Pickled cucumbers are the most popular appetizer of any meal. Despite the fact that there are dozens of recipes for winter preparations, cucumbers are far from always crispy and tasty. There is only one problem - unsuccessful recipes. We have selected the 3 best pickling options, tested by experienced housewives.
How to choose cucumbers for pickling
Not all cucumbers are suitable for winter harvesting. The best taste is demonstrated by the following varieties:
- nezhinsky,
- salting,
- zozulya,
- Parisian gherkin.
If vegetables of these varieties are properly salted, you will get an excellent snack. It is only important not to take overgrown, wilted or bitter vegetables. All other cucumbers are completely suitable for harvesting.
Cold cucumbers
This is one of the most basic pickles. The appetizer is excellent throughout the winter and has good taste.
Ingredients for one three-liter can:
- 20-25 cucumbers, depending on size;
- 3 cloves of garlic;
- 5 currant leaves;
- 5 cherry leaves;
- 5 dill umbrellas;
- 4 horseradish leaves;
- 2 bay leaves;
- 5 black peppercorns;
- 3 tbsp. l. salt.
Cooking instructions
- Soak cucumbers in water.
- Sterilize the three-liter jar thoroughly.
- Layer currant, cherry leaves, lavrushka and dill umbrellas on the bottom of the jar.
- Peel the garlic, cut the cloves into equal halves, put in a jar.
- Send black peppercorns and 2 horseradish leaves there.
- Put carefully washed cucumbers in a jar vertically, tightly to each other. It is better to put smaller vegetables closer to the neck of the container.
- Take a clean jar with a volume of 0.5 liters. Pour cold water into it, 5-6 cm before the neck. Pour in salt, stir.
- Pour the pickle into a jar of cucumbers.
- Lay the remaining horseradish leaves on top.
- Add more cold water to the jar to make the container full.
- Cover the jar of cucumbers with a lid, put in a plate. The bank should remain in this position for 3 days. The fermentation process will begin and some of the water will pour out.
- After 3 days, you need to add salt water to a jar, roll up and send the snack to storage in a cool place.
Pickled cucumbers - hot way
Cucumbers prepared according to this recipe do not have to be stored in a cellar or refrigerator. They can stand all winter in an apartment.
Ingredients for 3 liter cans:
- 1.5 kg of cucumbers;
- 3 dill umbrellas;
- 3 horseradish leaves;
- 6 currant leaves;
- 6 cherry leaves;
- 3 cloves of garlic;
- 15 black peppercorns;
- 3 allspice peas;
- 6 pcs. carnations;
- 3 tsp salt;
- 6 tsp granulated sugar;
- 2 tsp table vinegar 9% (for one can).
Cooking instructions
- Wash the cucumbers. Cover with water and leave for 2 hours.
- Pour boiling water over the dill umbrellas, currant leaves and cherries. To sterilize well, the greens must lie in water for at least 2 minutes.
- Dip the horseradish leaves in boiling water for 30 seconds.
- Sterilize banks. Put garlic, pepper, cloves, cherry, currant leaves, dill, horseradish leaf on their bottom.
- Having previously cut off the tips of the cucumbers, put the vegetables in jars.
- Put 1 tsp in each jar. salt, 2 tsp. granulated sugar. Pour boiling water over, cover.
- Put a towel made of natural fabric at the bottom of a large saucepan, put jars on it. Pour water so that it is no higher than the "shoulders" of the cans.
- Boiling for 10 minutes is enough to sterilize the contents of the cans again.
- Remove the jars from the pan, pour acetic acid into them, roll up the lids.
- Turn the banks over, wrap them with a blanket. Leave under it until it cools completely.
Cucumbers like barrels
Pickled cucumbers according to this recipe turn out to be crispy, fragrant. No one will guess that they are prepared in cans, and not in a barrel.
Ingredients for one three-liter can:
- 1.5 kg of cucumbers;
- 5 cloves of garlic;
- 1 horseradish sheet;
- 2 dill umbrellas;
- 2 currant leaves;
- 2 cherry leaves;
- pepper to taste;
- 3 tbsp. l. salt.
Cooking instructions
-
Rinse the cucumbers, soak in water for 3 hours.
Image - Rinse the herbs, peel the garlic.
- Put in a mug 3 tbsp. l. salt, pour hot water, stir until completely dissolved.
- Sterilize the jar. Put cherry leaves, currants, horseradish, dill on its bottom.
- Cut off the ends of the cucumbers, put one layer of vegetables in a jar.
- Put garlic and a ring of hot pepper on a layer of cucumbers.
- Place the remaining cucumbers in a jar, cover with a dill umbrella.
- Fill the jar with cold water 2/3. Add brine prepared in a mug to it. Add water to fill the container completely.
- Cover the jar with a lid, put on a plate. Leave the future snack like this for 3 days. During this time, the brine will become slightly cloudy.
- After 3 days, drain the brine, boil it for 2 minutes. Pour into a jar, roll up.
It is better to store cucumbers in a cool place. Within 2 weeks they will be ready for use.
