Pickled cucumbers for the winter: a classic way of cooking, a recipe with vodka without seaming and the original version in the form of cabbage rolls

In the process of pickling, vegetables lose more beneficial properties than when salted. But nevertheless, a considerable part of them remains. Also, the share of vitamins and minerals is provided by spices, seasonings added to the blanks. And cucumbers are rich in plant fiber and fiber. Namely, these elements allow the body to better digest heavy foods.

When preserving fruit, lactic acid is produced, which lowers cholesterol, which enters the bloodstream with other foods. It neutralizes part of the fat. With moderate use, pickled "green stuff" is not able to harm the body.

Selection of vegetables

Even the most beautiful looking cucumbers may not be suitable for pickling. There are several important criteria, given which you can choose the right "Zelentsy".

• Grade. The most popular is Nezhensky. You can also give preference to such varieties as "Favorite", "Murom", "Competitor", "Era", "Vanguard". Some are early, others are late.
• The size. It is best to give preference to fruits with a size of 5-13 cm. They are not only tasty, but also fit well in glass containers, which simplifies the process of harvesting for the winter. In most cases, there are no voids in them, so "crispness" is provided.
• Taste. If bitterness is present in vegetables, then it is not lost even during heat treatment. It can be such a variety or the taste appears as a result of insufficient watering on hot days. For conservation, such "Zelentsy" is not recommended. Before use, it is better to try the vegetable, biting off a little from the darkest part.
• Colour. Young cucumbers have a fresh green color. You do not need to use fruits with a yellow peel for canning, as they are old and their taste is fresh. Moreover, overripe vegetables are tough both outside and inside.
• Peel. Cucumbers having a surface with tubercles are suitable for salting. Suitable fruits have small spikes. You can check their quality by pressing the peel with your fingernail. If it is difficult to pierce, then the cucumber can be pickled. Smooth-skinned fruits are used to make salads, as heat treatment here can make the fruits soft.
• The degree of maturity. Vegetables that have been harvested before ripening are great.
• Freshness. Vegetables that were torn for some time and lost their elasticity are not suitable for preservation. They are torn from the garden immediately before salting. So that they are juicier, the area where they grow is watered at night.

Recipes

There are a lot of recipes that allow housewives to pickle cucumbers for the winter, but they all have the same “classic” base - salt, spices, vinegar. As for spices, here the housewives can confidently experiment. Cloves, caraway seeds, mustard seeds, celery, coriander - you can create your own version. If you add a little oak leaves or bark, the fruits will retain their dense structure and will not soften.

Classic

Features. Before laying vegetables are pre-soaked in cold water. The more they stand, the better. Ready “greens” will turn out crispy and will taste like fresh. The number of all components is designed for a 2 liter can.

Ingredients:

• 1 kg of small cucumbers;
• a teaspoon of vinegar;
• 20-25 g of salt;
• 40-50 sugar;
• carrot;
• two to three garlic cloves;
• spice;
• water (as much as it enters the container).

Cooking

1. In a sterilized container, put the spices on the bottom - cloves of garlic, a few peas of black pepper, horseradish leaves, cherries or currants, a couple of thin carrot sticks.
2. Fill the jar with vegetables. Between the tightly laid cucumbers we insert dill umbrellas and other spices as desired.
3. Pour vegetables with boiled water for ten minutes. Drain, boil, pour again at the same time.
4. The third time we add salt, sugar to the drained liquid. Boil the brine. Pour vinegar into a jar or marinade, but a couple of minutes before being prepared so that it does not “evaporate”.
5. Pour vegetables, roll up with sterile lids. Leave to cool. After we take out to a cool place.

In Bulgarian

Features. The option of preparations is suitable for those who love vegetables with a sweet and sour taste. Bulgarian cucumbers are being prepared with mandatory sterilization. Therefore, you need to worry in advance about a suitable container. It is best to choose a smaller glass container, as it can conveniently be put in a pan. The number of spices is calculated per liter jar.

