Pickled cucumbers for the winter. Pickled cucumbers - salad
Delicious side dish to meat and fish, they go well with boiled and fried potatoes, and thanks to his sweet and sour taste respected by fans strong drinks. Traditional marinade for cucumbers: water, salt, sugar, vinegar or citric acid, available spices - so easy, and in winter a jar of delicious, juicy and crispy cucumbers will delight your loved ones. Here are two marinade recipes - with vinegar and with citric acid, choose any - preserve with pleasure.
- cucumbers 2 kg
- garlic 4-5 cloves
- black peppercorns 10 pcs
- allspice-peas 5-7 pcs
- carnation 5 -7 pcs
- dill umbrellas 2-3 pcs
- horseradish leaves 1-2 pieces
- Bay leaf 1-2 pcs
- cherry leaves 3-4 pieces
- leaves black currant 3-4 pcs
- hot pepper tip
Marinade with vinegar
You will need: (for 1 three-liter jar)
- salt 2 tablespoons
- sugar 1 tablespoon
- acetic acid 70% 1 dessert spoon
- water 1.5 liters
Marinade with citric acid
You will need: (for 1 three-liter jar)
- sugar 8 tsp
- salt 4 tsp
- citric acid 1 tsp
- water 1.5 liters
Be attentive to the choice of cucumbers, they should be fresh, firm, if desired, they can be broken in half with a crunch. Cucumbers no larger than 10 cm are suitable for pickling. In a jar of cucumbers, you can put pieces of carrots, parsnips, bell pepper , apple, plums.
It is not necessary to sterilize jars and lids, it is enough to wash the jars with soda well, and pour boiling water over the lids.
Preparing pickled cucumbers for the winter is much easier than it might seem. inexperienced housewives. Follow the recipe recommendations and everything will work out for you in the best possible way!
Step by step photo recipe:
Necessarily soak cucumbers in cold water at least two hours, preferably four. This procedure will saturate them with water if they were in the heat, and help to acidify dust and dirt.
While the cucumbers are in the water, wash the jars thoroughly and prepare the spices- they can be rinsed with water.
Wash the cucumbers well with a brush and rinse under running water. Cut off the stem. You can trim the ends of the cucumbers on both sides.
Put the spices in the bottom of the jar.
Pack cucumbers tightly.
Sometimes I add a few tomatoes to the jar.
Don't forget about hot peppers. Here is a piece of pepper that will give a slight sharpness to the marinade.
Fill the jar boiling water to the very top.
Cover with lid and leave for 10 minutes to warm up the cucumbers.
Through 10 minutes remove the cover Drain the water from the jar into a saucepan.
Cover the jar with cucumbers.
Add to pot salt and bring it all to a boil.
Pour cucumbers boiling brine, add acetic (or citric) acid directly into the jar and close immediately with a seamer.
A closed jar is needed wrap well in some "kitchen duty" blanket. Turn the jar upside down and put on the lid bottom up.
Thus cucumbers are sterilized. It is important to withstand them in the "bath" until completely cool. We usually forget about cucumbers for a day.
It is almost impossible to imagine a spinning season without purchasing cucumbers. The market offers us both large and tiny fruits, and medium-sized ones, in general, for any preparation of this delicious preparation for the winter. Pickled cucumbers are the most delicious crunchy recipes, which we will consider below. In the winter cold, their crunch will please and remind you of a warm blooming summer.
Marinade for cucumbers:
How to cook crispy pickled cucumbers
1. First you need to sterilize the jars. Lately I've been using the microwave for this. This method of sterilization saves a lot of time.
How to sterilize jars in the microwave:
- Wash the jar thoroughly (especially the neck)
- At the bottom of a clean jar, add 1-1.5 cm of water
- We put ( big banks lay on its side) a jar of water on a cloth in the microwave
- We set the power to 70 and the time: 0.5-1 liter jars= 3 minutes; 2-3 liter jars = 4 minutes
2
. At the bottom of the pasteurized jar, lay out the leaves of currants and cherries, 4-5 pcs. cloves, 4-5 pcs. allspice peas, a little mustard (optional).
3.
Wash the cucumbers thoroughly, remove the stalks. If the cucumber is spoiled at least a little, you should not pickle it, the whole jar of cucumbers may become cloudy and sour.
4
. We put the cucumbers in jars and pour boiling water over them. Leave jars for 10-15 minutes.
5
. Then the water from the cans must be drained into a saucepan, add a glass of water (in case the marinade is not enough). This water will cook the marinade. Add salt and sugar (the amount depends on the volume of the resulting liquid). Bring to a boil and cook until the sugar salt is completely dissolved (about 5 minutes).
Pour bite essence into each jar, put garlic on top (1-2 cloves, chopped large slices), bay leaf (1-2 pcs.), horseradish (peeled root about 4 cm, 1-1.5 cm in diameter), dill umbrella and 0.5 tsp oak bark (can be bought at a pharmacy).
6.
