How to pickle cucumbers. How to pickle cucumbers - grandmother's recipes
Summer ends and it's time to take up the workpiece, because without pickled cucumbers you will not cook your favorite salads and entrees. You ask: how to pickle cucumbers for the winter? I will tell you a simple recipe that I use every year.
Preservation of cucumbers for the winter is not a difficult process: first I salt them in a saucepan, and then roll them into jars with spices. Greens and spices add a variety of: cherry leaves, dill, horseradish, cumin, black pepper, garlic. They taste moderately salty and crispy, they are perfectly preserved all winter, even at room temperature, they do not sour, and they will not be soft, of course, much depends on the type of cucumber. In winter, pickled cucumbers are always needed to cook pickle, make a salad, serve as a snack to meat, or just to our favorite fried potatoes.
The pickle is considered very useful, so if you use it, do not over-salt it. It contains many vitamins, especially group B and potassium. The benefits of cucumber pickle have been proven in case of problems with the legs, namely: convulsions and spasms of the limbs.
I advise you not to pour it out, but use it in various dishes!
Pickle use not only after a hangover, it turns out he is very popular in the kitchen! Dietary cocktails are made of it, added to okroshka, hodgepodge, replaces vinegar in borscht, sauces and salad dressings are made of it, marinated meat in it. And experienced housewives have learned how to make brine: a dough for dumplings, bake bread, biscuits, pies. To keep it for a long time, close it with a mustard lid and store in the refrigerator.
An important point in this recipe: we will not add a bite and citric acid, so they can be given to children.
Pickled cucumbers for the winter - crispy and tasty
Ingredients
- Cucumbers - 5 kg
- 1 liter of water - 2 tbsp salt without iodine
- Water - about 4l.
- Dill umbrellas - 10 pcs.
- Garlic - 2 heads
- Horseradish leaves - 10 pcs.
How to pickle cucumbers for the winter
Cucumbers are better to take the same size, approximately 10-15cm long. Rinse each cucumber thoroughly under running water. Put them in a barrel or a large pot and pour cold tap water. Leave for 2-8 hours. So they took the right amount of water. I do not leave for the night, usually I keep in the water for 2-3 hours, not longer.
Now, at the bottom of the container, where you will boil the vegetables, we put: 5 umbrellas of dill, horseradish leaves, 4 pcs, peeled garlic cloves, 12 pcs.
Put cucumbers, and add garlic and dill umbrellas on top. Now pour cold tap water into a liter jar, and put 2 tablespoons of non-iodized salt in it, mix, pour into a saucepan, and do this until the water completely covers the cucumbers. You can simply pour water into the pan and dilute all the salt in it, but the main thing is to measure the right amount of water. We cover the cucumbers with a large bowl and put the load on top (I put the jar of water), keep in brine for 2 days at room temperature, in the summertime of the house about 25 ° C.
Fermentation begins on the second day: the brine will become cloudy and foam will appear at the top, the cucumbers will be a little olive-colored. We take out cucumbers and put them in the sink, wash them off the raid. We will throw out all greens in garbage, we will leave only garlic, we then will spread it on banks.
Put the pickle on the fire and wait until it boils, remove the foam with a spoon. Let him leave for 5 minutes and pour it into jars.
In sterilized three-liter jars put: 2 dill umbrellas, a piece of horseradish or root, 3-4 cloves of garlic. Fold tight cucumbers.
Pour the pickle to the neck so that the cucumbers are completely covered. Close sterilized winter caps. Then, turn them upside down so that the air does not get into the bank. Cover the jars with a warm towel, and after 2 days you can put them in the pantry or in the cellar. From 5 kg of vegetables I got 4 three-liter jars, you can get 3 jars, it all depends how tightly you put them.
I want to clarify, at first, the pickle in the bank will be muddy, then the lid will suck up a little, do not be afraid of it - fermentation takes place in it, after a couple of days the lid will fall into place, and the brine will settle and be transparent.
Tips on how to prepare pickled cucumbers for the winter
- Variety of cucumbers must be for spins. The skin should be covered in large bumps.
- The cucumbers are soaked so that they move away and need the amount of water needed, otherwise they will take it from the jar. Still to leave bitterness from the rind. But homemade, only plucked cucumbers do not need to soak.
- The tips of the cucumbers can be cut off at will, I do not do that.
- Salt is the main ingredient for salting. It should be normal, without iodine, I buy a large one. What happens if iodized salt is added? They will be soft and will spread out in a saucepan, then they will have a direct path to the garbage, as happened with my first cucumbers.
- For spices, you can add black pepper, cloves, bay leaf, cherry leaves or currants, garlic.
- Horseradish makes cucumbers crispy so do not feel sorry for him, put a whole leaf or root.
Salted cucumbers can be served with potatoes or used as one of the ingredients of many dishes. Salt cucumbers in one of the recipes. They will turn out delicious, crispy and appetizing.
You will need
- Three Days Salted Cucumber:
- cucumbers;
- dill;
- garlic;
- horseradish;
- cherry leaves;
- currant leaves;
- salt;
- water.
- Pickles with vodka:
- cucumbers;
- 1.5 liters of water;
- 100 g of vodka;
- 2 tablespoons of salt;
- 3 tablespoons of sugar;
- bay leaf;
- dill;
- pod of bitter pepper;
- horseradish root.
Instruction
- Three Days Salted Cucumber Wash the glass jars in warm water using detergent or mustard. Rinse them thoroughly.
- Put the collected cucumbers in a pot or a bucket and fill them with cold water for 2-3 hours. Then rinse well soaked cucumbers, cut off their tips from both sides.
- Put the cucumbers in a colander, pour boiling water over them and place them in the jars. At the bottom of the cans and between the cucumbers, place the leaves of horseradish, currants and cherries, dill umbrellas, garlic cloves.
- Cook the pickle. To do this, boil water. To fill one three-liter cans of cucumbers will need approximately 1.5 liters of water. For each liter of water, add 2 tablespoons of salt. Bring the brine to a boil and cool it.
- Pour the pickled cucumber jars with brine and place them in deep dishes. Cover cucumbers with gauze and keep them for three days at room temperature. During this time, foam is formed in the banks, and part of the brine may leak.
- Drain the brine in the pan, bring it to a boil. Fill cucumbers with hot pickle, roll cans with metal lids. Keep jars of pickles in a cool place.
- Salted cucumbers with vodkaSterilize a three-liter glass jar.
- Wash the cucumbers and cut off the tips from both sides. Put the cucumbers in the jar. There also add bay leaf, horseradish root, a pod of bitter pepper, a few umbrellas of dill.
- Dissolve 2 tablespoons of salt with a slide and 3 tablespoons of granulated sugar in 1.5 liters of cold distilled water.
- Pour 100 g of vodka into the jar and fill the cucumbers with the prepared brine.
