It is good to have several jars of pickled cucumbers in stock, because without them you cannot cook pickle, hodgepodge. Correctly pickled cucumbers for the winter retain their beneficial properties to the maximum, they turn out to be tasty and crispy.
It is necessary
- Old recipe: 100 cucumbers, 1 lb. salt, 5 L water, garlic, a bunch of dill, currant leaves.
- Cucumbers in enameled dishes: cucumbers 10 kg, dill (umbrellas) 400 g, horseradish root 60 g, garlic 40 g, cherry or currant leaf 100 g, hot pepper 15 g, water 5 l, salt 300 g, mustard powder 20 g …
- Cucumbers in jars: gherkins 10 kg, acetic acid 150 g, bay leaf 30 g, hot peppers 15 g, water 5 l, salting salt 100 g, for scalding 300 g.
- Cucumbers in cucumbers: 10 kg of medium-sized fruits, 10 kg of overripe fruits, salt 700 g, garlic and paprika 20 g each, dill umbrellas 300 g.
Instructions
Step 1
Pick cucumbers for pickling healthy, ugly, green, 5-15 cm in size. Sort into three sizes: 5-9 cm, 9-12 cm, 12-15 cm. Ideal dishes for pickling cucumbers for the winter are oak barrels, greens they have excellent taste and are stored for a long time.
Step 2
A simple recipe for pickles, spied in an old cookbook: wash medium-sized fruits well, put them in a barrel tightly in layers, sprinkling each layer with currant leaves and dill. You can add cloves of garlic, it not only multiplies the taste, but also helps to keep the greens strong. Press down on the cucumbers with a weight. Dissolve salt in boiled cold water, pour the product with this brine and seal tightly. Store at 0 + 5 degrees.
Step 3
You can also salt cucumbers without vinegar in an enamel bowl, this is a more familiar container these days. Soak the cucumbers in cold water for 7-8 hours before the ambassador. This is done so that they swell, become elastic and, when salted, do not become empty, do not wrinkle. Put spicy herbs at the bottom of the bowl, lay a layer of cucumbers and again spices, and so on to the top. The top layer is herbs, take them only fresh.
Step 4
Fill the cucumbers into a saucepan as tightly as possible, fill with brine, put a circle and press down with a load. Let it stand in the room for two or three days, and then put it in the cellar or in some other cold place. Watch the brine and if mold appears on the surface, remove it and rinse the wheel and weight in boiling water. Prepare the brine as follows: dissolve the salt in a small amount of cold water, then add water to the norm. Let it sit for 8-10 hours.
Step 5
Cucumbers salted in glass jars for the winter are no less tasty. You can salt in one of the ways described above, after a week, put in jars and pour boiled brine and close with iron lids. Or you can cook lightly salted cucumbers. Small fruits are suitable for such a salting. Scald the prepared gherkins with water and salt, 300 g of salt in a bucket of water, then pour over ice water and dry. Gently place in rows in jars, add lavrushka and hot pepper. Fill with brine and roll up with iron lids. With this method of salting, use an additional preservative - vinegar, and then the cucumbers will be well stored.
Step 6
Cucumbers, pickled in cucumbers, have an interesting taste. If there are overgrown cucumbers, you can use them when salting. Put the prepared greens in a saucepan or jars, sprinkling each layer with finely chopped or grated overripe cucumbers mixed with salt, hot pepper, dill and chopped garlic. Press down on the cucumbers.
