Simple pickles for the winter. Pickled cucumbers "Fragrant"
Delicious and crispy cucumbers are not always obtained, but this minus is possible. So, for pickling, you need to choose small vegetables, with a thin skin and a gimlet surface. As a result, they are well salted, and there will be no voids in them. Also, before salting, cucumbers of the same size should be selected, so the process will take place in all fruits.
Very cucumbers are obtained, they are salted in. For salting you will need the following ingredients:25 liters of water;
- 600 g of salt;
- 10 g of tarragon;
- 100 g of dill;
- 5 heads of garlic;
- 25 cherry leaves;
- 20 oak leaves;
- 20 black currant leaves;
- 1/2 pod of red pepper;
- 1/2 horseradish root.
Make the brine first. You need salt in warm water. Then sort the cucumbers and wash them with cold water. After that, line the bottom of a wooden barrel with washed leaves of oak, cherry, blackcurrant, also lay dill, horseradish, tarragon, garlic. Now cucumbers are stacked in dense rows in a vertical position. Between them, make pads of seasonings and leaves. Close the barrel tightly, hammering the top bottom. Now, through the hole that needs to be made in advance in the bottom, pour in the brine and plug it with a wooden plug. It is important to prevent the cucumbers from floating up after pouring it, so you should tightly cover the lid of the barrel with a wooden circle and put a weight on it. Through you can take a sample from pickles. If the cucumbers are not salted enough, then you should wait a few more days.
Pickled cucumbers in a jar
Not everyone has the opportunity to pickle cucumbers in a barrel, so it's in a jar. For this you need products:3 kg of cucumbers;
- 1.5 liters of water;
- 2 bay leaves;
- 2 seed umbrellas of dill;
- 3 leaves of black currant;
- 3 cloves of garlic;
- 6 peas of allspice,
- 3 cherry leaves
- 1 sheet of horseradish;
- 90 g of salt.
First, the brine is made. Take a saucepan, pour water into it, dissolve salt in it and throw in 2 bay leaves. Put the dishes with brine on the fire and boil. Then put an umbrella of dill, blackcurrant leaves, horseradish, cherries, garlic and peppercorns on the bottom of a three-liter jar. After that, a layer of cucumbers is laid out, which are installed vertically. Now fill them with boiling brine and roll up the jar with a metal lid. Store pickles only in a cold place. It can be not only a cellar, but also a refrigerator, otherwise they will quickly deteriorate and labor will be wasted.
Related article
It’s good to have a few jars of pickles in stock, because without them you can’t cook pickle, hodgepodge. Properly pickled cucumbers for the winter retain their maximum useful properties, they turn out tasty and crispy.
You will need
- An old recipe: 100 cucumbers, 1 pound salt, 5 liters of water, garlic, a bunch of dill, currant leaves.
- Cucumbers in an enamel bowl: cucumbers 10 kg, dill (umbrellas) 400 g, horseradish root 60 g, garlic 40 g, cherry or currant leaf 100 g, hot pepper 15 g, water 5 l, salt 300 g, mustard powder 20 g .
- Cucumbers in jars: gherkins 10 kg, acetic acid 150 g, bay leaf 30 g, hot capsicum 15 g, water 5 l, salt for pickling 100 g, for scalding 300 g.
- Cucumbers in cucumbers: 10 kg of medium-sized fruits, 10 kg of overripe fruits, salt 700 g, garlic and paprika 20 g each, dill umbrellas 300 g.
Instruction
Choose healthy, ugly, green, 5-15 cm in size cucumbers for pickling. Sort into three sizes: 5-9 cm, 9-12 cm, 12-15 cm. Ideal dishes for pickling cucumbers for the winter are oak barrels, greens they have excellent taste, are stored for a long time.
A simple pickle, peeped in an old cookbook: wash the medium-sized fruits well, put them in a barrel tightly in layers, sprinkling each layer with currant leaves and dill. You can add garlic cloves, it not only multiplies the taste, but also helps to keep the greens strong. Press down on the cucumbers. Dilute the salt in boiled cold water, pour the product with this brine and seal tightly. Store at 0+5 degrees.
You can also salt cucumbers in enameled dishes, these days this is a more familiar container. Before salting, soak cucumbers in cold water for 7-8 hours. This is done so that they swell, become elastic and, when salted, do not become empty, do not wrinkle. Put spicy herbs at the bottom of the dish, lay a layer of cucumbers and again spices, and so on to the top. The top layer is herbs, take them only fresh.
Stuff the cucumbers into the pan as tightly as possible, pour over the brine, put a circle and press down with a load. Let them stand in a room for two or three days, and then put them in a cellar or some other cold place. Watch the brine and if mold appears on the surface, remove it and rinse the circle and weight in boiling water. Prepare the brine as follows: dissolve the salt in a small amount of cold water, then add water to the norm. Let it stand for 8-10 hours.
No less tasty are cucumbers pickled for the winter in glass jars. You can salt in one of the ways described above, after a week put it in jars and pour boiled brine and close with iron lids. Or you can cook lightly salted cucumbers. Small fruits are suitable for such salting. Scald prepared gherkins with water and salt, 300 g of salt in a bucket of water, then pour over with ice water and dry. Carefully place in jars in rows, add lavrushka and hot pepper. Fill with brine and roll up with iron lids. With this salting method, use an additional preservative - vinegar, and then the cucumbers will be well stored.
Cucumbers salted in cucumbers have an interesting taste. If there are overgrown cucumbers, you can use them for pickling. Place the prepared greens in a pot or jars, sprinkling each layer with finely chopped or grated overripe cucumbers mixed with salt, hot pepper, dill and chopped garlic. Press down on the cucumbers.
note
The Russian pound is equal to 0.409 kg; 100 cucumbers are approximately equal to 10 kg.