- Leave a jar of cucumbers for 4 days at room temperature. Foam, formed on top, remove.
- Drain the brine from the jar, boil it and pour the cucumbers. Close the cans with metal lids. Store jars of cucumber, salted with vodka, at room temperature or in a cool place.
KakProsto.ru
How to pickle cucumbers for the winter?
- Video recipe pickled cucumbers.
Quite a few people coming to our site have repeatedly asked how to pickle cucumbers for the winter. Many of them were interested primarily in recipes for cold and hot pickling of cucumbers. People ask questions for a reason: it's time for homework for the winter, creating food supplies for the whole family. And indeed, who among us is not i want to crunch well-salted cucumber, especially grown in his garden. But this year, for many summer residents and gardeners it will not be possible to feast on their green cucumbers. This is due to the strong droughts prevailing in most of the territory of our vast Motherland, the remoteness of the dacha plot and the impossibility of daily watering and other problems preventing us from growing such moisture-loving and “tender” vegetables. We will teach you a few standard salting recipes and you can definitely answer the question how to pickle cucumbers in banks.
If you, for the above and other reasons, did not manage to grow enough cucumbers for salting, then in this case you can use fresh vegetables at vegetable warehouses and markets. Moreover, the price at this stage is minimal and minimum depending on the region of residence.
To my experience salting cucumbers can be attributed to several not twisted cans, swollen lids and insufficient salting. But this is a matter of time and experience. In the end, after several years of constant salting of cucumbers, you will choose for yourself all a few basic salting recipes of green handsome men.
Well, now I hasten to tell you about how you still need to salt. There are many recipes for salting cucumbers. Many old recipes refer to real Russian wooden barrels - tubs, which people could make such professions as coopers. At the tubs, the neck was very large, and the size of cucumbers was of little importance.
In our modern conditions, such recipes will have to be neglected, as now, basically, preparations of all sorts of pickles are made in standard three-liter jars.
It should also be distinguished that there are special varieties for salting. They have a thinner skin and it absorbs the liquid better. Salad varieties are larger in size and their skin is rougher and thicker.
Such varieties as Avangard, Altai, Asterix, Business, Brigantine, Magnificent, True Friends, Look, Aquarius, Voronezh 37, Vyaznikovsky 37, Far Eastern 27, Zasolochny, Cascade, Competitor, Kustovoy, Miig, Murom 36, Reliable, Nezhinsky local, Finger, Rodnichok, Urozhayny 86, Favorite, Kharkov.
As a last resort, you can use the following: Stork, Beregovoi, Fertile, East, Duchess, Country, Druzhina, Duet, Unity, Crane, Whale, Cruise, Levin, Libellet, Marinda, Moravian gherkin, Pasamonte, Regia, Seversky, Serpentine, Nightingale , Sagittarius, Ussuriysky 3, Farmer, Photon, Khabar, Epilogue, Squadron.
But in no case are salad varieties: Adam, Altai Early 166, Vladivostok 155, Graceful, Movir 1, Non-Irritable 40, Parade, Rezastr, Rzhavsky local, Sultan, Synthesis, Phoenix.
First you need to decide whether you salt them or pickle. Therefore, do not confuse the process of pickling and pickling cucumbers, although they both are a great way to preserve vegetables for the winter. But what we are talking about is pickling cucumbers.
The process of pickling cucumbers:
- Sorting cucumbers. We select small and the same size, so they will be salted evenly.
- Washing. Before further processing, cucumbers should be thoroughly washed and rinsed with boiling water. You can make blanching.
- Soak. If cucumbers are not collected immediately from the beds, then you need to soak for 6 hours in cool water.
- Brine preparation. Add spices, garlic, vodka (do not be surprised!) And boil thoroughly.
- Soaking cucumbers in brine. For the duration of the process takes 3-5 days.
- Storage. We select a dry and cool place to the apartment.
- And actually, the final process of use! It is advisable to wait until winter. 🙂
Well, now, we bring, long-awaited by you, specific cucumber pickling recipes.
Recipes for large volumes (Not banks!)
Recipe number 1. Pickling in package liners
Separately cook the brine at the rate of 600-800 grams of salt per 10 liters of water. In the brine, you can add 1-2 cloves, peas allspice, horseradish and garlic. Well boiled brine, it is necessary to cool it to a temperature of 35-40 degrees Celsius. Strain through gauze and pour our cucumbers, prepared for salting.
Salted cucumbers can withstand 4-5 days at room temperature, covered with a conventional lid. After this, the edges of the package insert are brought together, along with this, we remove the excess air, and at the end tie it up with a rope or string. Cover with a lid and place in a final storage location.
Recipe number 2. Salt with spices.
Prepared for pickling cucumbers lay out in a dish, laying out each layer of the following mixture of spices: dill, garlic, horseradish, chilli pepper. Spices harvested in crushed form, in the form of a mixture. Garlic is added to 10 kg of cucumbers - 30 grams, dill - 300 grams, bitter paprika - 10 grams, horseradish roots - 50 grams and tarragon - 50 grams.
Depending on personal preferences, other spices can be included as spices: aromatic herbs — horseradish leaves, black currants, parsley, celery, coriander, basil, etc. The total mass of spices should not exceed 6% of the total mass of cucumbers (per 10 kg cucumbers 0.5 kg of spices).
Recipes for small volumes (3-liter glass jars).
To begin, let us know how much vinegar must be added when pickling cucumbers in one 3-liter jar? The question is important and urgent and constantly arises with each hostess in the summer and closer to the fall. We give the standard allowable norms:
- 2 tablespoons of 70% vinegar (the so-called vinegar essence)
- 2 tablespoons salt
- 4 tablespoons sugar
Recipe number 3. Salted cucumbers
Recipe number 4. Another recipe for salted cucumbers
For a 3-liter jar we prepare a weak saline solution at the rate of 1 teaspoon of salt per 1 cup of pure water. Brine to boil and cool. Carefully place the cucumbers in a jar, sprinkling them with spices (4 umbrellas of dill, 3 cloves of garlic, a small horseradish root), and pour the prepared solution.
Recipe number 5. Standard pickling cucumbers with the addition of vodka.
To pickle cucumbers, you will need: 650 g cucumbers, 25 g of dill, 2 cloves of garlic, a pinch of hot pepper, 4 currant leaves, a piece of horseradish, you can add vinegar and vodka. Products are calculated as follows: for 10 liters of water 500 g of salt, 1 cup of vinegar, 3/4 cup of vodka.
