Pickled cucumbers are an excellent snack and a worthy decoration of any table.
At the same time, crispy and juicy cucumbers perfectly complement any hot dish, add spice to many salads as a necessary ingredient and simply satisfy the desire to try this fragrant and tasty vegetable by lovers of delicious food.
In addition, pickled cucumbers stimulate the metabolism and digestive processes in the human body, as well as have a beneficial effect on his skin and cleanse it.
How nice to open a jar of homemade pickled cucumbers and canned to your taste.
Naturally, you can buy pickled cucumbers in the store, but the performance of such preservation, put on stream, only worsens their taste.
Therefore, lovers of such an appetizer, who do not know how to preserve such a tasty and healthy vegetable, often wonder how to pickle cucumbers at home?
General principles of pickling cucumbers at home
• For pickling, it is better to pick up cucumbers freshly picked, dense and small in size.
• Thoroughly washing the cucumbers from dirt and dust will prevent possible spoilage and swelling of future conservation.
• In order to make the cucumbers elastic, crunchy and fragrant in cans with cucumbers, they are laid - leaves of currant, cherry, oak, horseradish and even grapes, as well as dill (asterisks), allspice and black peas, mustard seeds.
• For greater piquancy, garlic and peeled horseradish are added to the marinade. But with garlic it is important not to overdo it, since it can add excessive softness to cucumbers.
• For pungency, add a pod of red pepper to pickled cucumbers.
• Before pickling, cucumbers should be soaked in cool water for several hours and do not forget to change the water in them.
In general, pickles can be pickled in several ways:
1. Using hot fill;
2. Pouring cold marinade;
3. Using the sterilization method.
Recipes and cooking features of pickled cucumbers at home
Recipe 1. Pickled Cucumbers - "Classics and Traditions"
Ingredients (per three-liter bottle):
• Cucumbers (fresh) - 2 kg.
• Vinegar (9%) - 60 ml.
• Sugar - 90 gr.
• Salt - 5 tbsp. spoons (full).
• Garlic - 3 prongs.
• Pepper (peas) - 6 pcs.
• Part of the hot pepper pod.
• Leaves - horseradish, cherries, currants.
• Cloves, coriander - for everybody.
Cooking method:
At the bottom of clean jars you need to put peppercorns, cloves of garlic, a slice of hot pepper and the remaining spices.
If the pickled pickles are soft-bodied, then they need to cut off the buttocks and lay them tightly in previously prepared and sterilized jars. When laying cucumbers in cans, between them it is necessary to place leaflets of horseradish, cherry, currant and a sprig of dill. The cucumbers in the jar should be poured with boiling water, wait a few minutes and pour the water into the pan, proceed with the manufacture of the marinade.
The water in the pan must be brought to a boil, add salt and sugar to it and wait until they are completely dissolved. Next, you need to put out the fire and add vinegar to the water.
Important! You can’t boil vinegar.
When the marinade is ready, fill them with cucumbers at the very neck of the jar and wait until all the air in the form of bubbles comes out. After that, immediately putting on the lid (tin) on the jar, roll it with a special key. Turn the jar over, put it on the priest and wrap it in a blanket, wait 3-4 days.
Important! If there is no confidence in the quality of cucumbers, then the cans with them must be sterilized by installing glass containers in a pot of boiling water.
Recipe 2. Pickled cucumbers (fast, without seaming)
Ingredients:
• Cucumbers - 5 pcs.
• Vinegar (apple) - 2 tbsp. spoons.
• Salt, sugar - a teaspoon.
• Dill.
• Pepper (sweet pea) -6 pcs.
• Coriander - 6 pcs.
• Lavrushka - 1 leaf.
Cooking method:
Fresh cucumbers and dill must be thoroughly washed. Peel the garlic.
Cut into four parts (along) the cucumbers, cloves of garlic and chopped dill put in a jar, or some other utensils (for example, in a container).
It is necessary to add to the stacked cucumbers - vinegar, salt, sugar, pepper, coriander and lavrushka.
Next, the container with its components must be closed with a lid and shaken once, five times, put in the refrigerator.
When the cucumbers give juice, they need to be shaken once more and set aside.
After 15 hours, the fragrant pickled cucumbers will be ready.
Recipe 3. Pickled cucumbers (with carrots and onions)
Ingredients:
• Cucumbers - 1 kg.
• Carrots.
• Onion.
• Water - 0.5 l.
• Greens - for an amateur.
• Sweet pepper (peas).
• Vinegar - 1.5 tbsp. spoons.
• Sugar - 60 gr.
• Salt - 30 gr.
Method of preparation (two servings):
First of all, all vegetables must be washed thoroughly. From cucumbers it is necessary to cut ponytails, peel onions and carrots and cut into strips.
At the bottom of previously prepared clean cans, lay out all the ingredients except the cucumbers.
After it is necessary to carefully place the cucumbers in the jars and proceed to the preparation of the marinade.
Pour water into the pan, put it on the fire, add salt and sugar, wait for their complete dissolution. After adding vinegar and immediately remove the saucepan from the heat. Ready marinade pour jars of cucumbers to the very neck.
Further, it is recommended to sterilize the cans for 10-15 minutes so that the cans with pickled cucumbers stand guaranteed throughout the winter period and are not swollen before they are consumed.
After that, it is necessary to roll up the cans using a special key, turn them over and leave them until they cool. Then you need to remove the cans in a dark and cool place, and in the winter, enjoy eating juicy and crispy cucumbers.
Recipe 4. Pickled Cucumbers "Assorted"
Ingredients (per three-liter bottle):
• Cucumbers - 1.5 kg.
• Tomatoes (cream) - 4 pcs.
• Pepper (Bulgarian) - 2 pcs.
