Canned pickles - what could be better? Perhaps this is the most popular dish on our table. We are ready to eat them not only on holidays. Moreover, it is a favorite snack of many gatherings with Russian drinks. Or after a bath, get a crispy cucumber from a 3-liter jar and quench your thirst with a sour pickle. Here it is a real Russian food - cucumber, yes, jacket potatoes. And you guessed it, today's issue is dedicated to pickled cucumbers.
Salting cucumbers can be different. They can be both soft and crunchy. Crunchy, especially appreciated! It is believed that the most delicious recipe is when young cucumbers crunch like snow beneath their feet in the cold winter cold. Here they are, my good ...
The photo shows a variant of salting crispy cucumbers in liter jars
A lot of recipes for cooking pickles. Practically everyone who is engaged in pickles, something brings.
Here is the most delicious cucumber recipe for the winter without sterilization
For pickling cucumbers in this recipe prepare the following ingredients (the composition is designed for one-liter jar)
- Cucumbers - 1.5 kg
- Salt - 2 tbsp. l
- Sugar - 2 tbsp. l
- Black and allspice peas
- Garlic - 1-2 cloves
- Vinegar 9% - two tablespoons
- Bitter pepper, garlic
- Greens (dill umbrellas, currant leaves, horseradish)
Cooking cucumbers for pickling. It is better to take a small size and with pimples. Put in a basin or pan and pour cold water for 2 hours.
Before filling the jars, they must be sterilized and the lids boiled.
Note! What this recipe is called without sterilization. Because only empty cans are sterilized, and it is no longer necessary to sterilize them with cucumbers. Although, if there are lovers, so that the banks would explode enchantingly, and the cucumbers would become sulky or spoiled altogether, then the banks may not be sterilized)
Fill with boiling water, cover with a lid and leave for 15 minutes.
After this time, it is necessary to pour water into a saucepan, add sugar, salt, bay leaf and peppercorns, and bring the resulting brine to a boil.
After the brine boils, add vinegar to it and carefully pour it over the jars. We roll up the cans with lids, turn them over and set to cool. After that, remove the storage.
Other delicious recipes:
Recipe cucumbers for the winter with citric acid in 1 liter of water. Crunchy cucumbers are obtained
In this recipe, instead of vinegar, we will use citric acid.
For salting take:
- Cucumbers (quantity depends on the number of cans, usually 2-3 kg)
- Greens (dill, bay leaf)
- Garlic - 3 cloves
- Allspice
My cucumbers, cut off their tails on both sides.
Cooking spices, herbs, chop dill and garlic in slices.
We put all this on the bottom of the can. Now we take cucumbers and put them tightly on the banks.
Fill with boiling water and leave for 15 minutes. After that, pour the water into the pan and prepare the brine, adding 2 tbsp. l salt and sugar. As soon as the brine begins to boil, we pour it over the cans, adding a teaspoon of citric acid to each. Banks roll up and set to cool, then remove them for storage.
Some advice on how to make crispy cucumbers
- Use for brine or filtered water, or bottled
- Cucumbers must be young, green and with pimples.
- Soak cucumbers best in ice water
- Bitter cucumbers spoil all the pickling.
Cucumbers for the winter in its own juice. Another delicious recipe
In this recipe we will use grated cucumber juice filling. To prepare for this recipe, take:
- Cucumbers for canning (small or medium) - 1 kg.
- Pickle cucumbers - 1 kg.
- Salt - 100 gr.
- Rose - 6 teeth
- Horseradish sheet - 3 pcs.
- Ukrop, tarot
- Black leaves - 6 pcs.
On a large grater, rub cucumbers, add garlic and salt to them. Mix and leave for 30 minutes to highlight the juice.
In the banks put dill, currants and tarragon on the bottom. Then put cucumbers, preferably vertically.
After that we close the cans with nylon caps and put them in the fridge. After 2 weeks you can try.
Enjoy your meal!
Hello! I finally got to my favorite crunchy pickles. We will soon be making harvesting for the winter of these wonderful vegetables. Last year's blanks I have already ended in the spring. It will be necessary to do more this year.
