Autumn for summer residents is always associated with harvesting the harvested crop for the winter. For this, various preservation methods are used, for example, pickling. Cucumbers are especially popular - both according to the classic recipe and with the addition of unusual ingredients (oak leaves, mustard, spices). Let's analyze the best blanks.
How to pickle classic cucumbers
It is especially recommended for novice housewives to learn the basics of preserving vegetables for the winter. Then there may already be a desire to experiment, adding additional ingredients. Here it is allowed to use sterilization of the finished product or three times pouring boiling water.
What to take for a 3 liter can:
- cucumbers - 2.7 kg;
- table salt - 90 g;
- granulated sugar - 225 g;
- vinegar essence 70% - 1.5 tsp l .;
- lavrushka - 6 leaves;
- currant leaves - 6 pcs.;
- cherry leaves - 3 pcs.;
- peppercorns - 10 pcs.;
- cloves to taste.
To get delicious crunchy cucumbers, you need to follow a few simple rules. The main thing is to put the jars in a saucepan with boiling water before placing them. This is called sterilization. It's better to do the same with lids. It is recommended to pour the entire volume of the marinade gradually, and not abruptly, then a characteristic crunch of cucumbers will appear.
Pickling instruction:
- Rinse the cucumbers with cold water.
- Rinse all leaves from dirt and dust.
- Wash the inside of the jars with a baking soda solution.
- Rinse the container, dry it, boil it.
- Put greens, 1/2 pepper on the bottom.
- Add cucumbers, filling the containers completely.
- Pour in boiling water, close, wait a little.
- Put the liquid in the marinade saucepan.
- Pour in salt, sugar, pepper and lavrushka.
- As soon as it boils, add vinegar, stir.
- Remove immediately from heat, distribute to jars.
- Put the lids on, wait 10 minutes, tighten.
- Put on the floor with the bottom up, hide under the blanket.
- Take to storage after 2 days.
Examples of other recipes
The classic pickled cucumber recipe is a must-have for everyone. However, as a result, it may get a little bored, then it is recommended to dilute it with other ingredients. Often they also put horseradish, garlic, various vegetables, spices, and parts of aromatic plants.
The best blanks:
- With oak foliage. The main ingredients remain, only the stem of the umbrella dill with oak foliage is added instead of the standard greens. The result is aromatic vegetables with a sonorous crunch.
- With mustard. Grain and powdered mustard are added to the standard list of products. For cans of 1 liter, you need 0.5 tsp. l. and 1 tsp. l., respectively. You will also need 9% vinegar. A piquant taste is formed.
- With apple juice. Ingredients per 1 liter jar, in addition to vegetables with salt and sugar: apple juice without pulp 1 liter, citric acid 1/2 small spoon. The vegetables will be slightly sweetened.
- With vegetables and mint. Add 2 onions and 1 large carrot, 5 mint leaves to the cucumbers. Sugar, salt, concentrated acetic acid remain. An unusual but very tasty combination.
- With citric acid. You will need 3 garlic cloves, 3 cherry leaves, 1 tsp for cucumbers and sugar with salt. l. citric acid. This recipe is fine if you don't feel like using vinegar.
It is important to choose the right main product. Medium cucumbers with good firmness and elasticity will do. There should be no dark or yellow spots, softened areas. It is better to collect in the evening. Before laying in a container, you need to hold it in almost ice water, then all the dirt will go away, and the output will be an excellent crunch. Cut off the ends.
Read also: How to properly prune strawberries after harvest
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#pickles#new recipes#preparations for the winter