Helpful advice
Ordinary pickles will get extraordinary strength, retain their bright green color and crunchiness, if 1/3 of the decoction of oak leaves is added to the brine. But at the same time, cucumbers will acquire sourness.
Sources:
- The book "Homemade pickles, jams and marinades"
Cucumbers are revered both fresh and pickled or salted. Salads, soups, snacks - you can't do anything without a cucumber. It is worth noting that cucumbers prepared for the winter play a special role, because they are doubly pleasant and tastier if they are collected from their own garden and rolled into jars according to your favorite recipe.
After the fruits have lain in the water, they should be washed again.
To prepare a delicious brine, you should use only spring water. Water is brought to a boil, salt is added to it at the rate of 2 tbsp. l. for 1l. Cucumbers are poured with the resulting solution. Peeled garlic, washed dill and currant leaves are added to the fruits. For canning cucumbers, young currant leaves should be chosen. After the cucumbers are filled with brine, they should be pressed with oppression and left for a couple of days in a cool place.
After this time, the brine is drained and filtered, and the cucumbers are washed under running water. Washed vegetables are placed in jars and spices, bay leaves and red hot peppers are added again. The brine is brought to a boil, and poured into jars with vegetables. After filling, the jars are rolled up with canning metal lids.
Cold pickling of vegetables
Cold salting is one of the simplest and most popular among beginner housewives, as it is very simple. Using this salting method, you can get an excellent crunchy snack. With a cold method of preservation, table vinegar is not used.
Most often, the composition of the recipe includes the following ingredients:
- vegetables;
- water;
- table salt;
- dill;
- garlic;
- horseradish;
- black peppercorns;
- black currant leaves.
The process of preserving vegetables consists of a sequence of certain operations. In prepared jars, the bottom is stacked with layers of spices and herbs. For a 3-liter jar, it is enough to use a few currant leaves, 2-3 bay leaves, 3 cloves of garlic, dill sprigs. You can use some chili if you like.
Cucumbers are tightly stacked on top of the laid spices and herbs.
After laying, they begin to prepare the brine. To do this, dissolve 100 g of kitchen salt in water. Jars with vegetables are poured with prepared brine, leaving 1-2 cm of empty space on top. The further process of salting for the winter consists in placing cucumbers in a jar under a nylon lid for 5 days.
The next stage of salting is carried out only after the pickles have settled for the winter under a nylon lid, the brine will become transparent, and the sediment will be at the bottom of the jar. The brine from the jars is carefully drained, and the remaining sediment is washed out by filling the jars several times with cold water. Washing is carried out until all the sediment at the bottom of the jar disappears.
As soon as the first cucumbers appear in the country, the housewives think about pickling them. Crispy pickled cucumbers will delight all family members, add zest to any salad or pickle. Today you can find a large number of recipes, each of which has its own advantages. We offer the simplest recipe, how to pickle cucumbers for the winter in jars. Save your time and pickle cucumbers.
How to pickle cucumbers so that they are crispy
Ingredients for a 3 liter jar:
- smooth cucumbers no more than 15 cm long
- rock salt 3 tbsp
- black pepper - 5 peas
- 1 head of minced garlic
- Bay leaf
- currant leaves, horseradish and tarragon at the bottom of the jar
Pickling cucumbers immediately in jars is much easier than pickling. As a result, you will get cucumbers no worse than barrel ones. It is important not only to pickle correctly, but also to choose the right variety of cucumbers. For example, varieties "Mother-in-law" or "Zyatok" are most often salted, since cucumbers turn out to be crispy, and they have no voids inside.
Water for salting must be purified, spring water is also suitable. Cucumbers are pre-soaked for a couple of hours so that they collect the required amount of water. If this is not done, the cucumbers will take water from the jar and you will have much less brine. Freshly picked fruits can not be soaked if the beds are well watered.
Put all the spices in a jar, and then lay out the cucumbers beautifully. In order to determine the amount of water, pour water into a jar of cucumbers, then drain it and add salt. Dissolve the salt well and pour the solution into another container without sediment. Pour cold brine over your cucumbers. After that, take a nylon lid, boil it with water and close all the jars.
Now put the jars of cucumbers in the refrigerator or lower them into the cellar, where they will ferment. Keep in mind that the liquid will leak out a little during fermentation, so it’s better to substitute something under the jars. Don't worry about the covers, they won't fall off. Cucumbers will be ready for use only after 2 months.
Pickles
The brine in the jar may become cloudy, but this is not a cause for concern. Cucumbers will still be tasty and crispy. They can be stored in this form for up to two years, so with such a simple recipe you can preserve the entire crop.
Now you know the secret of pickling cucumbers in a three-liter jar for the winter. and surprise guests and family with delicious homemade dishes. Simple recipes are a good way to save time without losing the taste of the dishes.
Pickled cucumbers according to this recipe are preserved without the addition of vinegar and other acids. They turn out crispy and very tasty, they are perfectly stored all winter, and even more than one, in an apartment at room temperature!
Our pickles in jars are in no way inferior to real barrel ones, and there is no need to be afraid that they will go sour.
Salted cucumbers
Compound:
for two 3-liter jars of pickles
- 4 kg small cucumbers (or 3 kg medium)
- 5 liters of brine: for 1 liter of water - 1.5 tbsp. heaping spoons of coarse non-iodized salt
- greens (not all are possible):
- horseradish leaves 3-5 pieces
- black currant leaves 20-30 pcs
- cherry leaves 10-15 pcs
- walnut or oak leaves 5-10 pcs
- sprigs of dill with seeds 4-5 pcs - 3-5 hot peppers
- horseradish root (optional)
Video recipe for pickling cucumbers for the winter:
Pickled cucumbers - recipe:
- We prepare products. Wash all spices and cucumbers well.