Although, how can you guess? After all, this snack will be to the point on any table. No holiday without a bottom is complete. They can simply put on the table, and you can cut into a salad. Very good they go to pickle.
There are a lot of different recipes for these blanks, because each housewife has her own special secret of salting these crispy snacks.
I have prepared for you my favorite variants, according to which I really get a very tasty salty snack for the winter. If you are already familiar with a recipe, try other suggested methods.
The main thing is to pick cucumbers pickled varieties. Such as - "Nezhinsky", "Crunchy", "Pickled", "Paris gherkin", "Zozulya".
One of the most popular and simple options for blanks for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special flavor. Try it.
Ingredients:
- Cucumbers - 20 pcs
- Garlic-3 cloves
- Oak leaf - 5-6 leaves
- Currant leaves - 5-6 leaves
- Cherry leaves -5-6 leaves
- Horseradish - 4 leaves of horseradish
- Dill - 4 Umbrella
- Bay leaf - 2 pieces
- Black pepper peas - 6 pcs
- Salt - 3 tbsp. 3-liter jar
Cooking method:
1. At the bottom of a clean and dry jar lay alternately oak leaves, currants, cherries and bay leaves. Next, put the umbrellas dill.
2. Peel the garlic and cut the cloves in half, place in a jar. Then pepper and two sheets of horseradish.
3. Then, very tightly, in an upright position, stack the washed cucumbers. In the remaining space from the top, place them horizontally, so that they are as close as possible to each other.
4. Pour salt in a one-liter jar and fill it with water. Stir the salt and pour the solution into a jar of cucumbers. Then add almost pure cold water almost to the top. Not much leave space.
5. At the very top, lay down the remaining two sheets of horseradish and add water to cover the leaves.
Leaves of horseradish cover from above to ensure that there was no mold later.
6. Then put the jar on a plate, and top cover with a lid and leave for about three days. During this time, the fermentation process will take place and some of the water will flow out.
7. After three days, add salt water, tightly close the lid and store in a cool dark place. Salted cucumbers in this way are crispy and very tasty.
Salting for the winter in 1 liter jars in a hot way, for storage in the apartment
This method with sterilization. But on the other hand, prepared homemade preparations can thus be stored in an apartment at room temperature. For example, in the closet or on the mezzanine.
Ingredients for three liter jars:
- Fresh cucumbers - 1.5 kg
- Dill umbrellas - 3 pcs
- Horseradish leaves - 3 pcs
- Currant leaves - 6 pcs
- Cherry leaves - 6 pieces
- Garlic - 3 cloves
- Pepper black peas - 15-18 pieces
- Sweet peppers - 6 pcs
- Carnation - 6 pieces
- Salt - 3 tsp.
- Sugar - 6 teaspoons
- Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per one liter jar)
Before starting, rinse the cucumbers thoroughly under running water. Then pour them and leave for 2 hours. If they are recently collected, one hour will suffice.
Cooking:
1. First, currant leaves and cherries, as well as dill umbrellas pour boiling water and leave for 1 minute to sterilize. Scallop leaves in boiling water for 30 seconds.
2. Then put on the bottom of each liter jar - a clove of garlic, 5-6 peas of black pepper, 2 peas of allspice, 2 carnation tricks, 2 leaves of currant and cherry, 2/3 of dill umbrella. Last put a sheet of horseradish.
Banks should first be sterilized over steam or in the oven. Covers need to boil.
3. Next, cut the tips of cucumbers on both sides and place them tightly in jars vertically. If there is still room on top, lay out what remains. You can cut it into pieces so that it settles more tightly, or you can even put in not large tomatoes. Place a piece of dill umbrella on top.
4. Pour 1 teaspoon of salt and 2 teaspoons of sugar into each jar. Fill with hot boiling water, top it about 0.5 cm and cover with a lid. Take a wide saucepan and place a napkin or towel on the bottom, then put the jars in there and cover with water on the “hangers”. Boil for 10 minutes to sterilize well.
