Cucumbers, which we all look forward to, grow more and more every day. At first we just eat them fresh, then we begin to lightly salt either in jars or in jars. And now it's time to prepare for the winter. We are already with you, but there are still a few delicious recipes.
These greens are so crispy and tasty that you want to eat a couple right now, and even with potatoes, m-m-m-! Now I am writing and imagining how I will treat the guests who will come to visit in the winter. I take out a jar and put it on the table. It will fly away in one evening, it may not be enough and you will have to open more. And when friends come, the first thing they demand is these cucumbers.
There are a few other basic ingredients that are important when canning cucumbers. Their use is mandatory for all housewives. This is of course a great mood and a great desire. And then things will go like clockwork!
This is a very simple way. We made 3 cans at once and it took us about an hour to do everything about everything. cucumbers are incredibly tasty and crispy. And most importantly, that salt and sugar comes out just right. They can be used as a snack or cut into a salad, for example:.
Ingredients for 1 jar:
- Cucumbers - 1.5 - 2 kg.;
- Garlic - 4 teeth;
- Cherry leaf - 5 pcs.;
- Dill umbrella - 1 pc.;
- Black peppercorns - 0.5 tsp;
- Salt - 2 tbsp. l. without a slide;
- Sugar - 2 tbsp. l. without a slide;
- Vinegar 70% - 1.5 tsp;
- Water - 1 l.
Cooking:
1. As always, you need to soak the cucumbers. It doesn’t matter if they are from the store or from the garden. After lying a little in the water, the fruits will be better washed, and they will absorb the missing moisture. Pour into any basin and pour cold water. We leave for 1 - 2 hours. Then wash them well under running water.
2. We also clean and rinse the garlic and herbs. While they dry a little, prepare the jars. You can clean them in the dishwasher. Either the old way with soda or cleaning products. You don't need to sterilize them. But it is better to boil the lids for a couple of minutes.
3. Put the garlic at the bottom of the container. It can be cut into two or four pieces. Next we send cherry leaves and dill umbrella. Also sprinkle with peppercorns.
4. Now is the hardest and most time-consuming. We put cucumbers in a jar. You can put them lying down or standing up. It depends on the size of your fruits. But try to keep them close to each other.
5. Put the water to boil. When it boils, pour it into a jar. Cover the top with a lid and leave for 5 minutes.
6. During this time, pour sugar and salt into the pan. Pour the liquid out of the jar and set to boil again. When the brine boils, add vinegar and turn off. Immediately pour it back into the jar and twist tightly metal lids.
Instead of vinegar, you can use citric acid. You will need about 1 teaspoon per jar.
7. Turn over and check for smudges. Then we put it under a fur coat until it cools completely. Then we send it to storage.
It came out really fast and very tasty. Let's move on to the next recipe.
How delicious to salt cucumbers under an iron lid?
In general, as a rule, vegetables are pickled precisely under a metal lid. And, if you want to get fruits like from a barrel, then without the use of vinegar or citric acid they are closed with caproic acid. But I prefer the way that cucumbers always turn out crispy and a little sweet.
Ingredients:
- cucumbers;
- Dill umbrella - 2 pcs.;
- Blackcurrant leaf - 6 pcs.;
- Black peppercorns - 10 pcs.;
Brine for 1 liter. water:
- Salt - 1 tbsp. l.;
- Sugar - 4 tbsp. l.
- Vinegar 70% - 2 tsp
Cooking:
1. Soak cucumbers in cold water. Then wash thoroughly and cut off the ends from them. I also wash all the greens.
2. Prepare the container. To do this, the jars also need to be washed with soda or detergent. Boil the lids for 1-2 minutes.
3. In the container, first put the dill and black pepper with allspice. Now we put in our vegetables. Place them in any position: standing or lying down. The main thing is closer to each other. Top with currant leaves.
4. Boil water and pour it into jars. Cover with lids and leave for 10 minutes. Then pour it back into the pan and add salt and sugar. We boil again.
Usually at 3 liter jar holds 1.5 liters. water; in a 2-liter - 1 liter; in 1 liter - 0.5 liters.
