In contact with
Push class
Today gathered the first big crop of cucumbers. One and a half buckets - not bad for the middle of July! It's time to start harvesting for the winter.
I always do a lot of blanks. I like to have plenty of vegetables in the winter. As all the vegetables ripen, I will harvest them for the winter, and share the recipes with you. And I have good recipes, proven over the years. I collected them for a long time, sorted them in the strictest way. Given the feedback and suggestions.
So is today's recipe canned recipes I have been stored for a very long time. This secret has one trick that allows you to make delicious crunchy cucumbers. Moreover, a minimum amount of vinegar is used, and cucumbers are not sterilized. Both that, and another - two big pluses.
Another plus is that I can preserve cucumbers along with other vegetables. That is, it turns out a vegetable "assorted". Canned this vegetable variety in three liter cans. To eat a three-liter jar of cucumbers quickly, it is difficult enough. But when there are different vegetables in it, I tried one, the other ... you see, the bank is already empty.
Although according to the recipe, according to which we will harvest cucumbers with vegetables for the winter, it is possible to make only cucumbers. They will also be tasty and crunchy. This is also verified!
So my mom cans cucumbers. And that she taught me how to do it. I began to do in her recipe "assorted". Now mom does the same. In general, we exchanged knowledge and experience with it, and enriched each other's recipes.
Canning delicious cucumbers for the winter without sterilization
We will need: (the calculation is given for one three-liter jar)
- cucumbers -12-15 pcs (depending on size)
- tomatoes - 5-6 pieces (small)
- zucchini - 1 pc (small)
- cabbage - 300 gr
- carrots - 1 pc (medium)
- garlic -10-14 cloves (depending on size)
- dill, tarragon - one or two twigs
- horseradish sheet
- leaves of cherry, currant - 4 pcs.
- peas - 12 pcs
- chilli pepper - 1 small piece
- carnation -5-6 pcs
- acetic essence - 0.5 tsp
- salt - 3 tbsp. spoons
- sugar - 2 tbsp. spoons
- aspirin tablets -2.5 pcs
- water - 1.5 liters
We also need a three-liter jar, an iron lid for rolling, a colander, a saucepan, a seamer, a knife, spoons - big and small, a ladle, a towel, a plastic lid with holes.
Cooking:
1. Cucumbers, even if they are collected on their site soak in cold water for 4-5 hours. During this time, they are fed with water, which subsequently will make them tasty and crunchy. Wash before soaking them is not necessary.
If purchased cucumbers, then they should be soaked for 6 hours. Cucumbers are 98% water, more than all other foods. And so they quickly lose water. Soaking in water allows you to fully recover all losses. In addition, if cucumbers slightly bitter, and this may be due to the fact that they were watered a little, then holding them in water can partially fix this trouble.
2. All vegetables are washed and prepared in advance so that when we start canning everything was at hand. Also prepare salt, pepper, cloves, vinegar essence. Yes, yes, it is her, we do not use vinegar in this recipe.
3. My horseradish leaf, cherry leaves, currants. We are preparing a fairly large sprig of tarragon, it will give a taste like a barrel, and that crunch, which we are trying to achieve. Dill is better to take big with the "umbrella". He has already gained strength, the smell and for pickles it is better to use it.
4. Garlic is divided into cloves and peeled.
5. Wash my jars with soda or cleaning agent, rinse them thoroughly under running water. And set to sterilize.
6. To sterilize, we put water into the pan and bring it to a boil. We put a colander on top, in it a jar neck down and cover. Water in the colander should not be. Sterilize with steam for at least 10 minutes each can.
7. Then we get and cover with a sterilized lid. Leave for the time being. Do the same with the rest of the banks.
8. When the time came for the cucumbers, wash them under running water and cut off the tail. We lay out on a towel and let it drain.
9. Cut the cabbage into fairly large and flat pieces, peel the zucchini and cut into rings or small barrels. We clean the carrots, wash them and cut them into not very thick sticks.
10. Cooking banks, I have them, judging by the number of cucumbers, should get three pieces.
11. In order not to forget anything, I will immediately fill all three.
12. First put a sheet of horseradish. If the sheet is 10 cm wide, cut a strip 4 cm long from it. Then turn the dill. Since we have it big, we either cut it or turn it into a ring and place it in a jar.
3. Then put tarragon, bell pepper, chilli pepper, it is enough to put a piece of 1.5-2 cm in length. And also cloves, and leaves of cherry and currant. If they were prepared in 4 pieces per jar, then we put down only 3, and another one will later be put up.
4. Put the pan with water on the fire. We will need a pickle. Approximately three-liter jar will take 1.5 liters of water. This is on condition that you have filled it tightly enough. And so it is necessary to fill it, because we preserve not water, but vegetables.
5. In the meantime, we are starting to fill the cans with vegetables. We post everything in random order. It is possible in layers, it is possible that where it goes. Just remember that the basis of cucumbers, and everything else is only a beautiful and tasty addition. That is, the bank is filled with 60 percent cucumbers, and 40 percent with other components.
6. Tomatoes try to put necessarily in the middle, and upstairs. Try to put tomatoes necessarily, even if you will not use other vegetables. This is a natural acid, and a guarantee that the bank does not "explode."
7. Upstairs we also put a sprig of dill, cherry leaves and currants, and horseradish leaf.
8. Top two tablespoons of sugar in each jar and three in salt.
9. As soon as the water boils, pour it into the jars. You can use for this ladle. Pour right under the edge.
10. Cover with a lid, but do not twist, for this is not the time. And leave for 5 minutes to stand. During this time, slightly rotate the jar from side to side, thereby expelling air bubbles.
In order not to damage the table, you can lay a towel on it. And put a jar on it. Rotate will take a long time.
11. After 5 minutes, remove the metal cover and put on a plastic cover with holes.
12. Drain the water back into the pan. This is not water, but brine. Put it to boil again.
13. As it boils, pour into the jars again. Ready to keep boiling water. Vegetables are a little hooked, and there is not enough water in the banks again. Therefore, pour in each jar equally, and add boiling water to the top.
Salt, pepper is no longer necessary. According to the recipe, we need two tablespoons of sugar, and three tablespoons of salt. They are already in our brine.
14. Filled with brine, again covered with a metal lid. Similarly, rotating the jar from side to side, we expel all air bubbles. We need to get rid of them so that the bank does not “fly up” and does not leave us without tasty pickles for the winter.
15. Again, pour the water into the pan, and put it to boil a third time.
16. During this time we are preparing our secret ingredient - aspirin tablets. For each three-liter jar need 2.5 tablets. They should be crushed beforehand. This can be done in two ways. Or crush with a tablespoon right in the package. Or put in a tablespoon and crush tea.
