, add the brine and roll up the jars with lids. By the way, so that the jars do not explode, 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, in general, that's all. Theory 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. Recipe #1
Ingredients:
cucumbers,
currant, cherry and plum leaves,
dill umbrellas,
garlic cloves,
salt (1 tablespoon with a slide for each jar), water.
Cooking:
Soak cucumbers in cold water for 2 hours. Then put 2-3 cloves of garlic, leaves and dill umbrellas into clean 3 l jars. Lay the cucumbers tightly on top of the spices. Pour 1 tbsp into each jar. salt with top, pour cold boiled water and close with tight polyethylene lids. Turn the jars of cucumbers over a few times so that the salt disperses, and put in a cool place. The brine will be cloudy at first, but then it will begin to lighten. Cucumbers prepared in 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 kind of lid, but you can’t open the jars and add brine. Just eat cucumbers from this jar first.
Cold salting. Recipe #2
Ingredients:
2 kg cucumbers
2 dill umbrellas,
5 blackcurrant leaves,
5 cherry leaves
1 garlic clove
20 g of horseradish root or leaves,
8 black peppercorns
¼ stack. salt,
2 tbsp vodka,
1.5 liters of water.
Cooking:
Pour boiling water over cucumbers and immediately dip in ice water. Pack tightly into a 3 liter jar, shifting with washed leaves, dill, garlic and pepper. Fill with cooked cold saline solution, add vodka and tightly close the jar with a plastic lid. Put the cooked pickles immediately in a cold place. Cucumbers are firm and green.
Hot pickling method
Ingredients:
cucumbers,
salt,
sugar,
Bay leaf,
peppercorns,
lemon acid,
water.
Cooking:
Select cucumbers by size, soak in cold water for 2 hours, then tightly place sterilized jars in 3 liters. 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 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. Do not let the amount of sugar confuse you, it makes the cucumbers crispy, but does not add sweetness to the brine. Boil the brine. Pour ½ tsp into each jar. citric acid, fill with boiling brine and roll up with sterilized metal lids. Then you can wrap the cucumbers for a day, or you can just leave them to cool without wrapping, putting them in a dark place.
Salted cucumbers with oak bark
Ingredients:
cucumbers,
currant leaves,
black peppercorns,
dill,
cherry leaves,
horseradish leaves and root,
garlic,
oak bark (sold in a pharmacy),
salt.
Cooking:
At the bottom of 3-liter jars, place horseradish leaves, peeled and cut into pieces horseradish root, black peppercorns, currant and cherry leaves, dill and chopped garlic cloves and 1 tsp each. oak bark in each jar. Lay the cucumbers tightly, put a sheet of horseradish on top. To prepare the brine, dissolve the salt in boiled cold water at the rate of 1 tbsp. salt with the top of 1 liter of water. Pour the cucumbers with cold brine and cover with plastic lids, lowering them into boiling water for several minutes before closing. Store cucumbers in a cool place.
Pickled cucumbers "Fragrant"
Ingredients (per 3 liter jar):
2 kg cucumbers
3-4 umbrellas of dill,
2-3 bay leaves,
2-3 garlic cloves,
1 horseradish root
2 horseradish leaves
2 cherry leaves
3 sprigs of celery, parsley and tarragon,
5 black peppercorns,
1 liter of water
80 g salt.
Cooking:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours, then rinse them with clean water. Lay spices and cucumbers in layers at the bottom of the jar, lay the dill on top. Prepare the brine by dissolving the salt in cold water. Pour 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 over the cucumbers again. Cover immediately with prepared metal lid and roll up. Turn the jar upside down, wrap tightly and leave to cool completely.
Village pickles
Ingredients:
cucumbers,
garlic,
horseradish leaf,
dill,
coarse salt.
Cooking:
Soak cucumbers for 4-6 hours. Wash the jars well, put horseradish, dill, garlic and cucumbers in them. Fill jars of cucumbers with filtered water. Put a sheet of horseradish on the jars so that it closes the neck of the jar. Put 3 tbsp in gauze. salt with a slide and tie a knot. The number of such knots should match the number of jars of cucumbers. Place knots on horseradish leaves. The main thing is to make sure that the water must touch the nodules, otherwise the salt will not dissolve. Set the jars on plates, as liquid will flow out during the fermentation process, and leave in this form for 3 days. After three days, remove the knots, rinse well the dill and horseradish leaves that were on top, drain the brine and boil it, adding water, because some part of it has leaked out. Pour cucumbers with ready-made brine and close with tight nylon lids. Initially, the brine will be cloudy, but do not worry, after a while it will become transparent, and a precipitate will form at the bottom, which also should not bother you. Store pickles in a cool, dark place.