5. Turn off and pour in the vinegar. We pour the brine into jars and twist the metal lids with a special seaming key.
6. Turn the jars upside down and cover with a warm blanket. Leave in this position until completely cooled.
You can store such a blank at any temperature: even in the cellar, even in the room.
Pickled cucumbers - recipe for a liter jar:
If the family is small, then it is best to make blanks in small containers. To get and eat. Although, when you are making several recipes, it is also convenient to preserve in small jars. Now the big ones stagnate in the refrigerator and take up a lot of space.
Ingredients:
- cucumbers;
- Hot pepper - 1 pc.;
- Dill umbrella - 2 pcs.;
- Cherry leaf - 4 pcs.;
- Sheet blackcurrant-4 things.;
- Bay leaf - 1 pc.;
- Garlic - 2 teeth;
- Black peppercorns - 6 pcs.;
- Allspice peas - 3 pcs.;
- Salt - 1 tbsp. l.;
- Sugar - 4 tbsp. l.;
- Citric acid - 0.5 tsp;
- Water - 0.5 l.
Cooking:
1. We prepare cucumbers again. To do this, we first soak them. Then wash and cut off the ends. Everything else is washed and cleaned. Banks are easy enough to wash, but not sterilized.
2. Put the leaves and dill into the container first. Then garlic, it is cut into two or four parts. Do not forget about peppercorns and allspice. Only now lay the cucumbers. You can also add hot peppers. Only quite a bit, a couple of rings.
3. Boil water and pour into a jar. Cover with a lid and leave for 5 minutes. Now pour the water back into the pot and boil again. Pour boiling water again and leave for a couple of minutes.
4. Now we drain the water for the last time and add salt, sugar and citric acid to it. Bring to a boil and pour the brine into the jar. Roll up with metal lids.
Salt use simple, better coarse. But without additives (iodized is impossible!). Otherwise, your blanks will fly into the air.
5. Turn the neck up and cover with a blanket. We are waiting for it to cool down and put it away for storage.
Crispy cucumbers for the winter - a recipe with vinegar:
So many ways and all so similar. You can add something of your own to each blank. This will only make them tastier. It can be hot peppers or mustard seeds. Anything. But by adding horseradish, you will only improve not only the taste, but also the hardness and crunchiness of cucumbers. They won't be spicy, but they will be tasty for sure!
Ingredients:
- cucumbers;
- Dill - 3 sprigs;
- Garlic - 4 teeth;
- Horseradish root - 5 cm;
- Horseradish leaf - 1 pc.;
- Allspice peas - 5 pcs.;
- Black peppercorns - 8 pcs.;
Brine for 1 liter. water:
- Salt -1 tbsp. l.;
- Sugar - 1 tbsp. l.;
- Vinegar 70% - 1 tsp
Cooking:
1. Soak cucumbers in water for 2 to 4 hours. Then wash and cut off the ends from them. We also clean the garlic and horseradish.
2. Put garlic, horseradish (root and leaf), dill and allspice and black pepper into clean jars. We also lay the cucumbers very tightly. Very large ones can be cut.
3. Fill the contents of the container with boiling water and leave for 10 minutes, while covering with a lid. Then pour the water into the pan, add salt and sugar. We boil again.
4. Pour vinegar into the boiling brine and turn it off. Pour it into cucumbers and roll up with metal lids.
5. Turn the jars over and cover with a warm blanket. When they cool down in this position, we put them away for storage in the basement, cellar or pantry.
I also suggest watching a video on how to make crispy cucumbers for the winter. Here you can clearly see how to roll up delicious green fruits that we love to eat in winter. It is clear that they are crunchy, it is not enough to put one horseradish. Zelentsy themselves should be elastic and freshly picked. That is why they must be soaked. But also so that they do not absorb a lot of brine.
I hope you enjoyed the methods that I shared with you today. They are quite simple and fast enough. Cucumbers can be soaked from evening to night, so that in the morning you can quickly pickle them. Well, for today I say goodbye to you, until we meet again!
Well, tell me, who does not love spicy, spicy, crispy pickled cucumbers? Who has not yet hidden the best and the recipe for their preparation for the winter in jars, passed down from generation to generation? Every housewife sooner or later finds such a recipe and harvesting juicy vegetables for the winter turns into a wonderful tradition, as well as their use on holidays in salads, as an appetizer or just a delicious addition to hearty lunch or dinner.
Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is to make homemade canned food natural and tasty. They use both their own cucumbers from the country harvest, and store-bought ones, but always the freshest ones. After all, where does the crunch come from a sluggish old cucumber.
Today I will tell you about recipes for making very tasty pickled cucumbers with a must-have attribute - a sonorous crunch!
Step-by-step recipe for making crispy pickled cucumbers - blank with vinegar
What is the main difference between pickled cucumbers and salted ones? That's right, in that they are poured with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in such a recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in taste.
I know that there are big fans of pickled cucumbers who have such a love for this type of canning solely for the spicy sour taste.
The second most important ingredients after vinegar are aromatic herbs and spices, as well as other vegetables and even berries that decorate the taste of cucumbers and make it recognizable.
The most common recipe that can rightfully be considered basic is crispy pickled cucumbers with herbs from the garden and garlic.
To prepare these cucumbers you will need:
- fresh cucumbers of small or medium size - 1 kg,
- fresh dill - 2 umbrellas or small bunches,
- blackcurrant leaves - 4-6 pieces,
- horseradish leaves - 1 piece,
- garlic - 4 cloves,
- black pepper - 6 peas,
- allspice - 8 peas,
- cloves - 2 sticks,
- sugar - 2 tablespoons,
- salt - a tablespoon,
- vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.
This number of cucumbers fits in two liter jars. All spices and herbs are calculated per liter of marinade. Approximately as much marinade is required to preserve crispy pickled cucumbers for the winter.
Only small cucumbers no more than 12-13 centimeters are suitable for pickling; set aside large specimens for pickling. Always check the elasticity of the vegetables and the thickness of the skin. Too thin and tender skin, which is easy to pierce with a fingernail, will not crackle in the end.
Cucumbers for pickling must necessarily be with pimples and a uniform dark green color, without yellow spots and buttocks. Yellowness indicates that the cucumbers lacked moisture during the growth process. Crispy pickled cucumbers will not work out of these either.
Cooking:
1. Thoroughly wash the cucumbers that you are going to pickle in advance. Make sure they are fresh with no signs of spoilage and do not have wilted soft sides.
Pour cucumbers with cold water and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, the water must be changed, if it is warm, back to cold.
2. Wash all the leaves and herbs for the marinade. Prepare the spices as needed.
3. Sterilize jars and lids. There are many ways to do this:
- put the jars upside down over a pot of boiling water using a special lid with holes,
- warm the jars with a little water in the oven,
- boil jars with a little water in the microwave.
I use the latter method because it is very simple and fast. You just need to wash the jar of baking soda, then pour about 1-2 fingers of water into it and put it in the microwave for 3-4 minutes. The water in the jar should boil actively for a couple of minutes, the rising steam will sterilize the glass. As my husband says: "nothing will be left alive."
The main thing is to carefully take them out, because they will be extremely hot. Use pot holders, mittens and towels.
Lids are sterilized by boiling in a ladle of water. Five minutes of boiling is enough.
4. Aromatic herbs, leaves and spices are placed in prepared and slightly cooled (so as not to burn your hands) jars.
Place 1 dill umbel (or small bunch) in each jar. Divide the leaves of blackcurrant and horseradish in half. Also, two cloves of garlic in each jar and peppercorns the same amount. In fact, all spices are divided into two jars equally. For what? So that the marinade and cucumbers in two different jars have the same taste.
5. Now the fun part. Did you love Tetris as a child, as I loved it? Why Tetris? Yes, because it is the turn of cucumbers to take their place in the banks. To do this, they need to be expanded as tightly as possible.
Never use crooked cucumbers for pickling. This Tetris will be too difficult. Good even cucumbers must first be placed vertically so that the maximum amount fits. And then lay horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the jar.
Crispy pickled cucumbers should fill the jars as much as possible.
6. Boil a kettle or pot of water. Then pour boiling water over the cucumbers laid in the jar to the very top. Right on the edge of the bank.
Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.
7. Prepare the marinade. To do this, pour a liter of water into a separate saucepan, put salt, sugar, pepper and cloves in it.
