In our country, cucumbers have long been canned for the winter. It is important to note that the preparation depends not only on the recipe chosen, but also on the quality of the ingredients. In addition, you need to know some of the secrets of preparing a snack.
To stock up on the required number of cans, it is recommended to set aside a whole day for canning. You also need to prepare glass jars and lids.
You've probably noticed that every housewife has a slightly different taste for pickled cucumbers, even if they were cooked in the same way. This is due to the fact that every woman has her own little tricks, in addition, each family has its own taste preferences, so the dosage of spices and spices may differ.
In this article, we will consider the most popular recipes with which you can prepare delicious and crispy cucumbers. If you do not have your own vegetables, it is better to buy fruits with "pimples" in the store, they are best for a snack.
Cucumbers for the winter - a recipe for a 3 liter jar
This is the most simple recipe for harvesting our green vegetables. Such - should be in the piggy bank of every housewife. When you know, and most importantly, understand how to cook in a simple way, then any, even the most complex recipe will be within your power.
Therefore, I propose to start with it.
We need (for a 3 liter jar):
- cucumbers - 20 - 25 pieces (depending on size)
- garlic - 3 - 4 cloves
- bitter paprika - to taste
- black peppercorns - 10 pieces
- allspice - 3 pcs
- clove buds - 4 - 5 pcs.
- horseradish leaf - small, or half
- currant leaf - 6 pcs
- cherry leaf - 8 pcs
- dill - 4 - 5 umbrellas with twigs
- sugar - 3 tbsp. spoons
- salt - 3 tbsp. spoons
- vinegar 9% - 2 tbsp. spoons
A 3 liter jar will require approximately 1.5 liters of water, provided that the jar needs to be tightly filled.
Preparation:
1. Wash the fruits and pour cold water for 2 - 3 hours. This will allow them to take in the missing moisture, which will subsequently make them tasty and crispy.
2. Then rinse again under cold running water and cut off the ends. If they are small, then you can cut off the tip only on one side, where the "tail" is.
Try to keep them all about the same size in the jar. This will allow them to marinate evenly.
3. Peel the garlic and cut into slices.
4. Rinse greens and leaves and scald with boiling water. Then discard in a colander.
5. Thoroughly wash the jar with soda and sterilize using one of the known methods.
- for a couple
- in the oven
- in the microwave
Rinse the lid for rolling with baking soda and pour boiling water, then cover with a lid to keep warm. Or, boil it in a separate saucepan.
6. Put on the bottom of the jar a piece of horseradish leaf, about 5 - 6 cm long. Then put 1/3 part of the dill and currant and cherry leaves, or about that part.
The horseradish leaf will not let the brine cloudy, and the cherry and black currant leaves will not only give their own taste, but also keep the cucumbers crisp.
We will put greens on the bottom, in the middle and on top. So roughly calculate where to put how much.
7. The cucumbers will respectively be arranged in two large layers. Therefore, we spread them on greens up to half a jar.
Put a little garlic on each of the laid out layers. It must also be distributed evenly throughout the entire volume of the can.
8. Put the second layer of greens and leaves in the middle, as well as a mixture of peppers.
9. Next we spread the fruits, already to the very top. Sprinkle the layers with garlic. Leave room on top for another layer of greenery and leaves. Be sure to put another piece of horseradish leaf on top.
Try to stack the fruit very tightly. The tighter you put them, the crisp they will be.
10. Pour salt and sugar on top, shake the jar slightly so that all this wakes down.
11. Put water to boil in a saucepan. Pour two liters into it for the first time. Then we will merge the excess.
12. Prepare vinegar, have it ready, so as not to forget to pour it when necessary.
13. When the water boils, carefully, so as not to burn yourself, pour it into the jar to the very top. Cover with a metal lid and let stand for 7 minutes. During this time, gently, but quite vigorously, rotate the can from side to side to release air bubbles.
In order not to scratch the table with the jar while rotating, even before pouring water, place it on a rag or towel.
Do not open the lid!
14. Put a polyethylene lid with holes on the neck and drain the water into a saucepan. Put it on the fire again and bring to a boil.
At the same time, put the kettle on to boil. When re-filling the marinade, it will be a little missing. Therefore, we will need additional boiling water.