We prepare brine at the rate of 60 g of salt per 1 l of water (you can add vodka if you wish). Fill pickles with brine and leave for pre-fermentation for 12 hours. After that, put the cucumbers together with the spices into the prepared sterilized jars, and pickle the brine into a saucepan and heat on the fire to boil. Not allowing the brine to boil, remove it from the heat and cool slightly. Pour cucumber in brine with brine, cover with gauze on top and leave to cool for another 24 hours. The next day, we topped up the cans with cold pickle (if required), and, tightly closing, put in a cold place.
Recipe number 6. Pickled with mustard.
We take 2 kg of cucumbers, 30 grams of dill, 20 grams of cherry and oak leaves, 15 grams of horseradish roots, 10 grams of garlic cloves, 3 grams of capsicum per 3-liter jar.
Put cucumbers, dill, leaves, horseradish, garlic, greens and jars in a container, pour brine (60-80 g of salt and 4 g of dry mustard to 1 liter of water) and leave to ferment, then sterilize and roll up the lids.
And finally, I would like to mention that fragrant and crunchy cucumbers perfectly cheer up in the winter season of the year. But that they were in the winter, you have to roll up your sleeves now and learn pickle cucumbers in jars!
Video recipe for crisp pickled cucumbers for the winter
From the popuyarny channel on Youtube "Is it in the garden in the garden?" The comment added (a): yuliaptichkaHere, the recipe number 3 of all presented is our most domestic one. Only we still sterilize the jars and roll them up. Anything can happen in the refrigerator .. We didn’t try to cook using vodka, ate at a party, it’s delicious, you’ll have to do it yourself. © 2009-2016 Everything in the garden is a useful project for gardeners and summer residents. Copying materials is prohibited. Partial quoting is allowed, with a direct active link to the copied material of our project.
vse-v-ogorod.ru
Pickling cucumbers for the winter - 4 recipes for harvesting salted ogrtsov - Onwomen.ru
Prepare cucumbers - carefully wash, if necessary, pruned ass. Sterilize the jar or thoroughly wash it under running water. Cucumbers are sorted by size so that they all salted the same way. We fill cups with cucumbers, add all spices, cherry leaves, currants, horseradish, we try to distribute them evenly throughout the bank. Cooking brine: take 60 grams of salt per liter of water. Boiling pickle pour into a jar of cucumbers and close it with a plastic cap. After 3 days, rearrange the jar in the cold, where the temperature is kept at zero.
Recipe number 2 - Pickles - classic
We will need the following products: - salt - 50 grams (not iodized!); - cucumber - how much will go into a three-liter jar; - horseradish, dried dill, garlic, tarragon, cherry leaves to taste.
Fresh cucumbers my good. The fresher the cucumbers the better. Sorted by size and put in jars. When laying cucumbers shift the spices, horseradish leaves, cherries, dry dill with inflorescences. Cooking brine - in boiling water, dissolve salt based on 1 liter of water 50 grams of salt. Pour hot pickle in jars with cucumbers and cover with lids. Please note: do not close the lids, but only cover and leave for 3-4 days at room temperature. For vigorous salting, you can leave the banks to infuse up to 10 days. When time passes, the brine is poured into a saucepan, brought to a boil and poured into jars again. The cans are immediately rolled up in tin lids and kept cool.
Recipe number 3 - Salting cucumbers easy
Ingredients: - cucumbers, how many will fit in a three-liter jar; -on brine take 1.5 liters of water, 90 g of salt, 1 bay leaf; - dry dill, 3 cherry leaves, 3 black currant leaves, 3 cloves of garlic, 6 black peas or allspice, horseradish leaf.
The jar is well my, you can sterilize it. Cucumbers are also cleaned of pollution. The bottom of the jar is laid out with leaves and seasonings, cucumbers are laid in layers, between them we also add leaves and spices. Cooking brine of water and salt and pour it hot in a jar. We are waiting for five minutes for the air to come out, pour in the brine and roll up the jar with a tin lid. We wrap a jar with a warm blanket, and when it cools down, we send it in storage in the cool - in a cellar or a refrigerator.
Recipe number 4 - Salting cucumbers in a barrel
We need: - a wooden barrel; - cucumbers for 34 barrels; - for brine: we take 600 g of salt, 100 g of dill, 10 g of tarragon herb, 1 pod of red pepper, 5 heads of garlic, 1 horseradish root for one bucket of water; for barrels: oak leaves, currants, cherries.
If you pickle your cucumbers, it is better to do the harvesting on the same day that you removed them from the garden bed. Buy cucumbers soaked in cold water for a couple of hours, then wash well.
We clean the barrel, wash it, line it with leaves of oak, cherry, currant, horseradish, put dry dill with inflorescences and garlic on the bottom. Cucumbers lay in a barrel vertically, the layers are shifted with leaves and seasonings. When the barrel is full, close it tightly. A hole should be made in the lid, fill the brine through it, then close the stopper.
According to the same recipe, it is possible to pickle cucumbers in the tub, only after curling the brine, it is necessary to lay the oppression so that the cucumbers do not emerge. Cucumbers in a tub press down with a wooden circle and put something heavy on top, for example, a stone or a container with water. Kadku cover with a clean cloth or gauze and store in a cool place.
OnWomen.ru
Delicious salted cucumbers - a simple and quick recipe!
How to quickly and easily cook crispy, fragrant, very tasty salted cucumbers of dry salting (without brine) ?! But pickle cucumbers in the package! The smell from the fridge is maddening, impossible to resist!
Preparing cucumbers simply and quickly - in 4-5 hours!
Of course, there is a recipe that is even shorter - pickling cucumbers in 3 minutes, but there they should be cut into slices, the taste is a little different. This is only for the most impatient.
What you need for salted cucumbers
Young cucumbers - 1 kg; Garlic - 1 head (or less); Salt - 1 tbsp. L .; Greens and spices: dill, currant leaves, cherry leaves, leaves or horseradish root, cloves (2-3 buds) and allspice (2-3 peas). On request - basil and chili pepper.2 cellophane bags
We collect herbs and pickles for pickling!
How to pickle salted cucumbers in a package
- rinse cucumbers, cut off the tips. Cut the garlic into small pieces;
- put in the package cucumbers, herbs, spices. Salt Shake several times to distribute the filling evenly. Package tie. Put in another package (for reliability, so as not to leak). Leave for 4-5 hours at room temperature;
- store ready-salted cucumbers in the refrigerator (if you do not eat them immediately);
These are - delicious and crunchy cucumbers!
Features cooking pickle cucumbers in the package and taste
This magic bag of pickles immediately begins to exude a faint, intoxicating aroma of salted cucumbers. It’s just impossible to be around.
The more time passes, the stronger and more insistent becomes the fragrant spicy wave, soaking the whole kitchen and awakening the beastly appetite and abundant salivation.
If you are hot in the kitchen, cucumbers will salt more quickly, if it is cool, let them stand a little longer. The time of cooking salted cucumbers depends on their size - the smaller, the faster they sabotage.