Advice: To make pickles crispy, use only varieties suitable for pickling - with dark pimples. And also put horseradish leaves or root, or walnut leaves, or oak leaves. I took the leaves of horseradish, walnut, currant and cherry. Cut large leaves with scissors into several parts. Dill is only suitable for old, with seeds.
Products for salting
- Before pickling cucumbers, fill them with cold drinking water so that it covers, and leave for several hours or at most overnight. This is necessary so that the cucumbers after pickling are not empty and so that they do not take the brine from the cans, it also contributes to crunchiness. But if the cucumbers are only from the garden, there is no need to soak.
Soaking cucumbers
- After that, drain the water from the cucumbers and wash them.
- Cut hot pepper and peeled horseradish root into pieces.
Cut pepper and horseradish
- At the bottom of a large saucepan or other container, we lay part of the leaves and a few pieces of pepper and horseradish, if using. Then a layer of cucumbers (the tips do not need to be trimmed). Then more spices. Thus, we shift all the cucumbers, making the last layer of leaves.
We shift the cucumbers with spices
- Stir salt in cold drinking water.
Pickling brine
- Pour the cucumbers with the resulting brine to cover. It took me about 5 liters of brine.
Fill cucumbers with brine
- We put a flat plate on top and put a 3-liter jar of water on it as a weight so that the cucumbers do not float.
Leave for salting
- We leave for salting for 2-5 days, depending on the temperature in the house. If it is hot, then 2-3 days will be enough, and if it is cool, up to 5 days. A white film will appear on the surface of the brine - do not be alarmed, this is not mold, but lactic acid bacteria. The readiness of cucumbers can be checked for taste (they will be delicious), they will also change in color.
Pickling cucumbers for the winter
- Now we drain the brine from the cucumbers into another container, we still need it.
Pickled cucumber pickle
- We throw away greens and spices, and wash the cucumbers themselves in water.
We wash cucumbers
- We put them in well-washed jars.
Pickled cucumbers in jars
- Bring the brine to a boil.
We boil the brine
- Pour the brine into jars to the very top and cover with lids (the lids can be washed well, but I always boil them for a few minutes just in case). We leave for 10 minutes.
Pour in boiling brine and soak for 10 minutes
- Then we pour the brine back into the pan and bring it to a boil again (the principle of closing pickles for the winter is the same as for or). Banks at this time we cover with lids.
- Again, pour the cucumbers with boiling brine, so that a little filling overflows (put the jars on plates).
- We roll with a machine.
We close pickles for the winter
- We turn the jars upside down and wrap them in a warm blanket until they cool completely.
Flipping and wrapping banks
- We put the cooled jars with pickles in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will be cleared, and a precipitate will form at the bottom.
Pickled cucumbers without vinegar
The recipe for pickling cucumbers is not at all complicated and, I think, you will definitely succeed - and in winter you will enjoy tasty and healthy cucumbers, as well as add them to various dishes, such as or!
Cucumbers have been known to mankind for 6 thousand years.
The homeland of cucumbers is the tropical and subtropical regions of India, from which they migrated to the gardens of neighboring countries.
Cucumbers were grown up in ancient Egypt, Persia, in the countries of the Mediterranean, Ancient China. They conquered Asia and Europe, moved to North and South America and now grow in more than 100 countries around the world. Cucumbers came to Europe in the 8th century AD. from Greece. First they appeared in France, later - in Spain and Germany.
Simultaneously with the penetration into Western Europe, cucumbers were also brought to the territory of the Kyiv and Novgorod principalities. The appearance of cucumbers in Russian lands is quite natural - trade ties with Byzantium were very strong, and Russian merchants and soldiers were frequent guests in Constantinople.
The word "cucumber" comes from the Greek augoros (unripe), which indirectly proves the appearance of the cucumber in Russia from Greece, and the name "unripe" indicates the preferred way to consume this plant.
The first written mention of the cultivation and culinary processing (salting) of cucumbers in Rus' dates back to the 16th century. In 1507, the army of Vasily III, exhausted by the war, lingered in the Novgorod forests, where the soldiers began to live and grow cucumbers. The warriors who melted swords into plowshares prepared cucumbers, taking into account the rich local experience. Novgorod has always been famous for its connections with distant countries. Merchants sailed along the Dnieper to Constantinople, along the Volga to the Caspian Sea, traded with eastern merchants, who knew cucumbers and the best ways to use them much earlier. Cucumber seeds and original recipes came from Asia primarily to the Novgorod lands. Rare European travelers mentioned in their travel notes about the abundant cultivation of cucumbers in the north of Russia, noted their greater productivity in comparison with European countries.
By the 18th century, the cultivation of cucumbers in Russia had acquired a serious scale, there were greenhouses in almost every yard, the sown areas increased, advanced agricultural technologies for those times were used on cucumber beds: opaque covering materials, manure heating of the soil. In the 19th century, cucumbers were even grown in glazed greenhouses with heating. In the 20th century, large industrial complexes were built for the mass cultivation of cucumbers in greenhouses (greenhouses and greenhouses), and now it is the most popular vegetable crop in Russia.