If you want more salted cucumbers, then put salt - 2 teaspoons, and sugar - 1 teaspoon.
5. After boiling the jars, carefully remove them from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave to cool completely. When cool, remove to the place where you store your blanks.
The most delicious recipe for crispy cucumbers, like a barrel
Ingredients for 3-liter jar:
- Cucumbers -1.5 kg
- Salt - 3 tbsp. spoons with a slide
- Horseradish Sheet - 1 pc
- Dill umbrella - 2 pieces
- Currant Leaf - 2 pcs
- Cherry leaf - 2 pieces
- Tarragon - 1 sprig
- Hot pepper to taste
- Garlic - 5 cloves
Cooking:
1. Wash cucumbers thoroughly and soak for several hours in water. Then wash again and cut off the stalk.
2. Rinse all greens and leaves. Garlic peel and cut in half.
3. Pour 3 tablespoons of salt into the mug and pour in hot water. Stir well until completely dissolved and allow to cool.
4. At the bottom of the jar, place the leaves of cherry, currant, horseradish leg, 1 umbrella of dill. Then the first layer of cucumbers. Arrange the garlic and hot peppers in a jar. Next, place the vegetables as tightly as possible. Top with a sprig of tarragon and an umbrella of dill.
5. Pour about two-thirds clean cold water into the filled jars. Then pour water with salt and add clean water to the neck, leaving about 1 cm to the end.
6. Put the jars on plates and leave for 3 days. Cucumbers should sour, and the brine will be slightly cloudy.
7. Then drain the brine and boil it for 1-2 minutes. Then refill it hot in jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be fully prepared. It turns out very tasty and in no way inferior to the barrel.
A simple recipe with mustard, without sterilization
I also love this way of salting. I like the hint of mustard in brine. And the method itself is quite simple. You do not spend a lot of time on blanks. It all depends, but also on the number of cans and ingredients. But in any case, you will not regret.
Ingredients for 3 liters:
- Cucumbers - 1.7-1.8 kg
- Water - 1.5 L
- Salt - 3 tablespoons
- Currant leaf - 5 pieces
- Cherry leaf - 8 pieces
- Oak leaf - 2 pieces
- Dill umbrellas - 4 pcs
- Horseradish Sheet - 2 pcs
- Mustard dry - 2 tablespoons
- Black pepper peas - 10-12 pieces
Cooking method:
1. Wash the vegetables and trim the ends on both sides. Soak them for 4 hours, then rinse again.
2. In a three-liter jar, place one sheet of horseradish on the bottom, then half of all greens and 5-6 peppercorns. Then pack cucumbers tightly, adding the remaining greens.
3. Add salt to the water and boil. After that, pour it into the jar and close the nylon cover. Leave to cool, then remove the caps and cover the necks with gauze. Leave it for two days, periodically removing the foam. Then pour the brine into the pan and boil.
4. Put the mustard powder in the jar. Then fill with hot brine and close the lid until it cools. After that, remove the cover and leave it on for 6 hours.
5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour into the jar and roll the lid.
6. Turn the neck down and wrap something warm for self-sterilization. After that, place in storage space for blanks. First, the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers will be incredibly tasty.
Video on how to pickle cucumbers in the banks without vinegar
If there are still doubts and not everything is clear from the descriptions and photos, I suggest watching the video-recipe of cooking "greenbacks" for the winter. The recipe is very simple, without sterilization.
Ingredients for 2 three-liter jars:
- Water - 3 L
- Salt - 6 tablespoons or 200 gr
- Medium-sized cucumbers - 4 kg
- Horseradish root or leaves - 6 pcs
- Currant leaves and cherries - 10 pcs.
- Black before peas and fragrant - 10 pcs.
- Garlic - 10 cloves
- Dill with seeds
And see the cooking method in the video.
Now everything should be transparent and clear. Put them stored, and after two or three weeks you can already start eating delicious crispy cucumbers.
Well, my friends, I showed you and told you about the wonderful and simple methods of salting your green vegetables for the winter. Choose your favorite, but better try everything. After all, each has its own flavor.
