Tell me, who doesn't like spicy, spicy, crunchy pickled cucumbers? Who else has not hidden the best recipe for preparing them for the winter in jars, passed down from generation to generation? Sooner or later, each housewife finds such a recipe and the preparation of juicy vegetables for the winter turns into a wonderful tradition, as well as their use on holidays in salads, as a snack or just a tasty addition to a hearty lunch or dinner.
Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is to make homemade canned food natural and tasty. They use both their own cucumbers from the dacha harvest, and store ones, but always the freshest. After all, where does the crunch of a sluggish old cucumber come from?
Today I will tell you about recipes for making delicious pickled cucumbers with a must-have attribute - a ringing crunch!
Marinate crispy cucumbers in liter jars for the winter
For a liter jar, we need:
- cucumbers
- garlic - 2 cloves
- pepper - 4-5 peas
- horseradish and cherry leaf,
- dill
- salt - 1 tbsp. l.
- sugar - 2 tbsp. l.
- vinegar 9% - 1 tbsp. l.
Cooking cucumbers: put them in a basin and fill them with cold water for 2 hours. After that, wash and cut off the ends on both sides.
We take jars and put dill, horseradish leaves, currants and cherries in them. Horseradish can be taken by the root. We also put pepper, bay leaf and garlic. If you need spicy cucumbers, you can put hot pepper. Next, fill the jars with cucumbers. They should fit snugly enough.
Then add sugar, salt and vinegar. Fill with boiling water, close the lid and set to sterilize. After that, roll up the lids, wrap with a towel and leave to cool.
As soon as the cans are cool, we put them away for storage
The amount of salt in the marinade
There is salt in any recipe for pickled, lightly salted or pickled cucumbers. The taste and consistency of canned fruits depends on its percentage in the marinade or brine. A higher dosage will give the cucumbers a more sour-salty barrel flavor, and an increase in proportions in favor of sugar will give a sweetish taste. The composition of the marinade affects not only the taste of the preparations, but also the health of the gastrointestinal tract.
Benefit and harm
A large amount of salt in the marinade has a bad effect on the functioning of the gastrointestinal tract. It is preferable not to exceed the amount indicated in the recipe. It is also recommended to use citric acid instead of vinegar.
The most beneficial is a marinade with a minimum amount of salt and vinegar and a medium sugar and spice content. Additional benefits can be obtained by adding honey to the listed ingredients. Such a composition will help remove toxins and toxins from the body, as well as make up for the lack of vitamins in the body.
The right marinade - healthy ingredients
Pickling cucumbers for the winter in a 2 liter jar. Real jam!
Required Ingredients:
- Cucumbers
- Red pepper - 2 pcs.
- Garlic - 4 cloves
- Horseradish and currant leaves
- Peppercorns - 2 pcs.
- Allspice - 4 pcs.
- Vinegar 9% - 1 tbsp l.
- Salt - 1 tbsp l.
- Sugar - 2 tbsp. l.
- Dill
Wash cucumbers and soak in cold water for 5 hours. Cooking herbs.
Put greens, peppers, garlic in jars. After that, put the cucumbers themselves.
Pour boiling water into a jar and let stand for 10 minutes.After that, drain the water and pour more boiling water in the same way for 10 minutes.
Prepare the brine on the drained water: add salt, sugar and boil for 5 minutes.
Pour the brine into jars and add vinegar. Roll up the lids, turn over, wrap with a towel and set to cool. After the cans have cooled, we remove them.
How to choose and prepare cucumbers for pickling
Pickled cucumbers must be made with vinegar. They are savory, sweet-sour, with a spicy smell and always crispy. For pickling, it is important to choose the right varieties of cucumbers. There are salad cucumbers that are not suitable for canning because they have a thin skin and are soft. When filled with marinade, they will become even softer and will not crunch. Salad cucumbers have white bumps or are generally smooth.
