Pickled cucumbers for the winter in banks

Marinating is one type of canning. Pickled cucumbers differ from salted ones with a sharper taste due to vinegar, which is an integral component in the marinade. Vinegar not only affects the taste, but also serves as an excellent preservative, as it impedes the development of microflora in canned food.

In some recipes vinegar is much more than is required to achieve a harmonious taste, which is most often found in pickled cucumbers of industrial production. Therefore, these cucumbers are very acidic.

Many people believe that vinegar contributes to the preservation of canned food. In fact, the main conditions are compliance with sterility, proper heat treatment of vegetables, as well as storage of finished products in hermetically sealed containers.

Banks with pickled canned food are closed only with tin lids, which are rolled up with a machine. Recently, threaded caps are very popular. But they are not suitable for canning cucumbers, because there is no one hundred percent guarantee in their tightness.

Subtleties

• For canning, it is advisable to use cucumbers with a length of no more than 12 cm. If you need to pickle large cucumbers, they are pre-cut across into several pieces.
• Cucumbers should be smooth, without flaws. Soft, overripe, ugly fruits are not suitable for pickling.
• Before using, cucumbers must be soaked in cold water for 4-6 hours. During this time, you need to change the water twice. This is done so that they absorb the water and restore the former freshness. If you skip this stage, the cucumbers, being in a jar, will absorb the missing liquid, the amount of marinade will decrease, a lot of free space will appear, which can be filled with air. In case of poor-quality closures in the can fermentation can begin, which will lead to tearing off the cover.
• For pickling cucumbers use aromatic herbs: dill, parsley, tarragon, coriander, savory, basil. Garlic, horseradish, hot pepper give spicy taste and spiciness to cucumbers.
• Together with greens, black currant leaves, cherries, and oak are placed in cucumber jars. In their composition a lot of tannins, thanks to which cucumbers retain a dense texture, do not soften, remain crispy.
• Sugar is added to the marinade along with salt and vinegar. And in some recipes it is more than salt.
• Marinade filling is prepared, taking into account the total capacity of the cans, but in half. For example, in a three-liter jar filled with cucumbers, holds about 1, 5-1, 6 liters of marinade.
• Pickled cucumbers must be pasteurized or sterilized. Heat treatment time depends on the volume of the jar. Countdown time lead from the moment of boiling water. Half-liter jars are sterilized for 5-6 minutes, liter - 8 minutes, three-liter - 10-12 minutes.
• To prevent the banks from bursting due to temperature drops during sterilization, a wooden stand or a cloth folded in 2-3 layers should be placed at the bottom of the pot or basin. In addition to the orientation of the time allotted for the sterilization of cucumbers, there is another way by which it is determined whether the fruits have warmed enough. If the cucumbers have changed color from green to olive, the heating can be stopped, the banks can be removed and immediately closed.
• Recently, a method of pickling cucumbers (and other products) without sterilization has become increasingly popular. This method of heat treatment is replaced by pouring boiling brine twice. Or the first time poured boiling water, and the second time - brine with vinegar. With this method, passive pasteurization takes place, which continues during the cooling of the cans turned upside down under a warm blanket. With this version of the preservation of bombed cans does not happen.

Sour-pickled pickled cucumbers

Ingredients (per 1 liter jar):

• fresh cucumbers - about 600 g;
• peppercorns - 4 pcs .;
• carnation - 3 pcs .;
• bay leaf - 1 pc .;
• onions - 1 head;
• garlic - 1 clove;
• dill, parsley, tarragon - to taste.

Marinade (per 1 l of water):

• sugar - 3 tbsp. l .;
• salt - 1, 5 st. l .;
• Vinegar 5 percent - 3 tbsp. l .;
• water - 1 l.

Preparation Method

• Pick out small, flat cucumbers. Soak them in cold water for 6-7 hours.
• Wash thoroughly, trim tips.
• Prepare the jars. To do this, wash them with soda, rinse with clean water. Then sterilize over steam by placing the neck on an open kettle, or heat it in an oven. Wash the covers too and sterilize them.
• Wash the greens. Peel the onions and garlic, rinse under running water.
• Place the pepper, garlic, onion, cloves, bay leaf and coarsely chopped greens in the jar.
• Fill the jar with cucumbers by placing them in an upright position. Pour the vinegar.
• Prepare the fill. Pour water into a saucepan, add salt and sugar. Mix well, bring to a boil, removing the foam. Boil for 5-10 minutes.
• Pour cucumbers with boiling marinade.
• Banks, cover with lids, put in a container with hot water. From the moment of boiling water sterilize jars with cucumbers for 8 minutes.
• Remove them from the water and immediately seal the seal. Turn upside down, cover with a blanket. In this position, cool.