While the marinade is boiling, cover the jar with a metal lid.
15. As soon as the marinade boils, and the boiling water in the kettle is ready, first pour the marinade into the jar, then the vinegar, and then add the missing water from the kettle.
The liquid should reach the very edge of the neck. So, when you close the jar with a lid, it even slightly overflows the edge. From this moment on, it is strictly forbidden to open the lid.
16. The jar should again stand on a rag or towel. We will again rotate the jar for 5 minutes (periodically, of course) and expel air bubbles. They will still come out of the butt cut.
Do not open the lid while doing this !!!
17. After 5 - 7 minutes, tighten the lid with a seaming machine.
18. Then turn the jar over and cover with a blanket, leave in this position until it cools completely.
19. Then turn over to the usual position and store. A cool, dark place, such as a pantry or basement, is suitable for this. In any case, do not store cans near heating appliances.
Such a blank is stored well for a year, or even two, if, of course, it lasts until these times.
The product turns out to be moderately salty, moderately sweet, crispy and tasty!
Cold salting with vodka
The original way of pickling cucumbers to achieve an appetizing crunch involves the use of fresh, strong, small fruits.
Additional ingredients:
- Brine - 2 tablespoons of table salt per liter of clean water.
- Cherry leaves - 2 pieces per liter.
- Dill umbrella - 1 piece per liter.
- Celery stalk - 1 piece per liter.
- Thyme greens, tarragon - a couple of twigs per liter.
- Vodka (40%) - 2 tablespoons per liter.
Video on how to preserve crispy cucumbers
According to this option, we, in our family, have been making delicious preparations from cucumbers for a long time. We can say that this is our family recipe.
Its plus is that the fruits are always very tasty and crunchy, and all thanks to only one of the ingredients - this is aspirin. The fact that we add it to the marinade allows us not to add a lot of vinegar to it. Therefore, vegetables are not sour at all.
Also, this method allows the workpiece to be well stored. When there are rich harvests, you make quite a lot of them, and it happens that you don't even eat during the season.
So such a blank is stored quietly for two seasons.
Try to cook at least a couple of jars, and I think you will always cook like that later.
By the way, the recipe was made specially for the "Housekeeping Secrets" blog. So I invite you to the channel, subscribe, and press the bell. Thus, you will be the first to see new publications.
How to make delicious and crunchy cucumbers
This recipe has another cooking option. The ingredients are the same. But here the bookmark and the filling method can be used differently.
For this we need two pots of water. Pour half the volume of water into one, and pour more into the second, so that it is enough for pouring.
1. Put half of the herbs, leaves and garlic on the bottom of a sterilized jar. Be sure to pour over greens with boiling water. Put pepper and cloves there.
2. Put the cucumbers with cut off ends in a colander and when the water in an incomplete saucepan starts to boil, put it together with the contents into boiling water. Leave there for 2 minutes.
Then quickly transfer everything to the bank.
3. Put the second part of the herbs and garlic on top. Add salt and sugar.
4. Pour boiling water up to half, pour in vinegar and top up with the second half of the boiling water.
5. Close the lid and roll up with a machine.
6. Turn the jar over and leave it under the blanket until it cools completely.
I just share with you all the methods and options known to me so that you know them. But I myself use the filling in the first way, as I consider it more reliable in terms of heat treatment.
By the way, in both the first and second versions - we use two fillings only on condition that the fruits are small.
If they are large, then it is better to fill it three times. That is, they should be twisted during the third fill.
Harvesting for the winter without sterilization with aspirin
This is a very good recipe, and in my opinion the most delicious cucumbers are obtained from it. Although it is probably not entirely true to call this or that recipe the most delicious. After all, everyone has different tastes, and if for one the most delicious vegetables are obtained according to one recipe, then for another - according to another.
Someone loves sweet preparations more, someone, on the contrary, salty ones. Someone prefers the barrel flavor, while others prefer the sour marinade.
Therefore, before proceeding with the description of the recipe, I immediately want to make a reservation that this is the simplest and most delicious recipe of all that I prepare, in my opinion. I have been preparing for it for a long time. And I got it from my mother, and to this day she preserves them in this way. That is, it can be considered our family property.