For pickling and pickling, you need to choose cucumbers with black spines that are sharp enough. These cucumbers have a denser flesh than salad cucumbers. Pickled cucumbers have a flavonin pigment that is not found in white-spiked cucumbers. It is this pigment that prevents cucumbers from souring and becoming soft. Therefore, the choice of cucumbers for pickling is a very important point.
With white thorns - salad, with black - for preservation.
It is also important that the cucumbers are fresh, not sluggish, firm, with a green tail. If the cucumbers are too dark in color, this indicates an excess of nitrates.
Before pickling cucumbers, you need to wash, cut off the tails and pour cold water for 2-4 hours so that they are saturated with moisture. This should always be done, no matter what recipe you marinate them.
For preservation use only rock salt... Iodized salt must not be taken for these purposes!
Banks and lids should be washed with baking soda. In the recipes, where necessary, also sterilize the jars. The lids must be sterilized by boiling them for 5 minutes. You need to roll up cucumbers with hot lids, which you can take out of the boiling water with tweezers or a fork.
Dill with umbrellas and garlic must be placed in pickled cucumbers. It is these additives that give cucumbers their unforgettable scent. It is important to take dill green, not yellow and not dry, otherwise the banks may "explode".
Crispy cucumbers for a 3 liter jar
For a three-liter can, we need:
- cucumbers - 5 kg.
- bitter pepper - 1 pc.
- horseradish root - 1 pc.
- garlic - 1 head,
- cloves - 10 pieces,
- allspice peas - 4 peas
- black peppercorns - 4 peas
- bay leaves - 6 pcs.
- dill and parsley
- vinegar 9% - 25 g.
- salt - 2 tbsp. l.
- sugar - 1 tbsp. l.
Wash cucumbers and soak in cold water for 5 hours. It is better to use small cucumbers up to 20 cm.
Cooking banks. Put cloves, garlic, bay leaf, dry and fresh pepper on the bottom. Add dill and parsley. Cut the horseradish root into small pieces.
We take the cucumbers out of the water, cut off the tips from both sides and put them in the jars.
Pour boiling water into the jars and close the lids. So we warm them up for 10 minutes. Then pour the water into a saucepan and add salt and sugar. Boil the brine. Add vinegar to the jars and fill with boiling brine.
We roll up the jars with lids, turn them over, set them to cool.
Selection of products and spices
Only high-quality and fresh products are used for canning. Attention should be paid not only to the choice of vegetables, but also to spices and herbs.
Selection of cucumbers, herbs and spices
For harvesting for the winter, vegetables of medium or full maturity are chosen. Yellow and overgrown cucumbers are not suitable for this purpose. Fruits are preferable to use medium size and uniform length. It is recommended to start making canning immediately after harvesting.
Important! With prolonged storage, cucumbers lose their elasticity and this negatively affects the quality of the finished product.
As a rule, a standard set of spices is used, namely:
- black peppercorns;
- Bay leaf;
- allspice peas.
The taste of cucumbers depends on the marinade
Sometimes for the aroma and spicy taste of the hostess, cloves, dried lovage or mustard seeds are added. All canning spices must be of high quality. It is best to purchase such products in transparent packaging. This is the only way to be sure of the integrity and satisfactory appearance of dry spices.
Various herbs can be used for blanks. Basically, the choice depends on what taste and consistency the canned product should have. Most often, dill umbrellas, parsley, horseradish leaves or roots, currant and cherry leaves are used for pickling or pickling cucumbers.
Attention! To give the cucumbers a crisp texture, you can include oak leaves in the list of green additives. This ingredient is especially relevant when preparing pickles.
It is advisable to use freshly picked herbs. If this is not possible, then until use it is stored on the lower shelf of the refrigerator.
Preparation of ingredients
All canning products must be prepared in advance. This involves several stages:
- Sorting. First of all, this applies to cucumbers, which are sorted out, removing damaged ones, and sorted by size.
- Washing. It is very important to thoroughly clean all the ingredients from dust and dirt, because this is the key to long-term storage of the workpieces. The fruits are washed several times with water changes, the greens are cleaned under running water and poured over with boiling water. The garlic and roots are first peeled and then washed thoroughly as well.