17. We pour out tablets in a jar.
18. Fill the brine for the last time, ready we have boiling water to pour it into the banks. But first, we pour the boiled pickle into jars and add 0.5 spoons vinegar essence. They poured essence into the jar and rinsed the spoon in the jar.
Then they poured to the very top of the boiling water. And then covered with a metal lid.
19. Now it is necessary, if possible, to expel all air bubbles. Also rotate the jar from side to side. Open the lid is no longer possible. The air in the bank should not fall at all.
20. Withstand the jar and periodically rotate for 5-7 minutes. During this time, you will see that there are practically no bubbles. So you can twist the bank. We do this with the help of a seamer.
21. Turning over, checking that the bank does not leak. To do this, you can put it on a towel and cover it with a paper towel on top. If you see that the pickle is leaking, then such a bank can not be left for the winter. It needs to be opened, again pour the water into the pan. Boil and pour again. Expel the air and tighten the new cap. Already better than the first time.
If you see that the bank is leaking only the next day, then you need to open it, and eat cucumbers and vegetables as salted. Keep the jar in the fridge.
22. Keeping the jar upside down for 2-3 days. Then turn over and put in an accessible place for another two weeks. If the lid on any of the cans rises, then the lid must be opened and the contents thrown out. For food, it will no longer be suitable, and even dangerous!
23. If everything was done correctly, and the lid was tightly closed, then there would be no unpleasant surprises. And in the winter you will always be with delicious crispy cucumbers, to which as a gift you will also receive equally tasty vegetables.
How to preserve cucumbers. Key features to pay attention to
- canning is a serious process that should be approached with full responsibility. After all, no one wants to, because of some wrong actions, all your labors go down the drain. To avoid this, in any conservation process, you must follow the basic rules.
- banks in which you can preserve vegetables must be thoroughly washed with detergent and sterilized, as well as the lid.
- all vegetables, herbs and herbs should also be thoroughly washed.
- the proportions of salt, sugar, vinegar essence and aspirin must be strictly observed.
- water, and subsequently the brine should be boiled three times.
- make sure that the air bubbles as much as possible out of the can
- the last time to pour the brine to the top of the jar, so that when you cover it with a lid, excess water flows out. And the cover after that is no longer open.
- maintain ready-made conservation upside down, and then under observation, the required time.
- in any case not to use products, if the lids have risen on the banks, or the fermentation process is visible.
These are special rules that should be followed when preserving any products. They need to learn by heart.
And in conclusion I will focus on the features of the preparation of our today's conservation.
- cucumbers, as mentioned above, are 98% water, and of course there is not a drop of acid in them. Therefore, in order that no harmful microorganisms should develop in the banks, marinades should be made. Marinades are made up of water, acid, salt and sugar.
- we do not make the marinade separately, we get it naturally. Sugar and salt we add. We have acid in tomatoes, aspirin and vinegar essences. If we did not add tomatoes and aspirin, then we would have to compensate for this with an additional dose of essence. What many do.
- but in this case, the cucumbers are sour and soft. Crunchy such cucumbers will never work out.
- so that the taste of cucumbers would be really tasty, not sour and moderately salty, I offer you a proven marinade composition.
- as you probably noticed, we put all the spices down to the bottom of the jar. When pouring the pickle, the spices will remain in place. If you put them on top, then you have to figure out what bank jumped out of. After all, spices are needed for the marinade, and if there is more of them in one bank and less in the other, then the taste will change.
- today I use those vegetables that I usually do. But you can also add small squash. small onion heads. Carrots can be added small. When you pull it on the beds, its always abundance.
- you can make out the banks beautifully, as some craftswomen do. Photos can be found on the Internet, take note of them and do as well, or come up with your own design.
That's basically it! If in the process of reading or preparation you have any questions, ask. If I am in touch, I will answer immediately.
The entire contents of the jar is very delicious. You can not even choose what tastes better. Delicious even pickle. It can be added to sauces, preparing main dishes. Such a brine is stored in the refrigerator for a long time, and I always go to cooking. The husband is always joking, saying - “a good pickle, with aspirin ... Is it so that the cucumbers do not have a headache? Or so as not to suffer from a hangover? ”
For a long practice of canning, I can only once or twice lifted the lid. And the fact that there were problems with the seamer. This is 30-35 years old. And in the summer season I make only such “assorted” cans of 20. So the recipe is reliable, proven. And take my word for it - delicious!
Cook on it at least once, and you will not then make cucumbers according to other recipes!
Enjoy your meal!
In contact with
Recipes cucumbers for the winter is very diverse. Cucumbers can be preserved whole and sliced, in salads, and even boil jam from cucumbers. But almost every recipe for seeding cucumbers can be described either as a recipe for pickling cucumbers (sourdough), or as a recipe for pickled cucumbers.
Canning cucumbers without vinegar is called pickling or sourdough. How to pickle cucumbers? Before you pickle cucumbers, note that pickling cucumbers takes time - pickling cucumbers occurs within 3-10 days. Pickling cucumbers in a cold way - soaking cucumbers with cooled brine. And for quick salting pickle pickle preheated. Salting cucumbers with vodka allows you to keep their color. The dry salting of cucumbers is very interesting - in this case cucumbers filled with salt produce juice, water is not used. Pickled cucumbers in classic version - This is pickling cucumbers in a barrel, better than oak. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives cucumbers a special taste - pickled cucumbers cannot be confused with anything! Salted cucumbers are often stored without additional heat treatment in a dry cool place. But the conservation of cucumbers is also possible - after salting, they are placed in jars, filled with hot pickle and rolled up. Salting cucumbers with mustard gives an interesting taste and a guarantee that the harvest of cucumber does not "explode."
Marinating cucumbers - spin cucumbers with vinegar. How to pickle cucumbers? Marinade for cucumbers is brought to a boil, then they are poured in cucumbers previously laid in jars and sterilized. You can also pickle cucumbers with citric acid.
Marinated crispy cucumbers, delicious marinated cucumbers with mustard are indispensable in the winter holiday table. To help the hostess will come and cucumber salad for the winter. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in cans, canning cucumbers - the recipes of all these blanks are various and allow us to diversify our menu.
From the recipes on our website you will find out detailed answers to the questions: how to roll cucumbers, how to pickle cucumbers in banks, how to pickle cucumbers, how to make canned salad of cucumbers how to roll cucumbers in tomato sauce. And also how to make canned crispy cucumbers, how to spin salted cucumbers for the winter, how to cook pickled crispy cucumbers and pickled cucumbers for the winter, and even how to close canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for the preparation of cucumbers, recipes canned cucumbers, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for pickled cucumbers ...
