Each housewife is looking forward to the time of harvest to pamper her loved ones with new tasty preparations. The end of summer is all the more attractive because it is time to harvest, which must also be preserved until winter. The fact that sledges need to be prepared in the summer, many housewives know firsthand, and therefore only manage to spin around the stove, then in winter it will be possible to fully enjoy all this abundance. Each housewife knows many different secrets that allow her to create real culinary masterpieces, although that can be easier than pickling cucumbers. Recipes for preserving this vegetable can easily be found in any cookbook, however, there are ways that are little known in the circle of housewives, but, nevertheless, give amazing results.
The recipe for pickled cucumbers in German is very simple to manufacture, and the result is amazing. The cucumbers turn out to be green and crispy, and the taste ... Just lick your fingers! First you need to cook the cucumbers themselves. They should be juicy, green, just plucked from the bed, not more than 10 centimeters in length. The greens should also be fresh, just plucked from the bed or, in extreme cases, bought on the market. A three-liter jar will require a little less than two kilograms of cucumbers, (if you take liter cans, it is better to take cucumbers very small). Spices based on a three-liter jar will require 2-3 dill umbrellas, 1 horseradish leaf, 6-8 peppercorns, 1 head of garlic, a leaf of cherry or currant.
It is advisable to soak cucumbers for 2-3 hours in cold water, then thoroughly rinse each cavity using a soft cloth to remove all dried up dirt. Greens and spices are placed at the bottom of sterilized cans, then cucumbers are tightly packed, 3 full teaspoons of salt, 3 tablespoons of sugar and 130 grams of vinegar are added. In order to get delicious green cucumbers, it is important not to change the recipe, but to do everything as it is written above. Next begins the actual pickling of cucumbers. Recipes prescribe pouring brine into cans, but we will fill the cucumbers with ordinary cold water from the tap. This is the charm of the German recipe that pickling cucumbers does not require hot brine and prolonged heat treatment.
Jars of cucumbers are put in a pot of cold water, and brought to a boil over low heat. Undoubtedly, each mistress has her own pan for this purpose and each of them will boil differently, therefore, as soon as the water in the pan boils, after two or three minutes the can can be removed and twisted with a key. Here is such a quick pickling of cucumbers. Recipes of such a plan were brought from Germany and have never let anyone down - cucumbers turn out green and crispy. Rolled cans are turned upside down and wrapped in a warm blanket for a day. Such cucumbers can stand all winter at room temperature, will not lose their taste and remain green and crispy.
Do not worry that the cucumbers boiled a little - subsequently they will reach the desired condition in the bank. You will get delicious pickled cucumbers, the recipe of which will be asked by all relatives and friends. In this cold way, you can not only pickle cucumbers. Recipes for pickled zucchini, squash and even cauliflower using the cold method are also found in the cookbooks of prudent Germans. To get a tasty and high-quality harvest of vegetables for the winter, you must strictly adhere to the recipe and not increase the time of heat treatment of products. Only then will your cucumbers be green and crispy, the zucchini tasty, the squash beautiful, and the cauliflower juicy and healthy.