Pickled cucumbers for winter: who has not rolled up yet? Recipes for the most delicious pickled cucumbers

Pickled cucumbers for winter: who has not rolled up yet? Recipes for the most delicious pickled cucumbers

Marinated and pickled cucumbers are two completely different things.

For the twist of those and others using their own principles of processing, sets of seasonings and additional ingredients. Despite the fact that vinegar in marinade destroys some vitamins and microelements, the taste and aroma of pickled cucumbers is much richer than salted ones.

Pickled Cucumbers - General Cooking Principles

The general principle of preparing pickled cucumbers for the winter is simple: bring the marinade to a boil and pour the vegetables over it, after which the banks are sterilized. In the preservation, you can add citric acid and a variety of spices: mustard, horseradish, garlic, cumin, allspice, dill, coriander, etc. For a more pronounced flavor put in a jar cherry or currant leaves.

Pickled cucumbers for the winter can be cooked in several ways:

• hot fill. In a jar of vegetables and seasonings, boiling water or hot marinade is poured and left for a few minutes. The procedure is repeated two or three times. Vinegar is added to the last marinade, then the jar is rolled;

• cold way. Cold marinade is poured into a prepared jar and rolled without heating;

• with sterilization. This method involves the sterilization of cans with the contents.

Recipe 1: Pickled cucumbers for the winter with red currants

Ingredients:

• currant leaves - 3-4 pcs .;

• horseradish - 10 g;

• 3 cloves of garlic;

• 4 glasses of water;

• 20 g of salt;

• a few sprigs of dill;

• 650 g cucumbers;

• a glass of red currant.

Preparation:

Pick cucumbers, for pickles set aside small and strong specimens. Vegetables thoroughly washed, as it should be wiped with a clean towel. Garlic cloves clean from husk, greens and berries are also washed and dried. After the food is prepared, you can prepare the cans and lids - they need to be sterilized.

At the bottom of the cans lay out garlic cloves, dill sprigs, currant leaves and horseradish. Spread cucumbers on the banks and fill them with red currants. Boil water in a saucepan, add salt to it. Pour the cucumbers with the resulting marinade, cover the jars with lids, leave for a couple of minutes. Pour the brine from the cans, re-boil it and pour it back into the cucumber jars. After that, banks can roll up. We turn over the preservation (it is necessary to make sure that the cans are tightly closed), cool it and send it to storage.

Recipe 2: Pickled cucumbers for the winter “Savory”

Ingredients:

• 25 g of salt;

• 20 g of sugar;

• two tablespoons of vinegar essence;

• 4 g seasonings for preservation;

• 2 leaves of cherry and currant;

• umbrella dill;

• two kilograms of cucumbers.

Preparation:

Wash vegetables thoroughly, wipe dry, cut off the edges by 2-3 mm. Fill cucumbers with cold water, leave for 3.5-4 hours. In the meantime, jars and lids can be sterilized. Cherry and currant leaves are rinsed and dried. We put them on the bottom of the cans, do not forget about fennel umbrellas and special seasonings for pickling (sets of spices for spinning cucumbers, tomatoes, etc. are sold in stores).

You can make a mixture of seasonings yourself: pickled cucumbers are well suited for black peas, mustard and coriander. Put cucumbers in jars, pour boiling water for two minutes (for a liter jar) or for five minutes (for a three-liter jar). Pour cucumber water into a saucepan, add salt and sugar, bring to a boil. After boiling pour vinegar. Fill the marinade with vegetables, roll up the cans and turn them over.

Recipe 3: Pickled cucumbers for the winter in own juice

Ingredients:

• 50 ml of vegetable oil;

• 5 g of red ground pepper;

• 20 g of sugar;

• 15 g of salt;

• 7 tablespoons of vinegar 9%;

• a few cloves of garlic;

• 2 kg of cucumbers.

Preparation:

Cucumbers carefully wash and wipe. We cut along into four parts. Put vegetables in a large container, add sugar, salt, chopped garlic cloves and red pepper. Pour in oil and vinegar. All mix and leave for two hours. Cucumbers during this time should be periodically mixed so that they give the juice and how should be soaked with spices. Put cucumbers in sterilized jars, pour the same brine. Cover the jars with lids.

Next, cucumbers need to be sterilized. We take a large metal container, put the banks in it, pour water. After boiling water, wait another five minutes (for 500g cans), or seven or ten minutes (for 700g and liter cans, respectively). Banks roll up and overturn. Leave to cool (wrap conservation is not necessary).

Recipe 4: Pickled cucumbers for the winter “In Korean”

Ingredients:

• 800 g carrots;

• 240 g garlic;

• 150 ml of vegetable oil;

• half a cup of vinegar 9%;

• half a cup of sugar;

• a tablespoon of seasoning for Korean salads;

• 10 g of salt;

• 3 kg of cucumbers.