Pickles ... It has a rich bouquet of subtle aromas, and the play of light of amazing green shades. He is still the most beloved guest of the festively laid table in winter. Strong all the same in Russia tradition. It has long been the custom that not one feast was held without a good snack, like herring, salted mushrooms, sauerkraut and, of course, pickles. For 300 years in Moscow until the beginning of the 20th century, in the last days of October, the festival of pickles was held in the markets. It was believed that it was at this time should uncork the barrels of pickles. Salted cucumbers loved both kings and grandees. A cucumber arrived to us at the time of Ivan the Terrible and almost immediately “hit the barrel”: our ancestors found its taste too bland and began to salt, like mushrooms. In addition, salting helped preserve the crop for the winter.
Merchants from different districts of Moscow brought whole carriages of barrels of pickles to the markets, printed them out and treated people to pictures. It is known that in each district of the capital there existed their signature salting recipes, which were kept under the strictest secret. Of course, vodka was also generously given to those who loudly praised cucumbers. People these days crowds poured into market squares, anticipating the fun, rich snacks and free drinks. So was born and for several centuries pleased Muscovites holiday Pickled cucumber, completely unfairly lost in our days. Times are changing, but the classic remains - vodka is eaten with crispy pickles in our days.
Harvesting cucumbers for the winter is an excellent reason to be proud of their culinary abilities and achievements. After all, with all the seemingly simplicity of the process and the product itself, this business has its own subtleties, which are better known in advance, in order to avoid disappointment from the failed dish. Many hostesses keep their secrets in secret and reluctantly share them with others, we will share with you all the subtleties of harvesting cucumbers for the winter and new recipes with the breadth of the Russian soul. As they say, everything is for the good and preservation of tradition for the sake of.
We begin, first of all, with an answer to the question, what qualities should be suitable for canning cucumbers? Harvesting cucumbers for the winter is not an easy task. How to make the right choice? First and foremost, the fruit must be fresh. To crunch the cucumber, you need to choose only juicy, fresh vegetables. If you don't have your own vegetable garden, you will have to buy cucumbers on the market. Take this case responsibly. They looked, asked the price, looked more closely and do not hesitate, touch the attracted fruit. Juicy cucumber will be firm and strong to the touch. A soft, sluggish fruit indicates that it is not sold the first day, and such a cucumber will not crackle after salting.
Many people know that not all varieties of cucumbers are suitable for home harvesting of cucumbers for the winter. Which is better to choose? Cucumbers are salad, pickling and versatile. Salad varieties are suitable only for use in raw form, they are not suitable for rolling in jars. Such fruits have a thick peel, so the marinade does not penetrate well into them. Universal same varieties are intended for consumption in both fresh and canned form. But pickling cucumbers were bred specifically for preservation. They have a thin skin that promotes rapid absorption of brine. But these varieties have their disadvantage - they quickly wither and turn yellow. Accordingly, their shelf life is much less.
What is the type of salad differ from pickling or universal varieties? Yes, first of all - the thorns on the fruit. Lettuce cucumbers always have light spikes, but pickling and versatile varieties are dark. If the fruit itself is bright, green, and its sides and ends are lighter in color, then it is suitable for blanks. At the same time it should not be yellow or red spots. Cucumber for canning should be smooth, oblong, without visible thickening and mechanical damage. If you are not sure that you like pickled cucumber, you will have to check it for thin skin. This can be done only by experiment. To do this, take a cucumber and try to pierce the skin with a fingernail. If the skin is torn off easily, it means that the fruit has a thin skin, it is a pickling cucumber.
There are three caliber 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 cucumbers into rings or pieces of the desired size. Suitable for the preservation of cucumbers identified, then it's time to do their harvesting for the winter.
Ingredients:
Fill (calculated on a 3-liter jar):
1 l of water
1.5 stacks apple or grape juice,
¼ stack Sahara,
¼ stack salt.
Cooking:
Pour cucumbers with boiling water and then cold water. Wrap each cucumber in a grape leaf and tightly fill a three-liter jar with them. Thrice pour boiling cucumbers into three cups and roll them up. The leaves of the vine will keep the green color of the cucumbers and give them a special taste.
pickled cucumbers,
1 sheet horseradish,
3 dill umbrellas,
1 head of garlic with greens, cut into small pieces,
5 leaves of black currant,
2 cherry leaves,
1 oak leaf,
200 grams of salt.
Cooking:
Put everything in a jar, cover with cold water, cover with gauze. Incubate for 4 days, occasionally turning the jar over so that the salt is well dissolved. After the specified period, the brine drain. Fill the jar of cucumbers with cold water and drain the water again. Once again, fill the cucumbers with fresh cold water and cover with plastic covers. Store in a dry, cool pantry. Cucumbers harvested by this method are well preserved. However, for this it is necessary to fulfill the main condition: use only pickled cucumbers, in no case lettuce.
Ingredients per 3 liter jar:
pickling cucumbers,
1 sheet horseradish,
1 large umbrella of dill,
2 bay leaves
2-3 cloves of garlic, cut into thin slices,
½ pcs green (it is more fragrant than red) of the indoor “Spark” pepper with seeds,
6-8 black peppercorns,
100 g of salt
1.5 tbsp Sahara,
1 tsp (without top) citric acid.
Cooking:
In a three-liter scalded jar put a sheet of horseradish, dill, bay leaf, garlic, room pepper and black pepper. Then put well-washed small cucumbers in a jar and pour boiling water over it. Leave for 30 minutes. Then pour this water into the pan, add salt, sugar. As soon as it boils, pour in cucumbers and pour in citric acid. Immediately roll up, turn the jar upside down and wrap to cool.
Ingredients per 3 liter jar:
1 umbrella of dill,
1 currant leaf,
2-3 cloves of garlic,
4-5 black peppercorns.
Fill:
1 liter of tomato paste (fresh tomatoes, chopped in a blender),
1 tbsp. salt,
1 tbsp. Sahara.
Cooking:
In a sterilized three-liter jar, place the prepared cucumbers, seasonings and fill them with boiling water. After 15 minutes, drain the water, bring it to a boil and pour it into the jar again for 15 minutes. Grind ripe tomatoes with a blender or mince, pour the resulting mass into a saucepan and put on fire. Add salt and sugar to the tomato mixture and bring to a boil. Drain the jar of cucumbers, fill with boiling tomato paste and roll up. Turn over, wrap.