Pour boiling cucumbers m marinade to the top and twist (roll up) the jars. To make the cucumbers crispy, you do not need to additionally sterilize the jar along with the cucumbers, so they will simply boil. We leave the inverted cans until completely cooled "under a fur coat" (under a warm blanket).
Delicious, crispy, pickled cucumbers are ready
Bon appetit!
Pickled cucumbers are one of the most favorite snacks on our tables. And if they are also crispy, then they “leave” the plates almost instantly. Of course, we are not talking about purchased canned food, but about those small green fruits, which the hostess personally put in a jar and poured marinade. True, in Lately spoil their loved ones home preservation very few hosts. The main motive: long, troublesome, and in any supermarket now you can buy any pickles.
In fact, pickling green fruits for the winter is not a big deal, even for not very experienced chef. However, not everyone can make crispy pickled cucumbers. The fact is that some tricks are used to obtain such a result. It is about them that will be discussed below.
How to prepare crispy pickled cucumbers for the winter?
Before proceeding to the description of recipes, it makes sense to talk about general rules pickling this vegetable. One of the most important secrets of obtaining a crispy snack is the selection of the fruits themselves.
So, it is better to grow cucumbers for harvesting in your own garden. However, if one is not available, then you will have to buy them. Only here it is not worth running to the supermarket for them. Better go to the market. You need to choose fruits very carefully. The fruits should not be large - no more than 70 mm. It is also desirable that they are freshly picked. You will have to ask the seller about this. And the last nuance: the fruits should be with dark pimples. By the way, every housewife should know this: cucumbers with white “thorns” are for salad, and with black ones for pickling.
Before harvesting, the fruits must be prepared by soaking. It is necessary to keep the fruits in water from 2 to 8 hours. The temperature of the liquid should be low enough (the lower the better) and it should be changed often enough.
And a few words about spices. They must be put according to the recipe. But the amount of spices and seasonings can be increased or decreased depending on your own taste preferences. The only thing you should not overdo it with is garlic. Because of it, cucumbers may not turn out crispy. Well, now it's time to go directly to the recipes.
Crispy pickled cucumbers with mustard and horseradish
It’s worth starting a story about how to prepare crispy pickled cucumbers with enough unusual recipe- with mustard. The fruits prepared in this way are firm, crispy and have a very original taste. It should be noted right away that this conservation requires sterilization. But you should not be afraid, this process is carried out by the method of triple filling. For such canned food you will need:
- cucumbers, black peppercorns, currant and horseradish leaves, dill, a couple of cloves of garlic;
- salt (3 tablespoons), sugar (250 g), vinegar 9% (150 ml), ready-made mustard (150 g) - for marinade based on 1 liter of water.
Put all the greens, peppers and garlic in prepared jars, then tightly lay the fruits there. Pour the contents of the jars with boiling water and leave for 15 minutes. Then pour the water into a saucepan and put on fire to prepare the marinade, and pour boiling water into the jars again and hold for another 10 minutes. Add all the marinade ingredients to the boiled water in a saucepan and bring to a boil again. Filling for preservation is ready. Drain the water from the jars and pour the prepared brine. Roll up jars with sterilized lids, turn over, wrap with a towel and leave to cool completely. Store canned food in a dark and cool place.
Crispy pickled cucumbers with ketchup
This recipe is also quite unusual. To prepare the marinade, it is not mustard that is used here, but spicy ketchup. It is recommended to take chili ketchup, but you can use any other spicy sauce. Taste u ready-made cucumbers it turns out spicy and slightly sweet, which only adds spice to a crispy snack. Prepare for this preservation will have such products:
- cucumbers (1 kg), allspice black pepper (4 peas), black peppercorns (6-8 pieces), a couple of garlic cloves, parsley (a couple of leaves);
- salt (1 tablespoon), sugar (2 tablespoons), vinegar 9% (75 ml), spicy ketchup (4 tablespoons) - for marinade based on 1 kg of cucumbers.
Put greens, pepper, garlic and lavrushka on the bottom of sterilized jars. Fill jars tightly with cucumbers. Pour water into a saucepan, add salt, sugar and ketchup, put the container on fire and bring to a boil. Boil the marinade for 3-5 minutes, then remove the pan from the heat, pour vinegar into it. Mix the marinade and immediately pour them over the fruits. Banks roll up, turn over and wrapped to wait for complete cooling.
Crispy pickled cucumbers with lemon and horseradish
By and large this recipe is standard pickling cucumbers, but instead of vinegar, it uses citric acid. This is a good substitute for those who are not too "digest" a standard preservative. The ingredients you will need are the following:
- cucumbers (1 kg), black peppercorns (6-8 pieces), a couple of cloves of garlic, lavrushka (a couple of leaves), dill umbrellas (2 pcs.), chopped onion (a tablespoon), grated horseradish (a teaspoon);
- salt (100 g), sugar (1 tablespoon), citric acid (1 tablespoon) - for marinade based on 1 kg of cucumbers.
