Pickled cucumbers are frequent guests at any feast. Delicious, crispy vegetables perfectly complement our daily lunch diet, and will also not be left without attention on the festive table. A huge number of recipes for preparing this dish allows you to satisfy the tastes of the most sophisticated gourmets. Today I will tell you about my favorite method of pickling cucumber slices.
Why are marinated slices attractive?
For pickling cucumbers in standard whole form, we usually use medium or small vegetables in order to successfully place them in a jar. Salting with slices allows you to process large cucumbers. Moreover, they remain the same tasty and crispy.
Careful selection of ingredients
Not all types of cucumbers are suitable for pickling in this way. For example, I do not recommend taking salad varieties. It is best to select pimpled vegetables and cucumbers grown outdoors. Their taste is slightly different from greenhouse ones. And they are stored better due to natural hardening. I do not advise using rotten, yellowed, old vegetables when salting. Chances are that the seeds inside such cucumbers are tough, which will affect the taste of the finished product.
Preparing for pickling
Selected vegetables must be rinsed thoroughly several times. After that, I place the cooked cucumbers in a container of water and leave them in this form for 4-5 hours to soak. Depending on the preservation method, you can make a blank with or without sterilization. If salting is carried out without sterilization, I necessarily process the clean cans, which I have stored in advance, with steam. You can also place them in the microwave for 1 minute.
Basic recipe: classic
- Choosing a bank
For pickling cucumbers in slices or slices, it is best to choose jars with a volume of 0.5 - 1 liter. Such jars are more convenient to store, and their contents can be consumed faster, without fear that vegetables in an open container will deteriorate.
- Ingredients
For 2 kg of cucumbers you will need: 50 g of salt, 100 g of granulated sugar, 1/2 teaspoon of ground black pepper, 100 ml vinegar with a concentration of 9%, 2 tablespoons of finely chopped garlic and 85 ml of vegetable oil.
- Salting process
First of all, I cut off the ends of the soaked vegetables. After that, each cucumber needs to be cut into 4-5 pieces. Try to keep the parts roughly the same for even salting. If the workpiece is large, then we cut it even smaller. We mix all the ingredients together in a bowl with high sides and let stand in this form for 4-5 hours.
- Sterilization
After spreading pickled cucumbers in jars, fill them with the remaining brine, sterilize for 20-25 minutes and roll up the lids. We place the finished cans in a warm place.
Don't be afraid to experiment
In addition to the classic recipe, you can use various variations of pickling cucumber slices. For example, add tomatoes and hot peppers to the usual combination. Then the taste of vegetables will be more piquant. You can also vary the salting with various spices: put dill, onions, allspice.
Option without sterilization
If there is no time to prepare a boiled snack, you can use another method. Then, instead of vegetable oil, ordinary water will be a mandatory component. Cucumbers tightly filled in a jar are first poured with boiling water for 15 minutes. After that, the brine must be drained and the marinade prepared, adding spices, salt and sugar. Pour the vegetables with the resulting brine and roll up the lids.
Whichever recipe you choose, based on the tips given in the article, you can successfully prepare delicious pickles for the whole winter.
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