Place the saucepan on the stove and bring to a boil while stirring. Salt and sugar should be completely dissolved. Let it simmer for a couple of minutes and remove from heat. Immediately add the vinegar to the marinade.
8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with the marinade. Fill it in exactly the same way along the very edge of the jar. The marinade should be enough to fill both jars.
Once filled, close with lids. If you use twisted ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin caps for seaming, then keep a seaming tool on hand and roll it right there.
9. Once twisted, turn the jars upside down and place on the lids. Check with a tissue or finger to see if liquid is leaking at the neck. If it leaks, then it is urgent to replace the covers with new ones. To do this, you can sterilize more lids than cans. Spares never hurt.
Wrap the inverted jars in a thick thick blanket and leave to cool in this form until they are at room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool and will not interfere with anyone.
After a day or two is better. Check the jars again for leaks and calmly put them in the ripening cabinet.
Delicious crispy pickled cucumbers will be ready after a while, and they are best consumed in winter. Bon appetit!
Crispy pickled cucumbers in liter jars with currant berries
Another interesting recipe cooking pickled cucumbers, which I discovered a couple of years ago. I really love it when cucumber marinade is prepared with the addition of a variety of flavors. She herself experimented with berries, vegetables, spices. I liked the recipe with blackcurrant for its unusualness. And it also came in handy when, along with cucumbers, the berry crop ripened in the country. If you have the same situation, then be sure to try preparing crispy pickled cucumbers with currants.
To prepare 1 kilogram of cucumbers you will need:
- fresh cucumbers - 1 kilogram,
- garlic - 4 cloves,
- greens or dill inflorescences - 2 umbrellas or small twigs,
- black currant leaves - 2 leaves,
- cherry leaves - 4 leaves,
- blackcurrant berries - 4 sprigs,
- hot red pepper in pods - 1 pc,
- bay leaf - 2 pcs,
- fragrant peppercorns - 4 pcs,
- carnation - 2 pcs,
- table salt rock - 2 tablespoons,
- granulated sugar - 1.5 tablespoons,
- vinegar 9% - 8 tablespoons (80 grams).
How to cook crispy pickled cucumbers for the winter:
Since in the first recipe I described in great detail almost all the steps for pickling cucumbers, in this I will do it more briefly so as not to repeat myself. After all, a lot of things will have to be done exactly the same.
1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after a long pickling in jars. We pickle cucumbers for the winter, so we will not eat soon.
Pour cold water over cucumbers and leave for at least 3 hours.
2. Sterilize jars well washed with baking soda. For 1 kg of cucumbers, 2 cans with a capacity of 1 liter will be required. If there are more cucumbers, increase the number of jars and marinade components proportionally. So for two kilograms of cucumbers, multiply all the numbers by 2.
Sterilization can be done quickly in the microwave. Just pour about 100 grams of water into a jar and put it in the microwave for 3 minutes. The water will boil and sterilize the cans.
3. Put spices in ready-made jars. Put in each jar: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a ring of red hot pepper, sprig or inflorescence of dill, bay leaf.
4. Lay cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with cucumber slices, even if they are small rings. Put currant berries on top, 5-8 pieces per jar (that is, one branch). You can also put another small sprig of dill on top. So crispy pickled cucumbers will turn out even more fragrant.
5. Boil water in the kettle and immediately after turning it off, fill the jars with cucumbers to the very top. Cover with lids that have been sterilized in boiling water. (put a bucket of water on the stove and let the lids boil in it for a few minutes). Let it brew for 1-0 minutes and drain the water.
6. Repeat pouring cucumbers with boiling water for 10 minutes. But after the second filling, do not pour out the water, but pour it carefully from the cans into a large saucepan. From this water we will prepare the marinade. The aromas of cucumbers, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.
7. Pour salt, sugar, pepper and cloves (that is, all remaining spices) into the marinade water and mix. Put on fire and bring to a boil. Let it simmer for a couple of minutes, then remove it from the stove and add the necessary amount of vinegar to the marinade. Attention! Do not boil with vinegar, it is added at the end.