Ingredients:
1.5-2 kg of cucumbers,
1 head of garlic,
1 carrot,
1 bulb,
1.2 liters of water
3 tbsp. fruit vinegar,
2 tbsp. Sahara,
3 tbsp. salt,
2-3 sprigs of mint,
leaves of cherry, currant, horseradish - 3-4 pcs.,
1 sprig of dill with an umbrella.
Cooking:
Wash cucumbers, cut off the tips by 1-2 mm. Soak for 5-6 hours. At the bottom of a sterilized jar, place the leaves of cherries, currants and horseradish, mint sprigs, garlic, carrots (circles), cucumbers, trying to fill the jar as tightly as possible. Put onion sliced on top, dill on it. In water, dissolve salt and sugar, boil. Double-boil cucumbers with boiling solution. For the third time, pour vinegar into the brine, boil it, add a little water. Pour cucumbers with boiling brine. Roll up the lids. Turn and wrap for 5-6 hours. Harvested on this recipe cucumbers are well and long stored. Instead of vinegar, you can take ½ cup red currant.
Ingredients:
1.5-2 kg of cucumbers,
3 tbsp. (without top) salt,
3-4 leaves of cherry and black currant,
a small piece of horseradish,
3 tbsp. fruit vinegar,
3 tbsp. Sahara,
1 sprig of dill with an umbrella,
1.2 liters of water
1 head of garlic,
1 bay leaf,
1 bell pepper,
1 stick of cinnamon,
2-3 buds of cloves.
Cooking:
Wash cucumbers, cut off the tips, soak for 5-6 hours. At the bottom of the sterilized jars, put all the spices (except dill), then put the cucumbers. Put dill on top.
Cook the pickle. To do this, dissolve salt, sugar and boil brine in water. Fill them with the jar to the top. 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 it over, wrap it up and let it stand for 3-4 hours. Store in a cool place (in the pantry).
Ingredients:
2 kg of cucumbers,
100 g of asparagus,
1 carrot,
3 cloves of garlic,
1 sheet horseradish,
2 dill umbrellas,
3 leaves of black currant,
6 peppercorns,
3 tbsp. vinegar (9%),
1 tbsp. Sahara,
3 tbsp. salt.
Cooking:
Cucumbers, place in cold water for 2 hours. At the bottom of a sterile jar, place a sheet of horseradish, carrot cleaned and cut into 4 pieces, garlic, dill, currant leaves, and pepper. Cut off the tips of the cucumbers, cut off the hard bottom of the asparagus shoots. Cucumbers and asparagus tightly put in a jar, add salt, sugar and vinegar. Fill with boiling water and roll up. Carrots can be cut into flowers - it will not affect the taste, but how beautiful!
Ingredients:
2 kg of cucumbers,
300 grams of sweet pepper,
300 g arrows of garlic,
400 g red currant berries,
black currant leaves and cherries,
4 tbsp. 9% vinegar,
3 tbsp. Sahara,
2 tbsp. salt.
Cooking:
Put cucumbers in cold water for 2-3 hours. Pepper peel and cut into strips. Put cucumbers in jars, shifting leaves of currants, cherries, stripes of pepper, arrows of garlic and berries of red currants. Fill the banks with boiling water, let it brew for 10 minutes. Drain the water, boil and re-pour into jars for 10 minutes. Drain the water again. Cook the marinade. Boil the water drained from the cans with sugar and salt, add vinegar at the end and pour the boiling marinade over the cucumbers. Banks roll, turn and wrap.
In a very old book on home economics I met quite original recipe pickling cucumbers in a pumpkin, it was noted that cucumbers are especially tasty. Two ways of salting are mentioned. At one of them, the shell of a large pumpkin serves as dishes for pickling cucumbers, while in another way small hollowed out pumpkins filled with cucumbers are stacked in a barrel mixed with cucumbers ("loose"), spices are added to the same, everything is poured with saline, covered with a wooden circle on which put down the oppression, and the barrel is carried out in the cold. The recipe below is suitable for both salting methods.
Ingredients:
10 kg of cucumbers,
100 g of tarragon (greens)
100 g of dill (greens)
100 g black currant leaves,
5 liters of water
400 grams of salt.
Cooking:
Wash small pumpkins, cut off the apical part (from the side of the stem) and remove seeds from them. Rinse the cucumbers and greens. Place cucumbers in the hollowed-out pumpkin, mixed with spicy greens, cover with brine, cover the pumpkins with cut apical parts and secure them with wooden studs or tie them with austere thread. Place the pumpkins filled and closed in the barrel with the apical part facing up, filling the voids between them with cucumbers and spices. Dissolve the salt in water and pour pumpkin and cucumbers into the tub with this solution. Cover with a clean cloth on top, put a wooden circle and oppression. Brine should be so much that they were covered with a wooden circle. The weight of the yoke is usually equal to 1/10 of the weight of cucumbers. Place the coil in a cold place where it should be stored even after fermentation of cucumbers. If there is no possibility to pickle cucumbers in a tub, salt them in a large pumpkin, respectively, reducing the amount of salt and herbs.
So another summer day was left behind from the category of those who feed the year. Smooth rows of cans with cucumbers glancing amiably looking through glass have already taken their honorable place, and the house still has the aromas of dill, garlic, black pepper and bay leaf, and this smell makes it so warm and cozy that no winter seems to care. Let it come, we are ready for it.
Good luck!
Larisa Shuftaykina
barrel Crunchy Cucumber Recipe
Crispy cucumbers from the barrel - this traditional recipe blanks for the winter.
We do not use vinegar!
Ingredients for the preparation of barrel crispy cucumbers:
-on 2 kg of fresh cucumbers
- garlic head
-1/2 raspberry leaf
-1/2 leaves of currant
-10 black peppercorns
-4-6 cherry leaves
dill umbrellas
-1-2 horseradish sheets
-2-3 bay leaves
-100 g of salt per three-liter jar
Soak the cucumbers for two hours in cold water.
Rinse all leaves during this time.
Prepare the jars: wash and turn upside down so that the water is glass and dry.
Sterilize the banks do not need.
Put all the seasonings and spices on the bottom of the cans.
Top carefully lay and tamp cucumbers.
Brine: Take only cold water.
Can be taken from the tap if it is clean.
Pour water into a jar of cucumbers, then pour it into another bowl.
Calculate the required amount of salt.
In the water, dissolve the salt and pour the pickle on the pickle.
Put the jars in the basin and cover with plastic covers.
Then leave the jars in the pelvis warm for three days.
When the cucumbers are sour, they can be transferred to the basement.
