Any housewife has her favorite recipes for pickles for the winter. In the midst of the vegetable season, the coveted notebook is taken out, and the hot but creative work of supplying the family with goodies and pleasant additions to the main menu begins. However, a real cook will never refuse to try out 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. Vinegar, aspirin, and citric acid are used as a preservative ... But 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 housewives managed to get into the spins. And some salting recipes available in the piggy bank for the winter are not very satisfying. Or the resulting product is not enough crunches. We offer to try a new option.
The calculation is given for a three-liter cylinder - it is in these most often that pickles are salted for the winter. Recipes with vinegar (and ours is one of those) usually require sterilization, but here it will not be needed. Vegetables are washed, the lids are boiled, the jars are kept in the oven for sterilization. Three garlic cloves, an umbrella of dill, a middle leaf of horseradish, five leaves of cherry and currant, three of amaranth and basil, a sprig of tarragon, several peas of allspice and half a pod of small hot pepper are placed on the bottom of each. Cucumbers are placed tightly on top, but without tamping, and boiled water for a quarter of an hour. Then the water drains, boils again and returns to the cylinders. The third approach is the same, only before pouring a spoonful of sugar and two salts are poured, as well as three tablespoons of table vinegar. Banks roll up and roll over until cool.
"Real jam"
And it is true! No other winter salting recipes in jars will produce such an amazing result. However, you have to be patient.
It will take four kilograms of small cucumbers without “buttocks” and tops. If they couldn’t be obtained, large vegetables are cut along and stacked in a large pot or basin. A weighty parsley bunch (chopped) is poured into it, a glass of vinegar and the same amount of vegetable oil are poured. Next are added 100 grams of salt with sugar, a dessert spoon of ground pepper and a plate of garlic (large head). Now you need to wait from 4 to 6 hours for the cucumbers to give juice. Then they are vertically laid out in half-liter jars and sterilized for about 20 minutes. We cork, turn, wrap. And in the winter we enjoy!
Cucumbers in the cold
Winter pickles usually list in detail the spices, herbs, and other ingredients in the jar. This is not necessary here. You can make a “broom” to your liking; only peas and garlic are of principal importance from other investments. All the trick in the fill.
Cucumbers are laid in a bowl, interspersed with herbs and garlic. Then a little water is warmed up - just enough to dissolve two tablespoons of salt per liter. When the salt dissolves, the rest of the liquid is poured into the solution very chilled, just ice. Next, the brine is filtered, poured into banks. A stack of vodka is added to each for the bright color of the cucumbers. The necks are tied with gauze for a day, then the cylinders are closed with tight lids, and the workpiece is hidden for two weeks in the basement. Only when the fermentation is over, cans be clogged.
Cucumbers in currant juice
Traditionally rolled vegetables can get bored over time. And with vinegar pickle is not everyone loves. We offer an original recipe. Cucumbers are washed, scalded with boiling water and immediately poured with cold water. Then they are packed upright in banks. Dill, blackcurrant leaves, mint, cloves and black pepper are used as seasonings. Spices can be put between cucumbers, or can be placed on top.
Now pickle. For it, you need to squeeze the juice from blackcurrant and strain well through a strainer or gauze. For every liter of water you should get a quarter liter of juice. Liquids merge. This amount should be enough to preserve two kilograms of cucumbers. The brine is boiled with the addition of an incomplete spoon of sugar and two - salt. When hot, it is poured into the dishes, and they immediately (this is important!) Are hermetically sealed. Only after this, the twist is sterilized for eight minutes, turned over and covered with rags until it cools.
Cucumbers in ... cucumbers
At the height of the season cucumbers in bulk, and they are quite affordable. Especially if you buy overripe "freaks" - they just ask for a penny for them. At the same time, there are very interesting recipes for pickles for the winter, which require just “non-standard”. You buy three kilograms of overripe vegetables and two - normal. The latter are washed, deprived of tops and bases and are tightly packed in containers. There are no spices at all in the original recipe, but if you like aromatic twists, you can put your favorite set.
For brine, over-ripened cucumbers are scalded to soften the roughened skin and rubbed on a coarse grater. Then, after a couple of layers of gauze, juice is squeezed out of them. Two incomplete tablespoons of sugar and salt and a three-gram packet of citric acid are dissolved in it. The brine boils and pours into cucumbers. This must be done three times. The last time the cylinders are rolled up and left to cool.
Sorrel Cucumbers
Those who want to do without artificial preservatives can resort to sorrel. It perfectly prevents unnecessary fermentation and gives the cucumbers a delicate and original flavor.
Prepared vegetables are laid out in jars vertically, with layers of fresh dill between them. For brine, a third of a kilogram of sorrel leaves, sorted and well washed, is poured only with boiled water (about 700 ml) and boiled for 5-7 minutes until completely softened. The broth is rubbed through a fine sieve and additionally filtered. Two tablespoons of salt and half a glass of sugar are added to it, after which the liquid is again placed on the stove until it boils. Threefold pouring with boiling brine - and the banks tightly twist.
Assorted Olivier
In winter, there are a lot of reasons to cook olivier. Do not spoil the taste of your favorite salad with store components, as you can easily twist them yourself. Peas are peeled. Without pods it should make a glass. Then the peas are cooked (no longer than seven minutes). A three-liter cylinder is filled with a bunch of dill, a couple of cherry and blackcurrant leaves and garlic - as you like, but two cloves are enough according to the recipe.
Pre-processed cucumbers come across in a jar and are covered with peas. The workpiece is poured with boiling water for a third of an hour. After draining, it is necessary to dissolve one spoon of salt in it and boil again. Two spoons of sugar are poured into the container, and a spoonful of vinegar is poured. After refilling, the bank is sterilized for five minutes, 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!