8. Pour the finished hot marinade into jars with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.
9. After that, immediately close the lids. Twist them very tightly and turn the jar upside down. Check the edges of the jar near the lid, there should be no leaking water. Now put all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the banks cool completely.
After that, the jars can be cleaned in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.
Eat to your health!
Recipe for crispy pickled cucumbers for the winter without sterilization
Traditionally, I share a video recipe, which I also used when preparing cucumbers. It will help you understand the whole process more clearly. In this recipe, there is no need to sterilize jars and lids for harvesting cucumbers. This may be helpful to you.
As you can see, the principles of harvesting are very similar. The difference will be mainly in how much extra flavor your crispy pickles will get, depending on what spices and herbs are added to the marinade.
Pickled cucumbers with chili ketchup - an original and very tasty recipe
To prepare such original cucumbers you will need:
- cucumbers - 1 kg,
- hot chili ketchup - 4 tablespoons,
- bay leaf - 2 pieces,
- allspice - 4 peas,
- garlic - 2-4 cloves,
- black pepper - 6 peas,
- salt - 1 tablespoon,
- sugar - 2 tablespoons,
- vinegar 9% - 70-80 gr (7-8 tablespoons).
Cooking:
The preparation of such pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for more detailed description you can go up to the beginning of the article to the first recipe.
1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.
2. Sterilize the jars in your favorite way. (you can also read about this in the very first recipe, I share my proven method).
3. Prepare the marinade. To do this, pour water into a saucepan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in the vinegar.
4. Put the bay leaf, garlic and pepper in the jars, dividing the spices equally between the jars.
5. Then lay the cucumbers very tightly.
6. Now pour the cucumbers in jars with a very burning, freshly boiled marinade. The marinade should not have time to cool. It will be red in color and crispy pickled cucumbers will look like they are cooked in tomato juice.
Gathered a large crop of cucumbers? Now it's worth thinking about how to recycle it. For canning, we will select small, undamaged, healthy cucumbers. Let's prepare the lids and jars - they need to be washed well and sterilized for a couple or in boiling water for at least 10 minutes. Soak cucumbers in cold water for 6 hours. This is necessary to make the cucumbers strong and crispy. A three-liter jar holds from 1.5 to 2 kg of cucumbers, depending on their size.
To make the cucumbers have a spicy taste, add horseradish leaves, blackcurrant, cherries, dill umbrellas, and garlic to the jar. Before laying, it is always necessary to rinse the herbs well, put them in a bowl and pour boiling water over them. Let stand for 5 minutes and drain. Vinegar or vinegar essence is used for canning, without which the lids on the jars will soon swell and “explode”.
Canned cucumbers in the usual way
It will take:
- cucumbers;
- leaves of cherry, blackcurrant, horseradish;
- dill umbrellas, parsley sprigs;
- black peppercorns;
- garlic cloves;
- salt, sugar;
- Bay leaf;
- vinegar or essence.
Cooking :
At the bottom of the jar we put parsley sprigs, horseradish leaves, black currants, cherries, dill, garlic cloves. Rinse the cucumbers well, cut off the ends and place them on a clean towel to drain the water. Then we lay the cucumbers in a standing position on the bottom of the jar. You need to pack tightly. The next row can be put. The top cucumbers should lie tightly, not protruding beyond the neck of the jar, not rising after the filling being poured. We boil water and pour boiling water into a jar, close the lid and let it stand for 10-15 minutes. Drain and prepare filling.
Filling: for 1 liter of water, add 2 tablespoons (without top) of salt (without iodine and fluorine), 1 tablespoon of sugar, 4-5 black peppercorns, bay leaf. Boil for 3-4 minutes and immediately pour into the jar to the top. Add 2 tablespoons of vinegar (9%) or 1 teaspoon of essence, cover and roll up. Turn the finished jar over and wrap, leave to cool completely.
Note: a three-liter jar takes about 1.5 liters of filling (depending on the size of the cucumbers and the packing density in the jar).
You can not pour cucumbers twice, but simply put all the ingredients, including salt and sugar, pepper, bay leaf on the bottom, pour boiling water, and then, closing the lid, sterilize for 20 minutes (three-liter jar) from the moment of boiling in water bath. Get a jar, add vinegar and roll up.
