Pickled cucumbers are a great appetizer and addition to salads, grilled meats and other dishes. Small cucumbers are especially beautiful and tasty. They can be marinated in a variety of ways, varying the seasoning to achieve the perfect flavor.
It is necessary
- Classic pickled cucumbers:
- - 3 kg of small cucumbers;
- - 500 ml of 6% vinegar;
- - 100 g of salt;
- - 100 g of sugar;
- - 1.5 liters of water;
- - 10 carnation buds;
- - 4 bay leaves;
- - 4 cloves of garlic;
- - 20 peas of black pepper;
- - several dill umbrellas.
- Pickled cucumbers in Bulgarian style:
- - 4 kg of cucumbers;
- - 10 glasses of water;
- - 1 cup of sugar;
- - 3 tbsp. tablespoons of salt;
- - 250 ml of 9% vinegar;
- - 20 peas of black pepper;
- - 3 currant leaves;
- - 3 horseradish leaves;
- - dill;
- - 4 cloves of garlic.
- Mustard cucumbers:
- - 3 kg of small cucumbers;
- - 2 liters of water;
- - 500 ml of 6% vinegar;
- - 60 g of salt;
- - 150 g of sugar;
- - 15 peas of black pepper;
- - 100 g horseradish;
- - 5 g of mustard seeds;
- - 3 bay leaves;
- - 1 onion;
- - several stalks of dill.
- Pepper gherkins:
- - 1 kg gherkins;
- - 1 pod of hot pepper;
- - 1 glass of water;
- - 1 glass of 6% vinegar;
- - 6 cloves of garlic;
- - 2 onions;
- - 1 tbsp. a spoonful of salt.
Instructions
Step 1
Pickled cucumbers classic
Rinse small cucumbers, pat dry and cut off the tails. Put chopped garlic, clove buds, bay leaves, black peppercorns on the bottom of dry and clean jars. Put the cucumbers in rows, place the washed and dried dill on top.
Step 2
Prepare the marinade. Pour the water into a saucepan, bring to a boil and pour over the cucumbers in the jars. Cover them with lids and let stand 15 minutes. Then pour the water back into the pot, add sugar and salt. Bring water to a boil, pour in vinegar, stir. Pour cucumbers with hot marinade. Close the jars with lids, turn them over, cover with a blanket and let the canned food cool.
Step 3
Bulgarian pickled cucumbers
Wash cucumbers thoroughly and soak for 6 hours in cold water. Pour 10 glasses of water into a saucepan, add sugar and salt. Boil water and pour vinegar into it. Place the cucumbers in a saucepan and cook for 5-10 minutes, stirring constantly. Put the pre-dried leaves of currant and horseradish in sterilized jars, add dill, thinly chopped garlic and black peppercorns. When the cucumbers boil in a saucepan, carefully place them in jars and cover with hot marinade. Close the jars with sterilized lids and roll up. Let them cool completely and then store them.
Step 4
Cucumbers with mustard
Wash small cucumbers and arrange them in jars, stacking them as tightly as possible and alternating with thinly chopped horseradish, onion rings and dill stalks. Prepare the marinade by boiling bay leaf water, sugar, salt, mustard seeds, and black peppercorns in a saucepan. Pour the hot marinade over the vegetables, cover the jars with lids and leave for 10-12 hours. Then pour the marinade into a saucepan, boil and pour over the cucumbers again. Roll up the lids and store the cans in a cool place.
Step 5
Pepper gherkins
Peel the onion and cut into thin rings. Chop the garlic. Cut the hot pepper pod lengthwise, remove the seeds. Rinse the gherkins, dry and place tightly in pre-sterilized half-liter jars. Shift the cucumbers with onion rings, garlic, and thinly chopped peppers. Boil 250 ml of water in a saucepan, add salt, sugar and vinegar. Chill the marinade and pour over the cucumbers. Cover the jars with lids, place them in a large pot, cover with water and sterilize. Then roll up the cucumbers with lids, turn the jars over and wait until they cool completely.