Although the beginning, in principle, is almost standard. Greens and spices are placed in a jar, which is then filled with cucumbers. The only caveat: it is better to cut the tips of the fruit. Marinade is getting ready in a standard way. The ingredients for it are poured into a pot of water and boiled for a couple of minutes. Boiling brine should be poured over the cucumbers and covered with lids, sterilize the jars in boiling water for about 20 minutes. Then everything is as always: roll up, turn over, wrap and leave alone until cool.
Crispy pickled cucumbers with apple juice and mint
In practice, you can also prepare crispy cucumbers for the winter, where it is used as a marinade. Apple juice. For these preserves you will need:
- cucumbers (about 1.5 kg), black peppercorns (3-4 pieces), currant leaf (1 pc.), Dill umbrellas (1 pc.), Cloves (2 pcs.), Fresh mint (1 branch);
- salt (1 tablespoon), apple juice - for marinade based on 1 liter of juice.
The marinating process is incredibly simple. Pour the fruits with hot juice and salt, cover the jars with lids and sterilize for 10 minutes. Roll up the jars and turn them over to cool, of course, after wrapping them in a blanket.
Crispy pickled cucumbers with vodka
Everyone knows that alcohol is an excellent preservative. So next recipe will contain this ingredient. More precisely not pure alcohol, and a well-known drink based on it - vodka. You shouldn't worry. This supplement is completely safe and even children can eat such preservation. You can make a similar stock for the winter if there are:
- cucumbers (2.5 kg), black peppercorns (20 pieces), 6-8 garlic cloves, chopped dill (5 tablespoons), cloves (5 pcs.), hot pepper(1 pod);
- salt (5 tablespoons), sugar (4 tablespoons), vinegar 9% (1.5 tablespoons), vodka (1 tablespoon), water (2.5 l) - for marinade based on 2.5 kg of cucumbers .
Then everything is as always. Put greens and fruits in pre-sterilized jars, and then pour hot marinade. For the latter, boil water with salt / sugar, then pour cucumbers with this solution and leave for 15 minutes. Then pour the marinade back into the pan, add spices (except vinegar and vodka) and boil again. Hot fill fill the jars again and pour vinegar and vodka into each. Banks roll up, turn over and wrapping leave to cool completely.
Pickled cucumbers, crispy for the winter recipe with parsley
Wash the fruits and cut them lengthwise, finely chop the parsley, put everything in large saucepan and leave for half an hour. In the meantime, prepare and add other ingredients to the cucumbers: sunflower oil, salt and vinegar, mix with a wooden spoon, or just shake under the lid. After a few minutes, add garlic, sliced \u200b\u200bin slices, pepper and sugar. Mix, leave for 6 hours.
We spread the cucumbers, pour the marinade, from under them, sterilize in jars for half an hour, hide in cool place to cool, then lower into the cellar.
Cucumbers for the winter, crispy recipe with blackcurrant leaves
Marinade:
- Pure drinking water- 1 liter.
- Salt - 2 tablespoons.
Filling in the bank:
- Cucumbers - 1.5 kilograms (a little more).
- Blackcurrant, leaves - 5 pieces.
- Garlic - 3 teeth.
- Bay leaf - 2 pieces.
- Horseradish, leaves - 1 piece.
- Black pepper (peas) - 4 pieces.
Dilute salt in water, do not heat. We wash the cucumbers and leaves, cut the garlic into thin slices. We lay out the fruits in jars with leaves, pepper and bay leaves, pour in the previously prepared brine, keep the day without lids.
The next day, we wash the fruits and throw everything away. additional ingredients, lay out again in banks and fill cold water, roll up and leave until winter.
Pickled cucumbers crispy quick recipe with dill
The recipe is designed for a three-liter jar
- Cucumbers - fill the jar, you can use both large and small fruits.
- Salt - 3 tablespoons with "slides".
- Dill - half a bunch.
- boiled hot water.
- Garlic - 6 teeth.
In a jar we put whole sprigs of dill and garlic cut into slices. Banks must be washed well and not sterilized. We wash the fruits and cut off their stalks. We put it in a jar, sprinkle salt on top and add a little dill. And then pour everything with boiling water and cover with a simple lid. Let's cool down. These are the fastest pickled crispy cucumbers. When they cool down, they can already be eaten, that is, after a day you can serve a crispy treat to the table.
Cucumbers for the winter with hot and bell pepper
The recipe is for 1 jar of 1 liter
- Cucumbers - depending on the size.
- Horseradish, leaves - 1 piece.
- Coarse salt - 20 grams.
- Garlic - 5 teeth.
- Dried dill "umbrellas" - 1 umbrella.
- Red bell pepper - sliced in circles, you need 2 circles in total.
- Hot pepper - sliced in circles, 3 such circles.
- Currant, leaves - 2 pieces.
- Aspirin - 1 tablet (crushed into powder).
Rinse cucumbers well and pour cold water for 7 hours. Peel the garlic and cut into slices, pepper - in circles, wash the leaves, dill in the same way. We put all the ingredients in washed under hot water jars, tightly tamp the fruits, pepper, all the leaves, garlic - on top. We fill everything with hot water and, without rolling up the lids, just covering them, let them cool (it is advisable to leave them alone for a day).
