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Recipes of pickles for the winter: crispy cucumbers in jars

Any housewife has her favorite recipes for pickles for the winter. At the height of the vegetable season, the cherished notebook goes, and hot, but creative work begins to supply its family with goodies and pleasant additions to the main menu. However, this cookery will never refuse to try a new recipe, at least on one jar - in case the result does not inspire. Especially popular is pickling cucumbers for the winter. Recipes on this subject are very diverse. As a preservative used and vinegar, and aspirin, and citric acid ... And there are more intriguing options.

Pickling cucumbers for the winter: recipes. Crispy cucumbers

But we will start with the traditional way. In the end, not all the mistresses had time to master the twists. And some of the recipes for pickles available in the piggy bank for the winter are not very satisfying. Or the product does not crack enough. We suggest you try a new option.

The calculation is carried out on a three-liter balloon - it is in such cases that the pickles are usually picked up for the winter. Recipes with vinegar (and ours is one of these) usually involve sterilization, but here it is not needed. Vegetables are washed, the lids are boiling, the cans are kept in the oven for sterilization. Three garlic cloves, an umbrella dill, a middle horseradish leaf, five leaves of cherry and currant are put on each bottom, three - amaranth and basil, a sprig of tarragon, several peas of sweet-scented pepper and a small spoonful of small spicy. On top put tightly, but without ramming cucumbers and pour for a quarter of an hour with boiling water. Then the water merges, boils again and returns to the cylinders. The third approach is the same, just before pouring in a spoonful of sugar and two salts, as well as three tablespoons of table vinegar. Banks roll up and roll over until it cools down.

"Real jam"

And it is true! No other recipe for pickles for the winter in the banks will not give such an amazing result. However, you will have to be patient.

It will take four kilograms of small cucumbers without "pops" and tops. If these were not obtained, large vegetables are cut along and folded into a large pot or basin. There, too, a hefty parsley bunch (sliced) is poured in, a glass of vinegar and as much lean oil poured in. Then add 100 grams of salt with sugar, a dessert spoon of ground pepper and a plate of garlic (large head). Now you need to wait 4 to 6 hours for the cucumbers to give the juice. Then they are vertically laid out on half-liter cans and sterilized for about 20 minutes. We cork, turn, wrap. And in winter we enjoy!

Cucumbers in a cold way

Recipes of pickles for the winter usually in details list the spices, herbs and other ingredients, laid in the jar. Here it is not necessary. "Broom" you can make according to your taste, from other investments are principled only peppercorns and garlic. The whole cunning in the pouring.

Cucumbers are laid in a container, alternating with herbs and garlic. Then a little water is heated - just enough to dissolve two tablespoons of salt per liter. When the salt dissolves, the rest of the liquid is poured into the solution strongly chilled, just ice. Then the brine is filtered, bottled. In each is added a stack of vodka for a bright color of cucumbers. The neck is tied with gauze for a day, then the bottles are closed with dense lids, and the workpiece is hid for two weeks in the basement. Only when fermentation is over, can the banks be clogged.

Cucumbers in currant juice

Traditionally, rolled vegetables can eventually become boring. And even with vinegar brine is not loved by everyone. We offer an original recipe. Cucumbers are washed, scalded with boiling water and immediately poured cold water. Then they are packed upright in the banks. As seasonings, dill, black currant leaves, mint, cloves and black pepper peas go. Spices can be put between cucumbers, but can be placed on top.

Now the brine. For it, you need to squeeze out the juice from the black currant and strain it well through a strainer or gauze. For each liter of water you should get a quarter liter of juice. The fluids merge. This amount should be enough to conserve two kilograms of cucumbers. Brine boiled with the addition of an incomplete spoonful of sugar and two - salt. In hot form it is poured over the dishes, and they immediately (this is important!) Are sealed tightly. Only after this twist eight minutes sterilized, turned over and covered with rags before cooling down.

Cucumbers in ... cucumbers

At the height of the season cucumbers are in bulk, and they are quite affordable. Especially if you buy overripe "freaks" - for them and do ask for a penny. In this case, there are very interesting recipes for pickles for the winter, in which just "unconditioning" is required. You buy three kilos of ripe vegetables and two - normal. The latter are washed, deprived of tops and bases and packed tightly in containers. In the original recipe spices are missing at all, but if you like fragrant twists, you can put your favorite set.

For the pickle, overcooked cucumbers are scalded to soften the rough skin and rubbed on a large grater. Then a couple of layers of gauze are squeezed out of the juice. It dissolves two incomplete spoons of sugar and salt and a three-gram packet of citric acid. The brine is boiled and poured into cucumbers. So it is necessary to make three times. The last time the cylinders are rolled up and left to cool.

Cucumber with sorrel

Those who want to do without artificial preservatives can resort to sorrel. It perfectly prevents unnecessary fermentation and gives the cucumber a gentle and original flavor.

Prepared vegetables are laid out in cans vertically, with interlayers between them fresh dill. For brine, a third of a kilogram of oxalic leaves, cleaned and well washed, is poured only with boiling water (about 700 ml) and boiled for 5-7 minutes until completely softened. The broth is wiped through a fine sieve and further filtered. It adds two tablespoons of salt and half a cup of sugar, after which the liquid is again put on the stove until it boils. Threefold pouring boiling brine - and the jars tightly twist.

Assortment for Olivier

In winter, there are a lot of reasons for preparing Olivier. Do not spoil the taste of your favorite salad store components, because they can easily be twisted by yourself. Peas are cleaned. Without pods it should be a glass. Then the peas are cooked (no longer than seven minutes). In a three-liter bottle, a bunch of dill is laid, a pair of three cherry and blackcurrant leaves and garlic - as you like, but according to the prescription there are quite a few denticles.

Pre-treated cucumbers are pushed into the jar and filled with peas. Billets for a third of an hour are poured with boiling water. After fusing it, you need to dissolve one spoonful of salt and boil again. In the container, two spoons of sugar are poured in, and a spoonful of vinegar pours in. After re-filling the bank, five minutes are sterilized, clogged, put upside down and wrapped.

Do not be lazy to roll pickles for the winter. Recipes with photos convincingly demonstrate that it is not only tasty, but also very beautiful!

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