- Cleaning and grinding. Basically, whole cucumbers are used for blanks, but for some cooking options, it is recommended to cut off the stalk. The garlic and horseradish root are cut into wedges. If hot peppers are used, they are cut into slices after cleaning. Long branches of dill and large horseradish leaves should also be divided into parts when using liter jars.
All ingredients require preliminary preparation
Proper preparation improves not only the quality of the workpieces, but also their appearance. Fruits of the same size in a jar look much more aesthetically pleasing, and chopped roots, garlic and pepper are more convenient to divide into equal portions.
Recipe for pickling cucumbers for the winter with citric acid
For cooking, take:
- Cucumbers
- Salt - 1 tsp
- Sugar - 3 tsp
- Cherry leaves - 1-2 pcs.
- Citric acid - 0.3 tsp
- Garlic - 1-2 cloves
- Allspice, bay leaf
As in any other recipe for my cucumbers, we soak them for 3-4 hours, after which we take them out of the water and cut off the ends on both sides.
Put cherry leaves, garlic, allspice, bay leaf at the bottom of the jar. After that, tightly lay the cucumbers themselves and pour boiling water for 10 minutes.
Pour the water into a saucepan, add salt and sugar and boil.
Pour hot brine into jars, add citric acid and tighten with lids. Turn the curled canned food over, cover with a towel and set to cool.
In winter, we take out such a jar and crunch deliciously.
Sterilization of cans
For canning, glass containers with metal lids are used, which are either rolled up or twisted. Regardless of the type and volume of the container, it is subject to preliminary preparation.
In addition, the cans should be thoroughly washed with hot water and soda, they must be sterilized. There are several popular ways:
- Place jars and lids in a cold oven. Set the "convection" mode, temperature 140-150 degrees and close the door. The sterilization time for 3-liter containers is 20 minutes, and for liter cans - 10-15 minutes.
- Pour some water into each clean jar and put in the microwave. Set the power to 700-800 W and leave the containers to warm up for 3-4 minutes. This method is only suitable for cans up to 1 liter.
- Pour water into a large saucepan, after placing a towel on the bottom. Immerse the jars in it so that they are completely covered with water. Place on the stove and bring to a boil.After 15 minutes, the container can be removed and used.
- Boil water in a saucepan, place a wire rack or metal sieve over it. Place the jars on top with the neck down for steam disinfection. Finish the procedure after 10 minutes for liter cans and 15 minutes for three-liter cans.
The recipe for pickled cucumbers for the winter in jars without sterilization
Ingredients:
- Cucumbers
- Table vinegar 9% - 30 ml.
- Salt - 35 g.
- Sugar - 50 g.
- Parsley dill
- Horseradish leaves - 1 pc.
- Black currant leaves - 4 pcs.
- Garlic - 2 cloves
- Bay leaf - 2 pcs.
Cucumbers are initially soaked in cold water for three hours.
We take a jar, put herbs, pepper, garlic, currant leaves and laurel on the bottom. Now we put cucumbers tightly-tightly infused in water. Put more seasonings and a leaf of horseradish on top.
Pour boiling water into a jar and leave for 10 minutes. Drain the water into a saucepan and prepare the brine by adding salt, sugar and vinegar.
Bring the brine to a boil and pour the boiling marinade into the cucumbers. We close the jar with a lid, it is better to screw it up and set to cool.
After that, we put the cans in a cool place for storage.
How?
So we come to the question that worries everyone: how to use the brine correctly so that the meat turns out juicy and tender, and not oversalted and overdried?
