No, I certainly use various recipes delicious canned cucumbers for the winter, because I like to experiment and look for new tastes. But it is this, time-tested recipe for delicious canned cucumbers, I do without fail.
And let's do this! I give you instead of one recipe, I will give three of my proven ones, and you already have to choose which one you like exactly. Here we go!
Perhaps you will be interested in these recipes:
How to preserve cucumbers for the winter in banks
According to this recipe, preserve cucumbers for the winter, we will be in one-liter jars. If you are accustomed to the 3-liter, please do in them. Brine will not be difficult to calculate.
The recipe for delicious canned cucumbers for the winter:
- cucumbers - how many will enter, from experience I will say that a 3-liter jar includes, somewhere around 2 kg. cucumbers (+, -), and brine 1, 5 l.
- In each (liter) jar: a small sheet of horseradish (or a piece of a large sheet), one clove of garlic, 1 umbrella of dill.
Brine to 1 liter of water:
- sugar - 2 tbsp. l (no slide),
- salt - 1 tbsp. (with a slide),
- vinegar 9% - 6 tbsp. l (or 0, 5 hours l. - citric acid),
- 1 tablet of aspirin put in a jar at the end, before seaming.
How to preserve cucumbers for the winter:
1. First of all, carefully wash my cucumbers, and before laying in the banks, trim the tips.
2. Banks to prepare, sterilize (lids are also sterilized), put a sheet of horseradish on the bottom (but you can substitute currants), garlic, an umbrella of dill, followed by putting cucumbers.
3. Fill in 2 times with boiling water, at what we pour into the sink, after 5-10 minutes the cucumbers stand in it. For the third time, pour the brine, first put an aspirin pill in a jar of cucumbers, roll it up and put it under a fur coat until it is completely cool.
My tip: In this recipe, vinegar can be replaced by citric acid, as I wrote in the recipe. So if you are not a vinegar lover, please use citric acid. The taste and color of this will not change.
Here, such a simple and easy way to preserve cucumbers with aspirin, but very tasty and crispy. Be sure to try, I'm sure you will enjoy these very tasty canned cucumbers.
Tasty canned cucumbers for the winter
Also I checked the recipe for canned pickled cucumbers for the winter, which is very loved in our family. Although this recipe has already been scattered, as it is delicious to preserve cucumbers for the winter, everything is everywhere.
Because whoever tried these cucumbers, everyone asked for a recipe, now you, readers of my blog, can use them too. So, what we need for canned cucumbers for the winter without sterilization.
Recipe for delicious canned cucumbers (for a 3-liter jar):
- cucumbers - 2 kg (+, -).,
- salt - 3 tbsp. l.,
- garlic - 3-5 cloves,
- horseradish root - 5-10 cm,
- bitter pepper - 1/2 part,
- dill branch - with green seeds, and you can also have greens - dill, parsley, celery, black currant leaves, mint,
- vinegar 70% - 1 tbsp. l
How to preserve cucumbers for winter crunchy:
1. Prepare cucumbers, as usual, rinse well and trim the tips. Garlic, horseradish root clean and chop is not large.
2. Banks sterilize. Greenery is distributed so that it is at the bottom of the jar, and then on top of cucumbers, at its discretion.
3. Put cucumbers tightly in a jar (with greens, horseradish, garlic, pepper), pour boiling brine (a 3-liter jar needs 1, 5 l of water) only without vinegar, with one salt. And leave to wander for 3 days with the lid ajar (the foam can be removed).
4. After 3 days, the brine is drained (cover and shake the jar so that the brine is stirred and there is no sediment in the jar), boil, add vinegar, pour it back into the jar, roll, turn, wrap, cool.
That's all! There is nothing difficult, the only thing is to wait 3 days until our very tasty canned cucumbers are thrown out for the winter. Believe cucumbers are incomparable!
Crusty Pickled Cucumbers for Winter
I offer you for a change, another time-tested and tasteful recipe of pickled cucumbers for the winter in the banks. This is probably the easiest recipe, since the brine is not necessary to boil and we will not roll too.