Russian pickled cucumbers
Ingredients:
3 kg cucumbers,
2 tbsp salt (per 1 liter of water),
5 cloves of garlic (for 1 jar),
spices, fragrant leaves - to your taste.
Cooking:
Sort the cucumbers by size, wash them and put them in sterilized jars, layering with garlic, dill, cherry leaves, oak, horseradish, currant, etc. Then pour the cucumbers in the jars with the cooled brine of salt and water. Cover the jars with saucers or plates and leave for 3-4 days. Then drain the brine from the jars. Boil a new brine, adding the same to 1 liter of water and 2 tbsp. l. salt. Pour boiling brine and immediately roll up the jars with sterilized lids. The brine will not be transparent, as it should be.
Pickled cucumbers on vodka
Ingredients (per 3L jar):
cucumbers,
1.5 liters of water,
150 ml of vodka,
3 tbsp Sahara,
2 tbsp salt,
2 cloves of garlic
3 bay leaves,
dill stalk,
horseradish leaves.
Cooking:
Wash the cucumbers thoroughly, cut off the ends. Put the spices and garlic on the bottom of the prepared jars and lay the cucumbers tightly. Dilute salt and sugar in cold water, pour cucumbers with this solution, then pour in vodka. Cover the jars with cheesecloth 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 roll them up with sterilized lids.
Salted cucumbers with mustard
Ingredients:
cucumbers,
horseradish leaves,
dill umbrellas,
cherry leaves,
blackcurrant leaves,
salt,
mustard (powder).
Cooking:
Wash cucumbers well. Put the prepared greens in a saucepan, put the cucumbers tightly and pour everything with brine (2 tablespoons of salt per 1 liter of boiled water). Put a wooden circle or a large plate on top of the cucumbers, set the oppression and leave for 3 days. Don't forget to keep an eye on the cucumbers and skim off the foam. After three days, drain the brine, and spread 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. For the last time, fill the cucumbers with brine and roll up the lids. Turn over and leave to cool without wrapping.
Pickled cucumbers with hot peppers
Ingredients:
5 kg cucumbers,
5 stalks of dill with umbrellas,
10 garlic cloves,
8 horseradish leaves
20 currant leaves,
8 bay leaves,
black peppercorns,
red hot pepper,
salt.
Cooking:
Select cucumbers of the same size for pickling, cut off the tips and place in a saucepan, put dill, garlic, currant leaves in the same place and pour in the 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 1 liter jar). Boil the brine, pour the contents of the jars with boiling brine and roll them up with prepared sterilized lids.
Salted cucumbers in tomato juice
Ingredients (per 3 liter jar):
1.5 kg cucumbers,
1.5 liters of juice from fresh tomatoes,
3 tbsp salt,
50 g dill,
10 g tarragon
6-8 garlic cloves.
Cooking:
Prepare cucumbers, jars, herbs and garlic. Place peeled and chopped garlic cloves, dill and tarragon on the bottom of the jars. Place cucumbers vertically on top. Squeeze juice from 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 jars of cucumbers with chilled juice, cover with plastic lids, after holding them in hot water, and put them in a dark, cool place.
Good luck preparing!
Larisa Shuftaykina
Collected recipes from everywhere! Sources will not indicate, do not be angry!
Recipe #1: Salty.
Wash fresh green cucumbers (not overgrown) thoroughly, pour over with boiling water and immediately dip in very cold water. Soak for 2-3 hours. Then tightly lay the cucumbers in a three-liter jar, shifting the washed leaves, dill, garlic and peas. Pour 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 in this way should be immediately put in a cold place (refrigerator, cellar, etc.).
Cucumbers retain their natural green color, acquire a peculiar taste and are very well stored.
Compound: cucumbers - 2 kg, dill (umbrellas) - 2 pcs., black currant leaves - 5 pcs., cherry leaves - 5 pcs., garlic - 1 clove, horseradish (root or leaves) - 20 g, peppercorns - 8 peas, salt - 75g, vodka - 50g, water - 1.5l
Recipe #2: Pickled cucumbers.
I kept the cucumbers for 2 hours in cold water, then washed them. I put all kinds of herbs in a sterilized jar (horseradish leaves, cherries, overgrown dill), garlic, pepper cut into pieces, poured boiling water and covered with a sterilized lid. After 10 minutes, she drained the water, boiled it again, poured it out and left it again 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 cucumbers with boiling brine. Closed the lid and rolled up.
Delicious, crispy cucumbers are obtained.
Recipe #3: Salted cucumbers. On a three-liter jar - two heaping tablespoons of salt, pour warm water and that's all. Hold the house for three days, store it in the refrigerator or cellar.
