Each season, the hostesses remember the best recipes, share them and find new ways to pickle cucumbers so that they can treat their loved ones with delicious vegetables in the winter. A very popular snack requires a careful approach to make the cucumbers delicious and crispy. Every detail plays a role here - from the quality of water, vegetables, ingredients to brine. By the way, the last point is the most important. Pickle for pickling cucumbers gives them the taste that is required, and can be different.
Essential Ingredients
What is necessary for pickling cucumbers? Firstly, these are the vegetables themselves, which should be young and fresh. Secondly, it is water. It is better to take bottled or filtered, although the spring is considered the most suitable. Thirdly, these are spices. That's where imagination can be unleashed! For salting, use allspice, cloves, mustard seeds, currant leaves, horseradish, celery, dill, coriander, mint, tarragon, caraway seeds and lovage.
You can add a few more aromatic spices to your list as you wish. The more horseradish, the more crisp the cucumbers. And finally, salt. This is an important and perhaps the most important ingredient. Pickle brine is best prepared from
rock salt. It is strongly not recommended to use iodized.
Two ways of salting
There are two options for pickling cucumbers. The first is the cold way. In this case, the brine is prepared from cold water and salt. Cucumbers are placed in jars with spices and spices and poured with cold brine. Close the cans with nylon lids and store in a cool place. Cucumbers will be ready in a month. This is a longer cooking method. If you fill the cucumbers with hot brine, then they will be ready in 5-7 days.
If vinegar is used in the recipe, then only the second method is suitable. In boiling water with salt we put spices (bay leaf, spices, horseradish and
currant leaves) and pour the prepared cucumbers. Preparing a pickle for cucumbers is a simple matter. The main thing is to know how much salt you need to put. On average, these are two tablespoons per liter of water. But this indicator can be changed, and then cucumbers are more or less salty.
Cool pickle
Cucumbers in such a brine are crispy and taste slightly salted, despite the large amount of salt. On a three-liter jar, you need to take young cucumbers, horseradish leaves, black currants, cherries, fresh dill, two cloves of garlic, a glass of salt, a small spoon of vinegar and 2 liters of water. We spread the cucumbers in a suitable container and add all the spices and spices to them. Separately, we prepare a pickle for cucumbers. We put half a glass of salt per liter of water. In our case, take two liters of liquid and a glass of salt.
Water is better to take filtered or boiled, cooled. We raise the brine and fill them with cucumbers. They must be completely covered with liquid. After three days, we wash the vegetables and transfer to a jar. Spices can no longer be added. Pour cucumbers with boiling water without salt, pour a small spoonful of vinegar and roll. Keep in a cool place. Cucumbers are very tasty. Re-filling with water makes them moderately salty and crispy.
Harvesting for the winter
Pickle for cucumbers for the winter is prepared in the same way as for everyday pickling. In large quantities, they are usually harvested in bulk containers (buckets or barrels) and without vinegar. A lot of spices are used for salting, which give the vegetables an unusual taste and aroma. For 10 kilograms of cucumbers you need to take 350 grams of dill (inflorescences, stems and seeds), 60 grams of horseradish leaves, 20 grams of garlic, a few leaves of black currant.
You can use any spices you like. How to cook pickle for cucumbers? For 1 liter of water, take 60 grams of salt. It should be coarse and not iodized. Now put on the bottom of a suitable container of spices, and then cucumbers. Alternate the ingredients in layers. Cooking pickle for cucumbers. For 1 liter of water (cold) we put the right amount of salt, stir and pour the vegetables. We must put oppression on top. After 25-30 days, you can already enjoy a delicious snack.
Pickles for the winter in banks
Pickles for the winter can be prepared in banks. To withstand the required shelf life, add a little vodka. For two kilograms of cucumbers we take a few dill umbrellas, 5 leaves of black currant, the same number of cherry leaves, one or two cloves of garlic, horseradish leaves, peppercorns and 50 grams of vodka. Dip the cucumbers with boiling water, and then rinse with cold water. We put them in jars, alternating with spices and spices. Separately, we prepare a pickle for cucumbers. For 1 liter of water we take 50 grams of salt. We use the cold method of salting. Pour cucumber brine, pour vodka and close the jars with plastic caps.