• Carrots.
• Hot pepper (part of the pod).
• Onion.
• Vinegar (9%) - 100 ml.
• Sugar - 4 tbsp. spoons.
• Salt - 6 tbsp. spoons.
• Garlic - 2 prongs.
• Pepper with peas - 6 pcs.
• Leaflets - horseradish, cherries, currants.
• Dill.
Cooking method:
All vegetables need to be well peeled, if necessary, cut the butt off the cucumbers, cut the tomatoes in places where the stalks were present.
At the bottom of clean cans lay out - chopped carrots and onions, hot peppers and sweet peas, garlic, laid leaves of bushes and dill. Next, the jar is densely stuffed with cucumbers, slices of bell pepper and tomatoes.
Further, it is necessary to pour boiling water into the cylinder and after a few minutes pour it into a saucepan, putting it on fire.
Putting salt and sugar in boiling water, it is necessary to wait for their dissolution and remove the pan from the fire. Next, add vinegar to the existing components and pour jars of cucumbers with the ready-made marinade to the very neck.
At the end of the can roll up the lids and wrap themselves in a blanket, and then put in a cool place.
Recipe 5. Appetizing Pickled Cucumbers
Ingredients:
• Cucumbers.
• Carrot.
• Garlic - 4 prongs.
• Pepper (bitter) 1 pc.
• Vinegar 0.25 ml.
• Water - 6 glasses.
• Salt - 1 tbsp. spoon.
• Sugar - 100 gr.
• Mustard (in grains) - 15 gr.
• Leaflets - cherries, horseradish. Currants.
• Lavrushka - 6 l.
• Pepper (black and peas).
• Dill (umbrella).
Cooking method:
Cucumbers need to be washed well, add water and let them stand for a bit. After again rinse the cucumbers and cut off the butt.
The required number of cans is thoroughly washed and scalded with boiling water. At the bottom of the cans, a leaf of horseradish, cherry, currant, dill umbrella and a slice of hot pepper are laid out.
Next, cucumbers fit tightly into the jars, garlic and thinly chopped carrots are added.
Then the cucumbers need to be poured with boiling water and let them stand for several minutes. Water from all cans must be drained into a pan. This procedure must be repeated three times.
Then you need to put water on fire, add more liquids, salts, sugar, mustard seeds, and add the necessary spices and vinegar (9%). We boil all this a little and pour the cucumbers with the resulting marinade.
Next, the banks must be rolled up, wrapped in a warm blanket. And after that, ready pickled cucumbers to remove in some cool place.
Recipe 6. Pickled cucumbers (without vinegar)
Ingredients (for five liter cans):
• Cucumbers - 4 kg.
• Salt (not iodized) - 5 tbsp. spoons.
• Garlic - 6 prongs.
• Lavrushka.
• Black pepper (peas).
• Horseradish leaflets.
• Dill (with umbrellas).
Cooking method:
Prepared jars must be washed well. Tin lids pour over boiling water. Banks need to be steam sterilized for 10 minutes.
Selected cucumbers also need to be thoroughly washed, cut off the buttocks. Wash horseradish leaves with dill until completely clean, using tap water.
Peel the garlic and put the roots on the bottom of the cans with dill. Then tightly lay the cucumbers in the jars and cover them with horseradish leaves on top. Next, you need to take a spoonful of salt, put it in a bowl, pour boiling water and stir it well. Then fill the jars with saline to the very edges, cover them with lids and shake several times.
Then the cans must be covered with tin lids and placed on plates (to prevent brine from flowing out onto the floor), left until fermentation begins.
Several times a day, the jars with cucumbers must be shaken, so that all the air comes out. Three days later, when the cucumbers turn yellow, it is necessary to drain the brine from them into the pan.
And the cucumbers at this time must be poured with boiling water and left in this state for 10-15 minutes. Then again closing the cans with cucumbers with lids, shake them several times and then drain the water.
Hot pickle must be filled in prepared jars with cucumbers, cover them with lids, and leave for 20 minutes. After this time, the brine must be poured into the pan, boil again, pour in the cans and add pepper (peas) and lavrushka to them.
Next, the banks must be rolled up and put away in a dark place.
Recipe 7. Pickled cucumbers (with citric acid)
Ingredients (per three-liter bottle):
• Cucumbers - 1 kg.
• Garlic - 4 prongs.
• Lavrushka - 2 leaves.
• Dill (seeds) - 60 gr.
• Onion (finely chopped) - 50 gr.
• Horseradish (grated) - 15 gr.
• Water - 1 l.
• Sugar 30-40 gr.
• Citric acid - 30 gr.
• Black pepper (peas).
Cooking method:
Rinse cucumbers thoroughly, cut off the tips from them and soak in cold water for several hours.
At the bottom of a clean and sterilized container, put dill, lavrushka, horseradish, garlic and pepper (peas). After that, cucumbers lay closer to each other in a balloon.
Separately, pour the right amount of water into the pan, add salt, sugar, and lemon to it, bring to a boil.
Then it is necessary to fill the jars with hot marinade and cover them with lids and place in a specially prepared vessel for sterilization.
Next, the banks with cucumbers need to be rolled up and set to cool, after which they should be removed in a dark and cool place.
How to pickle cucumbers at home - small tricks and useful tips
• In order to properly pickle cucumbers, you need to select fruits of non-green origin. Since after pickling such cucumbers will become soft and indigestible.
• If after a few days the brine becomes cloudy, you need to uncork the cans, drain the marinade and prepare a new one.
• In order for preservation to succeed, cucumbers for it must be picked up fresh with black pimples and soaked in ice water.
• It is recommended to store pickled cucumbers in a dark and cool place, for example, in a cellar.
