From mid-summer to almost the end of autumn, the hottest time comes for housewives - preserving fruits, vegetables, berries for the winter. It takes a lot of time, as well as labor. Therefore, the hostess is looking for recipes that would make it possible to cope with work faster without compromising product quality. We will also make our contribution.
Korean marinade
Instant
pickled cucumbers are made without the tedious sterilization process. But so that the jars do not explode, it is important to observe the correct proportions in the marinade and make sure that the vegetables are well saturated with them. For preservation, small strong cucumbers are taken, dark green, with pimples. The ends on both sides should be cut off. And if the vegetables are too old, large, they can be cut into 3 cm thick circles. Everything is well washed and stacked vertically, tightly in jars. Pickled instant cucumbers according to this recipe with this filling (the number of components is calculated for 2.5 kg of vegetables): water - 9 glasses, salt - 1 glass, vinegar (6%) - 1 glass, large sweet and sour apples - 3 pieces. Pour the indicated amount of liquids into the pan, put apples thinly sliced into slices (remove seeds), heat to dissolve the salt, and leave to boil everything. Let the boiling
pickled instant
cucumbers boil for about 40 minutes over high heat. Remove foam. Then strain the brine, bring to a boil and pour into jars of vegetables, cover with lids.
Let the products stand in this form before cooling, and then another half day or all 24 hours. After the specified time, your Korean pickled instant cucumbers should change color from green to brownish. After this, pour the pouring again into the pan, pour spices there (peppercorns, hot pepper, garlic) and boil for 10-15 minutes. Rinse the cucumbers, rinse the cans with soda. Pack the products again, fill with boiling marinade and roll up or close with nylon caps. For food, such cucumbers, pickled without sterilization, are ready in a week and a half. They turn out fragrant, spicy and crispy - a real joy for gourmets!
Marinade "fast"
Very good and such a recipe, which includes many fragrant spices. In jars for the strength of the vegetable, it is recommended to put (at the bottom) the leaves of cherry and oak, and for the aroma - be sure to twigs and umbrellas of dill, fresh or dry.
The preparation of pickled cucumbers according to this recipe is as follows: lay the cucumbers themselves, between them a few cloves of garlic (2-3 per 1.5-liter jar), herbs (see above), a few slices of hot pepper and 4-5 allspice peas. Pour 2 teaspoons of salt and sugar and 2 tablespoons of vinegar (9%). Water is added, the cans are covered with sterile tin lids and sent to boil. Sterilization time - 15 minutes from the beginning of boiling the marinade inside the jars. Cucumbers should change color. Then they are taken out and rolled up. Store pickled vegetables in a basement or other cool place without dampness.
Tasty selections for you!