The next day, pour the water into the pan, boil. In the meantime, add aspirin (crushed) and salt to jars with cucumbers. Without removing the water from the fire, pour it into jars with a ladle, to the very top, roll it up, turn it over and leave it until winter.
Crispy pickled cucumbers, good.
Very tasty, but also so healthy - pickled cucumbers are recommended not only by chefs as a savory snack, but also by nutritionists, oncologists and therapists. Since this particular product is recommended to patients cancerous tumors. They are completely non-caloric, contribute to the saturation of the body with such useful minerals like magnesium and calcium, vitamin C and iron. This product improves immunity, it is recommended for patients with anemia (anemia).
However, it should not be forgotten that the large quantities, especially too pickles, retain water in the body, can adversely affect the functioning of the kidneys.
The above are enough standard recipes pickling and technology in which they turn out crispy. In fact, they differ from each other only in a set of spices. For example, some housewives add cherries or oak leaves and even oak bark. The tannins contained in these ingredients just give the fruits the desired crunchiness. In general, you can paint such recipes for a very long time.
So stop talking. It is better to go to the kitchen and, after some time, treat loved ones with delicious and crispy pickled cucumbers. Bon appetit!
Video recipe "Marinated crispy cucumbers for the winter"
Dedicated to lovers of pickled cucumbers! Fragrant, spicy and incredible delicious recipes will appeal to true gourmets.
Pickles won the favor and disposition of home cooks due to their high conservation properties. But no less significant merit are their taste qualities. The combination of refined and traditional spices allows you to create a wide variety of flavor compositions and aromatic shades. Indeed, it is impossible to create two identical marinades, even with strict adherence to the recipe. But it is thanks to this that a unique and unique taste homemade pickled cucumber.
Pickling is one of the ways to prepare food for the winter. For marinades, organic acids (lactic, acetic) and spices are used to enhance the taste of vegetables. Cucumbers are seasoned with "golden classics" - black, allspice, laurel and dill. Modern additives are considered - tarragon, cilantro, rosemary, vegetable oils. They diversify the taste and bring exotic notes.
Compilation best recipes pickled cucumbers will help those who are still in search of their "crown blank". But, perhaps, she will pleasantly surprise those experienced chefs who already have the title of an unsurpassed master of pickled cucumbers.
9 Pickled Cucumber Recipes
Recipe 1. Simple and fast way pickled cucumbers
For a 3-liter jar: about two kilograms of fresh and elastic cucumbers, 1/2 teaspoon citric acid, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 2 bay leaves, 10 black peppercorns, onion, 3-4 garlic cloves, hot pepper edge (without seeds), 2-3 horseradish roots, herbs (optional), 1.5 liters of water, 3 aspirin tablets .
Wash and dry cucumbers, greenfinch. Free the garlic and onion from the husk and cut into slices and rings. Wash the hot pepper, remove the sharp seeds and cut off a piece, focusing on the passion of the household for pepper. Wash off the dirt from horseradish, peel and cut into rings, also in the amount that is acceptable for the family. Banks boil over steam bath or warm up for 10-15 minutes in the oven. Sterilize the lids with boiling water. Put spices, spices and vegetables in jars, alternating with each other. For the best pickling It is customary not to put cucumbers in a jar, but to put them vertically. Pour sugar, salt, acid on top and put aspirin. Pour boiling water over prepared jars, trying to do it slowly and evenly in the middle so that hot water does not directly touch the glass. Close with "tins" and roll up with a canning key. Quickly turn over and leave to "warm up" under warm clothes. Fast and delicious cucumbers in the marinade will be ready for tasting in a few days. But it is better to delay this pleasure until the winter feasts.
Recipe 2. Pickled cucumbers with tomatoes
For a 3-liter jar: 0.8 kg of cucumbers, 0.8 kg of dense tomatoes, garlic head, 5-7 pieces of black and allspice, 2-3 cloves, dessert spoon vinegar essence, 3 tbsp. spoons of salt, 3 tbsp. spoons of sugar, 1.5-2 liters of water.
This set looks very colorful. The combined flavors of cucumbers and tomatoes are different from those that appear when pickling these vegetables separately. The preparation can be supplemented with other vegetables, the main condition is to use only fresh and dense ones, and tomatoes can generally be slightly unripe.
Sort and wash vegetables. It is advisable to sterilize clean jars and lids. For marinated assorted jars with screw caps are suitable - practical, convenient and safer. Place the dill on the bottom of the jars. Cucumbers get rid of spouts and bitter tails. Pierce the tomatoes shallowly with a toothpick in the place where the stalk grew. This will help them maintain integrity while pouring hot marinade. Vegetables are freely placed in jars, alternating with each other. Pour boiling water into the jar, filling it to the very top. Cover with lids and do not disturb for 30 minutes. Return the cooled liquid back to the pan and boil again, but this time with salt and sugar. While the marinade is boiling, put peeled garlic cloves and seasonings - peppers, cloves to the cucumbers and tomatoes. Five minutes is enough for the marinade to boil. Remove the saucepan from the stove and add the essence. The amount of acid can be reduced to 1 teaspoon, but on condition that the roll is stored in a cool basement. Pour jars with sour-sweet-salty marinade. The liquid should not only cover the vegetables, but also reach the very edge of the neck. Tighten the jars with lids without delay, and send them to bask under a warm “fur coat” for a day or two. Assorted take out to the cellar. If there is high humidity in the place of storage, then it is better to protect the metal covers of the seams with plastic films. Such lids will not succumb to corrosion for a long time, and this will increase the shelf life of precious jars.