Dill umbrellas, who gave their spice cucumbers))
If in doubt, how can these cucumbers 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 just good, but very tasty.
Lightly salted cucumbers in a package
Cucumbers are crispy and sharp. If you want more spice, add chili pepper to the bag. If there seems to be not enough salt - dosolite. It can be measured not by tablespoons, but by handfuls. That is, throw a handful of salt into the bag. Other recipes salted cucumbers.
The recipe for ordinary salted cucumbers can be read here. And then there is a recipe for salting cucumbers in cold water, they can be eaten immediately, as salted, and can be stored in a cold place and opened only in winter - then they will become salty.
And you can pickle cucumbers for the winter as lightly salted - a recipe (they taste like freshly salted cucumbers).
Good appetite!
Very tasty, simple summer food!
The dry ambassador of cucumbers in the bank
Cucumbers can be salted without dry brine directly in the bank. A greenhouse effect will also appear under the plastic lid, moisture will be released from the cucumbers and salt and spices will quickly penetrate the cucumbers.
1 liter jar required cucumbers - how many will enter, 1 head of garlic, a couple of umbrellas of dill, 2 tablespoons of salt.
The method of cooking salted cucumbers dry salting
Cucumbers put in a jar mixed with slices of garlic, add dill and salt. Close the jar with a lid and shake with all your might for several minutes (until you get tired). Then leave the cucumbers at room temperature and in five hours they are ready. Or earlier, depending on how hot it is in your home. If they have changed their color, it makes sense to try.
One more thing - if you do not shake off salt from ready-salted cucumbers, and leave them in a jar, transferring them to the refrigerator, salted cucumbers will spawn further and taste like salted, not salted ones.
Therefore, if you want only a lightly salted taste, shake off any excess with ready-made cucumbers or rinse them in running water and send to store in the refrigerator.
Lightly salted cucumbers in a package
amamam.ru
How to pickle cucumbers and tomatoes together?
What do you like more - tomatoes or cucumbers? Most of our readers will say with confidence that this and that. Wanting to reduce your time for cooking savory pickles, we will tell you how to pickle and pickle cucumbers and tomatoes together.
Savory assorted tomatoes and cucumbers
Salted assorted tomatoes and cucumbers
We offer you quickly and without unnecessary trouble. pickle cucumbers and tomatoes together. The undeniable advantage of our recipe is that lightly salted assorted it will be ready in a day, and after aging at room temperature for 2-3 days, the vegetables will get the taste of fermented in a barrel.
So, in order to pickle cucumbers and tomatoes togetheryou will need:
- cucumbers
- horseradish leaves, currants and cherries,
For brine (for 1 liter of water):
- salt - 1 tbsp. l with a slide,
- sugar - 2 tbsp. l without slides,
- lemon juice - 1 tbsp. l
Wash the vegetables and cook them for packing in a container (a large pot or bowl). Large tomatoes and cucumbers need to be cut in half. Cut small cucumbers around the edges, on the tomatoes - make an incision and put finely chopped garlic and greens inside each fruit. Do not forget add to cucumbers horseradish. Place the vegetables in containers in rows, shifting them with garlic, leaves and greens.
Prepare the brine - add sugar, salt to the water and bring to a boil. Remove the fill from the stove and add the required amount of lemon juice. Pour the vegetables with hot pickle and keep the platter at room temperature for 24 hours.
Marinated assorted cucumbers and tomatoes
Salted cucumbers and tomatoes together very simple, but such vegetables are not stored for a long time. Those who wish to make a assortment for the winter, we will tell you how to pickle tomatoes and cucumbers in one jar.
You will need:
- spices: cloves, allspice, peppercorns.
For marinade (for 1 liter of water):
- coarse salt (not iodized) - 1 tbsp. l.,
- sugar - 2 tbsp. l.,
- 9% vinegar - 1.5 tbsp. l
Place vegetables in a pre-sterilized jar: cucumbers, tomatoes, sliced carrots and bell peppers, onion slices, halves of garlic cloves. If you have only a couple of cans, and you do not want to spend a lot of time on their sterilization, sterilize them in a double boiler.
Pour assorted boiling water, soak for 5 minutes and pour water into the pan. Add some more boiling water from the kettle to the water, add the required amount of sugar and salt, spices and bring to a boil. Remove the marinade from the heat and add the vinegar. Ready marinade pour the vegetables in banks, cover with lids and let them stand for 20 minutes. Roll the covers, turn the jars upside down and wrap a blanket. Wait until the platter has cooled, and remove the blanks in a cool place.
Another interesting canning option - tomatoes in jelly. For this type of canning is better to take small tomatoes. This appetizer will decorate the table and will pleasantly surprise your guests with taste. Enjoy your meal!
womanonly.ru
how tasty salt cucumbers
Inna Lainskaya
"Marinated tomatoes."
In the net 3 - x. liter jar folded to the bottom:
½ onion, ½ carrot, horseradish, currant leaves, 3-4 slices of garlic, 2 leaves of davushka, peppercorns, Bulgarian pepper - 1 pc. dry dill, you can optionally add ½ hot pepper (for spicy tomatoes) or whole cloves and a little cinnamon, an apple (for sweet, savory).
Put a clean tomato in jars, pour boiling water, cover with lids, leave for 15 minutes.
Boil the tomato out of the pot into a saucepan and add 1 liter jar to 1 tbsp. l essences, 2 tbsp. l salt, 3 tbsp. l Sahara.
When the pickle boils, pour the tomatoes, roll up.
"Pickles" .
The technology is the same as in pickling a tomato, but we put it in a pickle: on a 3 liter jar
1 tbsp. l vinegar, 1.5 tbsp. l sugar and 2 tbsp. l salt.
From 5 kg. cucumbers out 3 cans of 3 liters.
Natalia
TASTY CANNED CUCUMBERS
on one three-liter jar, small cucumbers, on 1 jar it leaves somewhere 2-2.5 kg, horseradish leaves - 2 pieces, thick dill branches 1 piece, garlic - 3-5 cloves, peppercorns 10 peas, boiling water, 2 tablespoons Sahara,
2 tablespoons salt (70 grams), 70 grams of vinegar.
Soak cucumbers for 3 hours in cold water (if I soak a lot of cucumbers in a clean bath, if there is little in the pelvis). Then wash the cucumbers well. Wash horseradish leaves and dill. Crop "ass" from cucumbers. At the bottom of the jar put pepper peas, 1 torn sheet of horseradish, dill and peeled garlic. Then put cucumbers, cover the top layer of cucumbers with horseradish leaves. The first time to pour boiling water and let it stand for 20 minutes while the seaming water is boiling. After 20 minutes, pour the water from the cucumbers. Pour vinegar into a jar, pour in salt, sugar, pour boiling water over everything, cover with a lid, roll up, turn the jar lid down, wrap for no more than 4 hours, otherwise the cucumbers will be “digested” and will not be crispy.