And how many pieces of paper I have already written with his description, and handed out to my friends. And I know that many of them are now preparing only for it. This means that they also recognized it as the most delicious. Which is incredibly nice.
I already have a similar description on my blog. According to this scheme, I canned "Assorti", where, along with cucumbers, I marinated tomatoes, carrots, cabbage and zucchini. Therefore, I decided not to repeat myself and write how to preserve just cucumbers.
This recipe has one peculiarity - I use very little vinegar essence and aspirin as a preservative. And I don't use sterilization. Interesting?!
The advantage of this marinade is that the fruits do not turn out sour. I tried a lot of pickles while visiting. And many of them have the same flaw - they are too sour! And no other taste is felt behind this acid. In this case, it turns out that it was possible to save the workpiece for the winter, but a great loss is felt in the taste.
The method proposed below corrects this deficiency completely. And in winter, with each open jar, we have invariably delicious cucumbers in a light transparent brine. And you can crunch them at least just like that, at least add to any salad, at least cook the first and second courses with them.
If you want such a recipe, then read on. It is very simple and reliable.
We need for a 3 liter jar:
- cucumbers - 20 - 25 pieces (depending on size)
- small tomatoes - 3 - 4 pieces
- garlic - 3 - 4 cloves
- dill - 6 - 7 umbrellas (or less, but with twigs)
- horseradish leaf - 0.5 pcs
- black currant leaf - 4 pcs
- cherry leaf - 7 - 8 pieces
- tarragon - 1 sprig
- black peppercorns - 10 pcs
- allspice peas - 3 - 4 pieces
- hot red capsicum - to taste
- cloves - 5 buds
- salt - 3 tbsp. spoons
- sugar - 2 tbsp. spoons
- vinegar essence 70% - just over half a teaspoon
- aspirin - 2.5 tablets
A three-liter jar usually takes 1.5 liters of water, plus or minus a little. This is provided that the jar is very tightly filled. What, in principle, should be achieved.
Preparation:
1. Wash the fruits, put them in a basin or bucket and cover with cold water. If the fruits have been harvested recently, then leave them in water for 2 - 3 hours. If enough time has passed after collecting them, then keep them in water for 4 - 5 hours. This will keep them crispy for the entire long winter storage period.
Always soak the vegetable with a margin, according to the principle "better stay than not enough." You can never accurately calculate how many fruits we can put in a jar, it depends on their size.
2. After the time is up, drain the water, and rinse the fruits thoroughly again under running water. Then cut off the ends. Try the tip on the side of the ponytail, it shouldn't be bitter.
3. Fold the fruits on a towel to drain excess water.
4. Rinse all leaves, tarragon and dill. Pour boiling water over them, hold in it for a minute, and remove. Also put everything on a towel.
5. Peel the garlic by dividing it into cloves. If they are not very large, then leave them whole. If large, then cut into pieces.
Garlic is very tasty when pickled, and therefore I try to leave the cloves intact. And sometimes I even break the recipe and add a little more cloves than it should be according to the recipe. This does not interfere with the taste as a whole.
But don't go overboard with it, too much garlic makes the finished product soft.
6. Wash the tomatoes. Make two or three punctures with a toothpick at the branch attachment point.
Tomatoes do not need to be added, but we will need them to add flavor and better preservation. Tomatoes contain natural acid, and in part they can also be considered a kind of preservative.
7. Also prepare all the peppers, salt, sugar and 70% vinegar essence. I always use essence in conservation, for me it is much easier to use it, and I never make mistakes with it.
Because there are often recipes where it is simply written "vinegar" - "so much - that", and one can only guess what percentage of this vinegar. Because of this, mistakes are often made, and if the vinegar is not topped up, then the jar may explode, and if poured, then the cucumbers will turn out to be too sour.
Prepare everything at once, so that later you will not forget anything in a hurry. When my daughter was not yet as grown up as she is now, for example, she might forget to put salt in a jar. And in winter, having opened such a jar, we received them completely unsalted.)))
8. Wash the jar and metal lid (not self-screwing) with baking soda and sterilize using one of the known methods. It is better to do this in advance so as not to put the ingredients in a hot container.
