Summer gives us a rich harvest: the abundance of vegetables and fruits, it seems, will never end. But it is at this time that it is time to think about the long winter and make supplies. One of the most popular canned vegetables are cucumbers, which can be marinated in many ways.
It is necessary
-
- Spicy pickled cucumbers:
- 5 kg of cucumbers;
- 100-150 g of fresh dill;
- 10 g horseradish root;
- 10-15 g of mustard seeds;
- 10 g of tarragon greens;
- head of garlic;
- 2-3 g of ground black pepper;
- 4 liters of water;
- 700 g of table vinegar;
- 150-200 g of salt;
- 150-250 g of sugar.
- Salad cucumbers:
- 5 kg of cucumbers;
- 200 g onions;
- 7-8 g of dill seeds;
- 3 liters of water;
- 1 liter of table vinegar;
- 50-70 g of salt;
- 300-400 g sugar;
- 10 black peppercorns.
- Pickled gherkins:
- 5 kg gherkins;
- 5 medium carrots;
- 20-25 small onions;
- 2 heads of garlic;
- 5 liters of water;
- 250 g vinegar;
- 400 g of salt;
- 10-15 peas of black pepper;
- 10 bay leaves.
Instructions
Step 1
Spicy pickled cucumbers Wash medium-sized cucumbers thoroughly, cut off the ends. Sterilize jars for 10 - 15 minutes. Place half of the coarsely chopped dill and tarragon, horseradish, garlic, mustard and pepper on the bottom. Place the cucumbers vertically and place the remaining half of the dill and tarragon on top of them. Prepare the marinade: add salt and sugar to boiling water, cook for 10-15 minutes, and then add vinegar. Pour the marinade into jars and pasteurize them at 90 ° C. If you have used small cans, 20 minutes is sufficient. If the cans are three-liter - half an hour. Use lacquered lids for curling, as vinegar can react with iron. Put the rolled up jars with their necks down and wrap them up well. After a day, remove them to a dark place.
Step 2
Wash cucumbers, peel and cut into slices up to 1 cm thick. Sprinkle them with salt, dill seeds, chopped onions and pepper, mix everything thoroughly and place in sterilized jars. Then fill with the marinade, which is prepared in the above way. Pasteurize the jars at 85 ° C for 10-15 minutes.
Step 3
Pickled gherkins Select cucumbers up to 7 cm long, wash them, put them in boiling water for a couple of seconds, drain, and then immediately place them under cold water. Prick each cucumber with a toothpick in several places, place in an enamel bowl, rub with salt and press down with something heavy. Put in a cool place for 12 hours. Cut the carrots into slices, peel the onions and immerse them in boiling water for a couple of minutes. Place a few cloves of garlic at the bottom of the sterilized jars, and then stack the gherkins vertically, adding layers of carrots, onions and bay leaves. Pour in the marinade and pasteurize as described in the first recipe.