Alsu Alsu
I called it pickled cucumbers!
First brine recipe: For one 3-liter jar 3 tablespoons of salt and 3 tablespoons of sugar. Any spices that are used in pickling cucumbers, except garlic. Pour cucumbers into jars with this pickle, cover and place in a dark place at room temperature for 3 days.
After 3 days, get cucumbers out of the jar, rinse with water. Spices to remove (throw). Boil the brine (if not dimmed). If the pickle is dimmed, I boil a new one, exactly the same.
All again put in a jar (cucumbers and fresh spices) and pour hot pickle. Cucumbers are very tasty, fragrant and crunchy.
More importantly :)))
I usually get cucumbers for three 3-liter jars, after soaking (ripening), cucumbers are reduced (compressed) and when shifting instead of three cans, I will need only two.
Vladimir Ptokhov
Pickles
Salt diluted in cold water. In a three-liter jar put half the seasonings, then cucumbers and on top of the remaining spices. Pour the brine. Day - three to keep the room to ferment and gurgled, and then in the cold. If, when leavening, the broth is very turbid, it is poured, boiled, cooled, poured transparent and poured cucumbers.
3 kg of cucumbers, 280 g of salt, 30 g of sugar, 30 g of dill, 50 g of a currant leaf, 30 g of a horseradish leaf, 10 cherry leaves, a head of garlic
OLGA Titova
Cucumbers "QUICK"
In 3-liter sterilized jars put spices: dill, garlic, pepper and sweet peas, whatever you like, you can add a clove. Each cucumber wrapped in horseradish sheets and put in a jar. Filling: per liter of water 2 table. spoons of salt and one tablespoon of sugar. Fill the cucumbers, close the capron lid as cool demolish in the basement, and who has a cellar even better. Stored until spring is fine. Forgot: add a teaspoon of essence.
Olga Alexandrova
Pickles
To prepare 10 kg. cucumbers you need:
- dill - 150g
- horseradish root - 30g
- horseradish - 30 leaves
- garlic - 2-3 heads
- hot red pepper - 1-2 pods
- parsley, celery, and black currant leaves - 50 g
- brine at the rate of 700 g of salt per 10 liters of water.
Salting of cucumbers can be made in any dish in the house: wooden barrels, enamel pans, ceramic or glass vessels, cylinders. In this case, the existing greens need to carefully sort out, rinse, chop. Greens put on the bottom of the barrel, then a row of cucumbers vertically, a layer of greens, again a row of cucumbers, pour greens. For 10 kg of cucumbers we need to prepare 300-700 g of greens. As additives, you can use oak, cherry leaves, tarragon, a mixture of marjoram, chabra, basil and other spicy plants.
Filled vessels should be tightly closed and pour brine. To stimulate the development of lactic acid bacteria, for the first few days, containers with cucumbers are kept at a relatively high temperature (15-20 ° C), and only then placed in a dry, cold room and stored at a temperature of 1 to 4 ° C.
How to salt cucumbers for the winter? (Not salted. Tell me how to salt cucumbers for the winter?
Loric
Ingredients for 3-liter jar:
1.5 kg of small cucumbers,
3 cloves of garlic,
6 black peppercorns,
1 bay leaf or cherry leaf, currant leaf,
dill,
horseradish leaves
hot pepper,
2 tbsp. l with a small pile of salt,
1 tbsp. l with a pile of sugar
1.5 tsp of acetic essence,
Canning recipe:
Prepare cucumbers. Wash, soak in cold water for 4 hours, then drain the water and wipe the cucumbers dry.
Put the dill, horseradish, cherry, currant, garlic cloves, pepper and bay leaves into sterilized jars. Distribute cucumbers on banks.
Pour boiling water over cans, cover with a lid and let stand for 15 minutes. Then pour the liquid into a saucepan, put on the fire, put 2 tablespoons of salt and 1 tablespoon of sugar (indicated in the ingredients on a three-liter jar of cucumbers, and not 3 liter of water!), bring to a boil.
Pour the cucumbers in the jars obtained with the pickle, pour 1.5 tsp of vinegar on a three-liter jar or half a teaspoon per liter, close the lids. Turn over, cover with a warm blanket and put in a dark place before cooling. For reliability, you can make 2-3 such fillings, that is, drain the brine, let it boil and pour into the jar again. Add essence to marinade before last pouring.
Do not sterilize.
This is a classic recipe for pickled cucumbers and 2 tablespoons with a small pile of salt (or 3 tablespoons without a slide) per three-liter jar of cucumbers is the gold standard. For liter jars - 1 tablespoon of salt without a slide per jar or 400 ml of water. Sugar can be more (for lovers of sweet cucumbers), spices options are also many and it does not matter if you do not have cherry leaves and currants. Do not just put onions, it is the privilege of pickled cucumbers and salads with lots of vinegar.
The main thing is that home-made cucumbers should be crispy, do not forget to soak them for several hours in cold water before salting, a piece of horseradish also gives the cucumbers a “crunchiness”.
Corpse Bride †
At the bottom of a 3-liter jar put 4-5 chopped cloves of garlic, dill stalks, a sprig of cherries, a sheet of horseradish. Medium-sized cucumbers wash and lightly dry on a towel. Place them tightly in a jar, preferably vertically, put garlic and greens on top.
Pour the prepared jars with brine. To prepare the brine, it is necessary to boil water at the rate of 1 liter of water - 2 tbsp. spoons of salt. The pickle will need 1.5 liters per one three-liter jar.
Then cover the jar of cucumbers with a paper napkin and leave to store at room temperature. After 3-4 days the cucumbers are ready, and they can be put in the fridge.
Vera Belyakova
pickles
3-liter jar
75 grams of salt, sugar and vinegar. , a few leaves of Lavrushka, a few peas of black pepper and a few ringlets of onions.
Putting clean cucumbers in a clean jar. Boil water in a saucepan. The first time we pour boiling water. Give cool for 20-25 minutes. Drain back into the pot (there should be some water left) Lay salt, sugar, spices. Add the onion to the jar. When all boils add vinegar and pour cucumbers already brine.
Lyalka
Pickles
Spices on one three-liter jar - dill, horseradish, a pod of bitter pepper, garlic, a couple of teeth, black currant leaves, cherry leaves. Prepare the brine from cold raw water and salt. they have water from a spring, I think drinking is suitable, at the rate of a half-liter jar of salt per bucket of water, or 70g (cut glass) for one three-liter jar. Dissolve salt in water, pour cucumbers in water, ferment for two or three days. Then drain the brine and bring it to a boil. Pour them cucumbers, close the banks and put in the basement. If there is no basement, then after twenty minutes, merge the brine again, bring it to a boil again, pour again, close the jar and store in the storeroom.
