Each hostess in the summer tries to make stocks of vegetables for the winter. Pickled cucumbers are always in demand in the cold season, so many people harvest them. However, preparing a delicious snack is not so simple. Here you need talent and, of course, delicious recipes for pickles, which you just can’t do without.
General recommendations
Cooking cucumbers for the winter is a delicate matter. There are many recommendations in the literature. And there are many delicious recipes for pickles. Each of them has its supporters and opponents. And each of them is right in his own way. But among such a variety of recipes, you can choose the right option for yourself.
In addition, it is worth knowing the basic principles of proper salting. We’ll talk about them now. For harvesting, you need to choose the right cucumbers. The variety of vegetables is not so important, but the size matters. For pickling, it is best to use small cucumbers. It is better to choose pimples with small spines. Cucumbers must certainly be fresh, if they lie down a bit in the refrigerator, then it is better not to take such vegetables. In the market for pickles you need to choose even cucumbers of the correct shape. They are more convenient to put in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare vegetables for further salting.
As a material for blanks, you need to take only beautiful specimens, hooked and yellow are not suitable: they can ruin everything.
Good pickle
Much of salting depends on the brine. If it is too concentrated, then the cucumbers will lose their taste. A small amount of salt will lead to fermentation of the solution. For the preparation of brine, it is necessary to take large rock salt. Small "Extra" or iodized are not suitable.
When choosing delicious recipes for pickles, it is worth considering the place of future storage of the blanks: an apartment or a cold cellar.
Carefully add garlic, stalks and dill seeds, horseradish greens, peas and other spices. All sorts of additional components increase the likelihood of spoiling the taste. Before laying, all herbs must be thoroughly rinsed.
Preparatory stage
No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.
Experienced housewives recommend dipping cucumbers in plain water before rolling. Meanwhile, you can prepare the banks. They must be thoroughly washed with soda and sterilized with covers. Some recommend using aspirin tablets for salting. Is it worth it - you decide. Next, we lay out the cucumbers in clean jars, after washing them well and cutting off the edges. In each container, put horseradish greens, currant and cherry leaves, a couple of peas of pepper and, of course, an dill umbrella. In principle, other spices are also possible. It all depends on the recipe you choose. Delicious pickles - a very individual concept, many housewives add garlic to the roll.
The recipe for the most delicious pickled crisps
On a three-liter jar you will need:
- medium-sized cucumbers - 1.1 kg;
- 3 tbsp. l salts;
- pepper (its quantity can be adjusted) - five peas;
- garlic should not be carried away, on average, 5-6 cloves are enough;
- bay leaf - enough 3 pcs.
- currant leaves.
- tarragon (gives a special smell).
- horseradish greens (leaves).
In sterilized jars, we place washed cucumbers and spices. Pour water into a separate dish and dissolve salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cucumbers with cold brine. Next, the banks are closed with nylon caps, which must first be boiled.
We send the finished sunset to the cellar or refrigerator, where it will wander. It is worth noting that during the process, the brine will come out from under the lid, so you can substitute a plate under the jar. This recipe for delicious pickles cannot be called fast. Ready vegetables will be only after 2.5 months. During storage, the pickle in banks may become a little cloudy, but there is nothing to worry about. Cucumbers will still remain crispy and tasty. Seaming can be stored for up to two years.
Barrel Flavor
Many people recognize only those pickles that have a barrel flavor. It was such preparations that our grandmothers and great-grandmothers once did. Of course, at present no one has been doing harvesting in barrels for a long time, since in modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickles for the winter with a barrel flavor.
Ingredients:
- young cucumbers with a thick skin - 1.3 kg;
- 5 cloves of garlic;
- pepper - 10 peas;
- horseradish is recommended to take young - 1 leaf;
- coarse salt - 3 tbsp. l;
- cherry leaf - 5 pcs;
- dill - just add 3 umbrellas;
- three branches (optional) of greenery.