9. Now that we have everything ready, let's start making a bookmark.
With the first layer, lay out half of the horseradish leaf portion. Some other leaves and dill. In total, we will lay out the greens in three layers - below, above and in the middle, so divide the content into 3 parts.
10. Immediately put all the peppers in their variety on the bottom. Add red hot chilli peppers (it can be green, but always hot) add to taste. Consider the degree of its pungency and your taste preferences. I usually cut a piece of 1.5 - 2 cm from the pod.
And remember that it is the sharpest in the seeds, so it is best to clean them if you choose to add this part of the pod.
11. Start spreading the fruits.Invest larger downward, smaller upward. Pour garlic cloves in random order.
Spread them out as tightly as possible, literally squeezing where you can.
12. Put the second layer of herbs and two tomatoes in the middle.
13. Then again cucumbers and garlic. Then two more tomatoes and a layer of greenery.
Leave some room for salt and sugar. We also immediately pour them into the jar in the right amount.
14. Put the water to warm up, we will need 1.5 liters of boiling water. You can boil the required amount in a kettle.
15. Put the jar on a rag or napkin. Pour boiling water into it to the very top and cover with a sterilized metal lid.
Air bubbles will begin to appear, coming out of the cut. They need help getting out of the bank. To do this, we put our hands on the sides of the can and begin to turn it from side to side, as if shaking slightly. Thus, keep the jar for 5 - 7 minutes, shaking it periodically.
16. Then remove the metal cover and put on the plastic one with holes. Prepare a saucepan and pour the brine into it. Put the saucepan on the fire and bring the contents to a boil. Let it simmer for 1 - 2 minutes.
In the meantime, put the kettle on to boil, we will need additional boiling water.
17. And while the water is boiling, crush the aspirin tablets. Let me remind you that we need 2.5 tablets for a 3 liter jar.
18. Pour it into the jar, right on top. And as soon as the brine boils for a couple of minutes, immediately pour it back into the jar.
As we can see, there is already not enough fluid. To do this, we must already have a kettle of boiling water ready. But first you need to prepare the vinegar essence. And holding a spoon with essence in one hand, and a teapot in the other, pour in both at the same time. The essence is all, and as much boiling water is needed so that it is poured to the very neck.
19. Immediately cover the jar with the metal lid.
From this moment on, the lid will no longer be opened under any pretext!
20. Let the jar stand in this position for 5 minutes, while rotating the jar again, expelling air bubbles.
21. Then tighten the cover with a seaming machine.
If large cucumbers were laid in the jar, then there should be three fillings. And only from the third one can the lid be screwed on.
22. Turn the jar over and cover with a blanket. Leave in this position until it cools completely.
23. Then turn it over again, and place it already, as usual. Store in a cool, dark place.
Such a blank is stored perfectly, and for at least a year, at least two. Long-term storage does not affect taste in any way.
They are moderately salty and sweet, slightly sour, crunchy and have a pleasant taste. The brine has the same pleasant taste, it turns out to be light and transparent. And you can drink it if you want, it also turns out to be very tasty.
Here's a recipe! Although it turned out to be large, in fact, everything is very simple. And most importantly - what the result is!
By the way, I did not mention one of the advantages of this recipe. Every year I preserve my cucumbers using it, for probably 35 years already. For all these years, not one of the cans has taken off. Over the years I have lived both in the south and in the north; both in the apartment and in the house - and in any conditions, the jars are stored perfectly!
Assorted tomatoes and cucumbers
You can also cook wounded vegetables using the recipe above. This is very convenient, especially when canning in three-liter jars. In this case, two delicious snacks are obtained at once.
As I said, the recipe is exactly the same. The only thing we need is fewer cucumbers and more tomatoes.
In this case, use tomatoes that are not very large. Plum varieties, such as "ladies' fingers", are perfect. They are quite fleshy, with a thick enough skin to keep the tomato intact. And so that the tomato does not burst, it must be pricked with a toothpick in two or three places near the "butt".
Alternatively, you can use cherry tomatoes, they are small and firm, and very tasty when cooked. Both with the use of some tomatoes, and with other vegetables.
When laying out, first put herbs and spices, then cucumbers. Then again greens, and already tomatoes. Put greens on top.
There are also two fillings, as already described. We use salt, sugar, vinegar essence and aspirin as preservatives (2.5 tablets per 3 liter jar).