Preparation:

Wash cucumbers, dry and cut along several strips. To do this, you can use a special vegetable cutter. Garlic cloves are cleaned and pressed through a press (you can use a blender). Clean the carrots, rinse and grate for Korean carrots. Vegetables combine. Salt with sugar, special seasoning for Korean salads, vegetable oil and vinegar are poured over them. Everything is well stirred and put in the fridge for 12 hours. After this, the snack is ready for consumption, but this is the recipe for winter preparation, therefore we pour in a spoonful of vinegar to the vegetables and boil for 15 minutes. We put the vegetables on the prepared banks and roll up the iron lids. Banks overturn, cover with a blanket. Put in a dark place for storage, after the preservation is cooled.

Recipe 5: Pickled cucumbers for the winter with ketchup

Ingredients:

• one and a half kilograms of cucumbers;

• litere of water;

• a glass of vinegar 9%;

• 15 g sugar;

• 10 g of salt;

• ketchup “Chile” - 220

Preparation:

Wash vegetables, wipe dry. We make brine: pour water into a saucepan, pour in vinegar, add salt with sugar and ketchup, mix everything. Put the mixture on the stove, bring to a boil. Put cucumbers in jars. We take a large pot for sterilization, line the bottom with a towel, put the banks there. Pour water into the pan so that it reaches the “hangers” of the cans, put it on the stove.

Fill cucumbers with boiling brine, cover with lids. Leave the jars to be sterilized (the water in the pan should be the same temperature as the brine). Water should not boil strongly. Processing time depends on the volume. Liter jars process 15 minutes, two-liter - about 25 minutes. Remove the pan from the stove, roll up under the lid.

Recipe 6: Pickled cucumbers for the winter in a hurry

Ingredients: • kilogram of cucumbers;

• a few cloves of garlic;

• a bunch of dill;

• liter of carbonated mineral water;

• 45 ml of vinegar;

• 14 g sugar;

• 7 g of cumin;

• coriander seeds - 6 g;

• Bay leaf;

• peas - 6-7;

• 3 carnation heads;

• 27 g sea salt.

Preparation:

My cucumbers, cut off the edges, put the vegetables in an enamel bowl. Garlic finely chopped or skipped through a press, spread to the vegetables. Add chopped dill, pea pepper, coriander, cumin, cloves, bay leaf. Pour in vinegar, add sugar and salt, pour all mineral water. Leave the vegetables at 9 o'clock (preferably for a day) in the cold, then lay them out on prepared jars, pour the marinade and spin.

Recipe 7: Pickled cucumbers for the winter “In Bulgarian”

Ingredients:

• kilogram of cucumbers;

• onion head;

• a few cloves of garlic;

• peas;

• Bay leaf;

• half a liter of water (half a liter jar);

• 30 g of sugar;

• 20 g of salt;

• Five tablespoons of vinegar 9%.

Preparation:

My cucumbers, soaked in water for five hours. We put onion, garlic, pea pepper, bay leaves in a quart jar. Then we send cucumbers there. Bring water to a boil, add salt, add sugar and vinegar. Fill the vegetables with marinade and sterilize in a large container with water for ten minutes. Twist the bank, leave to cool, and then remove for storage in a cold place.

Recipe 8: Pickled cucumbers for the winter with vodka

Ingredients:

• two kilograms of cucumbers;

• three tablespoons of salt;

• 30 ml of vinegar 9%;

• 30 ml of vodka;

• currant leaves;

• horseradish leaves;

• dill;

• garlic.

Preparation:

Rinse cucumbers, pour cold water, soak for three hours. Put the seasonings in a three-liter jar prepared: washed leaves of currants and horseradish, dill and garlic. Spread soaked cucumbers. Boil a half liter of water, add salt. After boiling the brine, remove the pan from the stove, pour in the vinegar and vodka.

Fill the vegetables with hot marinade, cover the jars with clean gauze, leave until the next day hours. Close the jar with a clean nylon lid, treated with boiling water, remove the jar in the cold.

Recipe 9: Pickled Cucumbers for the Winter in Tomato

Ingredients:

• four kilograms of small cucumbers;

• 5 bulbs;

• black pepper peas;

• allspice;

• Bay leaf;

• cherry leaves;

• umbrella dill;

• sugar (for marinade) - 190 g;

• salt (for marinade) - 25 g;

• 190 g of vinegar (for marinade);

• 200 g of tomato paste (for marinade);

• one and a half liters of water (for marinade).

