In this article we will tell how you can harvest cucumbers, namely pickle. Usually use fresh vegetables that are not overripe.
Classic recipe: pickled cucumber
The main ingredients :
- cucumbers (1 kg);
- Cherry leaf
- blackcurrant leaf;
- garlic (four cloves);
- coarse salt (50 grams);
- horseradish;
- dill umbrellas;
- water (one liter).
Cooking technology
Cucumbers carefully washed. Then we take a saucepan, put the vegetable and fill it with cold water. We leave for six hours, but better at night. Cooking brine. Pour one liter of water into the pan and pour 50 grams of salt. Boil until it dissolves. We cool the resulting brine and filter. Prepare the greens, rinse. We take enameled or glass containers. We begin to lay in layers: blackcurrant and cherry leaves, dill umbrellas, horseradish, garlic, and then cucumbers. Fill with brine. Put a plate on top and load on it. Note! To prevent pickled cucumber, it would be nice to add dry mustard. This is optional. So, we leave the banks in a warm place for five days. You can taste the pickled cucumber in two days. From time to time, remove the foam that forms on the surface. Cans can be stored in the refrigerator. This is a cold salting method.
Hot salting
We sterilize the jars, put greens and garlic on the bottom. We take out the cucumbers from the brine. We lay out on the banks. Strain the brine and pour into the pan. We put on fire, bring to a boil. And immediately fill it with cucumbers to the top. Roll up the lid. We set the banks upside down to cool, then we remove them into the cellar.
Cooking pickles in a bag
The main ingredients :
- cucumbers (1 kg);
- coarse salt;
- garlic (two cloves);
- sugar;
- dill umbrellas.
Cooking technology
We wash the cucumbers well. Cut off their tips. Put in a plastic bag. Pour salt and granulated sugar. Add the dill and garlic umbrellas. Tie a bag (don't forget to shake it well). We put in the refrigerator for six hours or at night. So easy and simple you can cook crispy cucumbers. Consider another interesting recipe for the workpiece.
Ukrainian pickles
The main ingredients :
- cucumbers (2.5 kg);
- water (four liters);
- garlic (two heads);
- chili pepper;
- coarse salt;
- sprigs of dill;
- pepper peas.
Cooking technology
Wash the cucumbers and soak in cold water overnight. We sterilize glass jars. Pour water into a saucepan and pour salt. Boil it. With cucumbers, cut off the tips with a knife and make small cuts on the sides. Now spread on the bottom of the jar branches of dill, garlic, hot pepper, pour peas of pepper. We put cucumbers on top. Repeat the layers again. When the brine boils, pour cucumbers with it. We squeeze the saucer on top and put a load on it so that the plate is in brine. We put the jar in a cool place. Crispy pickles will be ready in eight days. They can be put in the refrigerator or canned.
Sliced Cucumber: Recipe
The main ingredients :
- cucumbers (1 kg);
- dill;
- onion;
- water;
- sugar;
- horseradish;
- pepper;
- salt;
- vinegar.
Cooking technology
Wash the cucumbers. Ponytails trimmed. Then cut the vegetables into circles. Put in a bowl and cover with salt. Stir and cover. Leave for twelve hours. While washing the greens, peel the garlic and cut into slices. Peel the onion and cut into half rings. From the bowl, pour the allocated juice. We put greens, cucumbers in jars. Pour boiling water. Leave for five minutes. We drain the water and fill it again. Repeat the process two times. Add garlic, pepper and onion. We mix sugar and salt in water. We put on the fire, boil, add vinegar. Mix thoroughly. Then we fill the pickles with pickle and roll up the cans. Turn them over. Leave to cool completely. Store cans in a cool place.
In addition to pickling, cucumbers canned and pickled, and they also prepare salads, drinks, sauces, etc.