To make the cucumbers necessarily crisp, they need to be taken fresh (1-2 days after ripping off the bed) and soaked for no more than 2 hours.
You can also add some mustard powder to the jars.
It also makes the cucumbers crispy.
Partner Recipes
Canning cucumbers: cucumbers with apples
recipe Canning cucumbers: cucumbers with apples - harvesting for the winter
A simple recipe for canning cucumbers for those who do not like or can not eat spicy pickled billet.
It is quite possible to make for the winter a few jars and cucumbers with apples to diversify your blanks.
Apples can be used as a side dish, for salad or poultry stuffing in the winter.
Cucumbers turn out crunchy, with savory taste and not too sharp.
Products:
on 1 kg of cucumbers,
1 kg of small apples,
1 liter of water
10 leaves of Chinese magnolia vine,
2 cherry branches with leaves,
50 grams of sugar
50 grams of salt.
Cooking canned cucumbers with apples:
Wash cucumbers and small apples, put them tightly in a jar with spices.
Boil water, add sugar, salt, and then pour the boiling solution three times and roll up the jar.
In the absence of small apples, you can cut the apples into 4 parts larger.
Cucumbers - delicious - recipe for winter
Cooking cucumbers for the winter:
Cucumbers soaked in cold water 5-6 hour.
Do not cut!
In clean jars a lot of spices:
horseradish. garlic. dill. black currant leaves, bitter pepper (who loves how much),
leaves of cherry and oak, lovage ...
You can mustard seeds.
I fill cucumbers tightly and fill with cold water.
2 liters - 3 tablespoons of coarse salt.
Stand 3 days.
You can remove the foam.
Then pour this brine, boil for 2-3 minutes.
Pour and spin.
Natalia Chekalova's recipe
Canadian-style cucumbers for the winter
Canadian-style cucumbers - recipe blanks for winter
For the preparation of cucumbers in Canadian for the winter will need:
on a 3-liter jar:
1 carrot
3 bell peppers
Dill (to taste)
3 cloves of garlic
cucumbers
brine:
4 glasses of water
1.5 cups sugar
0.5 cup of salt
2 tbsp. l vinegar essence
How to cook Canadian Cucumbers for the winter
Carrots cut into strips, pepper slices, peel cucumbers and cut lengthwise into 4 pieces (if cucumbers are large, then also in half).
To the bottom 3 liter jars put garlic, carrots, peppers and dill.
Chopped cucumbers tightly put in a jar.
Boil brine, add vinegar essence, pour in a jar with cucumbers.
Sterilize for 12 minutes.
Pickled cucumbers "Our" for the winter
This recipe is the most loved one in our family. The husband says that in his lifetime he tried at least a hundred different kinds of pickled cucumbers, but rolled up in this way are the most delicious. Our relatives agree with him and they treat themselves with pleasure. That is why we roll up every year a few dozen cylinders of our cucumbers. This summer - 28 closed.
Harvesting cucumbers.
Composition:
Cucumbers, dill, garlic, horseradish leaves, bulgarian and hot peppers, tarragon.
On a 3-liter bottle: 1.5 Art. l salt, 4 tablets of acetylsalicylic acid, 3-4 tbsp. l vinegar 9%.
For 2-liter bottle: 1 tbsp. salt, 3 acetyl tablets, 2-3 tbsp. vinegar.
How to cook pickled cucumbers "Our" for the winter
Harvesting cucumbers in the bank:
Carefully wash the jars with soda, scalded with boiling water.
Put on the bottom a sprig of tarragon, horseradish, dill, sweet and hot peppers, a couple of cloves of garlic.
Lay up half the cucumbers, Bulgarian pepper and garlic again.
Report cucumbers, up: horseradish, dill, you can tarragon.
Pour salt, crushed tablets of acetyl, vinegar.
Pour boiling water and roll boiled lid.
Turn, wrap and leave to cool.
Store at room temperature.
Ingredients:
- Fresh cucumbers (tiny)
- A set of greens for sourdough (horseradish leaves, cherry twigs, fennel blossoms, currant twigs)
- salt
- garlic
- Ginger root
Cooking:
1. All herbs for ferment divided into 2 equal parts. Put one at the bottom of the tank in which you pickle the cucumbers and cover the second with the top.
2. Dilute 3 tablespoons of salt in 1.5 liters of boiling water.
3. Cut a part of the head of garlic, and leave a part with whole cloves.
4. Wash cucumbers and place them on the bottom of the container on the greens.
5. Cover with garlic and sturdy ginger.
6. Cover the remaining greens and pour brine.
7. Cover and put on the sun.
Hour after 4 cucumbers are ready.
They will be salted in half an hour, very tasty in 4 hours.
My cucumbers, cut rings.
We put in the dishes, where they will marinate.
The dishes should be conveniently and tightly closed with a lid.
On cucumbers finely shred fresh dill.
We cut the garlic (it is also very tasty).
On an average clove of garlic on each cucumber.
Half a large Bulgarian green pepper cubes.
Red chili, pre-clean the seeds and wash with cold water, cut very finely.
Sprinkle with salt.
Close the lid.
Shake vigorously several times in the fridge.
I give the ingredients on a 1 liter can:
Bay leaf - 1 pc.,
Black pepper peas - 10 pieces,
Onions (medium) - 1 pc. (Cut into half rings),
Salt - 1 tablespoon (without slides),
Sugar - 2 tablespoons (no slides),
Table vinegar 9% - 4 tbsp.,
Cucumbers (the smaller, the better)
Currant leaf - 1 pc. (Optional)
How to cook pickled cucumbers in Bulgarian
In a sterilized jar put a leaf of currant, onion, bay leaf, black pepper, salt, sugar, put cucumbers (wash well beforehand).
Cans of cucumbers pour boiling water (not completely, leaving space for vinegar, 3-4 cm to the neck), add vinegar (if necessary, add more boiling water so that the cucumbers are completely covered with water), cover with a sterile lid and immediately put on sterilization in a pan with water (the water in the pan should be very warm (but not hot) so that the banks do not burst).
When the water in the pan boils, it is necessary to monitor the color of cucumbers - as soon as HE becomes olive (in about 3–4 minutes after boiling water in the pan), take the jar, screw the lid, turn the jar lid down and for 1 hour ( no more) put in a light thermal bath (cover with a light blanket or bedspread). After that, remove the blanket and let it cool. Store in the usual way.
Cooking:
My cucumbers, soak for several hours.
In sterilized liter cans put:
1 carrot, cut into 4 pieces
1 onion sliced rings
2-3 umbels of dill or 2-3 tablespoons of dill fruit.
