Marinating cucumbers. Recipes from Germany.

Each hostess eagerly awaits the time of harvest to pamper her loved ones with new delicious preparations. The end of summer is attractive and that it's time to harvest, which must be kept until the winter. The fact that the sleigh needs to be cooked in the summer is known to many landladies firsthand, and therefore only have time to turn around at the stove, then in winter it will be possible to fully taste all this abundance. Each hostess knows a lot of different secrets that allow her to create real culinary masterpieces, although that could be easier than pickling cucumbers. Recipes for canning this vegetable can easily be found in any cookbook, however, there are ways that are little known in the circle of housewives, but, nevertheless, give tremendous results.

The recipe for pickled cucumbers in German is very simple to make, and the result is terrific. Cucumbers turn out green and crunchy, and taste ... Just lick your fingers! First you need to cook yourself cucumbers. They should be juicy, green, freshly picked from the garden, no more than 10 centimeters in length. The greenery should also be fresh, just ripped from the garden bed, or, in extreme cases, bought on the market. On a three-liter jar you need a little less than two kilograms of cucumbers, (if you take liter jars, then it's better to take cucumbers quite small). Spices for a three-liter can require 2-3 dill umbrellas, 1 horseradish leaf, 6-8 peppercorns, 1 garlic head, cherry or currant leaves.

Cucumbers should be soaked for 2-3 hours in cold water, then thoroughly rinse each cavity using a soft cloth to remove all adhering dirt. At the bottom of sterilized cans, greenery and spices are laid, then cucumbers are densely packed, 3 full tea spoons of salt are added, 3 tablespoons of sugar and 130 grams of vinegar. To get delicious green cucumbers, it is important not to change the recipe, but to do everything, as written above. Then begins the actual pickling of cucumbers. Recipes prescribe to pour brine into the jars, but we will fill the cucumbers with ordinary cold water from the tap. This is the beauty of the German recipe that marinating cucumbers does not require hot brine and long heat treatment.

Banks with cucumbers put in a pan of cold water, and brought to a boil over low heat. Undoubtedly, each housewife has its own pan for this purpose and each of them will boil differently, therefore, as soon as the water in the pan has boiled - after two or three minutes the can can be removed and screwed with a key. Here is a quick pickling of cucumbers. Recipes of such a plan were brought from Germany and have never let anyone down - the cucumbers turn out to be green and crunchy. The rolled cans are turned upside down and wrapped in a warm blanket for a day. Such cucumbers can stand all winter at room temperature, they will not lose flavor and will remain green and crunchy.

Do not worry that the cucumbers boiled little - later they will reach the necessary condition in the bank. You will get delicious marinated cucumbers, the recipe of which will be asked by all relatives and friends. In such a cold way, you can not only pickle cucumbers. Recipes of marinated zucchini, squash and even cauliflower cold method are also found in the culinary books of calculating Germans. To get delicious and high-quality harvesting of vegetables for the winter, you must strictly adhere to the formula and do not increase the time of heat treatment of the products. Only then will your cucumbers be green and crispy, zucchini - tasty, the patissons - beautiful, and cauliflower - juicy and useful.