Recipe 3. Bulgarian pickled cucumbers
For 12 half-liter jars: 4 kg of gherkin cucumbers, 2-3 garlic heads, 2 teaspoons of unground black pepper, 3 bay leaves, a bunch of dill and horseradish leaves (fruit leaves are also possible), 300 ml of 9% vinegar, 3 tbsp . spoons of salt, 200 g of sugar, 2 liters of water.
Classic " Bulgarian cucumbers remembers the older generation. And this recipe culinary piggy bank came to us so that we could enjoy the taste of crispy branded cucumbers.
Fresh, just wash the cucumbers from the garden. Sort the greens, peel the garlic and rinse everything too. Arrange garlic, pepper, parsley, dill and horseradish leaves in jars.
Prepare a salty-sweet marinade. All ingredients should boil in large saucepan. Immediately after boiling, add vinegar to the marinade and lay out the crumbs. Cover the pot with a lid and let it cook for another five minutes. As soon as the cucumbers change color, immediately remove them from the hot surface. At this stage, you should be especially vigilant not to overcook the gherkins, otherwise they will lose their crunch and become soft.
When the crumbs are cooked, transfer them to jars, pour the marinade to the top. "Bulgarian" gherkins roll up with lids, turn over and wrap warmer. When cool, transfer to a storage room for tasty preparations.
Recipe 4. Crispy Sweet Pickled Cucumbers
Per liter jar: 300-400 kg of small cucumbers, 3 garlic cloves, 5 pcs. black pepper, 3 pcs. allspice, 3 bay leaves, 2 dill umbrellas, 1 horseradish leaf. For marinade per 1 liter of water: 50 g of salt, 150 g of sugar, 1 teaspoon of citric acid.
How to sweeten life, and not to be cloying? Of course, sweet and sour pickled cucumbers. sweet marinade soaked with spices and herbs, and will make the cucumbers sugary and crispy. The taste is such that a jar of cucumbers leaves in one go.
IN clean jars pour water on the bottom and send for sterilization in the microwave or oven. Boil the lids in water for a couple of minutes. Spread spices, garlic and herbs evenly in steamed jars. If the leaves large sizes- cut into pieces. “Put” elastic and clean cucumbers in jars. Gently pour cool boiled water, cover with lids and leave for 20 minutes.
Drain the cooled water and measure its amount in order to correctly calculate the proportions of salt, sugar and acid. Prepare a sweet-salty marinade and bring over low heat to a temperature of 100 degrees. At the end, add acid, pour steamed cucumbers. Roll up the jars, turn over and put in a secluded place. You may not wrap. A day later, send a sweet-spicy and crispy delicacy to a temporary place of residence in a cool pantry.
Recipe 5. Pickled cucumbers with mustard
For a 3-liter jar: 2 kg of cucumbers, 3 cloves of garlic, 4 pcs. black pepper, 3 cloves, 2 parsley, 0.5 tsp each mustard seeds and dry mustard, horseradish leaf, 2-3 sprigs of tarragon, celery, parsley and dill.
For marinade for 2 liters of water: 60 g of salt, 100 g of sugar, 130 ml of 9% vinegar.
These cucumbers are unforgettable! Mustard gives an incredible crunch and elasticity to cucumbers. But if there is not enough spiciness in the recipe, then you can put more rings of horseradish roots and hot peppers. Vigorous additives will make the appetizer not only more spicy, but also increase its shelf life.
Soak cucumbers and let soak in water for elasticity. Coarsely chop the washed greens. Disassemble and clean the garlic. Prepare the marinade. Pour salt, sugar with water, add pepper, parsley and cloves. In jars, sterilized and dry, pour vinegar, put garlic, both types of mustard and herbs. Lay cucumbers vertically on them. Gently pour the hot marinade over the glass. cover up metal lids and put in a large bowl for sterilization for 15 minutes. Remove jars from boiling water and seal with a seaming key. Banks should cool gradually, under a warm blanket. After one day, take out the cucumbers in mustard marinade to a place with an appropriate temperature regime.
Recipe 6. Pickled cucumbers in own juice
For 5 half liter jars: 2 kg fresh cucumbers, 1 garlic head, 1 teaspoon of red pepper powder, 2.5 tbsp. spoons of sugar, 50 ml of vegetable oil, 1.5 tbsp. tablespoons of salt, 100 ml of 9% vinegar, dill bunch.
