Pickled cucumbers are an excellent snack and a worthy decoration of any table.
At the same time, crunchy and juicy cucumbers will perfectly complement any hot dish, add piquancy to many salads as a necessary ingredient and simply quench the desire to taste this fragrant and tasty vegetable by tasty food lovers.
In addition, pickled cucumbers stimulate the metabolism and digestive processes in the human body, as well as beneficially affect its skin and cleanse it.
And how nice it is to open a jar of pickled home-made pickles and canned to your taste.
Naturally, you can buy pickled cucumbers and in the store, but the performance of such preservation, put on stream, only worsens their taste.
Therefore, lovers of such snacks, who do not know how to preserve such a tasty and healthy vegetable, often wonder how to pickle cucumbers at home?
General principles of pickling cucumbers at home
• For pickling pickles, it is better to select freshly picked, dense and small in size.
• Thorough washing of cucumbers from dirt and dust will prevent possible damage and swelling of future preservation.
• In order for cucumbers to turn out elastic, crispy and fragrant, cucumbers are placed in jars with cucumbers - currant leaves, cherries, oak, horseradish and even grapes, as well as dill (asterisk), allspice and black peas, mustard seeds.
• For added spice, garlic and peeled horseradish are added to the marinade. But with garlic, it is important not to overdo it, as it can add an extra softness to cucumbers.
• For spiciness, you can add a paprika pod in pickled cucumbers.
• Before marinating, cucumbers should be soaked in cool water for several hours and do not forget to change the water in them.
In general, pickling cucumbers can be done in several ways:
1. Using hot fill;
2. Pouring cold marinade; 3. Using the sterilization method.
Recipes and features cooking pickled cucumbers at home
Recipe 1. Pickled Cucumbers - “Classics and Traditions”
Ingredients (for a three-liter bottle):
• Cucumbers (fresh) - 2 kg.
• Vinegar (9%) - 60 ml.
• Sugar - 90 gr.
• Salt - 5 tbsp. spoons (full).
• Garlic - 3 teeth.
• Pepper (peas) - 6 pcs.
• Portion of hot pepper pod.
• Leaves - horseradish, cherry, currant.
• Cloves, coriander - an amateur.
Pepper peas, garlic cloves, a slice of hot peppers and the remaining spices should be put on the bottom of the clean cans.
If the pickled cucumbers are soft, then they need to cut off the ass and put them tightly in pre-prepared and sterilized jars. While putting cucumbers in the jars, between them you need to place the leaves of horseradish, cherry, currant and a sprig of dill. The cucumbers in the jar should be filled with boiling water, wait a few minutes and drain the water in the pan, start making the marinade.
The water in the pan must be brought to a boil, add salt and sugar to it and wait until they are completely dissolved. Next you need to put out the fire and add vinegar to the water.
Important! Vinegar cannot be boiled.
When the marinade is ready, we fill them with cucumbers on the very neck of the jar and wait for all the air in the form of bubbles to come out. After that, immediately putting on the lid (tin) on the jar, roll it with a special key. We turn over the can, put it on the butt and wrap it in a blanket, wait 3-4 days.
Important! If there is no confidence in the quality of cucumbers, then the banks with them must be sterilized by installing glass containers in a pan with boiling water.
Recipe 2. Pickled cucumbers (fast, without seaming)
• Cucumbers - 5 pcs.
• Vinegar (apple) - 2 tbsp. spoons.
• Salt, sugar - a teaspoon.
• Pepper (sweet pea) -6 pcs.
• Coriander - 6 pcs.
• Lavrushka - 1 leaf.
Preparation: Fresh cucumbers and dill must be thoroughly washed. Peel the garlic.
Cut cucumbers, slices of garlic and chopped dill into four jars (along) in a jar, or any other container (for example, in a container).
In the cucumbers laid must be added - vinegar, salt, sugar, pepper, coriander and lavrushka.
Further, the container with the components it contains must be closed with a lid and shaken once, five times, put into the refrigerator.
When the cucumbers give the juice they need to shake once more and set aside.
After 15 hours, fragrant pickled cucumbers will be ready.
Recipe 3. Pickled cucumbers (with carrots and onions)
• Cucumbers - 1 kg.
• Water - 0.5 liters.
• Greens - an amateur.
• Allspice (peas).
• Vinegar - 1.5 tbsp. spoons.
• Sugar - 60 gr.
• Salt - 30 gr.
Method of preparation (two servings):
First of all, all vegetables must be thoroughly washed. With cucumbers, it is necessary to cut off the tails, peel the onions and carrots and cut them into strips.
At the bottom of pre-prepared clean cans lay out all the ingredients, except cucumbers.
After it is necessary to put cucumbers tightly in jars and start preparing the marinade.
Pour water into a saucepan, add salt and sugar to the fire, wait until they are completely dissolved. After adding vinegar and immediately remove the saucepan from the heat. Ready marinade pour jars of cucumbers on the neck.
It is further recommended that banks be sterilized for 10-15 minutes so that the banks with pickled cucumbers stand for the entire winter period and do not bulge before they are consumed.
After you need to roll up the banks with a special key, turn them around and leave until they cool down. Then you need to remove the banks in a dark and cool place, and in the winter, enjoy the taste of juicy and crunchy cucumbers.
Recipe 4. Assorted pickled cucumbers
Ingredients (for a three-liter bottle):
• Cucumbers - 1.5 kg.
• Tomatoes (cream) - 4 pcs.
• Pepper (Bulgarian) - 2 pcs.
