Preservation of cucumbers is a little time-consuming process. To make the cucumbers crispy and tasty, you need to approach it with all seriousness. If you fulfill some simple requirements, then in the winter you can please yourself and loved ones with delicious blanks. Cucumbers can be preserved not only whole. You can make delicious salads from them and close them for the winter. Consider a few recipes.
Preservation of cucumbers takes place in several stages. First, you need to sort the vegetables. Only special pickling varieties are suitable for harvesting. You can divide the cucumbers by size. Then in the bank they will look very beautiful. It is better to take not very thick specimens of medium size. Cut the ends of the cucumbers on both sides. Pre-soak the vegetables for two hours or a little more in cold water. At this time, you can do the preparation of cans. They must be washed thoroughly with soda and rinsed with boiling water. This is necessary so that the cans with the finished product do not explode, and the brine does not become cloudy.
Next, we will prepare the brine. For half a liter of water we take one spoon (tablespoon) of salt and a teaspoon of granulated sugar. Put chopped horseradish leaves, bay leaf, a small portion of hot pepper, 2 cloves (possibly chopped) of garlic and peppercorns into the prepared jars. If necessary, you can add tarragon, cherry leaves and currants. But this is how one loves. All ingredients must be cleaned and washed under running water. Then we put cucumbers in a jar. Fill them with brine (only boiling) and cover with lids. Leave them for 20 minutes. Then we pour the brine into the pan and put it on the fire again. This procedure should be performed with extreme care so as not to burn yourself. When the brine boils, fill them with cans of cucumbers and add two tablespoons of any vinegar to the same place. We close the jars with metal lids and leave to cool. Then move to a cool place. That's the whole conservation. Cucumbers are delicious and crispy.
The following recipe for salted cucumbers. Cucumbers are preserved using the same ingredients. Pour cucumbers in advance with cold water for 2-3 hours. Greens and spices, if necessary, should be washed and cut into pieces. We put the prepared cucumbers in a container, alternating them with other ingredients. Cooking brine. We take 60 grams of salt per liter of water. Pour cucumbers with brine and leave them to roam at room temperature. When they get a slightly salted taste, we take them out of the brine and rinse with warm water. In pasteurized jars we put new spices and herbs and put cucumbers in them. Filter the brine and boil. Next, fill the cans with cucumbers with brine and set them sterilized. Preservation of cucumbers should exclude any bacteria. At the end, we roll up the cans with metal lids and wait for them to cool. We remove the cucumbers in the cold.
For the preparation of cucumber salad for the winter, you can take additional ingredients. Here is a simple salad recipe for this vegetable with onions. Three kilograms of cucumbers will need 1.5 kilograms of onions. We cut cucumbers in circles, and onions in half rings. Add 2.5 tablespoons of table salt to the vegetables and mix. Set them aside for 10-15 minutes. After this time, drain the resulting juice. Add to it 4 tablespoons (tablespoons) of sugar, a glass of vegetable oil and a glass of table vinegar. We mix everything and pour the marinade to the vegetables. We lay out on the banks and put the sterilized cucumber salad. Preservation of this dish also requires sterility. Then finally close the cans with salad lids, preferably metal. You can turn the cans upside down until they cool.
Preservation of cucumbers allows you to make this product tasty and crisp, with the aroma of spices. In winter, they are well suited to any side dish or for the preparation of salads.