And to store pickled cucumbers for the winter with mustard, it is necessary to be in a cool place (it is checked that the colder is the storage place, the crunchy the pickles are obtained). Well, let's see what we need for sour crispy cucumbers for the winter. The recipe is given for a 3-liter jar and 1.5 liters. water.
Pickled cucumbers recipe for winter:
- cucumbers - 2 kg.,
- salt - 3 tbsp. l (no slide),
- mustard (powder) - 1 tbsp. l.,
- garlic - 2-3 cloves,
- horseradish sheet - 1 (not large),
- dill umbrellas - 2-3 pcs.,
- optional hot pepper,
How to make sour cucumbers for the winter:
1. As usual, you must first wash the cucumbers thoroughly, peel the garlic, rinse and dry the greens.
2. Three liter cans and capron caps are also thoroughly washed in soda solution, rinsed, knocked over, drained and dried.
3. At the bottom of the cans, put half of the greens and garlic, tightly put cucumbers and pour a spoonful of mustard powder. On top of the cucumbers put the second half of the greens (horseradish, dill).
4. Salt is dissolved in cold water separately, for this we take 1, 5 liters. water, pour into some pot, pour salt and stir until dissolved. And then give a little brine to settle, so that the dirt that is in the salt settles to the bottom.
5. Pour the neatly settled pickle, our sour crispy cucumbers for the winter. Close tightly with a capron lid and shake the jar several times so that the mustard is completely combined with the brine. Then we immediately remove to a cold place for storage.
So we fermented cucumbers for the winter in a cold way. Cucumbers turn out, strong, crunchy, so hearty, well, words can not describe. It is better to make fermented cucumbers for the winter with mustard and eat at your pleasure. Enjoy your meal!
Soon it is time to preserve cucumbers again! Therefore, it is time to stock up interesting recipes. I don’t know if a good housewife can do without canned cucumbers, because it’s so tasty and convenient, always have a few jars of cucumbers on hand ...
I suggest you to preserve cucumbers this year not only according to your favorite recipe, but also to choose from the proposed 15 original recipes harvesting cucumbers for the winter, something new. Raznovkus cucumbers especially please in the cold winter evenings and holiday dinners.
3. Cucumbers with apples (pickled and lightly salted).
4. Pickles for the winter.
6. Pickles for the winter.
8. Pickling cucumbers in cans is the easiest and delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
10. The secret recipe for awesome cucumbers "Yum! Fingers"
11. Marinated Cucumber Salad
14. Summer salad for winter
15. Assorted pickled
1. Canned cucumbers with red currant
Ingredients:
Cucumbers - 600 grams
Garlic - 2 cloves
Onion - 1 piece
Red currant - 1.5 glasses
Pepper black peas - 3 pieces
Carnation - 3 pieces
Water - 1 liter
Sugar - 1 tbsp.
Salt - 2.5 tbsp.
Cooking:
Wash cucumbers. At the bottom of the banks put spices. Cucumbers spread on banks vertically. We clean the currants (0.5 cups) from the twigs, scrub and wash them. Berries are distributed between cucumbers. Pour cucumbers with hot pickle, immediately cover with lids and sterilize for 8-10 minutes. then we roll up the banks and wrap. Brine. Water will bring to a boil, add salt and sugar, pour in the berries of red currant (1 cup).
2. Cucumbers in spicy tomato sauce
Ingredients:
Garlic - 180 g
Tomato Paste - 150 g (3 full tablespoons)
Sunflower oil - 250 ml
Sugar - 150 g
Salt - 2-3 st.l.
Vinegar 6% - 150 ml
Paprika spicy - 1 tsp.
Ground black pepper - 1 tbsp.
Cooking:
Wash cucumbers and soak for 1-2 hours in cold water. I have cucumbers 4,5kg.
We cut the tips of the cucumbers. Big cucumbers cut into 4 pieces along. Cucumbers smaller - only along. Garlic pushes through the press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be swimming in the sauce. Let's taste the sauce. It should be spicy, not salty, but not very sweet. Stew cucumbers for another 15 minutes. Add vinegar. The total quenching time is 40-45 minutes. Cover the pan with a saucepan and let it sit for 15 minutes. Arrange cucumbers in prepared sterilized 0.5-liter jars. Fill the sauce and sterilize for 25-30 minutes. Close the banks and turn to cool.