In fact, the simplest brine is made from water and table salt, although sugar can be added to them if desired (it also promotes diffusion, although to a lesser extent than salt) and spices (however, the effect of their use will not be as noticeable as in the case of classic pickling). Salt is added to cold water, stirred until dissolved, after which the product is completely immersed in it and put into the refrigerator. The universal brine formula is as follows:
1 liter of water + 1/4 tbsp. table salt + 1/2 tbsp. sugar (optional)
Soak the food, immersing it completely in the brine, for 1 hour for every pound of food weight, but not less than 30 minutes and no more than 8 hours. When salting small pieces of meat, be guided by the weight of each of them: for example, if you dipped 6 chicken drumsticks weighing 250 g each into the brine, you need to get them out of the brine in half an hour. If you are pickling a whole chicken, it is better to put it in a tight plastic bag and fill it with brine, which will significantly reduce its amount. And do not forget to wash off the salt that has settled on the surface of the food - in this case, the meat will be juicy, but in no case salty.
Now - about what kind of products can and should be tested with brine before cooking. These include:
- white meat - chicken, turkey, lean pork cuts, in a word, everything that needs to be cooked for a long time and is easy to dry out.
- a fish - absolutely any, especially the one that you are going to cook at a high temperature (for example, on the grill) or smoke.
- seafood - especially shrimp, and in general everything that is usually grilled.
On the other hand, foods such as beef, lamb, duck, game and so on do not benefit from brine aging. There are several explanations for this. Firstly, they are usually not cooked to a higher roast than medium, so the internal temperature of the finished beef will be lower than that of the cooked chicken, which means that there will be much less moisture loss during cooking. Secondly, this meat itself is more fatty, and it will turn out juicy in a completely natural way.
Otherwise, the process of cooking meat or fish, aged in brine, is no different from usual - except that at first it is better to be careful when you season them during cooking, so as not to miss the salt. Therefore - go for it, and do not forget to share your impressions.
Crispy pickled cucumbers
- the dream of every hostess. To achieve the desired result, very many of them have to go through a difficult path of trial and error.But in fact, cooking crispy pickled cucumbers for the winter is not at all difficult, you just need to know a few important secrets.
For example, in order for pickled cucumbers to be tasty and crispy, they must be young, with thin skin and dark pimples, small (7-8 cm) and harvested no later than a day before pickling. Better, of course, if these are cucumbers from their garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the more crisp the result will be.
Spices also need to be treated with due attention. For example, you should not put a lot of garlic, the cucumbers will turn out to be soft. But put cloves, allspice, black currant leaves and bay leaves as desired, they will not affect the result. Other spices can be added if required by the selected recipe. That's all. Choose a recipe, since we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute your cozy "cellar" with all kinds of preparations with their presence.
Crispy pickled cucumbers (method number 1)
Ingredients (for 1 liter can):
2 kg of small cucumbers, 2 cloves of garlic, 1 carrot, 1 umbrella of dill, 1 sprig of parsley, 1 tsp. vinegar essence. For the marinade: 1 l of water, 1 tbsp. salt (with a slide), 2 tbsp. sugar, 5 black peppercorns, 3 cherry leaves, 3 cloves.
Preparation:
Soak the cucumbers in water for 6 hours, then place in jars along with garlic, carrots, dill and parsley. Pour boiling water over the cucumber jars and leave for 10 minutes. Drain and refill with boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the cucumbers with the finished marinade, add 1 tsp to each jar. vinegar essence, roll up and wrap until it cools completely.
Cucumbers "Fragrant" (method number 2)
Ingredients for 1 liter can:
cucumbers, 1 onion, 1 clove of garlic, 5 allspice peas, 1 bay leaf. For brine: 500 ml of water, 4 tsp. sugar, 2 tsp. salt, 4 tsp. 9% vinegar.
Preparation:
Wash the cucumbers thoroughly, trim off the ends and soak for 3 hours in cold water. Put spices, chopped onion rings, garlic into the jar at the bottom. Then place the cucumbers tightly in the jar. Boil the brine, pour cucumbers over them and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.
Pickled cucumbers (method number 3)
Ingredients (for a 3L jar):
1.8 kg of cucumbers, 2 umbrellas of dill, 1 horseradish leaf, 3-4 cloves of garlic, 6-7 black peppercorns, 2 currant leaves, 6 tsp. sugar, 3 tsp. salt, 5 tbsp. table vinegar.
