Canning fruits and vegetables is a favorite activity for most housewives in the summer.
Every woman wants to please her household with tasty and healthy products in the winter. Crispy pickled cucumbers - is one of the dishes that is present on the table in every home. Housewives all over the world have their own recipes that have been collected for centuries. But in order to properly clog cucumbers in jars, you need to know some secrets, they will help to make the vegetable aromatic, elastic and crunchy.
Crunchy winter cucumbers - general rules
To preserve cucumbers for the winter, and they were crispy, you need to select young fruits with a thin crust and dark spots. Vegetable, which is selected for canning, should be harvested a maximum of one day before it enters the jar. It is better if they are collected before the canning.
Before you send a vegetable in a jar, you need to soak it, you can pour water overnight. It is also worth remembering that the colder the water, the more crunchy the cucumbers will be. You need to choose the right spices, because a lot depends on them.
So, for example, if you overdo it with garlic, then the cucumbers will not turn out so crisp, but the cloves, mustard, peppercorns, currants, cherry or oak leaves can all be put in the amount you like, they will only add a special taste to the vegetable and flavor.
You can use any spices, if they are described in the recipe, but it is better not to experiment. It is necessary to add everything to the bank according to the recipe and in the end result cucumbers for the winter will turn out crisp and fragrant.
Cucumbers for winter crunchy (traditional)
This recipe is considered traditional, and it is preferred by most housewives.
Products and spices: • Young cucumbers - 2 kg;
• Garlic - a pair of teeth;
• Carrot;
• Dill;
• Parsley;
• 1 tbsp. acetic 70% esention;
• Half a liter of water or a little more;
• 1 tbsp. salts;
• Sugar 2 spoons, but you can 3;
• 5 black peppercorns;
• A pair of cherry leaves;
• 3 seeds of cloves.
Cooking Method:
The first thing to start with is soaking vegetables in cold water overnight. In a jar at the bottom we place the ingredients: carrots, dill, parsley, cloves, and on top tight cucumbers. Pour boiling water.
Set aside the jar, let it stand, to cool a little, then pour the water into a container and add salt, sugar and prepare the brine. When the brine boils, remove from heat and only then add vinegar. Fill the banks with cucumbers and spices, cover with cherry leaves and roll up. Wrap the jar in this form to leave to cool.
Such cucumbers can be stored both in the pantry in the city apartment, and in the cellar.
Cucumbers for winter crunchy (onion)
Most mistresses love this method of preservation for an incredible fragrance.
Products and spices:
• Young cucumbers - 2 kg;
• Onion;
• Clove of garlic;
• Allspice;
• Bay leaf;
• 1500 ml of water;
• Half a glass of sugar;
• 60 grams of salt;
• 0.5 cups of vinegar.
Cooking Method:
Cucumbers should be soaked in cold water, it should be changed more often and left in the water better for the night.
In a jar where the pickling of cucumbers will be crispy for the winter, put onion sliced in half rings and a clove cut into several pieces of garlic.
After add the spices and cucumbers.
Now proceed to the brine: add all the ingredients in the water and bring to a boil, and only then pour in the vinegar. Brine, just removed from the stove, pour the filled jars.
Now we proceed to the sterilization of cans, it will take about 10 minutes, after we cork and leave to cool.
Long-lasting crispy cucumbers
Products and spices: • Fresh cucumbers;
• Dill umbrella;
• 1 piece of horseradish;
• Garlic - a pair of teeth;
• 6 peppercorns;
• A pair of currant leaflets;
• 150 g of sugar;
• Tablespoon salt;
• 125 g of vinegar.
Cooking Method:
Pure cucumbers with harvested stalk laid in jars.
But at the bottom of the container for canning, you first need to put greens, garlic and pepper.
Put cucumbers tightly one next to the other, then add sugar, salt and vinegar. Pour water from the tap, then send it to the pan for sterilization. After the banks boil, wait a couple of minutes and roll up.
Remember that at the time of rolling cucumbers should be green.