So this recipe is universal. We prepared an assortment using it, today I brought to your attention a recipe for cucumbers using it, and now this is an option.
But in fact, there are a lot of recipes for cooking cucumbers with tomatoes. And here is one of these recipes I would like to offer you to watch in video format.
Tomatoes themselves are an excellent preservative, as they contain a lot of acid in their composition. And they are even suggested to be closed with screw caps.
So choose a recipe to your taste and cook as you like best, and according to the recipe that you liked the most.
Cookware recommendations
Getting started salting, you need to decide on the container for storing the product. If the option of salting without twisting is planned, you will have to stock up on glass jars with a volume of 3 liters, enameled buckets for 10 liters.
Modern housewives use jars of different sizes for pickling cucumbers from half a liter to 3 liters.
Should I use plastic utensils? Barrels and containers made of universal material will come to the rescue in the absence of standard containers at hand. Plastic barrels are a worthy alternative to oak. They are not so expensive and do not spoil the taste of the main product.
Canned cucumbers with citric acid
According to the previous recipes, we made blanks without sterilizing cans. And using this recipe as an example, I would like to tell you how to preserve with sterilization.
Usually, fruit without vinegar is required to be sterilized. And although in this recipe we will add citric acid to the marinade, we cannot do without additional protection for successful storage.
We need (for a 3 - liter jar):
- cucumbers - 2 kg
- garlic - 3 - 4 cloves
- dill with seeds - 2 tbsp. spoons
- horseradish - 0.5 leaves (or 1 teaspoon grated)
- black peppercorns - 4 - 5 pieces
- allspice - 3 - 4 pieces
For brine per 1 liter of water:
- salt - 1/4 cup or 3 incomplete tablespoons
- sugar - 1 tbsp. the spoon
- citric acid - 1 tbsp. the spoon
Preparation:
1. Wash cans and lids with soda and sterilize.
2. Pre-soak the fruits in cold water for 2 - 3 hours. Then wash thoroughly and cut off the ends.
Do not use very large specimens; small or medium-sized vegetables are suitable for this recipe.
3. Put all the spices and herbs in the jar. Then lay out the cucumbers. For better salting, it is better to place them in an upright position. But you can spread it this way, especially if the fruits are small.
4. A three-liter jar will require approximately 1.5 liters of water. Therefore, all the ingredients for the brine will need to be taken in the right amount.
5. Put water in a saucepan on gas. Add salt, sugar and citric acid and bring to a boil.
6. Pour the boiling brine into the jars under the very neck. Cover with a metal lid.
7. Place a cloth in a large saucepan and add some water. Heat it slightly on gas and put the jar with all the contents. Add more hot water as needed.
Ideally, the water should reach the shoulders of the can, or a little less.
8. Bring to a boil and time. For sterilization, we need 20 minutes from the moment of boiling. This is for a three-liter can.
9. After the allotted time, remove the jar with tongs, make sure that the lid does not open. If air gets into the jar, then it will probably not be able to be stored for a long time, and in the worst case, it will "explode" at all.
So take your time and get it out carefully.
If, nevertheless, such a nuisance happened, and the lid nevertheless slightly moved, then you need to add boiling water to the very neck, cover it again and put it back to sterilize for 15 minutes. But in this case, the cucumbers will not turn out crispy, they will simply be overcooked.
10. Screw on the lid using a special machine. Turn the jar over, placing it on the lid and cover with a blanket. Leave in this position until it cools completely.
11. Then turn over to normal position and store in a cool, dark place.
Cucumber salad
It is better to close this conservation in liter jars. These canned green cucumbers are very similar to a salad.
List of components for 3 - 3.5 kg:
- 180 ml odorless oil;
- 2 onions.
- For 3 liters of marinade:
- 70 g salt;
- 70 g sugar;
- 30 black peppercorns;
- 15-20 bay leaves;
- half a glass of vinegar.
Cooking instructions:
- Mix the components of the marinade and boil.
- Pour 1 tablespoon of oil into the bottom of a liter jar. Cut the cucumbers into 4 pieces and put them in a bowl. Place two onion circles on top.