In banks tightly lay cucumbers.
Cooking marinade for 4 liter jars:
2 liters of water
7 tablespoons of sugar
3 tablespoons salt
Boil, add 180 ml. 9% vinegar.
Prepared cans of cucumbers are filled with boiling marinade, rolled up with lids, turned upside down, covered with a blanket. Pickled cucumbers “Bulgaria rests” ready!
Ingredients:
Fresh cucumbers (per one liter jar)
Garlic - 1 clove
Clove - ½ tsp
Black peppercorns - ¼ tsp
Dried chilli pepper - 1 pc (chopped)
Dill - 1 tablespoon
Sea salt - 1.5 tablespoons
Cooking:
Throw the spices in a clean jar.
Tamp cucumbers (but not too tight).
Pour clean water into the can.
Cover and shake to dissolve the salt.
Put in the fridge.
After about 3 weeks, the cucumbers will be ready to eat.
Composition:
Cucumbers young, crunchy 2-2.5 kg
salt 2 tbsp
sugar 1 tbsp
bay leaf 1 pc
hot pepper - half or 1 pc.
Dill umbrella (inflorescence) 1 pc.
3-4 cloves of garlic
How to Cook Pickled Cucumbers
Making brine
In 1.5 liters of cold non-boiled (preferably spring) water, dissolve 2 tablespoons of salt, 1 tbsp. spoon of sugar.
Rinse cucumbers thoroughly and prepare for preservation.
Place them in a sterile jar, laying dill, garlic and bay leaf on the bottom. Put hot peppers on top of the cucumbers (we put half).
Pour the pickle in the jar almost under the neck, and cover the neck with mesh or gauze so that nothing gets into our canned food.
To keep everything at room temperature for 3 days, periodically removing the accumulated foam.
Next, do not worry. The pickle becomes cloudy, the cucumbers change color, a light aroma appears. The process goes according to plan.
On day 3, the brine must be drained into a container, and boiled for 5-6 minutes, removing the resulting foam.
And cucumbers themselves need to be washed with boiling water (pour into a jar to shake and pour).
Then pour boiling brine back into the jar (leaving no air in the jar, add boiling water if necessary), and preserve with a lid.
Cucumbers will acquire that unique taste only after 20-30 days, when the pickle in the bank becomes transparent.
Cucumbers, cherry or grape leaves, celery, small green tomatoes, pods of bitter pepper.
For brine: 8 l of water, 1 l of vinegar, salt, grains of black pepper, sugar, bay leaf.
Cucumbers rub with a cloth dipped in salt water, lay in a barrel layers, interspersed with grape and cherry leaves, celery, tomatoes and peppers. Pour the cucumbers with the cooled brine, cover with a cloth on top, put a circle and oppression.
Pickled pickled cucumbers
Cucumbers, cherry and grape leaves, dill, horseradish, field mustard seeds.
For the first brine: 1 liter of water, 30 g of salt.
For the second brine: 1 liter of water, 50 g of salt.
Wash cucumbers, put them in a dish, pour the first cold pickle and leave overnight. The next day, lay cucumbers in a barrel in layers, alternating with leaves, dill, horseradish roots and mustard seeds, pour the second cold pickle. Cover the container with cucumbers with a cloth and leave to sprinkle for two weeks. As soon as the fermentation stops, remove the foam that has formed, put a piece of clean cloth, a circle, a yoke and a sheet of parchment paper on the brine.
Russian pickled cucumbers
Cucumbers, 8 l of boiled water, 400 g of salt, 1.5 l of vinegar, grape and cherry leaves, garlic, pods of bitter pepper, dill, horseradish.
Lay leaves, garlic, dill, and pepper pods on the bottom of a clay or wooden barrel. Then lay layers of cucumbers, interspersed with leaves and spices. Top cucumbers close with dill and horseradish, pour boiled and cooled pickle, cover and put the gna
Cucumber salad for winter "Winter King"
This is one of the most common cucumber salad recipes for the winter. Cheap and angry. Even in winter, the taste and aroma of fresh cucumbers will remain, as if freshly picked in the garden.
Now you roll up such a salad, and in the winter you will enjoy its freshness and praise yourself.
Composition:
Fresh cucumbers - 5 kg
Onions - 1 kg
Dill greens (optional) - 300 g
Vinegar 9% - 100 ml
Sugar - 5 tbsp. spoons
Salt - 2 tbsp. spoons
Black pepper (peas) - to taste
How to cook cucumber salad for the winter "Winter King"
Rinse the cucumbers well, you can soak for 1 hour in cold water. Cucumbers cut into half rings. Onion peeled clean and wash. Onion cut into half rings. Put cucumbers and onions in a large bowl. Salt and let stand 30 minutes to give the cucumbers juice. Dill (optional), wash and finely chop. In a large saucepan, mix vinegar, sugar and pepper. Add these vegetables, mix them thoroughly. Put the pot on a small fire, bring to a boil, stirring occasionally. When the cucumbers change color a little, remove the salad from the heat and quickly decompose into sterilized jars.
fresh cucumbers - 2 kilograms
Dill inflorescence - 3 pieces
horseradish leaves - 1 large leaf
garlic - 4 cloves
black pepper - 3 peas
black currant leaves - 5 pieces
chilli pepper - optional
mustard powder - ½ tsp
water - 1 liter
salt - 100 grams
baking soda - for washing cans
Dishes
colander
pan
glass jars
metal covers
can seamer
knife
tea spoon
Training
Banks enough to wash with baking soda and rinse well with cold water.
Wash cucumbers well, the tips do not need to be cut. Wash horseradish leaves, currants, dill, red chilli peppers.
Peel the garlic, chop the leaves.
In prepared jars, put horseradish and blackcurrant leaves, dill, black and red peppers, garlic, and cucumbers on the bottom - as tightly as possible to the top.
How to make Canning cucumbers in cold water
The water in the saucepan is slightly heated and completely dissolve the salt.
Cooked brine pour cucumbers to the top, sprinkle with dry mustard on top. Cover the filled jars with lids; under the jars it is necessary to put plates for extra water.
Pickles are salting for five days, it is not necessary to put in a cold place. If plaque formed on cucumbers, and muddy brine became more transparent, then cucumbers are ready for roll-in.
Drain the brine as much as possible. Pour cold water from the tap and again drain to remove all the dregs.
Pour cucumbers in cold water again. There should be no bubbles between the cucumbers. Remove the bubbles, cover with a metal lid and roll up, you do not need to turn the rolled up cans.