Prepare all ingredients. Rinse medium-sized vegetables thoroughly, cut off the tails and cut in half (into quarters). Transfer greens to a large bowl, add chopped dill to them. Send sugar, salt, oil, pepper, as well as garlic passed through a crush here. Mix all the ingredients slowly and gently, allowing the seasonings and spices to wrap themselves around the cucumbers. They will take 2-3 hours to marinate. This time is enough to juicy cucumbers serve straight to the table. But our mission is more far-sighted - to keep them in this form until winter. Put the cucumber halves with spices and herbs into clean sterile jars, pour over the juice that has been created and cover with lids.
Spicy cucumbers must be sterilized. To do this, lay the fabric in several layers on the bottom of the metal container and put the cans on top. Fill with water to the place where the walls pass into the neck. Turn on the fire and from the moment of the first bubbles of boiling, stand for 5 minutes. If the jars are larger than half a liter, then increase the boiling time to 10 minutes. When the cucumbers in the jars are sterilized, roll up the lids, turn over without wrapping, let stand overnight. Send jars of cucumbers in their own juice to places where especially tasty winter preparations are kept.
Recipe 7. Pickled cucumbers for the winter with ketchup
For 6 liter jars: 4 kg of small cucumbers, 12 garlic cloves, 6 bay leaves, 2 teaspoons of black peppercorns, a bunch of dill. For the marinade: 250 g ketchup (spicy, chili), 2 tbsp. tablespoons of salt, 1 cup of sugar, 200 ml of 9% vinegar, 2 liters of water.
This preparation of pickled cucumbers will appeal to those who love sweets. One of the main roles in this recipe is assigned to ketchup. But he gives cucumbers only taste and sweetness, the color remains only in the marinade.
Prepare products for marinating. Cucumbers - soak, wash, remove the tips with a knife. Dill - wash, dry. Garlic - peel, cut into slices. At the bottom of each jar - garlic, peppercorns, parsley and dill. Next up is cucumbers. Lay them tightly, and cover the jar with the remaining dill sprigs at the very top. From the ingredients for the marinade, cook tomato sauce. Bring to a boil and pour the waiting jars with the still boiling marinade. Cover with "tins" and put in a large bowl with warm water. Boil and sterilize on a quiet flame for about 15 minutes. Roll up, cover with a blanket, let "rest" 12 hours. Take sweet cucumbers to the cellar. A month later, you can treat your family and friends.
Recipe 8. Pickled cucumbers in spicy adjika
For 11-13 liter jars: 2.5 kg is good ripe tomatoes, 1 kg of sweet red pepper, 5 kg of medium cucumbers, a pod of hot pepper (or to taste), 2 heads of garlic, 3 tbsp. tablespoons of salt, 200 g glass of sugar, 200 g of 9% vinegar, 200 g of vegetable oil.
Prepare products for adjika: rinse and dry tomatoes and peppers. From sweet pepper, select seeds and cut off the stem, chop into cubes. Scald the tomatoes with boiling water, and then transfer them to ice water so that they easily say goodbye to the skin. Cut out the growth site of the stalk and finely chop. Peppers and tomatoes in a large bowl, mix with granulated sugar, oil, salt and vinegar. Boil the mixture over low heat for 15 minutes. Meanwhile, prepare the cucumbers. Wash and cut them into circles. Transfer to the tomatoes and peppers that are being prepared on the stove and boil for another 15 minutes. Then add chopped garlic and chopped hot pepper (possible for greater spiciness with seeds). Boil adjika with cucumbers for another 5 minutes. decompose savory snack into sterile jars, roll up the lids treated with boiling water, turn over, cover and do not disturb for 12-14 hours. Send pickled cucumbers in spicy adjika to a cool room where other canned blanks are stored.
Recipe 9. Cucumbers pickled in Indian apple cider vinegar
For 3-4 liter jars: 2.5 kg of young cucumbers, 2 sweet peppers, 3 hot peppers, 3 cloves of garlic, 2 onion heads, 2 tbsp. spoons of allspice, 1 teaspoon of cloves, 125 g of salt, 500 ml of apple cider vinegar for each liter jar.
This way of pickling cucumbers is very special and unusual. Marinade for pouring is prepared without water, exclusively on apple cider vinegar. Cucumbers are obtained with a delicate, spicy and pleasant taste.
Wash green, young cucumbers and pour ice water for 8 hours (or night). Peel onion and garlic. Finely chop the vegetables: onion - rings, garlic - slices. Gorky and Bell pepper rinse, remove grains and ponytails. Cut into thin even stitches. Salt and all spices mixed with natural apple cider vinegar. Bring the marinade to a boil. Sterilize jars with lids in the usual way. Put the cucumbers in glass containers, after rinsing them with water. hot spicy marinade pour cucumbers, cover with lids and roll up or close if the lids are screw. Turn beautiful jars on their “head” and leave to cool. Store cucumbers with spicy taste India indoors with cool temperatures and decent company.
Cucumbers will delight you with a fragrant crunch until the very spring, if you follow some rules and little tricks when harvesting them.