- Pour the finished solution to the top and put it on sterilization (after boiling for a quarter of an hour). We keep the finished vitriol in a cool place, without exposure to sunlight.
Canned sweet cucumbers in liter jars
It is very convenient to preserve cucumbers in liter jars, especially when the family is not very large. You open such a jar in winter, and in the hunt you immediately eat it. And in the refrigerator it will definitely not stagnate.
You can preserve in liter jars according to any of the recipes proposed today. But for a change, I propose this option for a sweet preparation.
We need:
- cucumbers - depending on size
- garlic - 2 cloves
- dill - 2 umbrellas
- horseradish leaf - 1/3 part
- cherry leaf - 2 - 3 pieces
- currant leaf - 2 pcs
- cloves - 1 bud
- black peppercorns - 5 pieces
- allspice - 1 pc
- vinegar essence 70% - 0.5 tsp
For brine:
For a liter jar very densely filled with fruits, you will need about half a liter of water. For this amount, the required amount of salt and sugar is given.
- salt - 1 tbsp. the spoon
- sugar - 2.5 tbsp. spoons
Preparation:
1. Pour cucumbers with cold water and let stand for 2 - 3 hours. Then wash them in clean water and cut off the ends. Put on a towel so that the water is glass.
2. Wash the herbs, you can scald them with boiling water and also put them on a towel. Peel the garlic. And immediately prepare all the spices, salt and sugar.
3. In a sterilized jar, put half of the assigned portion of the horseradish leaf. If approximately, then this is a strip 4 - 5 cm from a normal sheet. Then lay out the umbrella of dill, over a leaf of cherries and currants.
Immediately add all the spices and herbs and garlic.
4. Lay out the cucumbers. Try to take them small and stack very tightly to each other. In the first row, you can put them vertically next to each other. And only then put the smallest ones on top, that is, horizontally.
5. Leave room for dill, another cherry leaf, currant and horseradish.
6. Boil boiling water in a kettle and pour the contents over to the very neck. Cover with a sterilized lid. Leave on for 10 - 15 minutes. The criterion of readiness can be the fact that you can safely take the jar in your hands.
7. Meanwhile, boil the water for the brine, add the prescribed amount of salt and sugar, and when it comes to a boil, pour in the vinegar essence, then let it boil again.
8. Pour warm water from the jar and pour boiling brine under the very neck. If there is not enough brine, then add boiling water from the kettle. And it is best to make a brine with a margin.
9. Cover immediately. Let it stand closed for two to three minutes, so that air bubbles, if any, come out. But under no circumstances open the lid.
10. Then tighten it with a special seaming machine.
11. Turn the jar over and place it upside down under a blanket or blanket. Leave in this position until it cools completely. Then turn over again and place in a cool dark place for storage.
Such a blank is stored well, and you can store it in an apartment in a pantry.
If you want to prepare several liter jars, simply multiply the amount of all ingredients by the number of jars proportionally.
According to the same recipe, you can harvest at least three-liter, even two-liter cans. Also, 750 gram jars with screw caps will do.
Cucumbers in apple juice
A jar of cucumbers in apple juice is what you really need in a cold winter. Such preparation will provide you and your family with vitamins for the whole winter! Cucumber will take care of the pancreas, thyroid gland and cleanse the body of all harmful substances. And apple juice will not hurt your stomach and normalize your metabolism. The absence of vinegar will also be beneficial, since apple juice already contains a sufficient amount of acid.
Ingredients:
- Cucumber - 2 kg.
- Apple - 4 kg.
- Spices to taste.
- Sugar to taste.
- Salt to taste.
Cooking method:
- We wash and sterilize the jars with lids in advance.
- We wash the cucumbers well and place them in a large deep container. Pour vegetables with cold water and let them brew for 2 hours.
- We take out the cucumbers and cut off the tips from both sides.
- We spread the spices in the prepared jars, and then tamp the vegetables tightly so that the cucumbers do not float.
- Pour boiling water over everything and let stand again for 10 minutes.
- At this time, prepare the apple marinade. To do this, we need to peel the apples, remove the seeds, cut them into arbitrary pieces and send them to the juicer.
- Add sugar and salt to the resulting juice.
- Pour the liquid into a saucepan, put it on fire and bring to a boil.