FOR GOOD HEALTH
Inconspicuous-looking cucumbers have a rather interesting set useful properties. Although cucumbers are 97% water, the remaining 3% is full of useful elements, some of which are active assistants in the metabolism and absorption of other products. Fresh cucumbers increase the acidity of gastric juice, which speeds up digestion, increases appetite. Please note that these digestive properties are contraindicated for ulcers and those suffering from gastritis.
Fresh cucumber contains a lot of salts that improve the functioning of the heart and kidneys, neutralize many acidic compounds that disrupt metabolic processes.
Cucumbers, like radish, are called orderlies of the human body. The complex of salts found in cucumbers helps slow down the aging process, prevents the deposition of stones in the kidneys and liver. Fiber, which cucumbers are rich in, but regulates the digestive tract and removes excess cholesterol. Cucumbers contain tartronic acid, which inhibits the formation of fat from carbohydrates. This property makes them an ideal product for those seeking to lose weight.
There is more vitamin B1 in cucumbers than beets, more B2 than in radishes, and more iodine than in any vegetables. Young cucumbers contain more ascorbic acid than ripe ones.
In addition to vitamins, cucumbers contain many trace elements: potassium, phosphorus, magnesium, calcium, nickel, sodium, iron, copper, silicon, manganese, zinc, titanium, zirconium, silver and cobalt.
GOOD TO KNOW
With all the variety of varieties of cucumbers, there are three types: salad, salting And gherkins.
salad cucumbers stored in the refrigerator for only a few weeks after collection, quickly deteriorate and lose color when salted. Such cucumbers are best consumed fresh: prepare salads, use as part of other dishes.
For salting suitable varieties with pimples, 12-15 cm long, with thick skin. Such cucumbers do not change their dark green color, remain strong enough, specifically “crunchy”.
Recently, universal varieties have appeared that are equally suitable for salting and salads.
Gherkins harvested when they reach a length of 3-8 cm. This type of cucumber is ideal for pickling. In fact, gherkins are unripe fruits of narrow-fruited varieties of cucumbers, taken immediately after flowering.
For all cucumbers, the same processing rules:
Firstly, before cutting into a salad or other actions, it is customary for cucumbers to cut off the tips. This is not accidental - it is in the tips that nitrate salts accumulate, which, at high concentrations, can lead to poisoning. Cut off the tips just before you are going to cook the cucumbers, otherwise they will quickly wither and lose their appearance.
Secondly, for canning and before pickling, cucumbers are soaked in cold water. These rules do not apply to small gherkins. Cucumbers go very well with any vegetables, herbs, garlic, onions, poultry, fish, meat, seafood, vegetable oil and rice.
For salads, cucumbers with a thin, not bitter skin are usually taken. You can flavor with any spices, herbs, spicy vegetables or vegetable oils. A tasty and original appetizer is obtained from a cucumber cut lengthwise, smeared with a very thin layer of adjika. The refreshing cucumber taste is supported by the thick aroma and salty taste of adjika. This combination is wonderfully refreshing in the heat and can serve as an alternative snack.
An old Russian recipe for cucumbers with honey will be interesting today
Ingredients: 4-5 cucumbers, 2-3 tbsp. l. honey.
Cooking: Wash cucumbers. If the skin is bitter, cut it off. Cut the cucumbers into pieces convenient for you (but not finely) and season with honey.
Real gardeners always want to stock up on a piece of summer and eat vegetables in winter and early spring, when there is still a long time before the first fresh cucumbers. Of course, you can buy greenhouse imported cucumbers in the store, but, unfortunately, their watery taste is very different from the classic one, and there is not much use for them. Of course, it will not work to keep the freshness of cucumbers, but anyone can pickle or even better - pickle cucumbers. By the way, pickling cucumbers compares favorably with pickling the fact that a rather high percentage of nutrients remains in vegetables, while pickling nullifies them.
At first glance, pickling and salting are one and the same, but the principles of processing, the set of spices and some components are completely different.
Marinade necessarily contains vinegar (or citric acid), salt, sugar and spices (pepper). Cucumbers, as a rule, are placed in jars (2-3 liters), poured with hot marinade, pasteurized and rolled up with lids. Minus pickled cucumbers the fact that vinegar destroys most of the vitamins and neutralizes trace elements. In pickled cucumbers, only the taste remains, and even then, quite far from the original.
Pickles are prepared principally without vinegar, which retains most of the vitamins and all other useful substances. Salted cucumbers usually in large containers, such as oak barrels. When salting, a large number of herbs, currant leaves, spicy vegetables (garlic, horseradish), pepper, cumin, coriander are used. Cucumbers are washed, laid on a bed of currant leaves, periodically shifting layers of cucumbers with a mixture of herbs, horseradish, garlic and spices. After that, a saline solution (about 20% salt) is poured into the barrel.
Traditional harvesting of cucumbers in Russia provides for salting, which does not use acetic acid. In almost all respects, pickles win - vitamins are not destroyed, the taste remains recognizable, if you use special pickled cucumbers, then the color of pickles will be closer to dark green, without yellowness.
Pickled cucumbers remain crispy, fragrant and, subject to all processing rules, serve as a source of vitamins, and not a taste ballast. Pickled cucumbers help speed up the enzymatic processes of digestion. From this it is clear that the brine left from pickles is useful: saturated with cucumber juice, enzymes and oils of spices and herbs, rich in potassium, cucumber brine brings relief not only to those who have drunk heavily the day before, but also to hypertensive patients suffering from unstable pressure or heat. Marinade, sometimes erroneously called brine, is not at all useful and even harmful to drink.
Ideal conditions for the preparation of pickles can be considered oak barrel, a cold cellar, the presence of all the recommended spices and herbs, spring water and good cucumbers.