- The cause of the “explosion” of pickled cucumbers is most often poorly processed jars.
- So that the cucumbers do not lose their emerald color, they must be doused with boiling water before pickling.
- Don't overdo the garlic. If stored for a long time, cucumbers will start to taste bitter.
- For pickling with acid, it is better to take natural vinegars- apple, wine.
- Put only salt with large crystals and no additives in the marinade.
- Spread vegetables in a jar very tightly. Less space means more crunch.
- You can store cucumbers under the marinade without additional cooling, but in a dark place.
Pickles- essential attribute winter treats. Juicy, fragrant with sourness and spiciness - they are welcome guests on every table. Let autumn take care of a generous harvest, and we will preserve its gifts so that winter always remains a hospitable and hospitable hostess.
Cucumber is one of the most popular vegetables for canning. Canning cucumbers does not require any complex skills from the hostess, and the rich harvest of cucumbers and their cheapness in the season make you think about how to most rationally manage natural wealth. The popularity of snacks is also explained by the fact that canned vegetables suitable for any dish. So pickled cucumbers are a welcome addition to meat, poultry, and regular potatoes, and to any side dish.Pickled cucumbers in jars
Pickled cucumbers for the winter are seaming using vinegar. Pickled cucumbers are easy. Bring the marinade to a boil, pour over the cucumbers in jars and sterilize. You can add citric acid, spicy greens to the spin. Pickled cucumbers are everyday snack, and decoration holiday table, especially in New Year. However, if you try, and seriously approach the issue of harvesting, making enough cans canned cucumbers for the winter, then you don’t have to wait until the holidays. It will be possible to regularly open pickled cucumbers in jars and enjoy their spicy taste.
Recipe for pickled cucumbers for the winter
We have already briefly described how cucumbers are preserved for the winter. Let's dwell on some important details. The taste of cucumbers can be shaded and improved with the right additive. Someone uses blackcurrant leaves, someone adds dill, tarragon and horseradish. However, this is largely a matter of taste and habit. Therefore, take the recipe for pickled cucumbers for the winter from the one whose cucumbers you liked. You can conduct a "field study" - do different banks by signing where and what you put. For next season, you will only have to choose the most good recipe pickled cucumbers for the winter.
Preservation of cucumbers is very popular in Russia. In addition to pickled cucumbers, you can also canned cucumbers without vinegar. This is popular. Cucumbers are salted in a cold way - soaked in a cooled brine. Also pickled cucumbers in barrels. Choose to your taste! Preserving cucumbers for the winter: work hard once, enjoy all winter!
The process of canning cucumbers fascinates many people. A variety of canning with the presence of acetic acid is called pickling, and the participants in this process are simply called pickled cucumbers. Pickled cucumbers are tasty food on every day. Anyone can grow them.
There are vegetables that contain high acidity: rhubarb, tomatoes, sorrel, and almost all other vegetables do not contain acids at all or contain them in small quantities, so they cannot have a significant effect on microorganisms. For this reason, when pickling, they introduce required amount acids in vegetables in the form of a marinade. But the sugars that make up vegetables remain unchanged, since fermentation does not occur.
So it turns out that in order to stop the development of microbes and protect pickled vegetables from spoilage, and in our case, cucumbers, you need to significantly increase the acidity. Acetic acid is introduced in such an amount that the acidity of the finished marinade is 1.2 - 1.8%.
In this article, we will consider recipes for pickling fresh cucumbers with different marinades and spices. Usually included in marinade filling contains acetic acid, salt and sugar. Spices give cucumbers pleasant aroma. Most commonly used: black pepper, allspice, red Bell pepper, bay leaf, cinnamon, cloves, star anise and others. Add spicy plants: dill, cumin, garlic, horseradish leaves, celery, parsley, basil, mint, savory, hyssop, marjoram and others.
Pickled cucumbers for the winter in mustard
Required:
- 2 kg cucumbers
- 2 tbsp. tablespoons of non-iodized salt
- 2 tbsp. tablespoons dry mustard
- 10 g ground black pepper
- 1 cup of sugar
- 1 cup sunflower oil
- 1 cup 9% vinegar
- 100 g finely chopped garlic
Recipe preparation:
Cucumbers cut into circles, add spices, salt and sugar and leave for 3 hours in a bowl, stirring from time to time. After 3 hours, arrange the cucumbers in clean 0.5 liter jars and sterilize for 5 minutes. Roll up.
Pickled cucumbers in sorrel broth for the winter
Required:
- 2 kg cucumbers
- 300 g sorrel
- 1 liter of water
- 5 dill umbrellas
- 100 g sugar
- 2 tbsp. spoons of salt
Recipe preparation:
Pour hot water over cucumbers, then put in cold water. Then put the cucumbers in sterilized jars along with dill.
Pour the washed sorrel with boiling water, boil for 2-3 minutes. Strain the broth, rub the sorrel through a sieve, combine with the broth, add sugar, salt and boil again. Pour cucumbers with boiling mass 3 times, holding for 5 minutes, close with sterilized lids and roll up.