• Carrot. • Pepper hot (part of the pod).
• Vinegar (9%) - 100 ml.
• Sugar - 4 tbsp. spoons.
• Salt - 6 tbsp. spoons.
• Garlic - 2 teeth.
• Pepper Peas - 6 pcs.
• Leaflets - horseradish, cherry, currant.
All vegetables should be well cleaned, if necessary, with the cucumbers cut the ass, tomatoes incise in the places where there were stalks.
At the bottom of the clean cans lay out - sliced carrots and onions, hot peppers and sweet peas, garlic, laid leaves of shrubs and dill. Next, fill the jar tightly with cucumbers, slices of Bulgarian pepper and tomatoes.
Further in the cylinder it is necessary to pour boiling water and after a few minutes pour it into a saucepan, putting it on the fire.
Putting salt and sugar in boiling water, it is necessary to wait for their dissolution and remove the pan from the heat. Next, add vinegar to the existing components and pour canned cucumbers all the way up to the neck with already ready marinade.
At the end of the banks rolled lids and wrapped in a blanket, and then put in a cool place.
Recipe 5. Pickled cucumbers “Appetizing”
• Garlic - 4 teeth.
• Pepper (bitter) 1 pc.
• Vinegar 0.25 ml.
• Water - 6 glasses.
• Salt - 1 tbsp. spoon.
• Sugar - 100 gr.
• Mustard (in grains) - 15 gr.
• Leaves - cherries, horseradish. Currants.
• Lavrushka - 6 l.
• Pepper (black and peas).
• Dill (umbrella).
Cucumbers need to be well washed, pour water and let them stand for a bit. After once again wash the cucumbers and cut the ass.
The required number of cans is carefully washed and scalded with boiling water. At the bottom of the cans laid out a sheet of horseradish, cherry, currant, dill umbrella and a piece of hot pepper.
Then cucumbers are tightly packed in jars, garlic and thinly chopped carrots are added.
Then the cucumbers need to pour boiling water and let them stand for a few minutes. Water from all cans must be drained into the pan. This procedure must be repeated three times.
Then you need to put water on the fire, add more liquids, salt, sugar, mustard seeds, and also add the necessary spices and vinegar (9%). All this is a little boil and pour the pickles into the marinade. Next, the banks need to roll up, wrap in a warm blanket. And already after ready pickled cucumbers to clean in any cool place.
Recipe 6. Marinated Cucumbers (without vinegar)
Ingredients (per five liter cans):
• Cucumbers - 4 kg.
• Salt (not iodized) - 5 tbsp. spoons.
• Garlic - 6 teeth.
• Black pepper (pea).
• The leaves of horseradish.
• Dill (with umbrellas).
Prepared jars should be well washed. Tin covers with boiling water. Banks need to be sterilized for 10 minutes.
Selected cucumbers also need to thoroughly wash, cut the ass. Wash the horseradish leaves together with dill to full purity, using tap water.
Peel the garlic and put the roots on the bottom of the cans together with the dill. Then put cucumbers tightly into the jars and close them with horseradish leaves. Next you need to take a spoonful of salt, put it in a pot, pour boiling water and stir it well. Then fill the jars with saline solution to the very edges, cover them with lids and shake them several times.
Then the banks must be covered with tin lids and put on plates (to avoid brine leakage to the floor), leave until fermentation begins.
Several times a day, banks with cucumbers must be shaken in order for all the air to go out. Three days later, when the cucumbers turn yellow, it is necessary to pour the brine from them into the pan.
And cucumbers at this time need to pour boiling water and leave in this state for 10-15 minutes. After that, once again closing the cans with cucumbers lids shake them several times and then drain the water.
Hot pickle is necessary to pour prepared jars of cucumbers, cover them with lids, and leave for 20 minutes. After this time, the brine must be poured into a saucepan, boiled again, pour cans into it and add pepper (peas) and lavrushka to them.
Next, the banks need to roll up and put in a dark place.
Recipe 7. Marinated cucumbers (with citric acid)
Ingredients (for a three-liter bottle):
• Cucumbers - 1 kg. • Garlic - 4 teeth.
• Lavrushka - 2 leaves.
• Dill (seeded) - 60 gr.
• Onions (finely crumbled) - 50 gr.
• Horseradish (grated) - 15 gr.
• Water - 1 l.
• Sugar 30-40 gr.
• Citric acid - 30 gr.
• Black pepper (pea).
Cucumbers should be thoroughly rinsed, cut off their tips and soak in cold water for several hours.
Dill, Lavrushka, horseradish, garlic and pepper (peas) should be placed on the bottom of a clean and sterilized bottle. After that, close to each other in a container lay cucumbers.
Separately, pour the right amount of water into the saucepan, add salt, sugar, and sprig to it, bring to a boil.
Then it is necessary to fill the cans with hot marinade and cover them with lids in a specially prepared vessel for sterilization.
Next, banks with cucumbers need to roll up and put to cool, then remove them in a dark and cool place.
How to pickle cucumbers at home - small tricks and helpful tips
• In order to properly marinate cucumbers, it is necessary to pick up fruits of non-typical origin. Since after pickling such cucumbers will become soft and indigestible.
• If the brine becomes cloudy after a few days, the banks should be uncorked, the marinade should be drained and a new one should be prepared.
• In order for preservation to succeed, cucumbers for it must be picked up fresh with black pimples and soaked in ice water.
• It is recommended to store pickled cucumbers in a dark and cool place, for example, in a cellar.