Canned cucumbers with onions and carrots
Required:
- cucumbers;
- garlic cloves;
- parsley, dill umbrellas;
- 1 chopped carrot;
- 1 chopped onion;
- Bay leaf;
- peas of black and allspice;
- 1 teaspoon of essence.
Put garlic, parsley, dill, cucumbers in a jar. Top with chopped carrots and onions, parsley leaves. Pour boiling water over cucumbers, leave for 10-15 minutes and drain. Repeat 2-3 times. For the last time, add 2 tbsp. spoons of salt, 2 tbsp. spoons of sugar, pepper, bay leaf, let it boil for 3-4 minutes and pour cucumbers. Add 1 teaspoon of vinegar essence directly to the jar and roll up.
Canned cucumber slices
Required :
- cucumbers (only not large and thick), cut into plates along as thin as possible (1.5-2 mm) - 1 kg
- garlic (3-4 cloves);
- refined sunflower oil(4 tablespoons);
- dill greens (grind, 1 tablespoon without top);
- mustard powder - 0.5 tsp;
- ground black pepper - a pinch;
- sugar (1 teaspoon without top);
- water (3 tablespoons);
- salt - 3 teaspoons without top;
- vinegar (9%) - ¼ cup.
Wash the cucumbers, cut off the tips on both sides, cut into plates. Extreme plates-skins are rejected. We put the plates in a large saucepan (bowl). Add chopped garlic and all other ingredients. Stir and cover, let stand for about 1.5-2 hours, so that the cucumbers release juice. Then we lay it out in small jars (0.5-0.7 l) and fill it with juice. Sterilize with covered lids after boiling for 10-15 minutes, then roll up and turn over. Wrap up and let cool completely.
Note: with 1 kg of cucumbers, 2 cans of 0.5 liters are obtained.
Calories: Not specified
Cooking time: Not indicated
Delicious, strong crispy - the dream of any housewife! But it’s not enough to choose the right variety of cucumbers for pickling, you also need to choose a marinade recipe that you would like. The most important thing in the marinade is the ratio of salt and sugar. And you can cook different ways: add fresh and dried herbs, garlic, aromatic spices, onions and carrots, parsley, cherry and currant leaves. We offer a recipe for a universal pickle for cucumbers with vinegar 9% concentration per 1 liter of water. Vinegar is necessary for better preservation of the workpiece and to give the marinade a rich sweet and sour taste. The proportions are easy to adjust if you need more water. If you need to make two liters - double the amount of salt and sugar.
Ingredients:
- pure filtered water - 1 liter;
- sugar - 3 tbsp. l. without a slide;
- table salt - 2 tbsp. l. without a slide;
- vinegar - 1 tbsp. spoon in each liter jar.
Recipe with photo step by step:
Bring the water to a boil. Pour salt, dissolve until the crystals completely disperse. If the salt is grayish in color or with impurities, after dissolving, the water for the marinade must be filtered through cheesecloth. Boil again.
Add sugar to boiling water. Stirring, dissolve the grains, let the water boil for one to two minutes.
Pour jars of cucumbers with boiling marinade. We cover with lids (no need to twist, just put the lid on top). Leave for 20-25 minutes to warm up the cucumbers.
Drain the cooled water back into the bowl. Add a little, taking into account the fact that the water has evaporated or absorbed into the cucumbers. Boil over medium heat for two minutes.
We make the second fill, pouring the marinade to the edge of the jar. Also cover and leave for 15 minutes.
Drain the marinade from the jars again, boil. Pour a tablespoon of 9% vinegar into each liter jar.
Pour cucumbers with boiling marinade and immediately twist. Turn upside down, cover with a towel or blanket and leave for 24 hours or until cool.
It is recommended to store jars with pickled cucumbers in a cool dark place, avoiding direct sunlight. Shelf life is not more than two years.
If you cannot use vinegar for some reason, then close it for the winter
Good mood to all hostesses! Today I am writing a recipe for pickled cucumbers. Yes, not one recipe, but three at once, so that you can choose to your taste. There are many different recipes, they differ in the amount of sugar, salt, acid, composition of spices and spices. You can always adjust the recipe to your liking.