Pickled cucumbers with cloves and cinnamon

Ingredients (for 1 two-liter jar):

• fresh cucumbers - about 600 g;
• hot pepper peas - 10 pcs .;
• bitter red pepper - 1/2 pod;
• bay leaf - 2 pcs .;
• carnation - 6 pcs .;
• cinnamon - pinch.

Marinade (per 1 l of water):

• salt - 50 g;
• sugar - 50 g;
• Acetic essence - 2 tsp.

Preparation Method

• For marinating this recipe, select small cucumbers about 7 cm long. Soak them in cold water for several hours. Wash thoroughly. Trim the tips.
• Prepare sterile jars. It is desirable that they are hot, otherwise when pouring pickles cucumbers glass may crack. Put the spices on the bottom. Fill jars with cucumbers as tightly as possible.
• Cook the marinade. Pour water into a saucepan, add salt and sugar. Put on the stove, bring to a boil and boil for 5 minutes. Pour in vinegar essence.
• Pour marinade. Cover with lids. Sterilize 10 minutes from the moment of boiling water.
• Remove the jars from the water. Immediately seal hermetically. Turn upside down, cover with a blanket and cool.

Pickled mustard pickles

Ingredients:

• fresh cucumbers - 10 kg;
• onions - 3 pcs .;
• garlic - 1 head;
• mustard seeds - 500 g.

Marinade:

• salt - 300 g;
• sugar - 100 g;
• 9% vinegar - 500 ml;
• water - 5 l.

Preparation Method

• To marinate with this recipe, you need to take large cucumbers. Fill them with water and leave for 4 hours. Wash.
• Cut into slices. Fold in a large bowl.
• Prepare the marinade from cold water and vinegar. Pour them cucumbers and leave for one hour.
• Transfer the cucumbers from the marinade to sterile jars. Sprinkle with mustard and a mixture of finely chopped onion and garlic.
• Strain the marinade, pour it into the pan, add sugar and salt. Bring to a boil.
• Pour them cucumbers.
• Cover the jars with lids, put them in a container with heated water. Bring to a boil. Pasteurize at a temperature of 90 ° half-liter jars for 10 minutes, liter - 15 minutes.
• Take out of the water and immediately roll up hermetically.

Cucumbers marinated without sterilization

Ingredients (per three-liter jar):

• fresh cucumbers - how many will fit in a jar;
• dill - 3 umbrellas;
• garlic - 5 cloves;
• horseradish - 1 sheet;
• currant leaves - 5 pcs .;
• hot red pepper - a small piece;
• black pepper peas - 10 pcs.

Marinade:

• sugar - 90 g;
• salt - 70 g;
• 9% vinegar - 3 tbsp. l (or 1 tsp. 80 percent of the essence).

Preparation Method

• Pick cucumbers. For pickling, take small fruit. Soak them in cold water for 4-6 hours. Then wash with a brush, rinse with clean water.
• Greens, garlic and pepper also wash.
• Prepare sterile jars with lids.
• Put cucumbers on a sieve and pour boiling water over it. Immediately put upright in a jar, shifting spices and herbs. Put salt and sugar.
• Fill with boiling water, cover with a lid. Leave for 20 minutes. During this time, cucumbers will warm up well, and salt and sugar will practically dissolve.
• Through the lid with holes drain the brine into the pan. Bring to a boil. Refill the cucumbers by adding vinegar.
• Quickly close the lid and roll up.
• Turn the jar upside down, wrap a blanket. Leave it to cool completely.

Pickled cucumbers with mint

Ingredients (for 1 two-liter jar):

• fresh cucumbers - how many will enter the bank;
• dill - 20 g;
• black currant leaves - 3 pcs .;
• parsley - 10 g;
• mint - 3 g;
• bitter pepper - 1/2 pod.

Marinade:

• salt - 50 g;
• sugar - 50 g;
• acetic acid - 3 tsp;
• water - 1 l.

Preparation Method

• Select small, flat cucumbers. Soak them in cold water for 5 hours. Wash. Trim the tips.
• Prepare sterile jars with lids.
• Wash the greens.
• Fold the cucumbers in a jar, stratifying them with greens.
• Pour boiling water. Cover and let stand for 20 minutes.
• Drain the cooled water through the holes in the capron lid, put on the jar, into the pan. Put the sugar and salt. Bring to a boil and simmer for 5 minutes.
• Pour cucumbers with boiling brine. Add vinegar essence.
• Close the jar with a lid and immediately seal the cork tightly.
• Turn upside down, wrap a blanket. In this position, let cool.

Video: Pickled cucumbers with a secret ingredient that everyone knows about!