Cucumbers for winter crunchy with horseradish
Products and spices:
• Cucumbers - 1 kg;
• A couple of garlic cloves;
• Bay leaf;
• Chopped dill with seeds a couple of spoons;
• Finely chopped onion - 1 tbsp.
• Grated horseradish - 1 tsp;
• 1000 mg of water;
• 1/2 cup salt;
• Tablespoon sugar;
• Lemon - 25 g;
• Pepper Peas.
Cooking Method:
Fresh only collected cucumbers wash, cut tails and soak in water for at least 3 hours.
First, put all the spices in the jar, then cucumbers one to another.
Pour water into a container for making marinade and pour all components for making marinade and boil.
Hot pour cucumbers. Sterilize the jar for at least 15 minutes, after which you can roll up and leave to cool in the room.
Crunchy winter cucumbers (mint and apple juice)
This recipe is incredibly delicious and the cucumbers are crispy.
Products and spices:
• cucumbers of small size;
• 2 peppercorns;
• Dill;
• A sprig of mint;
• A pair of currant leaves;
• Carnation;
• Freshly squeezed juice from apples;
• 25 g of salt per 1 liter of juice.
Cooking Method:
Well-washed cucumbers should be scalded with boiling water and cut off the tips, put greens and spices in a jar, and then cucumbers.
Then pour the jars with ready hot pickle, which is made from apple juice and salt. Banks need to be sterilized for 12 minutes, but remember: no longer, otherwise the cucumbers will become too soft and will not crunch.
As time goes, roll up the jars, wrap them up and allow to cool at room temperature.
Cucumbers for winter crunchy (without vinegar)
Crunchy and fragrant pickles for winter are not always rolled up with vinegar, there are other ingredients that allow you to roll up a delicious recipe and keep it until spring.
Products and spices:
• Cucumbers - 2 kg;
• A couple of dill umbrellas;
• Several leaves of black currant;
• 5 cherry leaves;
• Garlic - 1 tooth;
• Small horseradish root;
• Black pepper - 8 peas;
• Salts - 3 tbsp;
• Vodka - 50 g;
• Spring water 1.5 liters.
Cooking Method:
For this recipe fit small cucumbers with a thin skin, collected before salting. Wash cucumbers and soak for a couple of hours, the water will have to be changed.
After the cucumbers stand, they will have to be rinsed well under running water. Remember, how well cucumbers will be washed depends on their shelf life.
Place the vegetable in a pre-sterilized jar tightly, pre-pouring each layer of dill, finely chopped garlic, pepper and leaflets.
After cucumbers and spices are placed in a jar, they are poured with saline, 50 grams of salt for 1 liter of water. After that vodka is poured into the jar.
Such cucumbers can be stored in the cellar even under a nylon cover.
Cucumbers for winter crunchy with bell peppers
Adding bell pepper to pickled cucumbers brings them a special aroma and taste.
Products and spices:
• Cucumbers - 700 g;
• Bulgarian pepper - 4 pcs .;
• Garlic - 4 teeth;
• Umbrella dill;
• Small horseradish root;
• Basil - 2 twigs;
• Coriander seeds - 10 g;
• Allspice and black pepper - 4 peas;
• Half a glass of salt;
• 50 grams of sugar;
• 1/3 cup 9% vinegar.
Cooking Method:
Do cleanly washed cucumbers trim tails. Pepper to remove the grains and cut into 4 parts.
Put dill, garlic, basil and horseradish on the bottom of a well-washed and sterilized jar. Then put in a jar tightly cucumbers and peppers.
Now you can proceed to cooking the marinade: in water (2 liters), add all the ingredients, bring to a boil and turn off, add a preservative, in our case it is vinegar and pour the brine into the jars.
Let stand about 15 minutes, and then merge and re-boil.
Add coriander, bell pepper to the jar and pour hot marinade.
Cover with a metal lid, cover with a warm blanket and, in this form, leave to cool completely.
Cucumbers for winter crunchy with pine flavor
This is an incredibly delicious recipe for canning cucumbers, with the addition of pine twigs.
Products and spices:
• Cucumbers - 1 kg;
• Young pine twigs - 4 pcs .;
• 50 grams of salt;
• 25 g sugar;
• A half glass of 9% vinegar.
