Many housewives can make cucumbers in winter in Polish. However, most of them do not even suspect that their vegetable harvests are of such an unusual name.
If you have never made such an appetizer before, then we will describe several options for its preparation in the materials of this article.
The classic recipe for cucumbers in Polish for the winter
The process of preparing such a winter blank is not time-consuming, so any housewife will be able to carry it out. To do this, you need to prepare a small set of products, as well as devote some free time.
So what ingredients will we need to implement the classic Polish recipe for cucumbers for the winter? To do this, prepare (for 3 l):
- 9% table vinegar (take natural) - ½ cup;
- small fresh cucumbers - 4 kg;
- vegetable oil (use only refined) - 2/3 cup;
- medium-sized salt - 2 large spoons;
- chopped fresh garlic - 2 large spoons.
Preparation of products for pickling
How should you make cucumbers in Polish sliced for the winter? To do this, prepare freshly picked vegetables. They are thoroughly washed and kept in very cold water (ice) for 4 hours. After that, navels are removed from cucumbers and cut into longitudinal stripes (you can simply divide them into 4 longitudinal parts).
Fresh garlic is also peeled separately and ground on a grater. As a result of this treatment, you should get 2 large tablespoons of aromatic mass.
Cooking brine
To make the cucumbers in Polish for the winter as delicious as possible, they surely prepare a fragrant pickle. To do this, tap water is brought to a boil over a fast fire, and then table salt and vegetable oil are added to it. After the liquid begins to boil again, it is removed from the heat and immediately add natural vinegar.
The formation and sterilization process
Forming cucumbers for the winter in Polish is desirable in liter jars. They are washed with baking soda and then sterilized over steam and dried. After that, chopped cucumbers are tightly spread in the container, which are mixed in advance with chopped garlic.
As soon as all containers are filled with vegetables, they are poured with a hot oily marinade and covered with lids. In this form, the cans are carefully placed in a large and deep basin with water (it should reach the shoulders of the containers), and then put on the stove. After boiling the liquid, the vegetables are sterilized for 18-20 minutes.
After the specified time, the cucumbers for the winter are rolled up in Polish using a special device and turned upside down. Having covered the jars with a dense blanket, they are kept under it for two days, and then they are cleaned in a cool room.
To make the cucumbers in the Polish season as delicious as possible, they are kept in the cellar for at least one month. If you open a jar of marinade earlier, then the vegetables may seem fresh.
Making delicious Polish cucumber salad for the winter
As you can see, picking pickled cucumbers for the winter is not so difficult. If you want to make not just an appetizer, but a tasty and fragrant salad, then in addition to the vegetables mentioned, you need to use other ingredients. Which ones, we will tell right now.
So, we need:
- small fresh cucumbers - 2 kg;
- natural vinegar (9%) - ½ cup;
- vegetable oil (buy only refined) - 2/3 cup;
- Bulgarian green pepper - 1 kg;
- white onion - 1 kg;
- table salt, 2 large spoons;
- fresh garlic - a few cloves.
Component Processing
To get very tasty pickled cucumbers in Polish for the winter, you need to process all the components. The main vegetable is kept in water (cold) for about three hours, and then washed, cut off the tips (navels) and chopped in circles 0.9 cm thick. Sweet pepper and white onion are also separately treated. They are cleaned (seeds with stalks removed) and cut into 0.7 cm thick rings.
Cooking marinade
Once the vegetables are processed, proceed to the preparation of the marinade. For this, sodium chloride is dissolved in drinking water, and then vegetable refined oil is added and brought to a boil.
After the brine is ready, it is removed from the heat and immediately pour the vinegar.
How to form a salad and sterilize it on a stove?
To form a pickled salad using sterilized cans of 0.75 liters. At their bottom, peeled garlic cloves are laid out, and then layers of cucumbers, onion rings and bell pepper are placed in layers. Such layers can be 6, 9, 12, etc.
After filling all the cans, the vegetables are immediately poured with boiling oily marinade with vinegar. Covering the containers with lids, they are sent to a pot of water and brought to a boil. It is advisable to sterilize the salad in this way for ¼ hour (a little longer).
After a while, the assorted vegetables are carefully removed from the hot water and rolled up. Turning the banks upside down, they are left in this position for a day or two. Over time, the workpiece is cleaned in a cool place without access to sunlight.
How to use?
Eat a salad of pickled vegetables should only after one month. During this time, it will be salted well, become fragrant and tasty.
Serve cooked appetizer to the table can be with any dishes, as well as alcohol. By the way, putting salad in a bowl is permissible both with and without brine.