Ingredients:

• cucumbers (as much as will go into the container);
• one onion;
• 20-25 g of salt;
• 40-50 g of sugar;
• a teaspoon of vinegar (9%);
• leaf of laurel, peas of black pepper, currant leaves;
• water (as much as it enters the container).

Cooking

1. Cut the onion into halves of the rings. Together with other spices, salt, sugar, put it in the first layer.
2. Tightly fill the jar with cucumbers. Pre-soak them, wash them well and cut from both ends.
3. Pour boiling water so that the liquid completely covers the "greens", but not to the very edges of the container.
4. Add the vinegar to the jars.
5. Cover with sterile lids.
6. At the bottom of the pan put a piece of material. We put a container filled with cucumbers. Pour hot water. It should reach half the cans. If they are too tightly adjacent to each other, then between them we stick pieces of material. During the boil, the jars will not touch, which will prevent damage to them.
7. We sterilize after boiling for about five minutes. The color of vegetables should become more dull and acquire an olive shade.
8. We take it out of the pan, roll it up, turn it on the lid and warm it.

With red currant

Features. Harvesting is done without vinegar, as the currant provides the necessary acid. Vegetables are not only tasty, but also very beautiful. The combination of "greenery" with red berries is great for a festive table. The number of products is calculated on a three-liter jar.

Ingredients:

• 1.5 kg of cucumbers;
• 400 g of red currant;
• five leaves of currant and cherry, dill umbrellas;
• three sheets of horseradish;
• six garlic cloves;
• peas of black and allspice;
• 100-120 g of salt;
• 200-240 g of sugar;
• hot pepper pod (optional);
• water (as much as it enters the banks).

Cooking

1. The first layer is to make “green” additives, cloves of garlic, peppercorns, hot pepper rings.
2. In the banks we place the cucumbers vertically, so that it is convenient to pour berries between them.
3. Pour the vegetables with boiling water for 15 minutes.
4. We pour the water into the pan, add salt and sugar to it.
5. Pour “green stuff” with berries with boiled brine, roll up with sterile lids, turn over and leave wrapped.

With ketchup

Features. One can has two tablespoons of ketchup. There are two options for preparation - with spicy sauce "Chili" and with sweet "Spicy", "Tomato".

Ingredients:

• cucumbers (as much as will go into the container);
• two tablespoons of ketchup sharp or soft;
• 40-50 g of salt;
• 80-100 g of sugar;
• 40-50 ml of vinegar;
• spices to taste;
• water (as much as needed).

Cooking

1. We stack vegetables, spices, spices.
2. We prepare the brine: add sugar and salt to boiling water, mix until they are completely dissolved. Pour in the ketchup. Remove from heat and add 9% vinegar.
3. Pour the "green stuff" with the marinade.
4. We put the jars in the pan, covered with lids, and sterilize after boiling for 15 minutes.
5. Roll up, leave warm until completely cooled.

With vodka

Features. This recipe is made without sugar and without vinegar. They are not needed here, since alcohol acts as a preservative. It provides long-term storage, is able to stop the fermentation process and prevent mold. The number of spices, seasonings is approximately calculated for 1.5 liters of brine.

Ingredients:

• cucumbers (as much as will go into three liter or one three-liter jar);
• 50 ml of vodka;
• 75-85 g of salt;
• spices to taste;
• 1.5 liters of water (approximately).

Cooking

1. Put spices on the bottom, and then vegetables, but not very tightly.
2. Add salt, fill with cold water, cover with lids.
3. We keep the jars with cucumbers in a dark place until a film appears on the surface of the vegetables.
4. Pour the brine into a pan, boil.
5. Add vodka to the container. Fill with brine, roll up.

With citric acid

Features. Preparations will appeal to those who do not like the taste of vinegar in the marinade. It is perfectly replaced by citric acid. It acts as a preservative and provides vegetables with long-term storage. The number of seasonings, spices is designed for 1 liter of water.