All these products will be enough for a can of 3 liters.
Cooking Method:
Wash the cucumbers and trim the tails so that they do not lose their green color, pour boiling water over them, and then lower them into ice water.
In the jar, it is better to the very bottom, put 2 pine sprigs, and then cucumbers, between them still put 2 sprigs.
Cook the marinade out of water (1 liter), sugar and salt and immediately pour the jars, cover and leave for 20 minutes. When time is up, pour the marinade into the pan, bring to a boil, turn off the heat and pour in the vinegar.
Mortar pour cucumbers and roll up. Cover them and leave upside down until completely cool. After that, put in storage space, it is better if it is cool.
Cucumbers for winter crunchy (with oak leaf)
This recipe is considered ideal for the preparation of crispy cucumbers, because it uses oak leaves.
Products and spices:
• Cucumbers - 10 kg;
• Garlic - 10 teeth;
• Dill - 10 umbrellas;
• Currant leaves - 10 pcs .;
• Oak leaves - 10 pcs .;
• Black and allspice with 30 peas; • Pea mustard - 1 tsp;
• Water - 2.4 liters;
• 1/3 cup salt;
• 1/2 cup sugar;
• A glass of 9% vinegar.
All these ingredients are enough for 10 liter jars.
Cooking Method:
Vegetables should be thoroughly washed, pour water for several hours.
Put greens, black and allspice, garlic and mustard into sterilized jars on the bottom. Top tightly lay cucumbers.
Now you can start preparing the marinade: add sugar and salt to the pan with water, boil it, after removing the vinegar from the fire, you can add vinegar and immediately pour it into the jars and sterilize for 5 minutes, but take the time from the moment the water boils.
Roll up the banks, put them upside down and cover with a warm rug.
Suppose that in this form they cost 2 days. After removing the banks in the pantry or basement.
Cucumbers for winter crunchy with carrots
Spices and products:
These products will be enough for 1 liter jar.
• Small cucumbers;
• 10 g mustard peas;
• Umbrella dill;
• A couple of bulbs;
• 500 ml of water;
• 50 g of salt;
• 75 g sugar;
• small carrots;
• Spices: peppercorns, bay leaf.
Cooking Method:
Put greens and spices in a liter jar on the bottom, after which the cucumbers should be put one on top of the other, as tightly as possible.
Now you can start cooking brine.
Pour salt and sugar into water and let it boil and pour over the jar.
There is no vinegar in this recipe, but in order to prevent the cucumbers from becoming cloudy and not covered with mold, a couple of acetylsalicylic acid tablets are added.
Banks must be sterilized no more than 10 minutes. If you suddenly overexpose - cucumbers will become soft, and will not be happy with a crunch.
After sterilization, banks roll and wrap.
Crunchy winter cucumbers - tips and tricks
Cucumbers. For pickling, it is better to choose medium-sized cucumbers, even small ones can be used. Young sweet cucumbers without internal emptiness is the first secret of the fact that they will crunch. Peel cucumbers should be covered with black thorns and pimples. Cucumbers with a smooth skin are considered to be salad and are not suitable for canning for the winter. The color of cucumbers should be dark, and to the touch the fruits should be firm and not sluggish. Water. For salting crunchy cucumbers, the quality of the water for the marinade is very important. Spring is best suited, but for urban residents can use filtered water. Well suited and well water.
It is also worth remembering that cucumbers should be pre-soaked and better if the water is as cold as possible, in which case they will become strong and elastic.
Spices. As for the choice of spices, then the choice is for the hostess, only she knows what spices her family eats. The main thing is not to overdo it with garlic, as it can make soft cucumbers.
Banks. Well-washed cans ensure that cucumbers will be stored longer and will not deteriorate. It is best to wash the jars with mustard, not detergent. She not only washes the cans well, but also disinfects them. It is better to sterilize the jars in the oven, so they are cooked evenly from the bottom to the top.
Salt. It also plays an important role in canning, you should not use iodized - the crunch of cucumbers will disappear, stone is best suited, it is she who gives vegetables a bright and rich taste.