Preparation:
Wash herbs and cucumbers under running cold water. Put greens, garlic and pepper into small pieces at the bottom of the prepared jars. Then put the cucumbers tightly in the jar, add salt, sugar and vinegar directly to the jar and pour cold water. Then put the jar of cucumbers in a saucepan with cold water and bring to a boil over low heat. Roll up the cans 2-3 minutes after boiling. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.
Crispy pickles with grated horseradish and tarragon
Ingredients (for 1 liter can):
small cucumbers, 2-3 sprigs of parsley, 2 cloves of garlic, 2 cherry leaves, 1 ring of sweet pepper, horseradish leaves, dill, tarragon, hot pepper - to taste. For the marinade (for 500 ml of water): 30 g of sugar. 40 g of salt. bay leaf, peppercorns, 70 ml of 9% vinegar.
Preparation:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness and voids inside.Wash them and soak for 3 hours in cold water, then rinse with running water and cut off the ends on both sides. Place cherry leaves, horseradish, dill, parsley, peppers, garlic and tarragon on the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water over and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything except the vinegar to the water (add when the water boils). Pour the boiling marinade over the cucumbers and roll up the jars.
Cucumbers "Lemon"
Ingredients (for a 3L jar):
1 kg of cucumbers, 2-3 cloves of garlic, 1-2 bay leaves, 2 tbsp. dill with seeds, 1 tbsp. chopped onion, 1 tsp. grated horseradish, 1 l of water, 100 g of salt, 1 tbsp. sugar, 1 tbsp. citric acid, a few black peppercorns.
Preparation:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. Put dill, bay leaf, horseradish, onion, garlic and peppercorns on the bottom of a 3 liter jar. Then put the prepared cucumbers tightly in the jar. Pour water into a saucepan, add sugar, salt, citric acid to it, bring to a boil and pour cucumbers in a jar with this boiling marinade. Cover the jar on top with a pre-sterilized lid and sterilize the cucumber jars in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.
Crispy pickled cucumbers in apple juice
Ingredients (for a 3L jar):
small cucumbers (how many will go into the jar), 2-3 black peppercorns, 1 dill umbrella, 1 mint sprig, 1 currant leaf, 2 cloves buds. For the marinade: apple juice, salt - 1 tbsp. for 1 liter of juice.
Preparation:
Scald the cucumbers with boiling water and cut off the ends. At the bottom of each of the jars, lay a leaf of currant, mint, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice and salt. Sterilize the jars, almost completely immersed in boiling water, within 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the cans with lids, turn over and wrap, leave in this form until it cools completely.
Pickled cucumbers with bell pepper, basil and coriander "Khrum-Khrumchiki"
Ingredients (for a 3L jar):
500-700 g of cucumbers, 3-4 sweet peppers, 3-4 cloves of garlic, 1 umbrella of dill, 1 horseradish root, 2-3 sprigs of basil, 1 tsp. coriander seeds. 4 allspice peas, 3 black peppercorns. For the marinade (for 1 liter of water): 4 tablespoons. salt, 2 tbsp. sugar, 3 tbsp. 9% vinegar.
Preparation:
Wash the cucumbers and cut off the ends, peel the seeds and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar. Then put the cucumbers and peppers tightly in the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour cucumber jars with it. Cover and let sit for 15 minutes. When the time is up, drain the marinade and bring it to a boil again. Add coriander, peppercorns to the jar and pour the contents of the jars with hot marinade. Roll it up, turn it upside down, and put it away in a cool place the next day.
Crispy cucumbers marinated with mint leaves, onions and carrots
Ingredients:
2 kg of cucumbers, 1 small head of garlic, 1 small onion, 1 medium carrot, 4 leaves of horseradish, cherry, currant, 1 sprig of dill with an umbrella, 3 sprigs with young fresh mint leaves, 1.2 liters of water, 3 tbsp. l. salt (no top), 2 tablespoons sugar, 3 tbsp. fruit vinegar.