For salting take a large container (a large one on the scale of an apartment can be considered a pot of 10-15 liters) or several small ones (for example, three-liter jars). Rinse all vegetables thoroughly (preferably with a soft brush), boil a saline solution (one part salt to 5 parts water), let the solution stand to strain the pebbles sometimes found in salt. Sort the herbs, rinse in cold water. Prepare spicy vegetables - peel the garlic, remove the top layer from the horseradish. Lay the bottom of the container with a layer of herbs, add horseradish and garlic and lay the cucumbers vertically. This is followed by the same layer of herbs and spices and cucumbers again. Finish everything with a layer of herbs, fill with saline and close the container with a wooden circle with holes, and put a small (up to 1 kg) weight on top. At first, cucumbers should be in a cool, but not cold place (15-20 ° C), then it is advisable to place them in a colder place (7-10 ° C) for storage. For 20 kg of cucumbers, they usually take 600 g of dill, 200 g of horseradish root, 100 g of garlic, 200 g of tarragon. In classic Russian salting recipes, it is necessary to add currant leaves and cherry leaves. Sometimes mustard seeds, cumin seeds, cloves and coriander are added.
Easiest to cook pickled cucumbers. The same principle of salting is used, but by a forced method. The ends of the cucumbers are cut off, the brine is poured hot, the jar of lightly salted cucumbers is placed in a warm place for several (5-6) hours, after which it is cooled and stored in the refrigerator. There is a less fast method - the brine is poured cold and the container with cucumbers is kept at room temperature for 2 days. Ready cucumbers are stored in the refrigerator. For brine usually take 2 tablespoons of salt (not iodized) per liter of water. Vegetables, herbs and spices are the same as in conventional salting, garlic and horseradish can be cut into small pieces.
There are especially fruitful years for cucumbers, when it is not possible to eat and even prepare for future use the entire crop. One use case is to do cucumber juice. Juice has all the advantages of a fresh cucumber, to which undeniable convenience is added. You can "eat" much more cucumbers in the form of juice. Fresh vegetable taste and a rich set of vitamins allows you to use cucumber juice without restrictions. Cucumbers are enough to chop and squeeze the juice with a juicer. Very tasty combination of cucumber juice with carrot and pumpkin. To improve health it is useful to drink a glass of cucumber (or mixed with carrot) juice on an empty stomach in the morning.
NOTES for canning:
* You can’t spoil pickles with spices, especially such as dill, garlic, horseradish, tarragon, basil, savory, celery. This spicy green increases the taste and nutritional value of pickles and increases their shelf life. Oak, cherry and currant leaves serve the same purpose. It is recommended to add red and black hot peppers to the pickles.
* Horseradish "eats" garlic and therefore it is necessary to increase the rate of laying the latter.
* Cucumbers pickled in an open container will not get moldy if you put chopped horseradish or dry horseradish leaves on top.
* The brine will always be transparent and tasty if chopped horseradish leaves are poured into it.
* Moldy cucumbers should be washed with salt water, transferred to another container and filled with freshly prepared brine of a higher concentration.
* Of great importance for salting and pickling vegetables is the purity of the salt. It is recommended to use edible salt (except for Extras) that is not iodized. But iodine evaporates during storage, so after six months of storage, iodized salt can be used for salting. The brine must be filtered.
* In order for pickles to retain their bright green color, they must be scalded before salting.
* It is best to salt cucumbers with "pimples" (moreover, with black ones, since with white ones - these are, as a rule, salad varieties).
* Very important, the fruit must be fresh. To make the cucumber crunchy, you need to choose only juicy, fresh vegetables. If you don’t have your own garden, then you will have to buy cucumbers on the market. Handle this matter responsibly. We walked, asked the price, took a closer look and do not be shy, touch the fruit you liked. A juicy cucumber will be firm and firm to the touch. A soft, sluggish fruit indicates that it has been on sale for more than a day, and such a cucumber will not crunch after pickling.
* There are three calibers of cucumbers: pickles - 3-5 cm, gherkins - 5-9 cm and greens - 9-14 cm. Fruits from 7 to 12 centimeters are suitable for canning in the marinade. If you have larger specimens available, cut the cucumbers into rings or pieces of the desired size.
Exists three main ways cooking salted cucumbers: in brine (hot or cold), in their own juice and "dry" method. Despite the serious differences in cooking, little tricks unite all the recipes:
The best cucumbers for quick pickling are small (but not gherkins), strong and thin-skinned, bright green and in "pimples". "Pumps", by the way, indicate that you have a pickling variety of cucumbers on hand, and not salad (smooth).
It is better to take cucumbers of the same size, so that in the end there is enough salt for everyone equally.
To make the cucumbers especially crispy and dense, they need to be kept in cold water for 2-3 hours.
Be sure to cut off the tips of the cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, they will cook faster and better.
When sending cucumbers to a salting container, it is better to place them vertically - they will be salted more evenly.
Cucumbers should not be tightly packed into a jar or other utensils: as a result of too close proximity, they will lose their crispy properties.
A jar or pan with lightly salted cucumbers does not need to be tightly closed, you can simply cover it with a napkin, since the brine needs air to ferment.
In addition to the traditional bouquet of dill, parsley, horseradish, cherry leaves and blackcurrant, you can use oak, anise green umbrellas, tarragon.
Of the spices, bay leaves, cloves, hot peppers are considered “classic”.
It is better to take coarse salt, you can also use sea salt, but not iodized.
So that ready-made salted cucumbers do not turn into "multi-salted" ones, it is better to store them in the refrigerator.
