Pickles are a favorite food in many families. They can serve as an independent snack, and can be added to various dishes. In addition, each cook has his own recipe and small tricks to make them tastier. There are some simple but important tips for pickling the cucumbers that most people follow.
For example, you must carefully consider the choice of fruits. It is best to pickle vegetables that are only plucked from the garden. However, if this is not possible, it is worth picking up relatively fresh cucumbers whose length does not exceed 12 cm. In this case, the flesh should be quite dense. Before pickling cucumbers purchased on the market, they need to be soaked for several hours in cold water. This will restore freshness to them.
Stacking fruits in jars is quite significant. It is often recommended to lay greens and spices on the bottom of a glass jar, which are taken for canning (usually dill umbrellas, bay leaves, allspice, etc.). Cucumbers are placed on top, on which the second part of the spices will be located, then again the vegetables. Thus, all the ingredients are laid out in layers, which contributes to the impregnation of fruits with aromas of spices.
In order to pickle cucumbers, vinegar is not needed (otherwise they will turn out pickled). So, you can take the following recipe. For 5 kg of vegetables you will need a head of garlic, several dill inflorescences, five sheets of horseradish, salt (1 tbsp.spoon per liter of liquid), oak bark. Sometimes it is advised to supplement the spices with twigs and leaves of cherry or currant.
All the ingredients are laid out in layers on the bottom of the enameled pan. Separately, a brine is prepared, which is poured into vegetables with spices so that the liquid covers them completely. A plate is placed on top. The pan with the contents is left for several days at room temperature.
Cucumbers are laid out in prepared jars sterilized in advance (if white coating appears on them, then it must be washed off), fresh herbs and spices are placed here. You can cook a new brine or take the one in which the vegetables were salted and boil. Hot liquid is poured into cans, which are then closed with sterilized lids.
Many housewives believe that they know exactly how to pickle cucumbers, because there are a lot of recipes. To get a crispy, fragrant snack as a result, you can use the following method. Cucumbers laid in a jar are poured with cooled brine and left for several days at room temperature. When the desired acidity and a pleasant aroma appear, the fermentation process stops. To do this, the brine is poured into a clean container, the vegetables are washed and laid out in sterilized jars. The filtered liquid is boiled, after which it is poured into jars that are clogged with lids.
Speaking about how to salt cucumbers, you can not ignore the following method in which mustard is used. A dish prepared in this way has a special strength and can also be stored for a long time at room temperature, which is especially important for those who do not have cellars.
Cucumbers, spices, and spices (pepper, garlic, horseradish, herbs) are added to prepared jars. Separately, a brine is prepared. For him, 2 tbsp. Are dissolved in a liter of water. tablespoons of salt. A three-liter jar will need about one and a half liters of liquid. Boiling brine is poured into the jars, after which they are covered with plastic lids and left for two days in a cool place. Then, in each container 2 tbsp. tablespoons of dry mustard powder, cans are left for several hours. Then the brine is drained, boiled, poured back, banks are rolled up.
Before pickling cucumbers, it is worth taking care of their subsequent storage, as well as the preparation of all the ingredients that will be needed.