In the cucumber season, housewives strive to prepare cucumbers for future use: they are pickled, salted, canned, frozen. Such cucumbers, cooked at home, are always in demand, both on weekdays and on holidays. There are many recipes for pickling this vegetable, but the most popular are pickled cucumbers without sterilization.
The recipe for pickled cucumbers without sterilization
Cucumbers pickled in this way are suitable not only as an appetizer on the table. They are also good in first courses. So, for example, they make a wonderful addition to pickles and hodgepodge. Cucumbers without sterilization are not only tasty, but also aromatic and crunchy. This recipe is based on the principle of double pouring the fruit.
What needs to be prepared for pickling cucumbers without sterilization for one jar with a capacity of 1.5 liters
Cucumbers about 900 g (depends on the size of the fruit)
For the brine you will need
- 750 ml water
- 55 g granulated sugar
- 40 g salt
- 30 ml 9% vinegar
Fragrance set
- two cloves of garlic
- a small leaf of horseradish, 2-3 currant leaves, an umbrella of dill (your favorite fragrant leaves)
- 2 bay leaves
Pickling stages
- In advance, 3 hours before pickling cucumbers, they should be soaked in cold water. It should be poured with water so that cucumbers with bitterness would lose it and become more elastic, adding moisture to themselves.
- Banks must be washed well with detergent, and preferably baking soda and sterilized. A good way is to put them in a hot oven with the neck down on the wire rack and let stand there at a temperature of 150-170C for about 20 minutes. Remove and let cool. You can put in them a fragrant composition of currant leaves, horseradish, laurel, dill umbrella. You can choose your own composition of leaves and herbs. Cut the garlic, if large, into pieces or slices. Put some of the leaves and garlic on the bottom of the jar.
- It is better to take small cucumbers. It is advisable to cut large fruits into halves. Lay the cucumbers, combining them with the remnants of the leaves.
- Meanwhile, water boiled on the stove, which should be poured over the cooked cucumbers. Cover the jar with the contents with a lid, which must also be sterilized. Leave the cucumbers soaked in boiling water for 15-20 minutes. You can cover with a napkin (towel).
- After the desired time has elapsed, drain the water from the jar into the pan. Add salt, sugar and vinegar (vinegar can be added before pouring). Let the mixture boil. Carefully pour the marinade over the cucumbers. Tighten the jar lid well. Check for leaks. Turn the jar upside down. Wrap up well. Leave to cool completely. Then put away for storage. Better if it's a cool place.
Helpful recipe tips
when pickling cucumbers, you can not cut off the tips. Store as tightly as possible in the jar. Choose fresh cucumbers of the same size so that they are evenly distributed throughout the container. You can add a spoonful of vodka to the marinade. It is needed so that the cucumbers are better stored and do not explode - this is an additional preservative. If you wish, you can add a slice of hot pepper to the cucumbers so that the cucumbers are subsequently spicy.