Method one. Salted cucumbers in brine
If you pour cucumbers with cold brine, then they will be ready in 2-3 days. Hot (but not boiling!) brine gives a faster effect - lightly salted cucumbers can be tasted after 8-10 hours. The brine does not have to be prepared in advance, you can do it easier - put salt on top (at the rate of 2-3 tablespoons per 3-liter jar) and sugar in prepared jars filled with cucumbers, and then carefully pour boiled water over it. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.
In addition to herbs and spices, you can add apples to the company with cucumbers. This traditional fruit for pickles will give cucumbers a specific sourness.
Recipe. Salted cucumbers with apples
Ingredients:
1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.
Cooking:
Wash cucumbers, apples and herbs. Cut off the ends of the cucumbers. Cut the apples into 4 pieces without removing the core. Break the garlic into cloves and peel. Put cucumbers and apples in a jar or pan, interspersing them with herbs and garlic cloves. Add black pepper. Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly. Pour hot brine over cucumbers. After 8-12 hours you can try.
Method two. Pickled cucumbers in a bag
This method is especially useful in a country house or a picnic - no need to boil water for brine! Washed and towel-dried cucumbers just need to be put in a container (any, even a clean plastic bag will do) and sprinkle with salt and spices. The main thing is to pre-pierce the cucumbers with a fork or skewer, or even slightly cut them with a knife.
Recipe. Salted cucumbers with lime juice
Ingredients:
1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 black peppercorns, 4-5 allspice peas, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.
Cooking:
Lightly crush the peppercorns with sugar and a portion of salt in a mortar - 2.5 tablespoons. Remove the zest from the washed and dried limes with a fine grater, add to the mixture of salt and pepper. Squeeze juice from stripped citrus fruits. Finely chop the dill stalks and mint (leaves with stems). For cucumbers, cut off the tips on both sides, then cut each cucumber into 2-4 parts, depending on the size. Place them in a deep bowl. Sprinkle the cucumbers with the mortar mixture, pour over the lime juice and mix. Then sprinkle with the remaining salt and chopped herbs, mix. After 30 minutes, the cucumbers are ready. Before serving, shake off salt and most of the greens from cucumbers.
In a “dry” way, you can pickle cucumbers without cutting them. In this case, they will cook a little longer and, of course, in the refrigerator.
Recipe. Salted cucumbers with young zucchini
Ingredients:
1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 blackcurrant leaves, 2 horseradish leaves, a bunch of dill with umbrellas, 3-5 garlic cloves.
Cooking:
Wash cucumbers, dry, cut off the tips. Clean the zucchini, cut into slices. Grind dill and garlic, cherry, currant and horseradish leaves. Place all ingredients in a suitable container, close and shake well. Leave for 1 hour warm, and then rearrange in the refrigerator for 2-3 hours.
Method three. Salted cucumbers in their own juice
The essence of this method lies in the fact that instead of brine, cucumbers are poured with their own juice, which can even be prepared from cucumbers, which are not destined to become lightly salted - large and ugly. To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, chopped in a blender, or even passed through a juicer.
Recipe. Salted cucumbers with hot peppers
Ingredients:
10 small cucumbers for pickling, a few large cucumbers for "juice", 3 garlic cloves, 1 chili pepper, three horseradish leaves, three dill umbrellas, 3 tablespoons of salt.
Cooking:
Peel large cucumbers and pass through a meat grinder. A three-liter jar will require approximately 1.5 liters of cucumber puree. Cover the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half. Put one tablespoon of salt on the greens. Fill 1/3 of the jar with cucumber mass, lower part of the cucumbers for pickling, distributing them vertically. Put a horseradish leaf, dill, garlic and hot pepper on top. And again - a spoonful of salt. Add more cucumber mass and lay out a row of cucumbers. Add a spoonful of salt. Close the jar with a lid. After 2 days, lightly salted cucumbers can be tasted.
Advice. You can simplify the "layout" if you immediately add salt to the cucumber puree and mix it thoroughly. With cucumbers, you can pickle a couple of stalks of celery - salted celery is also very tasty.
Pickled cucumbers in a bag
Ingredients:
1kg cucumbers
1 st. spoon of salt
1 teaspoon of sugar
2-3 large garlic cloves,
1 bunch of dill.
Cooking:
Choose small cucumbers for pickling in a bag, up to 10 cm long (the smaller the cucumbers, the faster they are salted), wash the lightly salted cucumbers and cut off the tips on both sides. Wash the dill greens, shake off excess water, dill can be finely chopped, or you can put it whole. Take a strong, durable plastic bag. Fold cucumbers into it, pour salt and sugar, add garlic, cut into slices, and dill greens. Seal the bag and shake a few times to evenly distribute the salt and sugar. All! Place the bag in the refrigerator for at least 6 hours. It is very convenient to make such lightly salted cucumbers in the evening, they will just be well salted overnight.
If you doubt how the cucumbers will be salted, if they themselves are dry, and no brine washes them - do not worry, they will inhale moisture, and the walls of the bag will keep it inside. Everything will be not only good, but very tasty.
You can make the taste of cucumbers more piquant by adding other spices and herbs. For example, it is very good to add whole peas of coriander and allspice, cilantro, celery or tarragon, cherry, horseradish, currant leaves, finely chopped hot pepper. Of course, not all at once, but 1-2 new ingredients to the original recipe, then your cucumbers will have a new taste every time.
Store ready-salted cucumbers in the refrigerator (if they don’t eat right away, which is unlikely ...).
There is, however, another recipe dry pickling of cucumbers . Its feature is that 9% table vinegar is present in the ingredients. Such cucumbers will be ready in 2-3 hours, and the taste will be just amazing.