3. Cucumbers with apples (pickled and salted)
Ingredients:
On the 3-liter jar:
apples (sour) - 1-2 pieces
garlic - 3-4 cloves
dill - 1 umbrella
leaf of cherry and currant - to taste
Sweet peppers - 12 pieces
carnation - 12 pieces
bay leaf - 4 pieces sugar 5 tsp.
salt - 4 tsp.
Vinegar 9% - 2 tsp.
cucumbers - 1.5 - 2 kg.
Cooking:
Chop the garlic, wash the herbs. In clean banks impose washed cucumbers, interspersing
their spices and slices of apples (peel is not peeled). Fill the jar with boiling water, let it stand
20 minutes. and drain into the pot.
Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10
min., again pour the brine into the pan. Kipyat. At this time in the bank pour 2 incomplete tea
spoon vinegar, pour boiling syrup and roll boiled lids. Banks
turn and wrap to cool. Store cucumbers at room temperature or in
cool place.
Salted cucumbers in a hurry
Put cucumbers with spices and apple slices into a deep container. AT hot water (1 l) diluted 2 tbsp. l salt, pour cucumbers, cover with a plate so as not to float. Leave at room temperature to cool completely, then put in the fridge. The next day, cucumbers are ready to eat.
4. Pickles for the winter
Ingredients per 1 liter can:
Cucumbers - how much will leave
Dill umbrella - 1 piece
Sheet of horseradish - 1 piece
Garlic - 5-6 cloves
Hot peppers - 3-4 ringlets
Bulgarian pepper - 2 ringlets
Currant leaves - - 2 pieces
Salt large - 20 g
Acetyl Selicylic Acid (crushed) - 1.5 tablets.
Cooking:
Cucumbers pour cold water and leave for 4-6 hours. Prepare jars, cover with boiling water. Peel the garlic, wash the herbs, chop the pepper. At the bottom of the can put a sheet of horseradish, a sprig of dill, currant leaves. Tightly fill the jar with cucumbers. Pour the garlic cloves and place the pepper. Pour boiling water, cover with lids and let cool so much that you can hold in your hands. Drain the water in a saucepan. Add 100 ml of boiled water. Give boil. In banks pour salt and chopped acetylku. Pour cucumbers with boiling cucumber water in one can. Upstairs. Bank immediately spin. (Reduce the heat to a minimum and do not remove the water, it should boil constantly.) Turn the prepared jars upside down and put in the “heat” prepared in advance. Leave the pickled cucumbers for a day.
5. Marinated gooseberry cucumbers
Ingredients
On 6 liter cans:
Small cucumbers - 4 kg
Gooseberry - 0.5 kg
Garlic - 1 head
Cherry leaf - 10 pieces
Currant leaf - 5 pieces
Big horseradish leaf - 1 piece
Dill - 1 stalk with umbrella
Black Pepper - 10 Peas
Carnation - 10 flowers
Horseradish spine small - 1 piece
Spring water - 3.5 liters.
For the marinade (for 1 liter of water):
Salt - 2 tbsp. l
Sugar - 3 tbsp. l.,
Vinegar 9% - 80 g
Cooking:
Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Green wash, dry with napkins. Chop finely. Peel garlic and horseradish and finely chop. Put everything in a bowl and mix well. Do cucumbers cut "ass". Banks sterilize. In each jar put a tablespoon of a mixture of greens and garlic with horseradish. Tightly lay cucumbers, pour a handful of washed gooseberry on top. Boil water, add cucumbers, warm for 15 minutes. Repeat again. Then in the water drained from the cucumbers, add pepper, cloves, sugar, salt, vinegar. Boil marinade over low heat for 10-13 minutes. Pour marinade to the top,
to even flow a little. Lids boil for 5 minutes. Roll up the jars, put the lids down, wrap very well. After a couple of days, turn the cucumbers, hold them for two more days under a blanket.
