The Nezhinsky cucumbers, the recipe of which is described in detail below, got their name thanks to the Ukrainian city of Nezhin. It is in this locality that the largest plant for the production of preservatives is located, where they pickle cucumbers of the Nezhinsky variety. Today we will take a closer look at how to create such a fragrant snack on your own at home.
Cucumbers "Nezhinsky": a recipe for preparing winter preparations
Essential Ingredients:
- white onion - 750 g;
- fresh cucumbers without bitterness - 1.2 kg;
- freshly picked dill - 20 g;
- table salt - ¾ dessert spoon;
- granulated sugar - ½ spoon;
- apple cider vinegar 6% - 2 large spoons;
- bay leaf - 1 pc. to the can;
- black allspice peas - 3 pcs each. on each jar.
The right choice of vegetables
Salting cucumbers for the winter, the recipes of which are always simple, should be carried out only when using freshly picked vegetables. Small cucumbers that have a soft skin without the presence of bitterness are suitable for such a workpiece. Onions for this snack are best acquired white and sweet.
Processing major components
Before
pickling pickled cucumbers for the winter, they should be soaked in cold water for 1 hour, and then washed well, freed from the tail and cut into circles up to 5 millimeters thick. Next, you need to clean the heads of onions and chop them with thin half rings. It is also necessary to chop fresh dill. After that, all the ingredients should be mixed by hand in one bowl, and then add to them 6% apple cider vinegar,
table salt and granulated sugar.
Blank forming
Nezhinsky cucumbers, the recipe of which provides for the use of only fresh vegetables, should be laid out in 750-gram or half-liter jars. However, before this, it is necessary to throw in the dishes 1 bay leaf and 3 peas of black allspice. After the cucumbers are placed in jars, they should be immediately poured with steep boiling water, not reaching the edges of 2 centimeters, and kept in it for 20-23 minutes.
Sterilization of the workpiece
A fully prepared blank must be placed in a pan or a metal basin with warm water, and then bring it to a boil and sterilize the jars for 9-11 minutes. After this, the cucumbers should be immediately covered and sealed with a special sealing device. Next, hot cans must be placed upside down on a towel and covered with a thick old blanket. In this position, the workpieces must remain until completely cooled (approximately 20-24 hours).
Nezhinsky cucumbers, the recipe of which we reviewed today, should be stored in a cool room. For this, a cellar, a subfloor or a refrigerator are ideal. Such a homemade blank will be usable only after 4 or 5 weeks. During this time, fresh vegetables will absorb the whole marinade, become very tasty, crispy and fragrant. Serve this appetizer to the table should be chilled along with the first or second courses.