Good appetite!
For canning pickles pickled pickles. As a rule, they are obscene-looking, tight, bumpy, with a dark, slightly bitter skin and small spines. Only such fruits will allow to achieve excellent taste and crispy elasticity during preservation, despite the threefold boiling water.
Cucumbers should be thoroughly washed. For a blank without sterilization, one liter container is more practical. When preparing it, the lids should be given special attention: for reliability, they are better to boil.
Vinegar because of volatility is added immediately before seaming. He is the main preservative.
Ingredients
- cucumbers (small desirable) - how many will fit in a jar
- vinegar 9% - 3 tsp.
- salt - 2 tsp.
- sugar - 3 tsp.
- garlic - 2 tooth.
- dill umbrella - 1 pc.
- horseradish sheet - 1/4 pcs.
- bay leaf - 2 pcs.
- allspice peas - 4 pcs.
Cooking
1. The jar should be cleaned with a clean sponge and baking soda. You can also replace the soda with soap. Steamed jar at will. The main sterilization of the container will take place in the process of pouring boiling water three times with the contents. Therefore, it is well steamed during this time. Dill umbrella, horseradish and my bay leaf, then put in a jar. Chop the garlic and place it there.
2. Wash cucumbers and put them tightly in a jar, shake well to tamp down vegetables.
3. Fill with boiling water. Immediately cover with a lid. But in advance you need to wash the lid and unlike steaming cans. Leave in this form for 20 minutes.
4. Drain the water in a saucepan and boil again.
5. Pour the cucumbers over and wait 15 minutes or a little longer.
6. The third time you need in this water, which we salt in a saucepan, add the specified amount of salt and granulated sugar. Put on the fire and boil.
7. Then immediately pour vinegar into the jar of cucumbers.
Greetings, friends!
How are you feeling? I see that there is a fighting spirit to do blanks for winter. And it is right! A full cellar of different pickles, marinades and very warms the soul in the cold season. And also feeds the whole family. Especially when nothing grows in the garden.
As you know, stocks begin to replenish with the fact that the first matured. Usually it is greens, radishes and cucumbers. We will talk about the latest green crunch in this article with recipes. And most often, they are preserved for the winter by salting or pickling. At the same time combine different spices, seasonings. Mistresses make assorted with other vegetables.
There are a lot of options, but crispy cucumbers are not always obtained. Trial and error can, of course, achieve the perfect result. But it is better to know the secrets and nuances of proven recipes for marinating delicious cucumbers.
There are some tips before you start cooking. If you comply with them, then you will always have an unsurpassed snack on the table. By the way, they are:
- Pickles for pickling is better to use up to 10 cm;
- vegetables collected from the bush the day before cooking, are especially crisp;
- before preservation, cornichons are soaked for 3-6 hours in cold water;
- garlic is added in moderation; otherwise, cucumbers will be soft;
- a particularly delicious marinade is obtained by adding currant leaves and cherries to it.
Recipe for crispy cucumbers for the winter in banks
A sure way of marinating crusty gherkins, I'm sure, will love it. A small set of ingredients - and a tasty snack for the winter is ready!
It requires sterilization of jars in boiling water already with blanks. But here I propose to look at my other note, which describes 5 simple ways. Choose any one you like.
We need:
- Small cucumbers - a few pounds;
- A bunch of dill, horseradish and currant leaves;
- Garlic - 2 cloves for 1 jar;
- Black pepper - 6 peas;
- Allspice - 2 peas;
- Bay leaf - 2-3 leaves.
Marinade on 1 liter:
- Salt large - 2 tbsp. spoons with a slide;
- Sugar - 2 tbsp. spoons without a slide;
- Vinegar 9%
Cooking:
1. Fresh gherkins washed with water. We split flowers, if any. And too long tails are cut off.
The colder the water, the more crispy the dish will be.