Salted cucumbers "Expresso"
Ingredients:
1 kg fresh small cucumbers,
1 st. a spoonful of 9% table vinegar,
1 st. spoon of salt
0.5 teaspoon of sugar,
2-4 garlic cloves,
1 bunch dill umbels
cherry, currant, horseradish leaves in a ratio of 3:3:1 (or to taste).
Cooking:
Wash the cucumbers, remove the tails and cut into two or four slices along the cucumber. Mince the garlic. Mix all ingredients. Then place the cut cucumbers in a transparent plastic bag, add the mixture of ingredients, tie up the bag and mix everything thoroughly. Place the package of cucumbers, unopened, in the refrigerator. After two or three hours, lightly salted cucumbers are ready.
When preparing lightly salted cucumbers in a bag, there are some tricks. If you want the lightly salted cucumbers in the bag to be ready in 20-30 minutes, change the script a little. In this case, cut the cucumbers into slices, place in a bag, add seasonings and shake vigorously for a while, allowing the juice to evenly saturate all the slices, and then leave at room temperature. Salted cucumbers in a bag do not make sense to cook in large portions. This product actively releases juice, so it will not be stored for a long time (no more than 2-3 days), so you need to calculate everything correctly, otherwise the spoiled vegetables will simply have to be thrown away.
And here is another great recipe. Everything, it would seem, is as usual: cucumbers, garlic, herbs, but no, again a little zest: add dry mustard, and now our cucumbers acquire a new, exquisite taste.
Salted cucumbers with mustard(dry salting)
Ingredients:
1kg cucumbers
1 st. a spoonful of salt (for those who do not like too salty, you can reduce),
2-3 garlic cloves,
dill and parsley,
ground black pepper, or a mixture of peppers - to taste,
dry mustard and ground coriander - 2-3 teaspoons (this is an amateur).
Cooking:
Start cooking by washing the cucumbers and cutting off the ends. If the cucumbers are large, cut them into circles 1.5-2 cm thick, if they are small, cut lengthwise into 4 pieces. In a bag, mix salt, finely chopped garlic and herbs, and all other spices. Then put the cucumbers in the bag, tie it up and shake it well so that the salt-garlic-spicy mixture is mixed with the cucumbers. After 40-60 minutes, the cucumbers will be ready.
AND SOME MORE DELICIOUS RECIPES:
Cucumbers in grape leaves
Ingredients:
Filling (calculation is given for a 3-liter jar): 1 liter of water, 1.5 stack. apple or grape juice, ¼ stack. sugar, ¼ stack. salt.
Cooking:
Pour cucumbers with boiling water, and then with cold water. Wrap each cucumber in a grape leaf and tightly fill a three-liter jar with them. Pour the boiling filling over the cucumbers three times and roll up. Grape leaves will keep the green color of the cucumbers and give them a special taste.
Cucumbers "Very"
pickled cucumbers, 1 sheet of horseradish, 3 dill umbrellas, 1 head of garlic together with herbs, cut into small pieces, 5 leaves of black currant, 2 leaves of cherry, 1 leaf of oak, 200 g of salt.
Cooking:
Put everything in a jar, fill with cold water, cover with gauze. Soak for 4 days, periodically turning the jar over so that the salt dissolves well. After the specified period, drain the brine. Fill the jar of cucumbers with cold water and drain again. Once again, fill the cucumbers with fresh cold water and close with plastic lids. Store in a dry, cool pantry. Cucumbers harvested according to this method are well preserved. However, for this it is necessary to fulfill the main condition: use only pickled cucumbers, in no case lettuce ones.
Cucumbers "Khrum-Khrum"
Ingredients for a 3 liter jar:
medium-sized pickling cucumbers, 1 horseradish leaf, 1 large dill umbrella, 2 bay leaves, 2-3 cloves of garlic, cut into thin slices, ½ pc. green (it is more aromatic than red) room pepper "Spark" with seeds, 6-8 black peppercorns, 100 g of salt, 1.5 tbsp. sugar, 1 tsp (without top) citric acid.
Cooking:
In a three-liter scalded jar, put a horseradish leaf, dill, bay leaf, garlic, room pepper and black pepper. Then put well-washed medium-sized cucumbers in a jar and pour boiling water over it. Leave for 30 minutes. Then pour this water into a saucepan, add salt, sugar. As soon as it boils, pour over the cucumbers and add citric acid. Roll up immediately, turn the jar upside down and wrap until cool.
Cucumbers in tomato
Ingredients for a 3 liter jar:
1 dill umbrella, 1 currant leaf, 2-3 garlic cloves, 4-5 black peppercorns. Filling: 1 liter of tomato mass (fresh tomatoes chopped in a blender), 1 tbsp. salt, 1 tbsp. Sahara.
Cooking:
Place prepared cucumbers, seasonings in a sterilized three-liter jar and pour boiling water over them. After 15 minutes, drain the water, bring it to a boil and pour it back into the jar for 15 minutes. Grind ripe tomatoes with a blender or pass through a meat grinder, pour the resulting mass into a saucepan and put on fire. Add salt and sugar to the tomato mass and bring it to a boil. Drain the water from the jar of cucumbers, pour over the boiling tomato mass and roll up. Turn over, wrap.
Cucumbers marinated with onions, carrots and mint leaves
Ingredients:
1.5-2 kg of cucumbers, 1 head of garlic, 1 carrot, 1 onion, 1.2 l of water, 3 tbsp. fruit vinegar, 2 tbsp. sugar, 3 tbsp. salt, 2-3 sprigs of mint, cherry, currant, horseradish leaves - 3-4 pieces each, 1 sprig of dill with an umbrella.
