Crispy pickled cucumbers preparation of brine per 1 liter of water

So historically, it was cucumbers that became the most popular product for pickling. During the reign of Ivan the Terrible, the vegetable was considered too tasteless, so they began to pickle it. After that, conservation technology also appeared.

Recipes marinade for cucumbers for 1, 2 and 3 liters of water

How much to put vinegar for marinade? To prepare the marinade for cucumbers, you need to stock up on such essential ingredients as sugar, salt, vinegar. In addition to vinegar, vinegar essence, citric acid, alcohol can act as a preservative. As for spices, they are added to the workpiece as desired and based on the taste preferences of the cook. The “familiar” kit includes:

• garlic;
• currant and horseradish leaves;
• dill umbrellas.

Concrete taste and aromatic notes are created with the help of additional products.

Marinating “Zelentsy” is carried out hot and cold. In the first case, vegetables are “warmed up” with boiling water or brine up to three times, depending on the recipe. The second option is to fill with cold marinade. Filled containers are sealed with plastic lids without seaming. Such blanks will have to be eaten within two to three months.

Another category of spins - those prepared with sterilization. Filled containers are installed in a pot with water "on the shoulders" and boiled. The duration of sterilization depends on the volume of the container:

• liter - 20 minutes;
• two liter - 25-30 minutes;
• three liter - 30-35 minutes.

Classical

Features. This universal marinade is prepared for both small cucumbers and medium-sized fruits. The volume of spices and spices depends on how they turn out - less or more spicy, sharp, sour.

Ingredients:

• 1 liter of water;
• 60-75 g of sugar;
• 40-50 g of salt;
• 5-10 ml of essence (70%).

Cooking

1. Cucumbers “warm” with boiling water. We keep them for 20-30 minutes.
2. Drain the liquid from the cans. Boil it, pour salt, sugar. Stirring, cook another five minutes.
3. Pour the essence into the container with the contents, fill it with brine.
4. We roll it, turn it on the lid, we warm it.

With citric acid

Features. A great option for those who do not like the taste of vinegar or suffer from diseases in which vinegar is banned. Cucumbers can be included in the children's menu. Despite repeated filling, vegetables practically do not lose their bright color.

Ingredients:

• 3 l of water;
• 40-50 g of salt;
• 60-75 g of sugar;
• a teaspoon of citric acid;
• spice.

Cooking

1. We fill the container with vegetables with boiling water and wait 15-20 minutes. Drain, boil again and refill for the same amount of time.
2. For the third time we add components according to the recipe to water. Boil for five minutes.
3. Pour citric acid into a container. Fill the "Zelentsy" brine, cork, warm.

With vodka

Features. "Zelentsy" are dense, crispy. The presence of alcohol in the brine provides long-term storage. Cucumbers can stand in the pantry or cellar for an average of three years. Alcohol blocks fermentation processes, kills mold fungi.

Ingredients:

• 1 liter of water;
• 40 g of salt;
• 50-60 g of sugar;
• 20-25 ml of vodka.

Cooking

1. "Zelentsy" warmed up with boiling water. If they are ripe, then we take two or three approaches.
2. Pour salt and sugar into a liquid drained from vegetables. We boil for about five minutes until the “crystals” dissolve.
3. Pour vodka into the container. Fill it with brine. We cork, we warm.

With mustard in its own juice

Features. Such cucumbers can hardly be called simple. The piquancy and refined taste of the fill is provided by the combination of mustard seeds with other spices and spices. The number of components is calculated on 2 kg of the main ingredient.

Ingredients:

• one onion;
• 40 g of salt;
• 100 g of sugar;
• 100 ml of sunflower oil;
• 100 ml of vinegar;
• 20-25 g of mustard seeds;
• five to six garlic cloves;
• 5 g of ground black pepper.

Cooking

1. Finely chop the onion, crush the garlic.
2. Mix all the ingredients. We season with the resulting mixture sliced ​​cucumbers. Leave to insist an hour and a half.
3. Over time, the amount of marinade will increase, as vegetables will let the juice go.
4. Cucumbers are laid out in banks, filled with brine. Sterilized for 20 minutes, clogged, insulated.

With ketchup

Features. The recipe is suitable for making gherkins. If desired, the marinade can be made spicy or sweet using the appropriate ketchup.

Ingredients:

• 2 liters of water;
• 40-50 g of salt;
• 100 ml of vinegar;
• 100 g of sugar;
• 160 ml of ketchup (Chili or Tomato).

Cooking

1. Mix water with salt, sugar, ketchup. Boil for five to ten minutes.
2. Remove the brine from the fire and pour vinegar into it.
3. Fill the Zelentsy. Set sterilize for 15-20 minutes.
4. We roll up containers, we warm.

With carrot tops

Features. This unusual marinade recipe for cucumbers has the property of “not opening up” immediately. Fluffy ponytails of carrots give their aroma and taste for two to three months. If you open the jar earlier, then you can be disappointed, since the "Zelentsy" will be fresh.

Ingredients:

• 2 liters of water;
• 40-50 g of salt;
• 100 g of sugar;
• 120 ml of vinegar (6%);
• carrot tops.

Cooking

1. Stuff greens with carrots immediately in a container at the bottom or between cucumbers. Two or three tails are enough.
2. We “warm” vegetables with boiling water for 20-30 minutes.
3. Boil the cucumber-carrot infusion with salt and sugar for five minutes.
4. Remove from heat, pour vinegar into the brine.
5. Fill in containers, roll up, warm.

9 signs that you can’t buy a bank

It is good when there is an opportunity to stock up on delicious and juicy cucumbers for the future. But on the shelves in the cellar it became empty, but I really want the pickers. I have to run to the store. The following nine signs will “tell” that the selected product is of poor quality and even dangerous.

1. Muddy brine. Indicates that the cooking technology has been violated.
2. Deformed fruits. Crumpled, with spots indicate the dishonesty of the manufacturer, who decided to save on the contents.
3. Too bright color. Talking about the presence of "chemicals." During the heat treatment, the “greens” fade slightly.
4. Marking. The expiration date, which is indicated not on the lid, but on a sticker or sticker, indicates poor product quality.
5. Production date. If it is the winter months, then greenhouse vegetables were used in the harvest. They may contain a large amount of nitrates.
6. Swollen cap. It says that fermentation processes are already in full swing in the container and the product is spoiled.
7. Suspicious composition. The presence of preservatives, dyes and other chemical additives in the composition is not good for the body.
8. Cotton upon opening. If there is no characteristic cotton when opening the lid, the container was sealed leaking.
9. Bad smell. The unpleasant and sharp “amber” from the can indicates the damage to the workpiece.

Housewives should regularly reinforce their skills with a theoretical and practical base. Marinade for cucumbers for the winter is the most important component of harvesting and provides ample opportunities for experiments. Trying different versions of recipes, you can find one that will become a family property in the future and will be passed on from generation to generation.

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