2. Fill them in the basin for 4-6 hours with cold water. It should completely cover the vegetables.
3. While the green ones are soaking, prepare the jars and seasonings with greens. Usually in the summer on the market you can buy ready-made bouquets for preserving vegetables. They consist of horseradish, dill. These are the main components. They add laurel leaves, currants or cherry leaves.
We take the recipe of horseradish, dill and currant leaves. Greens are washed in a basin of water to clean from dust and sand.
4. Liter cans are washed with a sponge and soap. It is desirable even with the economic, as it is well disinfect.
5. We put on each container a quarter-sheet of horseradish, a couple of dill twigs and two currant leaves.
6. We clean the garlic from the husk and put a pair of cloves on each liter jar.
7. Also add 5-6 black peas and 2 peas allspice. Attach the leaves of laurel. Optionally, you can still put a few stars of cloves or mustard seeds.
8. We get our gherkins, shaking them from the water. Tightly place the vegetables in jars, so that they become very close to it. Fill in each container with 3 tablespoons of 9% table vinegar.
9. Covers from cans boil in clean water for 5-7 minutes. Simultaneously with them we set stew marinade. To do this, pour in clean water in a saucepan for 2-3 liters. Dissolve salt and sugar when the water boils.
10. Fill the solution at the very neck of each container and fasten the sterilized lid.
11. On the fire put a large pot of water. When it boils, set how many jars of gherkins fit and boil for 7-8 minutes. During this time, the cucumbers will change a little color and the marinade will begin to boil with boiling. This additional sterilization will ensure the safety of the product.
Be sure to use kitchen mittens to protect your hands from burning!
12. Ready-made containers put the lid down to cool. Then provide them a secluded corner, so as not to accidentally burn yourself.
When everything is cool, you can remove the blanks in a cool and dark place.
Mega delicacy will be ready in a month. And if you can not wait until the cold, then you can and try with pleasure!
Sweet cucumbers marinated in jars for 1 liter
Often hostesses are looking for recipes cucumbers marinated in containers of 1 liter. And it is very convenient. The exact amount of ingredients is calculated. Yes, and from the point of view of optimality, it is much easier to open and eat a liter jar, than to open a container for 3 liters at once.
And in this case I found a good and simple option. Let's watch a video with a proven recipe for years.
The method of marinating vegetables without sterilization
The cooking process without additional sterilization significantly saves time and effort. Therefore, this is one of my favorite ways to make a delicious snack. At the same time, the taste of the dish does not change at all. And the jars themselves are in the basement right up to another summer.
We need:
- Fresh cucumbers - a few pounds;
- Dill umbrellas - 2-3 pieces;
- Garlic - 4-5 cloves;
- Bay leaf - 1 piece;
- Small horseradish root;
- Horseradish leaves - 10.15 cm.
Marinade per 1 liter:
- Salt - 2 tsp without a slide;
- Sugar - 2 teaspoons with a hill;
- Table vinegar 9% - 2 tablespoons;
- Water - about 500-600 ml.
Cooking:
1. Cucumbers we sort out and leave strong, elastic fruits up to 8-9 cm in size. We wash them thoroughly under the tap, and then we shift them into a capacious container. Fill with cold, almost ice water for 5 hours.
2. Somewhere in 4 hours my banks. Sterilizing or just pouring boiling water over them is not necessary. The main thing is to check the neck so that there are no chips. This greatly affects the safety in the future of our blanks.
3. In each pot at the bottom we put a few dill umbrellas, a leaf of laurel and a couple of three cloves of garlic. With horseradish root remove the skin. His and horseradish leaves cut into small cubes. We send several cubes in each container.
4. Cucumbers tightly laid on the banks. At the same time, it is better to place large vegetables on the bottom, and to cover them from above with smaller gherkins.
If desired, each green crunch can be cut from two sides.
5. From above we place another umbrella of dill and pour peppercorns.
6. Separately bring to the boil pure water at the rate of 500 ml per liter jar. Pour boiling water directly into each container and cover with lids. Leave for 30-40 minutes.