- Pour the apple marinade into the jars and seal it with lids.
- Store in a basement or any other cool, dark place.
The jar of vitamins is ready! If desired, you can replace apple juice with pumpkin juice or use two at once to make the cucumbers even more interesting and healthier! Crunch to your health!
Blank with mustard for storage in the apartment
In fact, of course, all today's recipes are intended for storage in an apartment, and this has been a proven fact many times. But here's another of these recipes that may come in handy in your piggy bank.
It is not quite ordinary, but its unusualness is that such a preparation is prepared in a marinade using mustard. Try this canning option as well. He's also good and has a lot of fans.
Slightly spicy, sweet and sour cucumbers are obtained from this preparation.
Also here, you can see how to sterilize and twist cans. For young hostesses who are just gaining experience, this will be very useful.
And if you like such spicy spicy cucumbers, then there is a whole article on this topic. It gives many interesting recipes using mustard, both in ready-made form, in seeds and simply in powder. You can learn more about the recipes by clicking on the link.
Or maybe someone will be interested in sour vegetables. And for such lovers there is also a certain way in Bulgarian.
In today's recipes, I tried to offer you only time-tested recipes. All of them are united by the fact that they invariably produce very tasty and crunchy blanks. Therefore, feel free to choose any of the recipes and make preparations for the winter.
And at the end of the article, I would like to share a few useful tips that will come in handy when preserving.
Characteristic differences
It is convenient to distinguish fruits from each other by their appearance. Salad has an elongated shape, light thorns (they are dark in universal and pickling ones). Ideal for pickling cucumbers, the skin is peeled off without the use of force - just a light pressure of the nail.The best candidates for canning are smooth, oblong fruits without deformations, damage, or uncharacteristic spots.
Arguing about how to properly make cucumbers for the winter crispy, you need to sort them by size:
- Pikulis are the smallest, up to 3-5 centimeters.
- Gherkins are medium, reaching 9 centimeters in length.
- Zelentsy are large (9-14 centimeters).
Each group has its own way of rolling up crunchy and sweet cucumbers. In the classic version, vegetables are considered ideal for consumption in the winter, ranging in size from 7 to 12 centimeters.
How to preserve cucumbers so they are delicious and crispy
These tips will be useful to you in any of the chosen methods, so be sure to take them into account.
- before canning, be sure to soak the fruits in cold water for several hours
- cut off the ends on both sides and taste the fruits so they are not bitter
- fill the jars with fruits very tightly so that you can no longer stick in any of them
- so that all the fruits are salted evenly, take them of the same size for each of the jars
- be sure to use a horseradish leaf, it will not let the brine grow cloudy
- use cherry and black currant leaves, they give the necessary crunchiness to the fruit
- a sprig of tarragon gives the flavor of barrel cucumbers and keeps them firm and firm
- do not put a lot of garlic, it softens the fruit
- use coarse, non-iodized salt for salting
- for better storage of the workpieces in the apartment at room temperature before rolling, pour them two or three times with boiling water directly in the jar, draining the cooled water each time. Soak it for 5 - 7 minutes, then drain. Only the third time pouring brine, and pouring vinegar already roll.
- be sure to sterilize empty jars and lids
- do not use preservation on which the lid is swollen. It is life threatening!
These are the basic rules that will allow you to eat delicious cucumbers all winter.
If after reading, or during canning you have any questions, then ask them in the comments. If I am in touch, I will try to answer you as soon as possible. But, of course, it is better to ask questions in advance, since I am not always at the computer. And sometimes they ask a question right from the place of preparation, and I can only see it after two or three hours. And I can imagine how worried a person who is not answered in time.
Please treat this with understanding!
But I hope that I wrote everything clearly and in detail, in any case, I tried to make it happen!
Cook, and may you always get the most delicious workpieces.
Bon Appetit!
Author of the publication
offline 3 hours
Basic rules for salting
Despite the differences in conservation technology, there are uniform rules that must be followed in order to get a decent result:
- It is better to choose cucumbers from varieties intended for canning.
- They should be small, firm and free from damage.
- Before preserving, they must be kept in cold water for several hours.
- The dishes you are going to roll in and the lids should be perfectly washed and re-rolled.
- Be sure to take the components clean and dry.