Preparation:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. Put cherry, currant, horseradish and mint leaves, garlic cloves and carrots cut into slices at the bottom of dry sterilized jars. Put the cucumbers there, in the jar, tightly, to the very top. Arrange the onion, cut into rings, over the cucumbers, and the dill on the onion. Dissolve sugar and salt in water, let the water boil and pour cucumbers with this brine twice, and the third time pour vinegar into the drained brine, let it boil and add a little water. Pour cucumbers with this brine, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.
Cucumbers sweet and sour "Bulgarian style"
Ingredients (for 1 liter can):
cucumbers, 1 umbrella of dill, 1 horseradish leaf, 1 sprig of carrot tops, 5 allspice peas, 1 clove of garlic, water, 1 tsp. salt, 2 tsp.sugar, 50 ml of 9% vinegar.
Preparation:
Soak the cucumbers in cold water for 1-2 hours. Put dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic in each jar. Add vinegar. Cut off the tips of the cucumbers and place them in jars. Pour cucumber jars with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it up to the hangers of the jars with cold water. Put on fire, bring water to a boil and sterilize cans for 5-7 minutes from the moment of boiling. Loosely cover the jars during sterilization. After that, roll up the jars, turn them over and, without wrapping them, cool to room temperature. After cooling, put the jars of cucumbers in the refrigerator for several hours (you can overnight), and then put them in storage.
Pickled crispycucumbers "Coniferous aroma"
Ingredients (for a 3L jar):
1 kg of cucumbers, 4 young sprigs of pine (5-7 cm). For the marinade (for 1 liter of water): 2 tablespoons. salt, 1 tbsp. sugar, ½ stack. 9% vinegar.
Preparation:
Wash the cucumbers, cut off the ends, pour over boiling water, and then ice water. At the bottom of the prepared jar, put half of the pine branches, then lay the cucumbers tightly, and put the rest of the pine branches between them. Pour sugar and salt into water, bring to a boil and immediately remove from heat. Pour cucumber jars with boiling water to the brim, cover with a lid and leave for 15-20 minutes. After that, pour the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour over the cucumbers with hot marinade. Roll up the cans, turn them upside down, wrap them up and leave for 2 days. Then store in a cool place.
Crispy cucumbers with oak leaves
Ingredients (for 10 1 l cans):
5 kg of fresh small cucumbers, 10 cloves of garlic, 10 dill umbrellas, 10 black currant leaves, 10 oak leaves, 5 small horseradish leaves, 30 black peppercorns, 30 allspice peas, 10 tsp. grain mustard, 2.4 liters of water, 3 tbsp. salt, 5 tbsp. sugar, 150 ml of 9% vinegar.
Preparation:
Wash cucumbers well and soak in cold water for 4-6 hours. Put spicy herbs, black and allspice, cloves of garlic and mustard in clean and sterilized jars. Place the cucumbers on top tightly and neatly. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the cooked marinade over cucumbers in jars, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.
Pickled crispy cucumbers with oak bark
Ingredients (for 1 liter can):
medium-sized cucumbers, 2 cloves of garlic, ½ horseradish leaf, 1 dill umbrella, 2 cherry leaves, 1 black currant leaf, 3-4 black peppercorns, 3-4 allspice peas, ½ hot pepper, ⅓ tsp. oak bark, 1.5 tsp. salt, 1.5 tsp. sugar, 30 ml of table vinegar.
Preparation:
Soak the cucumbers in cold water for 5-6 hours. Divide the spices, oak bark and cucumbers into the jars. Pour boiling water over the contents of the jars, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand a little. After the second time, draining the water, add salt, sugar and vinegar directly to the jars, fill the jars with fresh boiling water and roll up.
