What is a jar of pickles? First of all, this is a salty addition to mashed potatoes, a wonderful snack and just a reason to crunch. The abundance of recipes that can be found on the Internet, newspapers, magazines and other printed literature allows you to make the most varied types of salting of the same product. At the same time, it is completely incomprehensible why to buy pickled cucumbers, the recipe of which is simple, in the store, if they can be made independently and much tastier. Independence will become especially relevant after listening to the broadcast about the dubious quality of products used in many factories.
Consider how to make pickled cucumbers a classic recipe . For cooking, you will need cucumbers, the appearance of which can be characterized in a popular way "with pimples." Smooth varieties are not worth choosing. To determine the number of cans and cucumbers, you should adhere to a ratio of 1: 2 (1 kg of cucumbers - 2 kg of the finished product). The recipe will show the amount calculated for 0.5 kg of cucumbers.
To obtain a crispy product that must be stored for 2 years or more, the recipe must be observed. You need to salt the cucumbers using:
- leaves of black currant (2pcs),
- horseradish leaves (1 pc),
- cherry leaves (1 pc.) - optional component,
- garlic (2 cloves),
- dill umbrellas (1-2 pcs),
- coarse salt without any useful additives (2 tablespoons per 1 liter of water).
Salted cucumbers recipe will be more fragrant if the dill umbrellas contain seeds, not flowers. This rule is justified by the absence in the last essential oils that give the product a flavor. It should be noted that the cooking process will be quite long, but the result is worth it.
Before salting, cucumbers must be soaked for 2-3 hours. Then thoroughly clean from white plaque under a stream of cold water, at the same time cutting each cucumber at the ends. Greens cut with a knife or ordinary scissors. Part of it is laid on the bottom of enameled dishes (both a basin and a bucket will do). A portion of chopped garlic is added there. Upstairs lay cucumbers. Then they continue to repeat the procedure so that a flaky system is obtained (greens-cucumbers-greens ...). Remembering the ratio of 1: 2 and the calculation of salt, 2 tablespoons per 1 liter of water, pour cucumbers with water (cold) to the top so that it completely covers them. The dishes are covered. Thus, the first part, describing how to make pickled pickles, is completed.
The second stage will begin after the cucumbers stand for several days at room temperature in a dark place. A further recipe for pickling cucumbers involves the following actions: it is necessary to pour the resulting brine into a saucepan and keep on low heat. At this time, prepare cans and boil the lids. Cucumbers are placed in prepared jars, and the remaining leaves and spices are thrown out. Bring the brine to a boil and gradually pour cucumbers on it. To avoid exploding the lid during storage, after the brine is poured, a tablespoon of vinegar is added to the jar, although you can do without it. The lid is rolled up, the can is turned over and the day is cooled.
There is another way with which you can cook pickled cucumbers. The barrel cucumbers are made with open or closed containers. The recipe with the closed barrel is completely the same as in the previous case, only the brine is poured into the container immediately, but not tightly. After 3 days, the cork is clogged tightly and after 2-2.5 weeks you can eat ready-made cucumbers. Pickled barrel cucumbers with an open vessel are also prepared, but covered with a special shield or a dense cloth (if it is a glass jar), kept at room temperature for 3 days. Then the barrel is transferred to the underground or cellar and kept for 2-2.5 weeks.
There are many modifications to the classic version of salting, but the classic always remains in price. In addition, having done everything according to the described recipe, cucumbers certainly do not spoil.