Already in the middle of summer, thrifty housewives begin a marathon for training. As soon as the first cucumber appears in the garden, the thought of finding a new tasty recipe for pickled cucumbers is already rushing through my head.
Perhaps no banquet is complete without a plate with small crispy cucumbers. Pickled cucumbers are an integral part of many salads, an excellent appetizer and just a necessary addition for fresh dishes. Today we will look at a few easy-to-cook recipes and tell you how to prepare delicious aromatic pickles for the winter.
Quality result
Despite the fact that a rich harvest of cucumbers always gives you the opportunity to experiment with recipes, try something new, you must always carefully approach the pickling process. The correct preparation of products, the cleanliness of dishes and containers, the correct calculation of spices requires each recipe. Pickling cucumbers is not an easy task, requiring time-consuming. Sometimes this time-consuming process takes several hours.
Cucumber preparation
The first thing to pay attention to is the proper preparation of the main ingredient. Cucumbers for pickling are carefully and carefully selected. There should be no rotten areas and soft sides. Selected vegetables are washed thoroughly.
How to pickle cucumbers: with or without ponytails? Experienced housewives are advised to always trim the ends, as this allows the vegetables to soak faster and better with marinade. If the tips are not cut, after opening the cans, you can get fresh and tasteless vegetables. Prepared cucumbers are soaked in cold water for several hours.
Can preparation
While vegetables will be in the water, you can do the preparation of containers. Glass jars should be washed very carefully. Even a small speck of dust inside can cause a depressurization, "explosion" of the can. It is best to wash containers in hot water, rubbing soda thoroughly inside and out. If the can is not new, but has already been in use, it is recommended to pay special attention to the place where the lid will be. The rim of the can is washed with a soda with a hard sponge.
The next stage of washing containers is boiling water. They are given the already washed can. And only after all these procedures can we proceed to the sterilization process.
Sterilization of glass containers
You can sterilize glass containers for pickling cucumbers using an oven, microwave or steam bath. Each hostess chooses the method that is convenient, affordable and acceptable.
Not only cans are sterilized, but also lids. It is believed that pickled cucumbers for the winter are best packaged in glass containers with metal lids. Polyethylene and any other analogues are not welcome. On metal covers there is a special spraying that does not come into contact with acid.
Before use, the lids should be welded. The time spent on the caps in boiling water is ten minutes. It is important to remember that before cooking the gum covers should be removed for a while.
Popular recipes for pickled cucumbers with photos
The pickling processes are somewhat similar to each other, but each recipe has its own unique notes and components, thanks to which the cucumbers turn out to be completely different in taste.
For the first recipe you will need:
- Small cucumbers (about 10 cm long).
- Acetic essence (1 tsp. On a two-liter jar).
- Sprigs of parsley.
- Leaves of black currant, cherry, grape. Add what is available. If everything is present, then put one different leaflet in a jar.
- Garlic Slices.
- Two or three small carrots.
Marinade
- 1 liter of water.
- 5 peas of pepper.
- 2 tbsp. l granulated sugar.
- 1 tbsp. l salt.
- Cloves.
- Bay leaf.
Pickling process
Pre-soaked vegetables are placed in a well-washed glass container. How to pickle cucumbers if they are too large? Cutting large cucumbers is not forbidden. The halves of the cucumbers will turn out to be as crispy and tasty as their whole "brothers."
We also send leaves, dill "umbrellas", sprigs of parsley, peppercorns, carrots and garlic to the banks. Slices of garlic should be cut in half so that they give off more flavor. Carrots are cut into long and thin slices and laid between cucumbers.
Fill the cans with boiling water to the brim. Leave the container alone for 10-15 minutes. This time will be enough to cook the marinade. In a liter of boiling water we put a spoonful of salt, a couple of spoons of sugar and aromatic spices. Mix thoroughly until sugar and salt dissolve. We remove the fire and cook the brine for about two minutes. During this time, we drain the water from the glass containers using a special “leaky” lid.
Turn off the marinade. Add vinegar essence to it. We pour this water into jars. The brine should fill the container almost to the edge. Now we move on to the sterilization process and finally pickle the cucumbers (the photo below shows how the brine should be poured into jars).
Pour water into a large pot (deep and wide). At the bottom we lay a small towel. Now put the cans and turn on a strong fire. Let the water boil, reduce the heat and sterilize the jars with cucumbers for 20-25 minutes.
We take out the cans, close the lids, roll up. Now they need to be turned “upside down” and left in this position for 12 hours. You can cover the cans with a warm blanket. As soon as the banks have completely cooled, we remove them in the cellar for storage.
How to pickle cucumbers without sterilization
According to the hostesses, this is a very good recipe. Cucumbers are very tasty, crispy and dense. In addition, its great advantage is the lack of sterilization of cans. And this is a significant saving of time, gas and own forces.
So, let's decide how we pickle cucumbers without sterilizing cans? A recipe with a photo of pickles is listed below.
Essential ingredients. Calculation of three-liter containers
- Small or medium sized fresh cucumbers.
- Hot chili pepper (optional) - 1 pc.
- Horseradish leaves - 2 pcs.
- Cherry or currant leaves - 2 pcs.
- Sweet bell pepper - 1 pc.
- 5-6 "umbrellas" of dill.
- 3 peppercorns.
- Carnation - 1 pc.
- 75-85 g of salt.
- 200 g of vinegar 9%.
Sequencing
To make the cucumbers tasty, crispy and dense, soak them in cold water for eight hours. Do not forget to pre-wash from garden dirt and cut off the tips.
At the bottom of each jar we lay the leaves, herbs and sprinkle spices. We cut hot pepper in half, remove the seeds and cut it into long thin strips. We do the same with bell peppers. You can take sweet pepper in several colors, so the jar will turn out to be more effective and bright. Stripes of pepper mixed with cucumbers while laying vegetables in a jar.
Pour boiling water over the cucumbers and leave it to rest for ten minutes. After the liquid is drained and again fill the cucumbers with hot water. Drain the second fill after five to seven minutes.
Pour salt in a jar, add bay leaf, a couple of peas of pepper, a tablespoon of sugar and pour boiling water for the third time. Add one tablespoon of vinegar to each jar on top. We twist the boiled metal caps. Turn over the glass containers with cucumbers and leave to cool.
The secret of crispy cucumbers
There are several proven tips that will tell you how to pickle cucumbers to make them crispy and firm.
First, soak the vegetables in very cold water. Experienced housewives claim that it is ice water that helps make cucumbers more crispy.
Secondly, cucumbers should not be rammed tightly into jars. They should be able to calmly "swim" in brine and completely saturated with aromas of spices.
Thirdly, reduce the time of "rest" of cucumbers in boiling water of the first and second fill. As a rule, water drains after ten to fifteen minutes, when it has almost cooled down. Try draining still hot water after five to seven minutes.
Fourth, glass containers with pickled cucumbers should cool as quickly as possible. The faster the cucumbers cool, the tastier they will turn out. And if you still covered the inverted cans with a blanket or an old padded jacket, then try to leave the cans uncovered.