Recipe #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 circles at the bottom), then cucumbers,
on top of cucumbers - greens :
several inflorescences of dill, currant leaves, cherry leaves with sprigs, horseradish leaves.
Recipe number 5:Here good recipe"crunchy" pickles.
Wash the cucumbers and pre-soak them in cold water for 4 hours (we do not cut the buttocks of the cucumbers). Then put the cucumbers in clean jars with spices, pour in brine, close the jars with plastic lids and put in a cool place (the temperature in the room should be about 20 ° C). A few days later, when the fermentation process begins (the plastic lids on the jars will swell), open the lids to let the air out - then the cucumbers will be crispy. After a day, close the lids again and pickles can be put in the refrigerator.
Such pickles should be stored in a cold place (for example, in a cellar or refrigerator). So they are perfectly preserved all winter and remain crispy (and quite spicy - due to garlic).
Recipe number 6: I offer a simple and reliable how to pickle cucumbers , which I have been using for many years, there are no conventions in it - I lay out cucumbers in 3-liter jars, on the bottom I put any weeds that fall under my arm: dill, leaves of cherries, currants, and if they are not there, then what comes to hand, any dried herb, add 1 teaspoon of red ground pepper and pour salt brine(per egg) I 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 with a nylon lid. That's all. I put cucumbers in the cellar on the floor, they flow a little. you can use it anywhere and in vinaigrette and pickle, in salads, if cucumbers seem salty to you, you can soak in plain water for an hour.
Recipe number 7: Salted with hot peppers. In a jar (any) put cucumbers, all seasonings, I also put hot peppers. Brine: per 1 liter. well or spring water 250 gr.salt. When the salt dissolves, pour the brine into jars and leave for 2 days. Then drain the brine, fill with clean water, close with plastic lids. And that's it. So my mother salted for 40 years and I. There is nothing tastier, everyone who tried our cucumbers considered the most delicious.
Recipe number 8: old recipe pickled cucumbers. Brine: 1 liter of cold water 2 tablespoons of salt. Cucumbers 8 kg. mine and put under the tap with cold water in the pelvis for 2-3 hours. I put in an enameled bucket (garlic, horseradish root, currant leaves, dill with umbrellas - there is never too much seasoning). Layers - seasoning, cucumbers ...). I fill it with cold brine above the cucumbers and under oppression for 3 days. Wandered. I take out the cucumbers - wash them under the tap with cold water. I put it in sterile jars of any size. I filter the brine through a colander. I boil and pour into jars of cucumbers. Rolling banks. I keep it in an apartment. Excellent pickled cucumbers.
Recipe number 9: With smart advice. Be sure to add mustard seeds, as much as possible spicy herb(dill, parsley, horseradish, cherries, currants) so that there are no empty spaces and pour only hot brine (for 1.5 liters of water - an incomplete 100g stack or three tablespoons of salt). I keep it in the cellar.
Recipe number 10: Salted with dill. I do so. In a clean 3 liter jar put currant leaf(5 pieces), dill (I cut all the dill with scissors along with umbrellas, only without roots into pieces 3-4cm, I take a large handful of this cut). I place clean, pre-soaked cucumbers in cold water in a jar vertically and very tightly. I spread the peeled garlic cloves between the cucumbers. I lay the cucumbers up to the shoulders, on top again the greens in the reverse order. In the cold boiled water I dissolve salt - two tbsp. spoons with a small slide per 1 liter of water. I fill the cucumbers to the very top of the jar (usually 1.5 liters are spent on a 3-liter jar), cover loosely with a lid, put the jar in a bowl - the brine can flow 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 cucumbers, let stand for 10 minutes, drain and boil again. Pour boiling brine, if it is not enough (should reach the cut of the jar), add boiling water. Immediately roll up the lid, turn the jar over. I do not 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 up - what the cucumbers were salted in is to close it.
Recipe number 11: Salty in a simple way. I make everything easier. I put the spices in a 3-liter jar - a leaf of black currant, horseradish, cherry and oak, dill and garlic (down the jar and on top of the cucumbers). I put the cucumbers and fill them with ordinary 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 that, I remove the foam with a spoon (if formed), I add the jar to the top plain water(if during fermentation part of it leaked out) and close it with a plastic lid. And that's it! Sometimes in a jar at the bottom (and on cucumbers) it can form white precipitate, this does not affect the taste in any way - just before use, the cucumber taken out of the jar must be washed in water.
Recipe number 12: How light-salted. I put two tablespoons of salt, three tablespoons of sugar on a 3-liter jar of cucumbers. Received as lightly salted. Or two tablespoons of sugar - saltier. In a jar, only dill inflorescences and garlic, after the first pouring with boiling water. a sprig of tarragon. Pour boiling water over the cucumbers, drain, put salt, sugar, peppercorns 5-7, cloves in the water. I boil and pour cucumbers again. I pour a tablespoon of vinegar into the jar. essences. I close it with a polythene lid. I also salt the tomatoes, only I put five tablespoons of sugar.