If you like it sour - add more vinegar, if you want it spicier - add more garlic, horseradish, mustard. And someone likes pickled cucumbers to be not just crispy, but also sweetish. In this case, you can increase the amount of sugar a little. In pickled cucumbers, be sure to put garlic and dill - these are two basic additives, without which you will not get delicious preparation. The rest is to your taste.
It is very important to choose pickled cucumbers, not salad varieties. Cucumbers that will behave well when pickled, with black spikes! Do not take smooth cucumbers with white pimples for preservation.
Be sure to wash the jars with soda, do not use chemicals for these purposes. Salt in conservation can not be taken iodized, only ordinary stone, you can sea.
Be sure to wash the cucumbers before preservation, cut off their tips and soak in cold water for 2-5 hours. This pre-soak will help make the finished homemade product crunchy and dense. Do everything else as directed in the recipe. If necessary, ask questions in the comments.
Recipe for Pickled Cucumbers with Mustard Seeds
Cucumbers according to this recipe are very fragrant, crispy, moderately sour and spicy. The complexity of preparation is medium. If you are an experienced hostess, then you can easily pickle such cucumbers. If the preservation experience is the first, then follow all the instructions described in the pickled cucumber recipe and get an excellent result.
Ingredients for 1 liter jar:
- cucumbers
- dill umbrella
- sprig of green dill
- garlic - 3-4 cloves
- currant leaves - 1-2 pcs.
- bay leaf - 1-2 pcs.
- mustard seeds - pinch
- black peppercorns - 5-6 pcs.
For marinade in 1 liter of water:
- dill greens - 2 sprigs
- dill umbrellas with sprigs - 1 pc.
- currant leaves - 2 pcs.
- peppercorns - 3 pcs.
- sugar - 2 tbsp.
- salt - 2 tbsp.
- vinegar 9% - 100 ml
Cooking method:
1. Wash the jars with soda and sterilize them. It is convenient to do this with the help of a multicooker in the “Steaming” mode. Steam the jars for 10-15 minutes. Boil the lids for 5 minutes.
2. Wash the cucumbers thoroughly so that they creak and do not have a white coating on them. Do not forget to take the "correct" pickling cucumbers - with black spikes, cut off their tails.
3. Rinse the greens. In each liter sterilized jar, put one dill umbrella along with the stem on the bottom. For convenience, roll the stem into a ring. Also put a sprig of green dill, 3 cloves of garlic, 1-2 currant leaves, 1 pc. bay leaf (if small, you can 2 pcs.), A few peas of black pepper, a pinch of mustard seeds.
4. Cover the jars with greens with lids and start cooking the brine. For 3 liter jars you need to take about 2 liters of water. Boil water, throw in a few currant leaves, dill greens, dill umbrellas, peppercorns. The quantity is arbitrary, several pieces. Greens will make the marinade more fragrant. Boil the broth for about 5 minutes. Greens can be thrown away after that.
5. Put cucumbers tightly in jars. Pour the cucumbers with the resulting broth (without greens). Close jars with lids and let stand for 10 minutes.
6. Drain the water into the pot where it boiled. To do this, it is convenient to use a lid with holes. Add 2 tbsp for every liter of water. sugar and salt, 100 ml of vinegar. Let the marinade simmer until the sugar and salt are completely dissolved.
7. Pour the marinade into jars of cucumbers and screw the lids on tightly (or roll them up with a key if the lids are not screw-on). Turn the jars over and leave them to cool completely.
8. Pickled cucumbers are spicy, sour and crispy. The aroma of dill and garlic makes them very tasty. Try pickling cucumbers according to this recipe and you will not regret it.
Small cucumbers are more crispy and dense than large ones.
Grandma's Pickled Cucumber Recipe
This pickled cucumber recipe has a different set of spices (when compared to the previous recipe) and more sugar, so the taste will be different, sweeter. The crunch here will also be wonderful.
Ingredients for a 2 liter jar:
- bay leaf - 1-2 pcs.
- cloves - 3 pcs.
- mustard seeds - pinch
- allspice peas - 3 pcs.
- coriander beans - 1/3 tsp
- onions - 3 circles with rings
- carrots - 3 circles
- small tomato - 1 pc.
