Preservation of cabbage, tomatoes and cucumbers includes a wide variety of recipes. Knowing them, every housewife can provide the family with tasty and healthy vegetable dishes for the whole winter. In this article we will talk about cucumbers.
Assorted "Funny bed"
If you are attracted by
pickled, crunchy cucumbers, then you obviously will not pass by such a recipe. Especially when you consider that in each jar you can literally put all the vegetables from your garden, and the assortment you receive will please fans of home preservation. In different quantities (as much as possible), prepare (wash, trim the tails, stalks) small cucumbers, dense tomatoes (red, preferably “cream” or small round ones), bell peppers, young squash or zucchini (or both) greens (parsley, dill, celery). Tomatoes can be picked up so that they do not boil during sterilization. Squash with squash squash for 5 minutes to become softer, but cool after that.
At the bottom of the jars, preferably 3-liter, put a couple of cloves of garlic, a few peas of allspice, horseradish leaves, cherries - thanks to them you get your pickled crunchy cucumbers, as well as squash with squash. For the best taste and aroma of canned food, be sure to add dill umbrellas, fresh or dried. On spices, lay cucumbers vertically, the next layer is squash, then pepper and tomatoes. Between layers, lay branches of celery, parsley, etc. Fill the jars completely.
Now the filling, which is seasoned with tomatoes, zucchini and pickles, pickled, crispy.
About 400 grams are consumed per liter jar, and 1.2 liters per 3-liter jar, respectively. For 1 liter of liquid in the marinade goes: sugar - 75-80 gr. (3 with top tablespoons), salt - 25-30 gr. (1 spoon), 10 gr. citric acid (instead of vinegar). The mixture should boil for 3 minutes, then pour vegetables with it, put the jars in a water bath and sterilize for half an hour. Then, as usual, roll up, flip, wrap, leave to cool. About a month and a half later, get
pickled tomatoes, pickled, crunchy, to fried potatoes and eat them with pleasure!
Nezhinsky cucumbers
Many housewives know that not all varieties of cucumbers are equally suitable for whole preservation. For these purposes, vegetables should be taken small, not overripe, solid, with small seeds. For a long time Nezhin, Murom, Vyaznikovsky are famous - it is from them that delicious crispy pickled cucumbers are obtained. The recipe for their preparation is designed for 5 liter cans. At the same time, the vegetables themselves go about 3 kg, vinegar (6%) - half a liter, salt and sugar - 100 g each. As spices for marinade, cherry leaves, bay leaves (several per jar), pods of hot pepper and a handful of allspice are used.
If you like cloves, fill it with a few inflorescences in each container. Do not forget about garlic.
Wash cucumbers, soak for several hours in very cold water - they will become harder, stronger. Trim the tails on both sides. Put spices and leaves at the bottom of the cans, be sure to dill. Fill them with vegetables, fill with marinade, boil for 15 minutes. You can prepare such delicious crispy pickled cucumbers of two types: with slightly acidic filling (700 g. Water, 200 g. Vinegar (6%), 35 g. Salt, 80 - sugar) and pouring saturated (take 400 g. Water, half vinegar liter, sugar 120-130 gr.). After sterilization, the cans are rolled up and left to cool.
We hope our recipes come in handy - good luck in the culinary field!