Recipe number 13: "For lazy people". The whole point is that you do not need to boil the brine and roll up the lid. After the preparation described above, a "pound" is placed on top of the cucumbers, made of 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 a thread, the excess bandage is cut off. It turns out such a ball with dry mustard inside. This ball or, as we call it, "pound" is placed in the brine on top of the cucumbers under a plastic cover. After fermentation is over, add a little brine (2 tablespoons per 1 liter of water) to the top, because. part of the brine during fermentation will pour out. Mustard from funnik does not affect the taste. It is used to prevent mold. In the cellar, cucumbers stand until new. The apartment is also normal, but since March they lose their "crispness". You can open the jar, take as many cucumbers as you need and close it again. Cucumbers don't spoil.
Recipe number 14: Oak. In a 3-liter sterilized jar we put spices and herbs: horseradish leaf, dill umbrellas, bay leaf, peas allspice, garlic, currant, cherry and oak leaves. Lay cucumbers (standing). Put a sheet of horseradish on top and pour 100 g coarse salt. Pour unboiled cold water (from a spring, well or well) and close with a plastic lid. We turn the jar with the lid down and leave it 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 number 15: Light marinade. Horseradish, dill, cherry leaf, garlic, vinegar. Brine: 1.5 liters of water, 4 tbsp. tablespoons of salt without top, 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. At the bottom of the jar put horseradish, dill and cherry leaf. Place the cucumbers soaked in advance (for 5-6 hours) in cold water tightly. Add some seasonings (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, put 2-3 cloves of garlic. Before seaming, add 1 tsp. a spoonful of table vinegar. Turn over the rolled jars, cover and leave to cool.
Recipe number 16: Salted in jars.
1. Put the cucumbers in a jar, fill with brine to the top, cover with gauze and let stand for 3-5 days for salting. Drain the brine from the jars, set to boil, and pour cold water into the jars, shake to rinse the cucumbers from white plaque. We wash 2-3 times. Pour the washed cucumbers with boiling brine (in small portions, warming the jar so that it does not burst), add 2 tablespoons of vodka and roll it up or close it with tight plastic lids. We store pickles in a cool place.
2. We put 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. Pour the cucumbers in a jar with boiled and chilled brine (50 g of salt per 1 liter of water). Spread the spices on the cucumbers and tie the jar with gauze. We stand at 18-20 degrees for 4-5 days. We drain the brine, and, washing the cucumbers in chilled boiled water, put them in jars with fresh, well-washed spices. Fill with boiling brine, without topping up 1.5 cm to the top of the jar. We seal it hermetically and immediately sterilize (10-15 minutes).
3. We prepare cucumbers, spices and containers as usual. Pour cold water into the jar to the top, put a piece of gauze on the top layer of spices and pour 1.5 tablespoons of coarse salt with the top. Seal with a plastic lid. We store pickles 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 number 17: Sweet and sour marinade. I prepare the brine like this: for one and a half liters of water I put 3 tablespoons of salt and 4 tablespoons of sugar. Sugar, of course, you can put one spoonful, but I like it that way. As always, it is necessary to navigate in your own way. I fill the jar to the very top, pour a teaspoon of seventy percent vinegar essence. I never succeeded in pickling cucumbers without vinegar, although I tried. They do not have their own acid, as in tomatoes. Here are tomatoes, I salt 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 with an old warm fur coat. Let them stand until they cool down.
Recipe #18: Pickled cucumbers with crunch.
Cucumbers should be washed and dried (do not damage the skin). Pour tightly into 3-liter pre-sterilized jars.
Brine: for 1 liter of water - 2 tbsp. tablespoons of salt (not iodized) and 1 tbsp. a spoonful of sugar. It is poured into a large saucepan, where dill whisks, currant, cherry and horseradish leaves are already lying (naturally, everything should be cleaned and washed). Put on fire, but do not bring to a boil. Pour jars of cucumbers with brine without greens (through a strainer). Cover with lids and let stand 15 minutes. Then the brine is poured back into the pan and brought to a boil. At this time, jars of cucumbers should be wrapped up from cooling.
Throw 2-3 cloves of garlic into each 3-liter jar, 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 jars with lids, and put them upside down on pieces of paper to see if there are leaks anywhere (which means that the lid did not fit well). After cooling, hide the jars with pickles in a cool and dark place, a basement or underground is better.
Happy crunch!
All right, that's enough! And while we choose, the cucumbers will run out!
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