Recipe for pickled cucumbers in own juice with citric acid
Recipe preparation:
Pass overripe cucumbers through a meat grinder. For 1 liter of mass, add 1 tablespoon of salt and let stand for 2 - 3 hours. Then strain through 2 layers of cheesecloth or a sieve. You will get juice. For 1 liter of juice obtained, add 2 tbsp. tablespoons of salt and bring to a boil, remove the foam. There is no need to add any spices to the brine.
Cucumbers 10-12 cm long, rinse well, put in sterilized jars, shifting with chopped dill and horseradish leaves. Then pour boiling water for 4 - 5 minutes, drain the water and pour in boiling water. cucumber juice. Add 0.5 teaspoon citric acid. Then cover with a lid, put in a pot of hot water and heat until the cucumbers become olive in color. Roll up.
Pickled cucumbers - marinade, as in the store
Required for 6 cans of 800 g:
- 2 liters of water
- 5 st. spoons of sugar
- 4 tbsp. spoons of salt
- 200 ml - 6% vinegar (or dilute 1 - 1.5 tablespoons of essence in a glass of water)
- 5 bay leaves
- 15 black peppercorns
Recipe preparation:
Boil everything (except vinegar), add vinegar and turn off. Put mustard seeds, garlic cloves, dill sprigs on the bottom in jars, cucumbers on top - pour hot marinade, cover with lids and sterilize in a saucepan with boiling water for 10 - 12 minutes. Then take it out, roll it up and turn it upside down. Cucumbers will gradually become not bright green, but brownish, like in a store. Banks can be stored simply in the apartment.
Pickled cucumbers - a classic Polish recipe
Required for brine:
- 2 liters of water
- 3 art. spoons of salt
- 1.2 cups sugar
- 1.5 cups 9% vinegar
Recipe preparation:
Cut the cucumbers lengthwise into 4-6 slices and stack them vertically in jars.
Carrot (a little) cut into rings and put on the bottom between the cucumbers.
Onion cut into half rings. I put dill seeds. Pour everything with brine and sterilize for 10 minutes after boiling. It turns out - 7-8 cans of 0.7 liters. Roll up.
Pickled cucumbers with red currant - a combination of taste and color
Required:
- 2 kg cucumbers
- 500 g red currants in bunches
- 70 g sugar
- 30 g salt
- 50 ml apple cider vinegar
- 1 liter of water
Recipe preparation:
For well-washed cucumbers, cut off the ends and place vertically in prepared jars. Place clusters of red currants scalded with boiling water between cucumbers.
Dissolve salt, sugar, vinegar in water, bring to a boil and pour over cucumbers. Then carefully drain the filling, strain, bring to a boil and pour over the cucumbers again. Repeat two more times. After that, roll up the jars, turn upside down and let cool. beautiful jar with the presence of red currant berries - oil painting.
Recipe for crispy pickled cucumbers for the winter
Recipe preparation:
We crush all together the following spices: 1 teaspoon of black pepper, 0.5 teaspoon of allspice, 5 bay leaves, 9 pieces of cloves. Then add here: 1 tbsp. thyme, 1 teaspoon coriander, 2 tbsp. spoons of mustard seed, 3 - 6 stalks of dill with leaves and flowers, 750 g of sugar, 230 g of salt and pour everything into a mixture of 6.5 liters of water and 2 liters of 9% vinegar.
Bring the mixture to a boil, stop heating and insist it in a sealed container for 2 hours. Then we filter the marinade, heat it to 80 degrees and fill them with cucumbers in jars. The indicated amount of spices is calculated for 9 liters of filling. If you do not like very sour, then you can take less vinegar (even 1/3 of the norm). It takes 25 minutes to sterilize liter jars. Cucumbers are dense, tasty, crispy - just overeating.
Pickled cucumbers for the winter with melon "Awesome" in a 3 liter jar
Recipe preparation:
This recipe is for lovers of spicy-sweet cucumbers. At the bottom of a 3 liter jar, put 2 - 3 cloves of garlic, 1 - 2 sticks of horseradish or carrots, 2 - 3 pcs. cloves, sweet peas, black pepper, 1 - 2 bay leaves. Then lay the cucumbers, and put melon slices between them. The melon must be taken ripe and without dents, that is, even. And before that, wash the melon, remove the seeds. In general, place 3-4 slices in one jar. Put an umbrella of dill on top.
Pour boiling water over the jar first, let it cool slightly, drain the water into a saucepan. Then pour 400 g of sugar, 10 teaspoons of salt, bring to a boil and add 10 teaspoons of 70% vinegar essence (this is for 3 liters of water, that is, for two 3-liter jars). Let it boil and pour over the cucumbers, roll up, turn on the lid and put under a fur coat until cool.
Pickled assorted cucumbers, tomatoes and peppers - video recipe
You can pickle cucumbers whole, slices, circles and halves - this can be seen from the above recipes.
Pickled cucumbers with tomatoes for the winter - video recipe
Assorted pickled cucumbers - delicious and interesting recipes for harvesting.
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