Each housewife has her own, time-tested methods of home preservation of vegetables. But sometimes I want to put into practice other, new recipes. For example, how to close pickled cucumbers at home , like in a store? Consider some of these useful recipes. Also in this article are tips and tricks for making this amazingly delicious and mouth-watering snack.
What is unusual about fresh crunch and aroma?
Homemade blanks are always good, but sometimes you want to have a “store-like” taste in them. What is so special about a snack? After all, it seems that these cucumbers seem ordinary, but they crunch more fun, and the aroma from the can is elusive, specific and appetizing. Certainly, such pickles pickled for the winter will be prepared somehow differently. Crispy they are obtained either by observing certain technological rules, or by using special ingredients. We will reveal some secrets that can be successfully applied in practice for home canning of vegetables.
Proper preparation of cucumbers for conservation is the key to obtaining a successful result
Of course, the set of ingredients according to the recipe and the observance of all technological steps are very important. But a lot also depends on the quality of raw materials. Therefore, if you want your cucumbers pickled for the winter crunchy to be of the highest quality, observe the following rules:
- Take only fresh vegetables that were harvested in the previous 1-2 days (at the same time only in the morning or evening, cool hours, and not on the hottest noon).
- Sort the cucumbers by size and shape, it is preferable to pickle fruits not more than 10-12 cm in length and 3 cm in diameter.
- Pour cucumbers with cold water before starting work for at least 30-50 minutes. They are saturated with extra moisture.
- Of the specific seasonings that give a special crunch to cucumbers, use dry mustard, horseradish leaves and root, leaves of stone fruits.
How to close pickled cucumbers at home, like in a store? Cold Fill Method
- In a clean jar at the bottom, put garlic (3 medium cloves), 2-3 leaves of black currant, cherry, dill inflorescence (dried), 1 bitter pepper (cut the tip with a “whisk”), 1 large leaf of horseradish (cut the medium hard vein) )
- From cucumbers (before soaking in water) cut off the ends on both sides. Then put them tightly in a jar and pour gently, in small portions, with boiling water.
- While the cucumbers are warming up, prepare the marinade from 1 cup of spring cold water, 3 tbsp. l salt, 1 tbsp. l dry mustard and 1 tsp. Sahara. Mix dry components thoroughly until completely dissolved.
- After insisting for half an hour, drain the water from the can.
- Then proceed with extreme caution, as again there will be a sharp change in temperature, which may lead to a split in the glass. Pour 2 tbsp on cucumbers. l 9% vinegar and prepared solution. If there is a shortage, fill the jar with clean water.
- Cover with a plastic lid and take out in the cold.
- Periodically, after 3 hours during the day, shake the jar.
- After 4-5 days, pickled cucumbers, as in a store, are ready. The shelf life of such snacks (in a cool place and in the refrigerator) is no more than 10 days.
Hot option of conservation. Pickle cucumbers without sterilization
This recipe differs from the previous one in the way of heat treatment. In addition, you can store all winter pickled cucumbers. “Like a store!” - this is also about them! But the aroma is slightly different, but the crunch is preserved. Put in the jar (sterile) similar seasonings and additionally black pepper peas (5-6 grains), 1-2 pcs. cloves and bay leaf. Then - prepared cucumbers, and pour boiling water on top. Wrap with a lid. After 40-50 minutes. pour the solution into the pan and add salt and sugar in it in the following proportions: for 1 liter of water - 1 tbsp. l sugar and 1.5 tbsp. l coarse salt. Cucumbers on top acidify with vinegar - 100 g per can. Then fill with boiled marinade and immediately roll the lid. Gently turn upside down, wrap and wait until it cools completely.
The method using sterilization of cans filled with cucumbers
Also, delicious cucumbers pickled for the winter are obtained by processing with double thermal heating. If the time is reduced (up to 10 min.) To the preliminary gulf with boiling water, additionally sterilize the banks. For this container, after filling with marinade (2nd stage of heat treatment), install in a pan, after covering the bottom with a cloth. Then fill the free space around the cans with hot water and put on fire to be sterilized. After boiling, let stand 15 minutes. Take out the cans, roll up the lids and cover with dense material. Cucumbers turn out crispy and fragrant!
Assorted Cucumber
This usual winter snack can be not only one-piece, but also vary with other vegetables. So, pickle cucumbers in jars with tomatoes, carrots, bell peppers and cabbage. Take the recipe for hot pouring without sterilization as a basis, filling the jars with “fun” assorted ones. You can combine vegetables at your own discretion, be sure to observe the main rule of laying at levels from bottom to top:
- spices
- cucumbers, zucchini, carrots,
- pepper, cabbage,
- tomatoes.
The most delicious is the pickled preparation, if the vegetables are small and about the same in size. To do this, pepper is usually cut in half, carrots - in four lengths, cabbage - in slices with a base-cob.
Good conservation!