For preservation, you should choose mid-season cucumbers up to 13 cm long. The skin should be of a uniform green color. It is recommended to soak the fruits for at least two hours.
Pickling cucumbers with vinegar
For this classic recipe, you need to take two kilograms of fruit, as well as:
- two umbrellas of dill;
- two bay leaves;
- 2 large spoons of salt;
- 4 large spoons of sugar;
- one currant leaf;
- 2 liters of water;
- 70 ml vinegar;
- two cloves of garlic.
It takes about two hours to soak the cucumbers. Banks must be sterilized. At the bottom you need to lay currant leaves, bay leaves and garlic. After that, the jar is filled with cucumbers. Put herbs and garlic on top.
Boiling water is poured into the jars, covered with a lid, and left for half an hour. After that, you need to drain the water back into the pan and boil it again. The jars are again filled with this boiling water and left alone for 8 minutes. Then you need to drain the water and bring to a boil again, then add sugar and salt and mix. The final touch to the brine is the addition of vinegar. Fill the jars with brine liquid and close them. The containers are turned over and kept in this form for 48 hours. They should be wrapped in a warm cloth.
Mustard pickling of cucumbers
You will need three kilograms of medium cucumbers, as well as:
- 3 cloves of garlic;
- half a teaspoon of powdered mustard;
- 1.5 large spoons of grain mustard;
- 2 large spoons of salt;
- 3 large spoons of sugar.
You also need about 150 ml of vegetable oil and 150 vinegar. You can add a few peppercorns to the jar.
Cut the soaked fruits into pieces. Put them in a container and add sugar and salt there. Chopped garlic, both types of mustard also add to the container. After adding the peppercorns, pour in the oil and mix everything well. After adding vinegar, put the mixture to infuse for three hours in a dark place.
After three hours, the brine will appear. It is poured into a saucepan or other container. Cucumbers with garlic, herbs and mustard are transferred to dry and clean jars. Pour the marinade over the vegetables and cover with lids. Sterilize for about 13 minutes. Then roll it up, turn it over and wrap it up.
Crispy cucumbers in jars 1 liter
It is required to take a kilogram of cucumbers with a dense thick skin. Next, you need:
- 4 cloves of garlic;
- a bunch of dill;
- two leaves of horseradish;
- small horseradish root;
- 6 currant leaves;
- allspice and peppercorns.
You also need to stock up on two large tablespoons of sugar, one large spoonful of salt. 9% vinegar will take eight large spoons. Optionally, you can take a stick of cloves.
The fruits are soaked for 4 hours. Banks must be sterilized. The garlic is crushed and added to the bottom of the jars. Horseradish needs to be grated, greens - chopped. The horseradish root is added to the jar, followed by the cucumbers. Next you need to put herbs and allspice.
Banks are poured with boiling water and left for 20 minutes. Then the water is drained back and boiled again. Sugar, salt and peppercorns are added to boiling water. When the marinade has boiled, add vinegar and mix. Jars are filled with this marinade, covered and sterilized for 13 minutes. After seaming the cans, store them upside down in a dark place for 40 minutes.
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