7. After the time is over, pour the water back into the pan and bring it to the boil again.
8. Top sleep 2 teaspoons of salt and sugar and 2 tablespoons of vinegar. Fill with boiling water and roll up the lid with the help of a seamer.
9. Put the jars on the lids and cover with a warm blanket until it cools completely.
10. Fully cooled cans are removed in a dry cool and dark place. This may be a storage room in the apartment or basement.
Such cucumbers are good to use in salads or as a separate snack. Enjoy your meal!
Assorted for the winter with tomatoes
Is there anyone who doesn't like tomatoes? I just adore them. And, of course, I could not ignore the wonderful recipe. Winter food is incredibly tasty. Yes, and even a combination of green and red colors pleases any eye.
We need a liter jar:
- Fresh cucumbers;
- Fresh small tomatoes or cream varieties of Baku;
- Dill umbrellas - 2-3 pieces;
- Garlic - 3 cloves;
- Pepper black peas - 5-7 pieces;
- Bay leaf - 1 piece;
- Tarragon (Estragon)
- Horseradish leaves, currants and cherries.
Marinade per 1 liter:
- Salt - 1 tbsp. spoon with a slide;
- Sugar - 2 tablespoons without a hill;
- Table vinegar 9% - 2 tablespoons.
Cooking:
1. First prepare all the ingredients. Vegetables and greens are washed under the tap. And we clean the chives from garlic.
2. Sterilize containers and covers in any way convenient for you. This can be done by boiling, using a microwave or oven. In the first recipe, I gave a link to my article how to do it.
3. Put tarragon, bay leaf, garlic and pepper on the bottom. In cucumbers we cut tails from both sides and vertically we put them very tightly in each vessel.
4. Top lay tomatoes, pre-chopped each fruit on top of a toothpick. This will save our tomatoes from cracked skins.
5. On top of everything we put dill, horseradish leaves, cherries and currants.
6. Prepare boiling water and pour it over the banks so that it even overflows from above. To do this, put the container right on the iron tray.
Tip: to drain the broth, use a special cap with holes. It is comfortable and does not allow ingredients to slip out of the container.
7. Top cover with sterilized lids from leave to infuse for 30-35 minutes.
8. Drain the infused water back into the pan and cook the marinade out of it on the fire per liter for 1 tablespoon of salt and 2 tablespoons of sugar.
9. Stir with a spoon, dissolving the sugar and salt. Boil literally a couple of minutes and pour in jars. 2 tablespoons of vinegar add and tightly close the lids.
10. Put the lids down under a warm blanket or blanket. During the day, the whole thing will cool down and you can remove the platter in the cellar to eat in the winter and remember the summer.
Enjoy your meal!
The most delicious crisp cucumber recipe
I will reveal the secret that the most delicious cucumbers are always obtained from vegetables of the gherkin variety. They are always small in size from 4 to 8 cm. They are well salted in the marinade. And it is convenient to eat such small fry as a separate snack.
Therefore, she could not bypass her attention to a proven recipe from the USSR. At that time this dish in the banks was called Hungarian gherkins. And this is another name for the dish.
In order not to pour water for a long time, I will say that green crunches really turn out very tasty! They can be made not too salty, or vice versa, piquant, but let's talk about this in the recipe.
We need a jar of 750 ml:
- Fresh gherkins;
- Dill - 1 twig or umbrella;
- Garlic - 2 cloves;
- Black pepper peas - 5 pcs;
- Mustard beans - 1/3 tsp;
- Leaves or root of horseradish;
- Salt - 1 tsp;
- Sugar - 2 tsp;
- Vinegar 9% - 50 gr.
Cooking:
1. First prepare all the ingredients. Vegetables and greens are washed under the tap. And we clean the chives from garlic. To clean them easily, place them in hot water for 15 minutes. Then the skin peels like clockwork.
The cucumbers in this recipe do not need to soak off. Young bunny gherkins are so strong and tight, so they do not need to be filled with water.
2. Rinse the billet container thoroughly with a sponge. Pour boiling water over them.
3. In any sequence, cover the bottom of the cans with chopped leaves of horseradish or its root. We put dill, garlic and fall asleep grains of pepper and mustard.