Spicy pickled cucumbers
10 kg of cucumbers - 20 g of fresh hot pepper, 30 g of garlic, 50 g of horseradish root, 50 g of green tarragon, 30 g of green dill, 5 g of dried marjoram leaves. For brine: 10 liters of water - salt, depending on the size, cucumbers: for salting small cucumbers - 500-550 g, medium size - 600-650 g, for large ones - 700-800 g of salt.
Tarragon gives cucumbers a very pleasant smell and contributes to the preservation of green color. Salt cucumbers in the usual way.
Sterilized salted cucumbers
Per 1 kg of pickled cucumbers - 10 g of dried seeds of dill or cumin, 5 g of green tarragon, 2 cloves of garlic, 5 g of mustard seeds. For brine addition: per 1 liter of water, - 60 g of salt.
If cucumbers are salted in large capacity at the end of summer, and in the city there is no possibility to store them at a positive temperature, then cucumbers can be stored in three-liter rolled-up cans. To do this, rinse the salted cucumbers, let the water drain and, putting in the prepared jars, pour strained brine. Sterilize banks in boiling water: half-liter - 5-10 min. , liter and two-liter - 10-15 min. , three-liter - 15-20 minutes. Cork. Before sterilization of cucumbers, you can put dry spicy green tarragon, dill seeds, cumin, mustard, garlic cloves in the brine. You can put and fresh spicy greens, if it is.
how to salt cucumbers for the winter in 2 liter jars
Irina * out of the way *
Just as in liter, only salt is more than 2 times.
Just as in the 3-liter, only salt is 1/3 less.
http://otvet.mail.ru/question/42933204
http://otvet.mail.ru/question/59549072
Natalina Yurieva
On 1 liter of water - 60 g of salt / two tablespoons of a spoon without top. This is for pickles. Vinegar and sugar are not needed.
ltlcfif
Cucumbers canned at home in different ways, sterilized in a sweet-sour pouring (cucumbers 5-9 cm long or sliced), cook sour or quickly sour cucumbers or freeze them. Cucumbers, sterilized in a sweet-sour pouring. Freshly picked straight cucumbers, best length is 5-9 cm, and up to 15 cm, 2 cups of onion, 2 cups of horseradish, 2 cups of carrots, maybe a sprig of young dill or a pod of hot pepper, 2 black peas, 2 peas of allspice, 0, 5 bay leaves, 0.5 tsp of yellow mustard seeds (you can - a small piece of cinnamon, 1 clove, a pinch of thyme, tarragon leaf, coriander. First pouring - when filling 60% of cucumbers and 40% filling: per 1 liter of water 0, 25-0.3 l of 8% vinegar, 20 g of salt and 80-100 g of sugar.The second pouring - when filling 70% of cucumbers and 30% pouring: on 1 liter of water 0.3-0.33 l of 8% uksu a, 20 g of salt and 100–20 g of sugar. For sterilization only young, not withered cucumbers are used, cucumbers obtained by sterilization are tough. Also, yellowed or too strong cucumbers are not suitable.The cucumbers are removed and the flowers and flowers are soaked for an hour in cold water then washed in several waters (possibly with a brush) so that the last water remains clean and left to dry.On the bottom of the heated clean cans, put onions and carrots, rinsed spices, dill, horseradish, they are placed vertically on each cucumber, which s not float. Above, they put across the cucumbers that fit along the length, which strengthens the lower cucumbers. Cucumbers are poured by pouring with t 60–70s, the banks are closed, placed in a sterilization tank with hot water and sterilized. Sterilization time: warming up to 90s - 20 minutes, sterilization at 90s: jars of 0.7 - 0.9 l - 25 minutes, jars of 0.5 l - 20 minutes. At the end of the sterilization banks immediately cooled. To sterilize a large number of cucumbers, you can simultaneously prepare the pouring as follows (portions for 5 liters of filling): 3/4 tsp black pepper, 1/4 teaspoon allspice, 3 bay leaves, 5 crushed carnations fall asleep in 3.75 l of water and 1 liter of 8% vinegar (or 3.6 liter of water and 1.1 liter of 8% vinegar), add 3 parts l of yellow mustard seeds, 4 branches of dill, 400-600 g of granulated sugar, 100 g of salt and bring to a boil . The broth is removed from the stove and under the lid is left to leach for 2 hours. Then the broth is filtered, heated to 70 - 80s and immediately poured into cucumbers. If one or two jars are sterilized, instead of preparing a pouring into one 720 ml jar, pour 0.05, 6 l of 8% vinegar,
Pour 6 g of salt (1 tsp) and 15-20 g of granulated sugar (1 tsp with a small hill) and pour cucumbers with boiled water. Sterilized cucumber slices. Overgrown cucumbers, per liter jar: 2 cups of onion, 2 cups of carrots, 2 cups of horseradish, perhaps a sprig of young dill, 2 peas of black pepper, 2 peas of allspice, 0.5 leaf, 0.5 tsp yellow mustard seeds. Filling: on 1 liter of water, 0.4 liter of 8% vinegar, 25 g of salt, 90-100 g of granulated sugar. Cucumber slices are: transverse - only from cucumbers, which have a strong core; longitudinal - peeled: from yellowed cucumbers, unpeeled: from green cucumbers. To obtain transverse slices To obtain longitudinal slices, cucumbers are washed in several waters, and yellowed cucumbers are cleaned, cut lengthwise into halves or quarters, the core is scraped with a teaspoon, rinsed, and cut into pieces with a length of 2 to 5 cm. spices, put 2 cups of onion, horseradish, a dill branch, prepared cucumbers are poured by pouring at a temperature of about 70 ° C, the banks are closed, placed in a sterilization tank with hot water and sterilized. Sterilization time: warming up to 90s - 20 minutes, sterilization at 90s: jars of 0.7 - 0.9 and more - 25 minutes, jars of 0.5 l - 20 minutes.
At the end of the sterilization banks immediately cooled.
My family simply do not think their life without conservation - the bank after the bank is scattered with potatoes, kebabs or at gatherings with friends.
Especially good at me is salting cucumbers, so I’ll share with you my secrets so that the cucumbers can be of the highest standard even for the first time.
If you follow all the details and do not deviate from the recipe, then you will be able to boast the title of the best hostess, who prepares a tasty and crispy snack!
Salting cucumbers has essentially two radically different recipes that differ in the method of salting - hot or cold. I prefer the second option, inherited from my grandmother, - there is no need to mess with the pickle. What to choose for yourself is a matter of your taste.
Before I found my recipe for salting cucumbers, I had to try an incredible number of different options. The first time I did not get anything worthwhile. As it turned out, the problem was not in the cooking method, but in the vegetables themselves. So I chose the wrong cucumbers, then not so prepared them. So I went back to my grandmother's recipes, learning how to select the right ingredients.