Ingredients:

• cucumbers (as much as it goes);
• black pepper peas, laurel leaves, dill umbrellas, garlic cloves;
• 45-60 g of salt;
• 100-120 g of sugar;
• 1/3 teaspoon of citric acid;
• 1 liter of water.

Cooking

1. First we put spices, and then cucumbers.
2. The first time, pour boiling water for 20 minutes, the second - for 10-15 minutes.
3. We prepare the marinade by adding salt and sugar to the water.
4. We pour citric acid immediately into a jar.
5. Fill with boiled brine, roll, turn, leave warm.

With cabbage

Features. "Stuffed cabbage" will be the highlight of the festive table. The blank is suitable for dietary, lean menu. The amount of seasoning, apple juice is calculated on 1 liter of water.

Ingredients:

• 1.5 kg of cucumbers;
• head of cabbage;
• bell pepper to taste;
• 100 ml apple juice;
• 50-60 g of salt;
• 100 g of sugar;
• greens, garlic, peppercorns.

Cooking

1. We leave the head in boiling water for two minutes, cucumbers - for 20 seconds.
2. Each fruit is wrapped in a leaf of cabbage, tied with a thread.
3. At the bottom we lay out a layer of greens, add pieces of garlic, a straw of bell pepper.
4. We fill the container with "stuffed cabbage".
5. Two times pour jars of boiling water for 10-15 minutes.
6. Pour salt, sugar into the brine and mix until completely dissolved. Pour in apple juice.
7. Pour vegetables with marinade, roll up, leave warm.

What to do if you want to enjoy the fragrant "green stuff", without waiting for the cold weather? You can use the following recipe for dry salting. To pickle vegetables in a bag, you need to take a large spoonful of salt per kilogram of raw material and a small spoonful of sugar. Spices are added based on personal preferences. Cucumbers, spices are put in a plastic bag, salt and sugar are poured. All this is well mixed with vigorous shaking. A tied bag is left in the cold for at least six hours. After time, the vegetables are ready to eat.

Reviews

From year to year I close the pickle and cucumbers and tomatoes with the same pickle, which I never forget. Mom told me that you will not forget, the way it is. And spices, as always. By the way, today I found a pack of oak bark in my medicine cabinet, so I poured it along with spices. According to the 3 × 3x3 scheme (sugar, salt, vinegar, measuring in st. L for a 3-liter jar) If I want to close the tomatoes more sweetly - I take 4 tbsp of sugar, and vinegar two tbsp.

mausi1968, http://www.sadiba.com.ua/forum/archive/index.php/t-1913.html

I was always surprised at aunt's crisp cucumbers. And the secret was quite simple - it’s not in seasonings, but in ordinary sugar itself! Aunt always added it when canning - in this case, the cucumbers are always crispy. I don’t remember what it is scientifically called, but sugar takes away excess moisture and makes the product hard / brittle (sorry, Russian words are less and less in stock).

cosmopolitan, http://dacha.wcb.ru/lofiversion/index.php?t4073.html

High-quality preservation is a recipe + 5 years of experience. I'm over 60, so you can believe my advice. So, so that the brine does not become cloudy and the banks do not `explode ', it is necessary:

a) sterilization of cans and lids;
b) carefully washed and pre-soaked cucumbers;
c) spices - either dry or blanched;
d) we put cucumbers in moderately tight, they should bathe in brine;
e) I prefer sterilization; up to 10min. 1 liter cans, up to 20 min. 3-liter since boiling water and over very low heat.

Olga https://www.vkussovet.ru/recept/marinovannye-ogurtsy

I buy in the market a set for pickling cucumbers. There is everything you need there. Horseradish, currants, cherries, dill, garlic, tarragon (for an amateur), I still add oak. Per liter of water 2 tbsp. salt. I breed in cold water, put it in a saucepan in layers - greens-cucumbers-greens-cucumbers and pour everything with COLD water and salt, put it under pressure at room temperature for a day and then in the refrigerator. And you can eat.

TruLaLa, http://www.woman.ru/home/culinary/thread/4194990/

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