The most common way to preserve vegetables is pickling and pickling. Thanks to lactic acid, which is formed during the fermentation process, vegetables are stored for a long time, because this acid kills pathogens, due to which food is spoiled. Wooden barrels are used on an industrial scale , and you can salt products in ordinary glass jars yourself. Cold salting of cucumbers is one of the fastest and best methods of preserving vegetables.
Almost all varieties of cucumbers are suitable for salting . The fruits for pickling should be fresh, without damage. It is best to use fruits of medium and small size. Before laying in a jar, cucumbers are washed from dirt and soaked for a short time. Spices are always laid first at the bottom, and only then cucumbers, spices are also placed on top. Use dill greens, horseradish leaves and roots, garlic, various types of pepper, tarragon leaves, currants and cherry leaves. All herbs are washed and laid on the bottom of a sterilized jar. Then lay the cucumbers and pour the pre-prepared brine. Ready cans with cucumbers are stored in cool rooms. If cucumber pickling was used in a cold way, then such a product will be ready in a small amount of time and will be stored for a long time. If you follow the recipe for the preparation of cucumbers and the temperature regime of storage, you can save vegetables for a long time.
Cold pickling of cucumbers. Ingredients and Recipes
Recipe 1
- ten kilograms of cucumbers;
- dill - three hundred grams;
- horseradish root - fifty grams;
- forty grams of garlic;
- ten grams of capsicum;
- two hundred grams of currant leaf;
- five liters of water;
- four hundred grams of salt.
At the bottom of the sterilized cans spices are laid, then cucumbers and again spices. A brine is prepared from water and salt, the jar is poured to the brim, closed with a lid and sterilized again.
Recipe 2
- ten kilograms of cucumbers;
- three hundred grams of dill;
- fifty grams of horseradish root;
- ten grams of pepper peas;
- five liters of water;
- four hundred grams of salt.
Cucumbers are prepared in the same way as in the previous recipe.
Cold pickling cucumbers, quick recipe
- small cucumbers - one kilogram;
- one spoonful of salt;
- half a spoonful of sugar;
- garlic to taste;
- dill greens;
- other seasonings.
We wash the cucumbers, wipe with a towel and cut off the tips. We put them in a plastic bag and put salt, a few tablespoons of sugar, dill and other seasonings, chopped garlic. We tie the package, shake it well and put it in the refrigerator for two days. Two days later, you can eat.
Methods of pickling cucumbers exist in large numbers, everyone chooses a recipe to their liking. Some people like to use recipes that have already been verified by their grandmothers, and some like to constantly try something new, so here are a few more recipes for pickling cucumbers.
Crispy Cucumber Recipe
For brine:
Two large tablespoons of salt per liter of water.
On a jar of three liters:
- two garlic cloves;
- cucumbers
- leaves of cherry, currant, horseradish;
- dill greens.
Wash and soak cucumbers in plenty of water for four hours. Then we put spices in jars, then cucumbers, pour brine and place in a cool place. When the plastic caps swell, open them a day to release air. Then we close the cans and store in the refrigerator.
Mom's Cucumber Recipe
Various spices are put at the bottom of the jar, then we put cucumbers and pour in pre-cooked brine. We prepare the brine as follows: for a liter of water we take three full tablespoons of salt and sugar, stir and add one spoonful of 70% vinegar. Bring to a boil, but do not boil, pour the marinade into jars and pasteurize for seven minutes, then close the jars with lids and cool.
Salting cucumbers for the winter is another way to save money from the family budget. Indeed, thanks to them, you can cook delicious salads and snacks, as well as first and second hot dishes, without spending a lot of money.