Leave the banks under control. If the air is still in the bank remained, then fermentation will be and the cap will swell. If the cover is swollen, then open the cover and, topping up the water, roll up again.
Serve such canned cucumbers cold water on the table will be possible one month after seaming.
For this recipe you need:
1. Fresh cucumbers - 5 kg.
2. Sugar - 200 grams.
3. Vegetable oil - 1 cup (200 grams).
4. 9% - vinegar - 200 grams.
5. 3 - 6 medium heads of garlic (its amount depends on the preferences of the hostess).
6. Onions - 3 large heads
How to cook pickled cucumbers in tomato sauce
1. Cucumbers should be cut into half rings, the thickness of which should be around 0.5 cm.
2. Onions and garlic need to be peeled and crushed in a blender or mince.
3. All liquid ingredients must be mixed in one container. Vegetable oil is better to add at the end, because it can worsen the mixing process.
4. Cucumbers need to pour the resulting mixture and put on low heat. site Then, stirring, you need to bring the mixture to a boil and cook another 5 - 7 minutes (no longer needed, cucumbers can turn into porridge).
5. Hot cucumbers tediously lay out in sterilized jars, roll them. Flip the rolled up jars and wrap them in a warm blanket.
Spicy cucumbers in tomato sauce
There is another recipe for more savory cucumbers in tomato.
For this you need:
1. Cucumbers - 4.5 kilograms.
2. Tomato paste - 3 full tablespoons.
3. Sugar - 1 cup (250 ml).
4. Sunflower oil - 1 cup.
5. 3 tablespoons of salt.
6. 150 ml. table vinegar
7. Spicy paprika - 1 tsp (can be more if desired).
8. Black chalk pepper - 1 teaspoon.
How to cook spicy cucumbers in tomato sauce
The method of preparation is similar to the previous recipe.
You can eat cucumbers in a few days. Such a dish is preserved throughout the year, without losing its taste.
Cucumbers in tomato sauce: the easiest way
There is a simpler recipe for cooking cucumbers in a tomato.
In sterilized jars need to impose cucumbers.
Then they need to be doused with boiling water (it is important to measure how many milliliters of water added to each jar).
There also need to put the spices that each hostess chooses to your taste.
The most common are parsley, bay leaf, carnation.
Also in each jar you need to put on 0.5 of the average head of garlic, you can add chopped into thin strips. It is important to note that the more spices will be in the marinade, the more spicy the pickles will be.
After 15 minutes, the water from the cans must be drained and boiled.
At this time, in another container, you need to prepare the marinade, which consists of 100 grams of table vinegar, the same tomato paste and 2 tablespoons of salt.
Marinade bring to a boil, then hold on the fire for 5 - 7 minutes. At this time, you need to repeat the procedure of pouring boiling water with cucumbers. The water then needs to be drained and filled in jars with the resulting marinade from tomato sauce.
Banks roll up and placed in a warm dark place.
Experienced housewives recommend pre-soaking cucumbers before seaming for about 1 to 2 hours. This site will help get rid of possible nitrates, you can also add a pinch of salt water, it will help this process, while not giving a salty taste to vegetables.
And, of course, do not forget that you need to roll up vegetables for the winter only during the season of their natural ripening, in other cases, the vegetable can be dangerous. Having tried such cucumbers once, they will always be present in the culinary arsenal.
Elena Ristolaynen's recipe.
At the bottom of a clean, sterilized jar we place: dill seeds, coriander seeds, sweet peas and finely chopped chili peppers.
Cucumbers (better overgrown, large), cut into plates.
We put cucumbers tightly in a jar and pour boiling water on it, cover with a lid, let stand 15 minutes, drain the water.
In each jar add 1 tbsp. var. oils.
and pour the marinade: for 1 liter of water - 5 tablespoons of sugar, 1 tablespoon of salt, 1.5 tablespoons of vinegar essence (70%) Fill with the top, cover with a lid and spin.
We remove the banks under the "coat".
After complete cooling, we remove for storage in a dark and cool room. Great for making sandwiches, hot sandwiches and hamburgers, hot dogs.
Extraordinary delicious cucumbers marinated in apple juice.
Cucumbers in apple juice are crunchy, sweet-sour, but in moderation.
They are great and as an independent snack, and in the salad.
At the same time, the marinade based on apple juice is also very tasty and not too sour.
On 4 800-gram cans (2 1.5-liter or one 3-liter):
2 kg of cucumbers
4 kg of apples (squeeze juice)
spices for pickles (dill umbrellas, horseradish leaves, cherries, currants, garlic, bay leaf, pepper, mustard seeds, etc.)
salt
sugar
Apple vinegar
How to cook pickled cucumbers in apple juice
Cucumbers pour cold water for 2 hours.
Rinse and cut off the tips.
Put pickling spices on the bottom of the cans: garlic, cherry leaves, horseradish, black pepper peas, bay leaf, etc.
Put the cucumbers tightly on the spices (it can be whole, can be cut into small barrels).
Fill cucumbers with boiling water and leave for 10 minutes.
Cooking marinade in proportion: 1 liter of apple juice - 1 tbsp. salt and 2 tbsp. Sahara.
Heat, bring to a boil, remove the foam.
Drain the water.
In each jar add 1 tbsp. apple cider vinegar, pour hot apple juice and roll up.
Cucumbers for the winter
See more similar recipes:
Thank you for being with us! For you new recipes every day!
Partner News
Partner Recipes
Partner News
Partner News
The first ripe cucumber, remember, it is necessary to pick it up secretly and bury it in the most distant, hidden corner of the vegetable garden so that next year the cucumber patron Patron Philaeus will not leave you without a crop.
Well, the rest of the cucumbers belong to you - green, crunchy, tasty and healthy! Do not believe those who believe that in cucumbers, but water is nothing. First, not water, but juice, and secondly, in this juice there is a lot of what is necessary for human health, including silver. Imagine, this noble metal is included in the composition of green cucumbers, making them healing. Here it is a cucumber, just not a vegetable, but a "silver prince." Only, alas, this green miracle cannot be stored for long. In a day or two, freshly picked cucumbers start to wither and shrink.
True, if you immerse them ¾ with tails down in cold water and change it daily, this process can be suspended. And cucumbers washed with boiled water, dried and smeared with egg white can preserve their freshness for several months, but pickled cucumbers and pickled are also very useful and tasty, and you can store them much longer. Therefore, we present here recipes for harvesting cucumbers for the winter.
Preparations for the winter - Cucumbers salted
Wash fresh cucumbers thoroughly, cut off the tips, put in glass or enameled ware. Layers of cucumbers to shift the branches of dill with umbrellas, horseradish leaves, black currants, cherries, garlic cloves. Pour hot saline solution. A day later, cucumbers will be ready.