Cooking:
Wash the cucumbers, cut off the tips by 1-2 mm. Soak for 5-6 hours. At the bottom of a sterilized jar, lay cherry, currant and horseradish leaves, mint sprigs, garlic, carrots (in circles), cucumbers, trying to fill the jar as tightly as possible. Place chopped onion on top, dill on it. Dissolve salt and sugar in water, boil. Pour the boiling solution over the cucumbers twice. For the third time, pour vinegar into the brine, boil, add a little water. Pour boiling brine over cucumbers. Roll up the lids. Turn over and wrap for 5-6 hours. Cucumbers prepared according to this recipe are well stored for a long time. Instead of vinegar, you can take ½ cup of red currants.
Cucumbers preserved with cloves and cinnamon
Ingredients:
1.5-2 kg of cucumbers, 3 tbsp. (without top) salt, 3-4 leaves of cherries and black currants, a small piece of horseradish, 3 tbsp. fruit vinegar, 3 tbsp. sugar, 1 sprig of dill with an umbrella, 1.2 liters of water, 1 head of garlic, 1 bay leaf, 1 peppercorns, 1 cinnamon stick, 2-3 clove buds.
Cooking:
Wash the cucumbers, cut off the tips, soak for 5-6 hours. At the bottom of a sterilized jar, put all the spices (except dill), then lay the cucumbers. Place dill on top. Prepare the brine. To do this, dissolve salt, sugar in water and boil the brine. Fill them to the top of the jar. Cover and let stand for 5-10 minutes, then drain the brine. So repeat twice. At the third pour, pour vinegar into the brine and roll up the lid. Turn over, wrap and let stand 3-4 hours. Store in a cool place (pantry).
Pickled cucumbers with asparagus
Ingredients:
2 kg of cucumbers, 100 g of asparagus, 1 carrot, 3 garlic cloves, 1 horseradish leaf, 2 dill umbrellas, 3 black currant leaves, 6 peppercorns, 3 tbsp. vinegar (9%), 1 tbsp. sugar, 3 tbsp. salt.
Cooking:
Place cucumbers in cold water for 2 hours. At the bottom of a sterile jar, put a sheet of horseradish, carrots, peeled and cut into 4 parts, garlic, dill, currant leaves, pepper. Cut off the tips of the cucumbers, cut off the hard bottom of the asparagus shoots. Place cucumbers and asparagus tightly in a jar, add salt, sugar and vinegar to it. Fill with boiling water and roll up. Carrots can be cut into flowers - it will not affect the taste, but how beautiful!
Cucumbers with sweet peppers, garlic and currants
Ingredients:
2 kg of cucumbers, 300 g of sweet pepper, 300 g of garlic shoots, 400 g of red currant berries, black currant and cherry leaves, 4 tbsp. 9% vinegar, 3 tbsp. sugar, 2 tbsp. salt.
Cooking:
Put cucumbers in cold water for 2-3 hours. Peel the pepper and cut into strips. Arrange the cucumbers in jars, arranging them with currant leaves, cherries, pepper strips, garlic spears and red currants. Fill the jars with boiling water, let it brew for 10 minutes. Drain the water, boil and re-fill in jars for 10 minutes. Drain the water again. Prepare the marinade. Boil the water drained from the jars with sugar and salt, add vinegar at the end and pour the boiling marinade over the cucumbers. Banks roll up, turn over and wrap.
In a very old book on home economics, I came across a completely original recipe for pickling cucumbers in a pumpkin, while it was noted that cucumbers are especially tasty. Two methods of salting are mentioned. In one of them, the shell of a large pumpkin serves as a dish for pickling cucumbers, in another method, small hollowed-out pumpkins filled with cucumbers are placed in a tub mixed with cucumbers (“in bulk”), spices are added there, everything is poured with saline, covered with a wooden circle on top, on which put oppression, and the tub is taken out into the cold. The recipe below is suitable for both salting methods.
Cucumbers in gooseberry juice
Ingredients:
- cucumbers - 2 kg
- gooseberries - 400 g
- sugar - 100 g
- salt - 50 g
- tarragon.
Cooking:
Cucumbers are washed, doused with boiling water and then cold water, placed in jars along with tarragon sprigs. Gooseberries are washed, poured with boiling water, sugar, salt are added and brought to a boil.
Filter the solution and rub the gooseberries through a sieve. With a boiling mixture of strained solution and mashed gooseberries, cucumbers are poured three times and the jars are rolled up.
And for dessert, a very interesting recipe:
Ingredients:
10 kg of cucumbers, 100 g of tarragon (greens), 100 g of dill (greens), 100 g of black currant leaves, 5 l of water, 400 g of salt.
Cooking:
Wash small pumpkins, cut off the top part (on the side of the stalk) and remove the seeds from them. Rinse cucumbers and herbs. Tightly place cucumbers mixed with spicy greens in hollowed-out pumpkins, pour in brine, cover the pumpkins with cut top parts and fasten them with wooden pins or tie them with a harsh thread.
Lay the filled and closed pumpkins in a tub with the top part up, filling the voids between them with cucumbers and spices. Dissolve the salt in the water and pour this solution over the pumpkins and cucumbers placed in the tub.
Cover with a clean cloth on top, put a wooden circle and oppression. There should be enough brine to cover the wooden circle. The weight of the oppression is usually equal to 1/10 of the weight of the cucumbers. Set the tub in a cold place where it should be stored even after fermenting cucumbers.
If there is no opportunity to pickle cucumbers in a tub, pickle them in a large pumpkin, respectively reducing the amount of salt and herbs.
Loading...