Hot Salted Cucumbers
As you know, two methods are used to prepare brine for pickling cucumbers. Hot pickle allows vegetables to salt out faster. Such cucumbers are ready in a day. To start, we prepare all the necessary ingredients. It is better to take young vegetables, from which we cut off the ends on both sides. Then put them in a suitable container (you can use a jar).
Add to them
dill seeds, horseradish leaves, currants and cherries, bay leaves and peppercorns. The list of spices can be expanded as you wish. If you put garlic and a pod of hot pepper, the taste will be more spicy. How to prepare a
pickle for salted cucumbers? For 1 liter of water, you need to take two tablespoons (tablespoons) of salt. The slide must be incomplete. We put a pot of water on the fire and add salt. With boiling brine, fill the container with cucumbers and cover with a lid on top. When the cucumbers have cooled, they will already be light-salted and suitable for eating.
Pickled cucumbers
There are a lot of options for pickling cucumbers. They can be lightly salted, pickled, salted or pickled. And here it’s important not only the pickle for cucumbers. You can take the required amount of salt per liter of water to make the vegetables more or less salty. A very important role is played by cooking technology. Take young cucumbers, preferably of the same size. Then dip them in boiling water, and immediately after that in cold water. So the vegetables will retain their beautiful color after salting.
We spread the cucumbers in a suitable container, alternating with all kinds of spices and spices (celery, dill, horseradish root, parsley, garlic). Now you need to prepare a pickle for cucumbers. For 1 liter of water we put 60 grams of salt. Pour cucumbers so that they are completely covered with liquid. We put oppression on top. Store the cucumbers at room temperature until the brine is cloudy. Then mix them in a cooler place. If you want to close the cucumbers in the jars for the winter, then they should be washed with running water and pour new hot brine.
Spicy cucumbers
The more spices and spices are used for pickling cucumbers, the more pronounced the taste of the final product. Each housewife has her own set of additional ingredients, which she traditionally uses in cooking. But you can always add something new to open new facets of this, albeit simple, but very beloved blank. For one and a half kilograms of cucumbers we take 60 grams of green dill, 7 grams of peeled garlic, 2 grams of red and black (peas) pepper, 8 grams of horseradish root, basil leaves, thyme, coriander, celery, parsley, black currant and tarragon.
We put all the ingredients in a container suitable for salting. To prepare the brine for pickling cucumbers, only two ingredients are required: water and salt. For one liter of liquid, you need to take two spoons (tablespoons) with a small slide. It will be about 60 grams. Pour cucumbers with spices and spices into the prepared brine and leave them in a cool place until ready.
Some tips
Each recipe has its own subtleties that give the dish a twist. Salting of cucumbers is also no exception. A pinch of mustard seeds or a large spoon of vodka or alcohol will protect the jars of cucumbers from the explosion. If you put a few slices of horseradish under the lid, then mold will not appear on top. By the way, horseradish gives cucumbers an unusual taste. A small piece of oak bark makes vegetables more crispy. In order for the cucumbers to pickle faster, they need to cut off the tips on each side and prick them with a fork. Do not push the cucumbers very hard into the jar. In this case, less brine will fit in it, and the vegetables will not be salted sufficiently. Always make a little more brine, especially if the prescription is required to fill the banks more than once. Before you prepare a pickle pickle, prepare the rest of the ingredients. Especially, this applies to the hot method of salting. If vinegar is not used, be careful not to mold the workpiece. Clean mold regularly, and if necessary, rinse cucumbers under running water and fill with new brine.
Classic Pickle Recipe
There are many recipes for pickling cucumbers. The amount of salt in each may be different. But there is one indicator that you should focus on. These are two tablespoons of salt with a small slide per liter of water. In such a brine, delicious pickles are obtained. If you want to make them salted, then the amount of salt can be reduced. To speed up the cooking process, it is necessary to fill the cucumbers with hot brine. But such a product is not stored for long. Putting more salt is not recommended, since cucumbers are very salty, but this is also at the discretion of everyone. But if you have a very salty snack, just rinse the vegetables and fill them with plain water (you can boiled, chilled) and leave for some time at room temperature.