- garlic - 4 cloves
- bell pepper - 1 ring
- dill umbrella - 1-2 pcs.
Brine for 1 liter of water:
- salt - 2 tbsp. with a slide
- sugar - 4 tbsp. with a slide
- vinegar 70% - 1 tsp
Cooking method:
1. Rinse the cucumbers thoroughly, cut off the tails and soak for at least 2 hours in cold water.
2. Sterilize jars and lids. hot two-liter jar start adding spices. Put small ones first: 1-2 pcs. bay leaf, 3 cloves, a pinch of mustard seeds, allspice - 3 pcs. and coriander.
3. Cut the onion into rings and put several rings on a 2-liter jar. Also cut the carrots into circles and put 3 pcs. Cut 4 cloves of garlic into plates and put in a jar. bell pepper cut into rings. Put one ring in a jar. Be sure to lay a dill umbrella (if small umbrellas - then a couple).
Put one small tomato at the bottom of the jar, it will give a special taste to the brine.
4. Fill jars with cucumbers. Usually larger cucumbers are placed below, and small ones on top.
5. Boil water. Carefully pour boiling water (you can use a mug) over the jars to the top.
To prevent the jars from bursting, place them on a metal stand or place a thin knife.
6. Cover jars with sterilized hot lids and leave for 5 minutes. During this time, the cucumbers will be sterilized, but not cooked.
7. Drain the water from the jars into a saucepan. Measure out how much water you got. For every liter of water, put 2 tbsp. salt and 4 tbsp. Sahara. Put the brine on the stove, let it boil. Pour vinegar into the boiling brine at the rate of 1 tsp. for 1 liter of water. Turn off the heat and pour the cucumbers with the resulting marinade under the very lid.
8. Roll up the covers with a wrench or tighten the screw covers tightly. Turn the jars over (remember they are very hot), check for leaks. Wrap the jars with a towel or blanket and leave to cool completely.
9. Cucumbers are ready, put them in storage. And crunch with pleasure in winter.
Recipe for pickled cucumbers in tomato sauce
If pickled cucumbers are not just in brine, but with the addition of tomato paste, then the taste of such a preparation will be simply gorgeous. Try this recipe and write what happened.
Ingredients:
- cucumbers
- onion
- garlic
- dill sprigs with umbrellas
For marinade in 1 liter of water:
- tomato paste - 150 gr.
- vinegar 9% - 2 tbsp.
- salt - 1 tbsp.
- sugar - 2 tbsp.
- ground black pepper - a pinch
Cooking method:
1. Wash, cut and soak cucumbers for several hours in cold water.
2. Prepare the fill. tomato paste dilute with a small amount of water, add the remaining water. Pour salt and sugar, as well as black ground pepper into the tomato filling. For 1 liter jar, you will need about 350-400 ml of water to fill. But it’s impossible to say for sure, because the amount of filling will depend on the packing density of the cucumbers.
3. Put the brine on the fire and bring to a boil. Cook over low heat for about 15 minutes. At the end of cooking, pour in the vinegar.
4. Cut the onion into half rings, garlic into slices. Wash jars with baking soda. In clean jars, put onion and garlic on the bottom (to close the bottom), along a sprig of dill. Pack cucumbers tightly. If desired, you can cut the cucumbers into thick circles.
5. Fill the cucumbers with boiling tomato filling to the top. Cover jars with sterile lids, but do not seal.
6. Preheat the water in the kettle. In a large saucepan, lay gauze in several layers or a rag on the bottom. Put jars of cucumbers in this pan (it is convenient to use a special device for lowering and removing jars from boiling water). Fill jars with hot water up to the shoulders. Put the cucumbers on the fire to be sterilized. Count the time after the water boils.
Liter jars need to be sterilized for 20 minutes, two-liter jars - 25 minutes, three-liter jars - 30 minutes.
7. Remove the pickled cucumbers from the water and immediately roll them up. Turn over, cover with a towel and leave to cool completely.
8. Everything, cucumbers in tomato sauce are ready. Bon appetit!
Pickle cucumbers according to this recipe and write what you got. Or suggest your recipes in the comments. The experience of our readers is very important and valuable!