Pickled gherkins with cinnamon
Ingredients (for a 3L jar):
cucumbers - how many will go into the jar, 15 clove buds, 6 bay leaves, 3-4 cloves of garlic, 1 tsp. ground cinnamon, black and allspice peas, 1 small pod of hot pepper, 1.2-1.4 liters of water, 2 tbsp. salt (no top), 2 tablespoons sugar (no top), 1 tbsp. 70% vinegar.
Preparation:
Soak the cucumbers for 6-8 hours, cut off the ends, scald with boiling water and put in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar of cucumbers, pour boiling water, add vinegar to the jar, roll up and wrap.
Prepare crispy pickled cucumbers according to our recipe and crunch with pleasure in winter not only with snow outside, but also with delicious cucumbers at the table.
Happy blanks!
Larisa Shuftaykina
Crispy pickled cucumbers in 1 liter of water with sugar
Ingredients per liter:
- cucumbers;
- vinegar - 1 hour l.
- parsley
- onions and carrots - 1 pc. per can
- salt - 1 tbsp. l.
- sugar - 2 tbsp. l.
- peppercorns, cloves, cherry leaf.
Soak cucumbers in water for 2 hours. Put chopped onion, garlic cloves and carrots, parsley and dill cut into strips into 1 liter jars (pre-washed). We put cucumbers.
Boil water, pour it into jars with cucumbers and leave for 10 minutes. After that, drain the water, boil again and pour in the same way for 10 minutes. Put salt and sugar in this water and boil.
Pour this brine into jars and roll them up with lids.
Turn the cans over, cover and leave to cool.
What?
Keeping food in brine is similar to pickling, but the chemical processes that take place are fundamentally different. By and large, the magic of the pickle is based on l. 090; can't stand it, it's better to jump down immediately):
Firstly, diffusion: as you probably remember from school, this term refers to the process of mutual penetration of molecules of one substance between the molecules of another, leading to spontaneous equalization of their concentrations throughout the occupied volume - in this case, salt molecules, of which there are much more in the brine, penetrate the cells of an abstract chicken where there are fewer of these molecules.
Illustration from the siteSecondly, osmosis, which is actually a special case of one-way diffusion, in which solvent molecules penetrate through a semipermeable membrane towards a higher concentration of a solute. In our case, the role of a solvent is played by water, and although the concentration of salt in the brine is much higher than in the cells of the same chicken, the concentration of other solutes in these cells contributes to their additional saturation with water: on average, meat aged in brine weighs 6 -8 percent more than before brine immersion.
Finally, the third whale is protein denaturation: under the influence of a saline solution, proteins, which are initially in a coiled state, unwind and form a matrix that holds water molecules inside the cells, preventing moisture from flowing out of a piece of chicken kept in solution during heat treatment. True, if you overcook the chicken to the state of the sole, no denaturation will save it: the proteins that are linked to each other will shrink, and most of the water they hold will somehow leak out. The denaturation process also occurs when heated - which is why salted foods cook faster, because salt has already done some of the work that comes from heat.
Sweet and crunchy pickled cucumbers in 1 liter of water. Recipe for the winter
Ingredients:
- Cucumbers - 1 kg.
- Salt - 2 tbsp l.
- Sugar - 5 tbsp. l.
- Vinegar 9% - 2 tbsp l.
- Black pepper - 4 peas
- Garlic - 4 cloves
- Horseradish leaves - 2 pcs.
- Currant leaves - 6 pcs.
- Dill
We start with the fact that my cucumbers are good. The ends can be cut off from them, or you can leave it that way.
Next, clean the garlic, take dill, peppercorns, horseradish leaves and currant leaves and put it all in jars.
Now we lay out the cucumbers tightly. After that, boil the water and fill the jars with cucumbers with boiling water. Cover with a lid and leave for 10 minutes.
After this time, pour the water into the pan, add another glass of boiled water and bring the water in the pan to a boil. As soon as the water boils, add 2 tablespoons of salt, 5 tablespoons of sugar and 2 tablespoons of 9% vinegar. Bring the marinade to a boil again, then pour it into jars of cucumbers. We take the lids, roll up the cans and turn them upside down, covering them with a towel. When the cans are cool, we remove them until winter.
