Harvesting cucumbers for the winter is a priority in the summer for zealous owners. Indeed, not a single table can do without salted or pickled crunchy cucumbers . This is an indispensable component for many salads, as well as an excellent appetizer for vodka.
Delicious preparations for the winter: cucumbers pickled with pepper
A three-liter jar will require from 10 to 14 cucumbers, depending on their size. For marinade: three small bell peppers, 10 peas of black pepper, 9 cloves of garlic, 3 pcs. cloves, two bay leaves, 5 teaspoons of vinegar, three onions, 3 tbsp. tablespoons of salt and twice as much sugar. Harvesting cucumbers for the winter you need to roll up in sterilized jars. A three-liter jar must be kept above the steam for at least 20 minutes.
At this time, peel the garlic cloves and cut them into two parts, wash and peel the bell pepper, cut it into strips. Bulbs are peeled and divided into 4-6 parts. Then, when the finished jar has cooled slightly, fill it with cucumbers, onions and peppers, trying to evenly distribute them throughout the volume. Put pepper and lavrushka - part in the middle, part on the bottom, part on top.
A pickle is prepared for pouring - salt and sugar are put in the pan, half a liter of water is added. They boil until the salt and sugar dissolve, after which they pour the brine into a jar, add boiling water to the required volume and add vinegar. The jar is rolled up and turned up and down several times so that the brine is evenly distributed.
Harvesting cucumbers for the winter with horseradish leaves
Take small cucumbers (12-16 pcs. Per 3 liter jar), a horseradish leaf 40 cm long, 3 large leaves of currant, 10 cherry leaves, bay leaf, a dozen peas of black pepper, 2 large dill umbrellas, 6 garlic cloves.
Cucumbers are washed and soaked overnight. Fill the jars - put a leaf of horseradish on the bottom , then cucumbers, and dill, pepper, currant and cherry leaves are distributed throughout the volume. 2 liters of water are boiled and 100 g of salt are dissolved in it. Pour cucumbers with the resulting solution, seal the jar with a plastic lid and leave for a couple of days. Then the water is drained, boiled again, garlic is added to the cans, the brine is again poured into them and rolled up with metal lids.
It is best to harvest cucumbers for the winter in the marinade. For canning, take 2 and 3 liter cans, rinse them and sterilize. 5 liters of water (this is about 3 three-liter jars with cucumbers) will require 7 tablespoons of salt and 5 sugar, 1/3 cup 6% vinegar. In addition, spices will be required: 2 currant leaves, horseradish root, a pair of dill umbrellas, 3 garlic cloves, 4 cloves and 6 black pepper peas. Water is heated, salt and sugar are poured into it and boiled until completely dissolved. Cucumbers and seasoning are put in jars. Filter the solution through cheesecloth and fill it with filled cans. After 20 minutes, the water from the cans is drained, boiled again and again pour the cucumbers and roll them.
Salted and pickled cucumbers are not the only possible harvesting of cucumbers for the winter. It turns out very delicious cucumber salad with vegetables.
For cooking you will need (per liter jar): 8-10 small cucumbers, 4 cloves of garlic, 2 medium carrots and 2 onions, four peas of pepper, bay leaf and 2 teaspoons of dried dill seeds (or 1 fresh dill umbrella). The peeled carrots are crushed on a coarse grater. Washed cucumbers are cut into circles, and onions into thin rings. The jar is filled with layers: cucumbers, carrots, onions, again cucumbers, again carrots, and so on until the whole jar is full. Seasoning and spices are evenly laid between the layers. Pour marinade - take 0.5 glasses of salt per liter of water, a glass of granulated sugar and half a glass of 9% vinegar. Marinade is boiled and filled with jars of vegetables.
Harvesting cucumbers for the winter is a troublesome and time-consuming task. On the other hand, what could be better than crunching a juicy cucumber in winter?