6. Pickles for the winter
Ingredients:
On a 3-liter jar:
Cucumbers - 2 kg
Dill (umbrellas) - 3-4 pieces
Bay leaf - 2-3 pieces
Garlic - 2-3 cloves
Horseradish root - 1 piece
Horseradish leaves - 2 pieces
Cherry leaves - 1-2 pieces
or oak leaves (optional) - 1-2 pieces
Celery, parsley and tarragon herbs - 3 sprigs
Chilli and Bulgarian pepper (optional) - 1 piece each
Black pepper peas - 5 pieces.
For brine to 1 liter of water:
Salt - 80 g
Cooking:
Sort cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Lay the spices, cucumbers, spices and cucumbers on the bottom of the jar, put the dill on top. Prepare the brine (dissolve the salt in cold water), pour the brine on the cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After that, when a white froth appears on the surface, drain the pickle, boil well, and pour cucumbers in the jar again. Immediately cover with a prepared lid and roll up. Turn the jar upside down on the lid, carefully wrap (cover with a warm blanket) and leave to cool.
7. Pickled cucumbers, sterilized without vinegar
Ingredients:
Cucumbers - 1 kg
horseradish root - 50 g
garlic - 1-3 cloves
1-2 pieces of bay leaf
oak leaves - 1 piece
cherry leaves - 1 piece
black currant leaves - 1 piece
Mustard (grain) - 1-3 pieces
dill - 30-40 g
Dill (seeds) - 2-3 pieces.
For brine:
Water - 1 l
Salt - 2 tbsp.
Cooking:
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine from the cans is drained and boiled. Cucumbers are thoroughly washed in cold water. They are put in jars again, adding spices and spices for aroma, density and fragility of cucumbers. Banks with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter cans - 20 minutes, three-liter - 40 minutes.
8. Pickling cucumbers in banks
Ingredients:
Water - 1 l
Salt - 50 g
Cucumbers - how much will leave
Spices to taste.
Cooking:
A small amount of cucumbers can be salted, not pasteurized, in glass jars. Fresh cucumbers, preferably of the same size, are thoroughly washed, put into jars, interbedded with spices, and poured over boiling water (but it can be cold too). cold way pickling cucumbers) with 5% salt solution (i.e., 50 g of salt per 1 liter of water). The cans are closed with tin tin lids boiled in water, but not rolled up, but put at room temperature for several days (up to 7-10 days) for fermentation, then topped up with brine and corked with a seamer. Such a recipe for salting cucumbers in a jar is good because cucumbers are of high quality and well preserved even at room temperature.
9. Pickled cucumbers and tomatoes
Ingredients:
On the 3-liter jar:
Cucumbers - how much will leave
tomatoes - how much will leave
citric acid - 0.5 tsp.
salt - 70 g
sugar - 1.5 tbsp.
bay leaf - to taste
bell pepper - to taste
onion - 2-3 pcs.
garlic - 3-4 cloves
2-3 sweet pepper
leaves of cherry, currant, oak - 3-4 pcs.
amaranth (schiritsa) - 1 sprig.
Cooking:
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 glasses of cherries, currants, oak, and a sprig of shchiritsa (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 liters) - be careful not to crack the bank. Immediately roll up, turn upside down and wrap until cool.
10. The secret recipe for the awesome cucumber “Yum fingers”
Ingredients:
Cucumbers - 4 kg
Parsley - 1 bunch
Sunflower oil - 1 cup (200 g)
Table vinegar 9% - 1 cup
Salt - 80 grams
Sugar - 1 cup
Ground black pepper - 1 dessert spoon
Garlic - 1 head.
4 kg of small cucumbers.
Cooking:
My cucumbers. You can slightly trim the tails and noses. Cucumbers, which are more, cut lengthwise into 4 parts. Those that are smaller, cut along in half. Put the prepared cucumbers in the pan. Finely chop a good bunch of parsley and send it to the cucumbers. Add to the pot a glass of sunflower oil, a glass of 9 percent table vinegar and 80 g of salt (100-gram glass does not reach the top to the finger). In the resulting marinade for cucumbers pour a glass of sugar, a dessert spoonful of black pepper powder. Head of garlic and cut into slices in a pan. We are waiting for 4-6 hours. During this time, cucumbers will put juice in this mixture and pickling will occur. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: put the cucumbers vertically in the jar. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take out, we roll tightly. Place the banks upside down, wrap with towels until they cool completely.