Hot marinade
The most widespread is the hot version of the marinade for vegetables for the winter. Its preparation is standard for all cultures. As a rule, it is referred to during the preparation of preservation, since in this case the products can be stored for long periods of time. In addition, the use of vinegar is reduced in hot marinating.
In this case, vegetables are prepared in accordance with the recipe and placed in jars that have been previously sterilized. The contents are poured over with boiling water and then left until the liquid has cooled to room temperature. At the next stage, the water from the cans is drained and boiled, and a hot marinade is prepared on its basis. And if you're looking for a versatile vegetable marinade, then this method is for you.
Pickled cucumbers with vodka
Required Ingredients:
- Cucumbers - 1-1.5 kg
- Dill
- Horseradish leaves - 2 pcs.
- Bay leaf - 3 pcs.
- Garlic - 5 cloves
- Black peppercorns
- Currant leaves - 4 pcs.
- Salt - 50 g
- Sugar - 50 g
- Vodka - 25 ml
First of all, we soak the cucumbers
Next, put seasonings in the prepared jars: dill, horseradish leaves, bay leaf, currant leaves, black pepper and garlic. Then tightly lay the soaked cucumbers.
The brine can now be prepared. To do this, put a saucepan on the fire, pour water and heat to a boil. As soon as the water boils, add salt and sugar and boil a little more.
Pour the hot brine into a jar, cover with a lid and leave for 15 minutes. After the allotted time, drain the solution, boil the water again and fill it in the same way for 15 minutes. After this time, we do not drain the water, but add vodka. We twist the jars with lids, turn them over to cool and remove, then, until winter.
Classification
There are several basic types of vegetable pickles. They are usually classified according to the following criteria:
- acid degree (slightly acidic and acidic);
- cooking method (cold, hot).
A little vinegar is added to slightly acidic marinades. Its total share does not exceed 0.55% in the finished solution. For acid-type variants, its content can reach 0.95%.
Many experts assure that the quality of the finished marinade is largely determined by vinegar. If possible, marinades for vegetables are best prepared with apple cider vinegar or wine vinegar. If neither one nor the other is at hand, you need to do a little work with a regular dining room. To do this, it is diluted twice with pure water, and suitable spices and seasonings, herbs are added to the marinade. Everything here is individual, so proceed from the taste preferences of your family.
Pickled cucumbers with citric acid for the winter in 1 liter of water
For pickling cucumbers with citric acid, we need:
- Cucumbers - 3 kg
- Dill
- Horseradish (leaves) - 3 pcs.
- Garlic - 6 cloves.
- Bay leaves - 9 pcs.
- Black pepper (peas) - 1 tsp
- Salt - 5 tbsp l.
- Sugar - 10 tbsp. l.
- Citric acid - 2 tsp
- Hot red pepper - 1 pc.
Wash cucumbers and soak, then cut off the ends. Put the spices in the jars and put the cucumbers tightly.
Then pour boiling water into the jars and cover with lids. So the banks should stand for 10 minutes.
Cooking the marinade. Boil water and dissolve salt, sugar and citric acid in it. Pour cucumbers in jars with hot marinade.
We roll up the cans with lids, turn them upside down, cool and remove until winter.
Bon Appetit!
Author of the publication
offline 12 months
Features of the preparation of winter marinades
A delicious marinade for a platter of vegetables for the winter is not easy to prepare. Here it is important to choose the right main spices that will emphasize the aroma and taste of the main components of the twist. The most popular ingredients are vinegar, spices and salt.
It is important to distinguish between pickling and canning. The first is the cooking method, while the second guarantees long-term storage. But if the brine is boiled, then the marinades can be rolled into jars, while maintaining the excellent taste of vegetables. The composition of the marinade for preserving vegetables is selected depending on how the final product should taste. So, when canning cucumbers, you can achieve an appetizing crunch or an original taste. Pickles for pickles and pickles are different.