Wash the washed cucumbers in any suitable container or pan, soak them for 3 hours (you can also overnight) in cold water. We wash all the greens well and cut, add chopped garlic and mix all the spices. Next, pour a third of the mixture onto the bottom of the can. Now you can lay the cucumbers. In the middle of the container and on top you need to put the rest of the seasonings. We prepare the brine according to the standard recipe at the rate of 3 tablespoons of rock salt in a three-liter jar. We fill them with cucumbers, after which we cover the jar on top with several layers of gauze. In this form, the workpiece at room temperature is infused for at least two days. Two days later, drain the brine, which we then use for pickling. Bring it to a boil and let cool. And just cold re-pour cucumbers. We seal the jar with a hot lid (kapron) and store it in a cool place. As you can see, the recipe for delicious pickles for the winter is quite simple and does not require much time.
"Long-playing" cucumbers
To prepare a three-liter jar, you should take:
- fresh cucumbers (medium-sized) - 2 kg;
- 3 tbsp. l salts;
- bay leaf - at least 4 pcs.;
- black pepper - five to six peas;
- currant leaves - 3 pcs.;
- garlic - 3 cloves;
- dill 2-3 umbrellas, you can use stems;
- young horseradish greens.
Before pickling, cucumbers should be soaked in water for five hours. At the bottom of the jar we lay all the spices and leaves, and on top we lay cucumbers in rows. In order to accurately maintain the proportions for the preparation of the solution, pour water into a jar of cucumbers and then pour it into a separate container.
In this way, you determine exactly how much fluid you need. Dissolve salt in cold water. Then pour cucumbers with pickle. We seal the finished jar on top with a boiled kapron lid. Next, pickle should be sent to wander in a cool place. Such a simple recipe for delicious pickles allows you to get the finished product in 2.5 months. But after three or four days you can taste salted cucumbers. If you do not have a cellar or basement, then you can store cans in the refrigerator, but then you need to use liter. It is important to maintain proportions. A liter jar accounts for a tablespoon of salt.
Pickled Oak Leaves
We offer you one more recipe for delicious pickles.
Ingredients for two three liter cans:
- If you take young vegetables, then three kilograms is enough.
- It will take about 5 liters of brine. You need to cook it at the rate of 1.5 tbsp. l salt per liter of liquid.
- Horseradish leaves take no more than 3-5 pcs.
- Currants of any grade - 20 leaves.
- Cherry (young leaves) - 15 leaves.
- Oak leaves (for crisp) or walnut - 10 pcs.
- It is quite enough 5 dill umbrellas.
- It is important not to overdo it with red hot pepper - 4 pods.
- Horseradish root is not required in this recipe.
To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put the root or leaves of horseradish, as well as the foliage of oak or walnut.
All spices, like vegetables, are thoroughly washed. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water all night. This is done so that after salting, the vegetables are not empty and do not take excess fluid. In addition, it will help make the cucumbers crispy.
After the preparatory phase, completely drain the water, and wash the vegetables themselves. We chop hot pepper and horseradish root. We spread the ingredients and spices standard for salting, then a layer of cucumbers, then spices again. Thus we add all the vegetables and leaves, alternating layers.
In cold purified water, we dilute the salt and pour the solution into the pan. The brine should completely cover the vegetables and spices. We put a plate on top, and on it we put a three-liter jar of water so that the cucumbers do not float up and are well salted. In this form, the workpiece is left at room temperature for two to five days (it all depends on the room temperature).
White flakes will soon appear on top of the brine. These are milk bacteria. The readiness of cucumbers must be checked for taste. Next, the solution is poured into a clean container, and the vegetables are washed in running water. Spices and herbs can be thrown away, we will no longer need them.
We spread cucumbers in sterilized clean jars. Boil the brine and fill it with the workpiece. In this form, we leave the banks for fifteen minutes. Next, drain the liquid again. In general, you need to pour cucumbers three times with brine, and for the third time, clog the cans with clean tin lids. Turn containers upside down and send to cool. As for other types of blanks, it is recommended to wrap the cans until they cool completely.
The beauty of the recipe for delicious salted crispy cucumbers is that it allows you to make a roll, which can be stored in the pantry in the apartment at normal temperature, the presence of a basement in this case is not a prerequisite.
At first you will notice that the brine in the banks will be cloudy, but gradually it will become transparent, and a precipitate will appear at the bottom of the tank.
Pickling cucumbers with tomatoes
As we already mentioned, a variety of recipes can be used for salting. Delicious pickles for the winter can be cooked with tomatoes. Thus, you can immediately get two salted vegetables in one jar.