11. Pickled Cucumber Salad
Ingredients:
0.5-liter jar:
Cucumbers - how much will leave
Onions - 2-3 pcs.
Carrots - 1 pc.
Garlic - 1 clove
Dill seeds (dry) - 1 tsp.
Bay leaf - 1-2 pcs.
Allspice - 2 peas.
For the marinade (for 8 cans of 0.5 liters):
Water - 1.5 liters
Salt - 75 grams,
Sugar - 150 grams
Table vinegar - 1 cup.
Cooking:
Banks of 0,5 l with covers need to be sterilized previously. Wash cucumbers. We clean onions, 2-3 medium onions, 1 carrot are spent on each jar. Cut cucumbers across the centimeter shaybochkami. Onions, too, cut into thin rings, and rub the carrot on a coarse grater. In each prepared jar put one good clove of garlic slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the banks alternate layers. Next, make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100 g cup), 150 g of sugar and pour a glass of vinegar into the end. Pour the jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to preserve a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover marinated lettuce, let it cool until the next day.
12. Lightly salted cucumbers with vodka
Ingredients for 1 liter of water:
cucumbers
horseradish leaves
cherry leaves
currant leaves
Bay leaf
dill umbrellas
black pepper peas
Vodka - 50 ml of vodka
salt - 2 tbsp.
Cooking:
Wash the cucumbers thoroughly and cut off the tips on both sides. Rinse all the greens and place them in a saucepan, add peppercorns and place the cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold pickle, cover the pan and let stand for 24 hours, after which your crispy cucumbers are ready.
13. Salted cucumbers "Spicy"
Ingredients:
1 kg of small cucumbers
4-5 cloves of garlic
2 pods hot pepper
large bunch of dill
6 tbsp. coarse salt.
Cooking:
Take young and elastic cucumbers, rinse. Cut off their tips on both sides. Wash the pepper and cut it lengthwise, scrub the seeds and cut across the thin strips. At the bottom of the jar, place 2/3 of the whole amount of dill and chopped garlic. Then put cucumbers tightly, sprinkle them with strips of pepper and garlic, put the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining green dill. Top with dill and salt, cover and shake the jar. Boil water and pour cucumbers. After a few minutes, drain the water, bring to a boil and refill the cucumbers with the salt
solution. Cover the jar with a saucer, on which put a small load, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days.
14. Summer salad for the winter
Ingredients for 1 liter can:
cucumbers
tomatoes
dill, parsley - 3-4 branches
bitter pepper - 1 ring
onion - 1 piece
garlic - 1 tooth
bell pepper - 1 piece
allspice - 3-4 pieces
carnation - 2 pieces
bay leaf - 2-3 pieces.
Brine for 2 liters of water:
sugar - 250 g
salt - 30.5 cups
Vinegar 9% - 150 g.
Cooking:
In a sterile jar (I have 1 l) put dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of bitter pepper, 1 medium sized onion cut into rings, sweet pepper cut into straws (I always take pepper for yellow , or orange for a variety of colors), then cut cucumbers, but not thin, and tomatoes (it is desirable to take tomatoes strong, fleshy, well brown, so that they do not limp and not turn into porridge).
Vegetables when laying a little tamped. Then on top put allspice, cloves, bay leaf.
Preparing the brine: for 2 liters of water 0.5 cups of sugar, 3 tablespoons of salt without top, when boiling, pour 150 g of vinegar 9% and immediately pour the brine into the banks (this brine is enough for 4-5 liter cans).
Then banks sterilize 7-8 minutes after boiling and immediately roll up.
In winter, when serving, pickle the brine in a separate bowl, put the vegetables (without spices) in a salad bowl and sprinkle with vegetable oil to taste.
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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". I can preserve this vegetable variety in three-liter jars. 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 will 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.
- cans in which to 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!
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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 from 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 various recipes of cucumber preparations, recipes of 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 ...
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.