Little salting tricks
Therefore, before you figure out how to pickle cucumbers, check out the small (but very important!) Tricks:
- If you want delicious pickles - the recipe is not the most important. Where is more important to buy fresh vegetables, preferably only collected from the garden. I am lucky in this regard - all the greens I grow in my small vegetable garden.
- For pickling cucumbers are suitable only pimply vegetables. In my experience, the best varieties - "Spring" and "Nezhinsky." Although fit any - most importantly, with pimples.
- It is imperative that vegetables are the same size. This is unprincipled, but otherwise the overgrowing of cucumbers will be uneven.
- Ideal if you can use spring or well water. In the extreme case, the purchase is suitable - it must be non-chlorinated. Therefore, in any case, do not use water from the tap.
- Cut the cucumber ass and soak them in cold water. In most cases, it is recommended for 2 hours, but I leave them for 6-8 hours. A little trick: water should be replaced with fresh every hour and a half.
- To salt the vegetables evenly, place them vertically in jars. Do not tamp too tight - the snack will come out not crispy. But this is the most important feature!
- With the cold method of salting, the jars can be simply washed, but with the hot one should not forget about steam sterilization.
Lightly salted cucumbers
On the three-liter jar we need:
- Cucumbers - 2 kg
- Dill umbrella - 2 pcs.
- Cherry leaves - 2-3 pcs.
- Oak leaf - 3-4 pcs.
- Leaf of black currant - 2-3 pcs.
- Grape leaf - 2 pcs.
- Garlic - 5 cloves
- Black pepper in peas - 10 pcs.
- Water - 1.5 L
- Salt - 80-90 g
Other spices or herbs for inspiration and to your taste. It can be mint, tarragon, basil, savory. If you like bright green cucumbers, like fresh ones, then additionally add about 50 g of vodka to the jar.
Cooking
1. At the first stage, wash vegetables and greens, cut the tips of cucumbers and soak them as described above.
2. Cooking cold pickle
To do this, heat some water and dissolve the salt in it. To make it easier to calculate the required amount of salt for a large amount of preservation, take from a consumption of 50-60 g per liter of liquid. When the salt has dissolved, pour it with ice water and filter the resulting brine.
3. Now you need to put cucumbers. To do this, divide our greens and garlic into several parts and alternate with vegetables. At the very top should be leaves. Fall asleep pepper.
Many close the cans with plastic covers immediately. But I advise you to leave the conservation for a day or two at a temperature of 25-30 degrees, covering the banks with gauze. Then we hide the banks in a cool place with a temperature no higher than +1 degrees for 10-12 days.
The access of oxygen is an important point to make delicious cucumbers. At the end of the fermentation period, we begin to try our snack. How ready, topped up with brine (if necessary) to the top and close the banks. I buy special covers for the hot, which must first be lowered for thirty seconds into boiling water, and only then closed.
It is necessary to store preservation at a temperature up to +4 degrees, that is, in a cellar or the refrigerator.
Pickled cucumbers with hot tomatoes
I also have an interesting recipe for pickling cucumbers with tomatoes. I always close them together - and easier, and much tastier. Looking for the following ingredients on a three-liter jar:
- Cucumbers - 1-1.5 kg
- Tomatoes - 1 kg
- Dill umbrella - 3 pcs.
- Carnation - 5 pcs.
- Black currant leaf - 5 pcs.
- Bay leaf - 2-3 pcs.
- Salt - 4 tbsp.
- Sugar - 3 tbsp.
- Black pepper, peas - 10 pcs.
- Table vinegar (9%) - 3 tbsp.
- Water - 1-1.5 liters.
Cooking
1. Sterilize the banks with steam
If someone did not do it, then everything is very simple. Put a large pot and boil water. Top need to install some kind of grid. Take a clean, dry jar, turn over and set over boiling water. Carefully remove after about 10 minutes.
2. Prepare cucumbers similar to the previous recipe. Then lay them in layers alternately: greens, cucumbers, tomatoes. Put peas and bay leaves on top.
3. Now we boil water in an enamel pot. Fill in banks and leave under the closed lid for 10-15 minutes.
4. Pour the water back into the pot. To prevent the contents of the jar from falling out, it is best to use a special plastic cover with holes.
5. Boil water a second time and pour into a jar. Add vinegar and roll the jar lid. We quickly turn over the jar, wrap a blanket or something warm. After a day we remove the preservation in a dark and dry place.
In general, and all the wisdom that in the winter on your table were tasty and crispy snack. I hope you find my cucumber pickling recipe useful, and you will please your relatives. Good luck in cooking!
People who have not experienced pickling cucumbers for the winter, believe that it is very simple. But for the preparation of this snack you need a special talent and flair. You need to choose the right cucumbers, pick the right proportions spice. And the main secret of getting crispy cucumbers is that before the process of seaming you need to put the fruit for several hours in water. Cucumbers get rid of nitrates and are fed with water, as if refreshing, they will get crispy properties. The study and compliance with these tricks will allow you to get a delicious product. And crunchy pickles will delight you on the table throughout the winter.
1) How to pickle cucumbers to be crispy - mother's recipe
For brine in a bottle with a capacity of 3 liters will need 1 liter of water, one and a half tablespoons of salt, a few pieces of garlic, which lay out on the bottom.
First you need to prepare cucumbers, for this you need to leave them in water for several hours. Then put the product in a container, pour the pre-prepared brine, which you need to add dill, currant leaves, horseradish and cherry, then close the jar and set it aside.
After a few days, the fermentation process will begin, it can be seen on the bloated plastic lids. In order to get crispy cucumbers, you need to let the gathered air come out. Then after a day, close the lid again and place the jar in the cellar or refrigerator. This recipe will allow the cucumbers to remain crispy.
2) Cold salting of cucumbers in a package with the addition of aspirin
Pickling in a bag of aspirin is the fastest way to cook. After 8 hours, cucumbers can be eat but receivedfruits are not intended for long-term storage.
Before cooking you need to cut 1, 5 kg of cucumbers into halves. Put them in a plastic bag and add 2 tablespoons of salt, greens, a sheet of horseradish, a tablespoon of mustard seeds, 8 peas of allspice, several sheets of sorrel and currants. All this is thoroughly mixed and add crushed aspirin. Package tie and shake again. Put the bag in the fridge. Thanks to aspirin, the cooking time is very short. For salting is recommended to use only ordinary salt. Instead of a package, you can use a plastic container. 
3) Dry pickling cucumbers in their own juice
For the preparation will need 1, 5 kg of cucumbers, which must be placed in a jar. Also send 2 spoons of salt, 2 cloves of garlic, 2 spoons of mustard powder, greens. It is necessary to add cucumbers until the fruits give juice. The taste of dry salting is similar to those marinated in the package. But because of the tightness, such fruits can be stored throughout the winter. For more juice, you can grate a couple of grated cucumbers. Adjika will add flavor and chili pepper will give bitterness.