Ingredients:
- Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
- Take the same amount of cucumbers - 1.2 kg.
- Three dill umbrellas.
- Carnation - 4 pcs.
- Currant leaves (young, topmost) - 4 pcs.
- Bay leaf - 3 pcs.
- Sugar - 3-3.5 tbsp. l
- We use salts, as in other recipes, no more than 3 tbsp. l
- Water - 1-1.7 liters.
- Vinegar 9% - three tbsp. l
- Pepper - 10 peas.
Before starting cooking, sterilize the jars. You can do it a couple. To do this, put a pot of water on a fire, and above the liquid we put a grate, on which the bank will be upside down. To process the container in this way ten minutes is enough. Cucumbers must first be soaked in water for a couple of hours, then rinse them in water and cut off the ends on both sides. Next, wash the tomatoes. Now you can lay out the layers in a jar: greens, cucumbers, tomatoes. And on top add bay leaf and pepper.
We put on the fire an enameled container with liquid. As soon as it boils, fill it with vegetables and leave to insist 15-20 minutes. Next, drain the water into the dishes. For the convenience of the process, you should purchase a plastic cover with holes. Such a simple accessory greatly simplifies the task. We bring the water to a boil and again pour cucumbers and tomatoes with it. Add vinegar to the jar and roll it. We send the tank to a cool place in a warm place, wrapping it in a blanket. After the cans are completely cooled, the preservation is transferred to the place of further storage. Many housewives believe that this is the recipe for the most delicious pickles and tomatoes.
Cold Pickled Cucumber Recipe
The most “delicious” recipe for pickles for the winter allows you to prepare pickles without much difficulty.
Ingredients for a three-liter jar:
- Dill - 2-3 umbrellas are enough.
- Oak leaves for a crispy effect - 4 pcs.
- Cucumbers - 2.5 kg.
- Cherry leaflets - 3 pcs.
- The same amount of currant and grape leaves - 3 pcs.
- Garlic (no more) - 5 pcs.
- Water - 1.5 liters.
- Pepper - 10 peas.
- It is not worth experimenting with salt, so we take 3 tbsp. spoons.
This recipe allows you to make your own corrections if, for example, you want to add your favorite spices. This can be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, you need to pour 50 grams of vodka into each jar.
We wash vegetables and herbs, after which we lay them in jars in layers, with spices on top. We will salt the cucumbers with the help of cold brine. In order for the salt to dissolve well, first stir it in a small amount of warm water until completely dissolved, and then add cold. Ready brine must be filtered, for example, through gauze. On top of the greens in a jar we drop the pepper, and then pour the brine. An open container should be left to ferment at room temperature, covering the neck with gauze. Next, we transfer the banks to a cooler place (no more than +1 degree) for ten days. After that, add brine to the top to the top and close them with hot plastic lids. Pickle is stored in a dark and cool place.
Bell Peppers Cucumbers
The peculiarity of this recipe is that for the preparation of pickles, horseradish leaves and other greens that are usual for such cases are not used. But the result is wonderful salty vegetables.
Ingredients:
- Bulgarian pepper - 1 pc.
- Cucumbers - 1.4 kg.
- Two dill umbrellas.
- Garlic - 5 pcs.
- Sugar - 2.5 tbsp. l
- A tablespoon of salt.
- Water - 1 l.
- Vinegar - one tsp.
- Black pepper and allspice.
- Bay leaf.
We wash the cucumbers, cut them on both sides and soak for two hours. Next, we spread spices and vegetables on the banks, add sweet pepper, sliced into slices. Bring the water to a boil and fill it in a container. After ten minutes, drain the liquid. Next, take clean water, boil it and pour it into jars. Once again, leave the cucumbers to insist. In the third approach, it is necessary to prepare a brine: per liter of water, put a tablespoon of salt and 2.5 tablespoons of sugar. Pour fresh marinade into jars and add vinegar. After that, we clog them with tin lids. We set the banks to cool in a warm place upside down, wrapping them in a blanket. The result is delicious pickles for the winter. The recipes given by us in the article allow you to prepare pickles in different ways, try one of them - and you will certainly get a lot of praise in your address from relatives.