Preparation:

Proportions are calculated on five liter cans. Clean the onion, rinse the dill and cherry leaves. Onion heads cut into quarters. We put onion, dill umbrellas, cherry leaves, pepper and bay leaves in prepared jars. Next, lay out the washed and dried cucumbers. Pour into a pot and a half liters of water, add sugar, salt, vinegar, tomato paste. Boil for five minutes (until complete dissolution of sugar and salt). Fill the vegetables with hot marinade, set to be sterilized. The processing time after boiling water is about fifteen minutes. Banks twist, turn over and cover with a blanket, leave to cool.

Recipe 10: Pickled cucumbers for the winter “Gourmet Dream”

Ingredients:

• two kilograms of cucumbers;

• 6 garlic teeth;

• 2 cherry leaves;

• 3 currant leaves;

• 30 black peppercorns;

• 3 red hot peppers;

• horseradish (half a leaf, a small piece of the root);

• 2 dill umbrellas;

• Bay leaf;

• 10 coriander peas;

• 2 sprigs of tarragon;

• 2 basil sprigs;

• 45 ml of vodka;

• 75 g of salt;

• 150 g of sugar;

• 125 ml of vinegar 9%.

Preparation:

Cucumbers wash, wipe and soak in cold water for 7 hours. Water needs to be changed periodically. Wash currant and cherry leaves and dry. Horseradish root and garlic cloves clean. From hot peppers, remove the seeds. With cucumbers pour water, cut off the tips. Pour cold water into enameled container. Cucumbers are scalded with boiling water and immediately placed in a container with cold water. We put cherry and currant leaves, horseradish, garlic, bay leaves, hot peppers, black peppercorns and coriander into sterilized jars (not all at once). Putting cucumbers. Top add the remaining spices. Making the brine: bring water to a boil, add sugar and salt. We skip the layer through several layers of gauze. Again we set on fire, boil and pour cucumbers with hot marinade. Add 120 ml of vinegar and 45 ml of vodka to the jars (proportions per three-liter jar). We cover the jars with sterilized lids, put in a container with water 60 degrees sterilized. The bottom of the pan is pre-lined with a towel. After boiling water we reduce the fire. As soon as the cucumbers begin to change color, remove the container from the fire. Banks roll up.

Recipe 11: Pickled cucumbers for the winter with mustard

Ingredients:

• cucumbers - how much will the bank;

• onion head;

• medium carrot;

• seasoning for pickles;

• mustard seeds - on request;

• two liters of water;

• a glass of vinegar;

• two tablespoons of salt;

• eight tablespoons of sugar.

Preparation:

Banks carefully wash, sterilize, cover with boiling water. Wash cucumbers, dry them, cut off the tips by a few millimeters. Clean the onion, wash and cut into rings. We spread onions on the bottom of the cans. Clean the carrots, rinse and cut into circles. Behind the onions we send carrots, peppers, bay leaves, cloves and a teaspoon of mustard. We put cucumbers on the banks, fill with boiling water, cover with lids and leave until the water is warm.

Pour the water into a saucepan, bring to a boil, add sugar with salt and vinegar. Do not forget to remove the foam. Fill the vegetables with boiling marinade, quickly spin. Banks overturn and cover with a blanket. After cooling, remove the storage.

Recipe 12: Pickled cucumbers for the winter in spicy adjika

Ingredients:

• 2.5 kg of ripe red tomatoes;

• kilogram of sweet pepper;

• 200 g of sugar;

• 200 g of vinegar;

• 200 g of vegetable oil;

• 3 tbsp. l salts;

• 5 kg of small cucumbers;

• Bitter pepper - to taste.

Preparation:

Tomatoes, cucumbers and pepper are washed and wiped. Remove the seeds from the pepper. Cut tomatoes and pepper, mix with sugar, salt, vinegar and butter. Boil a lot for 15 minutes. Cucumbers cut into slices, spread to the tomatoes and peppers. Boil five more minutes, add chopped garlic and bitter pepper (optional). Cook all together for another five minutes. Spread cucumbers with adjika on sterilized jars, roll and cover until cool.

Pickled Cucumbers for the Winter - Tricks and Tips

• to make the cucumbers crispy, for pickles you need to pick up small, strong specimens;

• cucumbers can be marinated not only whole, but also in the cut form, as well as in the form of salads with other vegetables;

• so that cucumbers do not grow dim, you need to use only clean water. It is better to make marinade in filtered or well water;

• for marinovka it is better to take the most common table salt of coarse grinding - it is with it that the snack will turn out crispy and vigorous;

• if you need to sterilize several cans at once, it is better to use the oven. The processing time is 20-30 minutes;

• in a microwave oven, banks are sterilized for about ten to fifteen minutes. With this method, you need to pour some water into the container;

• vegetables and additional ingredients are laid out in a jar as tightly as possible. The less space in the bank, the more crunchy the cucumbers will turn out;

• Store pickled cucumbers at room temperature in a dark place.

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