Composition for pouring: 1 liter of water - 1 tbsp. spoon of salt.
Billets for the winter - Pickled cucumbers
Freshly picked cucumbers soak in water, changing periodically for at least 6 hours, then rinse thoroughly. Rinse seasonings as well. Dill cut length of 15 - 20 cm, the roots of horseradish and garlic clean. Put seasonings on the bottom of the enamelled pot or bucket, then put cucumbers, and seasoning on top. Gently pour the brine with some excess. Put a wooden circle on top and oppression. Cover dishes with cucumbers with a clean cloth and stand at room temperature for several days before the start of lactic acid fermentation. After that, move the cucumbers in a cold place (in the cellar). In the early days, there is a rapid emission of gases, and the brine level may rise, and then sharply reduced. It is necessary to ensure that cucumbers are always covered with brine and, if necessary, top up the brine (2 tsp. Salt and 1 tsp. - without a hill - citric acid). After 10 - 15 days, the cucumbers are laid out in sterile jars, boil the brine, pour the jars to the brim and cover with lids.
Ingredients: per 10 kg of cucumber - 320 g of dill, 20 g of garlic, 60 g of horseradish root, 70 g of celery leaves, parsley, black currant, cherry, 1.5 tsp. black ground bitter and red hot pepper.
Composition for pouring: 10 liters of water - 3.5 faceted glasses of salt when salting large cucumbers, 3 tbsp. salt when salting medium cucumbers, and 2.5 tbsp. when salting small cucumbers.
Preparations for the winter - Pickled cucumbers with sugar
Peel and chop carrots, horseradish and onion. Cucumbers tightly put in jars, peppered with a mixture of chopped vegetables. Prepare the pot and pour hot in a jar of cucumbers. Sterilize in boiling water: liter jars 30 - 40 min, three-liter jars 50 - 60 min.
Ingredients: per 10 kg of cucumber 100 - 150 g of dill, 20 young carrots of average size, 100 - 150 g of horseradish root, 5 - 7 onions.
Composition for pouring: 10 liters of water - 2 tbsp. l vinegar, 7 tbsp. l salt, 300 - 700 g of sugar (to taste), 8 - 10 bay leaves, 25 - 30 peas of black allspice, 10 - 15 mustard seeds.
Blanks for the winter - Salted Gherkins
Wash freshly picked gherkins, pin in 8 - 10 places with a pointed match and soak for 2 - 3 hours in cold water. Then put them vertically in jars one to another. Seasoning put on the bottom and on top of the fruit. Pour with cold pouring, put a wooden circle on top and oppression, leave for 1 - 3 days at a temperature of 18 - 20 degrees C. Then transfer cucumbers to a cold place. After 25-30 days, sterilize them in boiling water: liter jars 10 minutes, three-liter 15-20 minutes.
Ingredients: for 10 kg of cucumbers - 50 g of horseradish root, 60 - 70 g of black currant leaves or grapes, oak or cherry, and dill greens.
Composition for pouring: for 10 l of water - 1.5 - 2 faceted glasses of salt, 1 - 1, 5 thin glasses of sugar, 15 - 20 g of tartaric or citric acid.
Billets for the winter - Hot method of pickling cucumbers
Wash cucumbers thoroughly, put in clean jars, pour boiling water and let stand for 15 minutes. Drain the water, put onion, garlic, citric acid, bitter pepper in the jar and pour all the boiling brine to the neck, then quickly roll the lid and turn the jar.
To prepare the brine, add salt, sugar, put all the spices (dill, parsley leaves, celery, cherries, currants, etc. spices) in water and boil for 5-7 minutes, then strain the brine through a colander and bring to a boil again.
Ingredients: 1 l of brine - cucumbers, onions, garlic, ½ tsp. citric acid or 1 cup of red currant juice, boiled together with the strained brine, 1 pod of bitter pepper.
Composition for brine: 1 liter of water - 1 tbsp. l salt, 1 tbsp. l sugar, spices.
Preparations for the winter - Canned pickled cucumbers Moscow
Fresh cucumbers soak, wash and tightly put in jars with seasonings. The berries of red currant, pre-peeled and washed, put in the intervals between cucumbers. Fill with hot brine and sterilize in boiling water: half-liter - 3-5 minutes, liter - 8, and three-liter - 12 - 15 minutes.
Ingredients: for 10 kg of cucumbers - 2.5 kg of red currant berries, or 1.8 - 2 l of red currant juice, 1 - 2 garlic cloves, 300 g of dill greens.
Composition for brine: 10 liters of water - 1 faceted cup of salt (or a little less to taste).
Preparations for the winter - Cucumbers in Volgograd
Scalded with boiling water, put the garlic, bell pepper, and ground pepper at the bottom of each can. Rinse the cucumbers thoroughly in two waters, trim the tips, pour boiling water, cover, wrap in a blanket. When the water has cooled, lay the cucumbers in banks, pour boiling brine, roll up the jars, turn them over and cover with a blanket to cool slowly.
To prepare the brine in water, add salt, sugar, put dill and parsley, boil the brine and then remove the dill and parsley. Before pouring into jars in a low-temperature brine, add vinegar essence.
Ingredients: on 1 jar - cucumbers, 2 - 3 cloves of garlic, ½ bell pepper¼ tsp ground pepper.
Ingredients for brine: 10 l of water - 500 g of salt, 500 g of sugar, dill, parsley, 100 ml of acetic essence.
Preparations for the winter - pickled pickles
Wash fresh cucumbers thoroughly, put them vertically in prepared jars. Dill cut into pieces 10 - 15 cm and together with tarragon put on the bottom of the cans and then on top; the rest of the seasoning put on the bottom. Cans of cucumbers filled with boiling marinade and pasteurized at 90 degrees. From: liter and two-liter - 20 - 25 min, three-liter - 30 - 35 min.
Ingredients: per 10 kg of cucumber - 250 g of dill greens, 15 g of tarragon greens, 15 g of horseradish root, 1 - 2 heads of garlic, 1 tsp. mustard seed, a pinch of black ground pepper.
The composition of the marinade: 8 liters of water - 1.4 liters of vinegar, 1 - 1.5 faceted glasses of salt, 1.5 - 2.5 thin glasses of sugar.
We have offered you some recipes for salting cucumbers, in the next article we want to offer you, as well as cucumber juice.
For those who are interested in Korean cuisine can look at the recipes of the preparation for the winter of Korean cucumbers and recipes of salads and cucumber appetizers in Korean.