4. We put boiled clean water, which will serve as marinade. The amount of water count about 400 ml per 750 grams capacity.
5. Add to the bottom of salt, sugar and vinegar.
Do not forget to sterilize the caps in boiling water in a separate refractory dipper or saucepan!
6. At cucumbers we cut off our asses and put them into jars in a solid manner. Fill with boiling water and cover with lids.
7. Put a towel in the bulk pan on the bottom.
8. And put there our jars. Fill them on the very shoulders with water. Turn on the fire and boil no more than 5 minutes.
9. Gently reach the tank with the help of tongs for blanks. Typically, such a kitchen appliance has every hostess since the days of the USSR.
They do not allow to burn your hands, because the blanks are very hot. Or use silicone kitchen gloves.
When cool, you can put in the cellar.
Canned cucumbers in Polish
This method of pickling cucumbers is interesting in that they can be eaten immediately after 2 hours after cooking. Snack is salted and very tasty. But we are preparing for the winter and therefore twist the jars. Then to enjoy a snack with boiled potatoes and herring.
We need:
- Cucumbers - 4 kg;
- Chopped garlic - 2 tbsp. spoons;
- Vegetable oil - 1 cup;
- Salt - 2 tbsp. spoons;
- Water - 2 cups;
- Sugar - 2 tbsp. spoons;
- Vinegar 9% - 1 cup.
Cooking:
1. Wash cucumbers with running water and cut each into 4 pieces. Leave them in cold water for 3 hours.
2. Make a dressing of water, salt, sugar and vinegar. Stir until dissolved.
3. We add in it grated fresh garlic and vegetable oil. Once again we interfere.
4. Drain water from cucumbers and fill with our pickle. Leave to pickle on the sidelines for 2 hours.
After a while the snack can already be enjoyed.
But we will continue to make stocks and for this we will prepare clean cans and lids.
5. We ram the cucumbers in the container and pour the brine. We send sterilized on fire under the lids in a large pot as in the previous recipe. But not for 5 minutes, but for all 20.
6. After we get jars and cool. We clean in a cool place to enjoy a delicious salad in the cold!
Enjoy your winter and tasty evenings!
A simple recipe for pickled cucumbers with lemon
Prepare yummy with lemon and onion. Our cucumbers will be very crunchy with a slight sourness. This salad like everyone, without exception, in my family. They say: “You can swallow the tongue, how tasty it is!”
We need a jar of 1000 ml:
- Small cucumbers;
- Onion - 1 circle;
- Lemon - 1 circle;
- Pepper black peas - 5-6 peas;
- Allspice - 2-3 peas;
- Citric acid - 0.5 tsp;
- Lavrushka leaves - 2 pieces;
- Carnation - 2-3 stars;
- Salt - 2.5 tsp;
- Sugar - 150 gr.
Cooking:
1. We prepare all the ingredients. Jars and lids sterilized in any convenient way. I described them in the first recipe.
2. We take small cucumbers so that they are strong. We wash them and cut off the tips on both sides.
3. We clean the onions from the husk into 1 cm wide ringlets. Lemon cut into round slices.
4. At the bottom of the cans we place laurel leaves, clove asterisks, 2-3 cloves of garlic, a few peas of black and allspice and a small ring of onions.
5. We tamp the cucumbers tightly and place a slice of lemon on the side. So we do with each tank.
6. Boil clean water and weed all with boiling water on the most canned neck.
7. Leave for fifteen minutes, and then pour the water into a saucepan and set on fire. Pour sugar and salt there for 1 liter. As boils, add citric acid. Cook for a short time, 1-2 minutes.
8. The resulting brine is poured into the cans and tightly fasten the lid. We turn them over and wrap them in blankets until they are completely cooled.
9. Store cooled cucumbers in a cool and dry place.
I wish you successful preparations and the most delicious cucumbers in the winter! If you like the recipes, then share with friends in social networks and leave your comments.
Feedback is always better than silence. See you soon!