4) Cucumbers in Bulgarian
The salting method is suitable for lovers of crunchy and spicy snacks. Over the years, this recipe remains the favorite delicacy of many gourmets. In a liter jar add 4 onion rings, half a teaspoon of mustard and pepper. Then pour a spoonful of salt, 2 spoons of sugar and 5 spoons of vinegar. Then put cucumbers tightly in a jar and put dill on top. After that, fill with brine, cover the lid and put in a deep container, which you need to fill with cold water so that they are covered. Put on the fire and bring to a boil. After that, allow the banks to cool, turning them over.
5) Pickled cucumbers
Consider the oldest recipe for crispy cucumbers - it is pickled in a barrel. This will also require apples. Spicy herbs and different leaves are laid in an oak barrel in 3 layers. This is the bottom of the barrel, the middle and on top of vegetables. For 10 liters of water will need 800 g of salt. Spread cucumbers need to take turns with apples. Then pour brine and cover with gauze, put under pressure. A positive temperature leads to the fermentation process. The ideal temperature is between 0 and +6 ° C.
You can add to the barrel any vegetables, such as cabbage, zucchini and squash. Eliminate the likelihood of mold can be, if you fall asleep mustard powder. The taste of barrel cucumbers will not be too vigorous, this way of cooking vegetables does not irritate the digestive system.
Everything the above ways will allow young housewives pickle cucumbers so that they remain crispy and fragrant. Now the fruits will crackle in the mouth and bring a lot of positive emotions.
Unlike pickled cucumbers, which are prepared for long-term storage and spicy taste with vinegar, pickled cucumbers do not have vinegar in their composition. Their acid and sharpness is achieved by natural fermentation. By the way, salted vegetables are much more beneficial for the body than pickled ones - they do not irritate the gastrointestinal tract at all. Not all housewives pickled cucumbers are tasty. Now we will tell you about the secrets of their preparation and describe some quite accessible recipes.
What you need to pickles turned out delicious
Mandatory conditions
- Buy pickles for pickling or grow only special pickling varieties. On a bag of seeds there is always an indication of what this variety is suitable for. If it is written that the variety is lettuce, then such cucumbers cannot be put in jars. During fermentation, they will become soft and unappetizing. The pickling varieties are suitable for both pickling and salk. On some sachets it may be stated that the variety is suitable for both pickling and salads. Such vegetables can also be salted in jars or other containers. When buying fresh cucumbers on the market, be sure to ask the seller what variety he offers you.
- For salting, use only spring water or water from a well. Plain from the tap, in which there is chlorine, for pouring vegetables is not suitable. It slows down the fermentation process and gives vegetables a different flavor.
- Salt for pickling take only stone dining room. Very small, so-called "Extra", is not suitable for blanks. It lacks many trace elements that are removed from it during cleaning. Also it is not possible to take salt with iodine for salting. It is called “Iodized” and can only be used for salting ready meals.
- Spices for pickling cucumbers are suitable for any, except onions. During the fermentation, this spice acquires a not very pleasant smell and cucumbers are also at risk of being “stuffed”.
Recipe for pickled cucumbers called "Stray"
The procedure for cooking such cucumbers is quite long, but they turn out to be crisp and very fragrant.
- At the bottom of a clean three-liter jars lay out a layer of any spicy greens: a leaf of currants and cherries, horseradish, dill umbrellas, peas, bay leaves.
- Cut the tips of the cucumbers. Place them tightly in jars.
- In each three-liter jar pour 1 liter of cold water, in which dissolve 3 tablespoons of salt. Take the salt with a slide.
- If the poured liter of salt water does not completely cover the cucumbers, then add more cold water, but without salt. The water should reach the banks of the hanger.
- Cover each jar with a capron lid and turn it upside down several times. This procedure will allow the salt to be evenly distributed in the liquid.
- Banks set on the tray - you can use a baking sheet from the oven. This is necessary so that the liquid during fermentation does not flood the table. Remove the covers from the cans and tie each can with a gauze napkin. She will save cucumbers from fruit flies (small flies that appear in places of fermentation).
- Leave the tray with banks in the kitchen for three days. During this time, the brine will ferment and darken. The turbidity of the brine is an indicator of quality fermentation.
- On the fourth day, pour the entire brine from the cans into a large saucepan and bring it to a boil.
- Pour the already salted cucumbers in the banks with boiling brine and quickly roll them up with sterilized lids.
- Allow the cucumber jars to cool naturally, and then put them in storage in the pantry or basement.
Recipe for pickled cucumbers called "Cucumbers in cucumbers"
This unusual recipe was also used by our grandmothers, who grew cucumbers on beds in very large quantities. Often they grew too large fruits, which were not interposed in the banks, and were not too good in taste. If you have your own vegetable garden or overgrown cucumbers are sold on the market, then try this rather interesting recipe.
- Stock up on one kilogram of large overgrown cucumbers and one kilogram of small cucumbers. You will also need 2 tablespoons of salt, a couple of garlic cloves and a bunch of dill.
- Large cucumbers twist in a meat grinder or grate. Add salt, chopped garlic and chopped dill to the cucumber. Mix everything thoroughly.
- Put small cucumbers in one-liter jars and fill them with cucumber mass. When applying, press down the mass with a large spoon so that there are no voids left in the can. Fill the jars with cucumbers and a salted mass of them to the top.
- Close the containers with capron lids and transfer the workpiece to a refrigerator or a cold cellar.
These pickles in cucumbers will be ready in a month. They are much crisp and tastier than those with brine.
Recipe for pickled cucumbers in barrel
Owners of the basement in the country or in a private house can cook delicious cucumbers in oak barrels or ceramic pot. Before laying pickles, wash the tara with hot water and dry.
Prepare:
- cucumbers (10 kg)
- dill in umbrellas (300 g)
- horseradish root or greens (25 g)
- garlic cloves (50 g)
- bitter pepper (10 pcs.)
- leaves of black currant and cherry (one handful, if desired)
- Make a brine of 10 liters of water and 1 kg of salt. Be sure to stir it well to dissolve the salt.
- Put cucumbers and spices in layers in the barrel and fill with all the brine.
- Capacity of a couple of days, keep in a room with room temperature to start the fermentation. To prevent the liquid from pouring out of the barrel, put pressure on the cucumbers. To do this, first cover the vegetables with gauze, put a wooden circle on it and press down with a clean stone.
- On the third or fourth day, transfer the cucumbers to a cold basement.
You can try cucumbers from the barrel in a month.
And now watch the video with another recipe for pickled cucumbers.
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