Czech Cucumbers for the Winter

Recipes blanks of cucumbers for the winter there is a huge amount. The marinade composition, the presence of various spices, seasonings, other vegetables and similar additives affect the taste of the finished dish. Many housewives seek to find a version of canned food with perfect organoleptic qualities. According to a number of gourmets, marinade for cucumbers in Czech is the most balanced ratio of sugar, salt and vinegar. Prepare this snack for the winter can be a few recipes, often in its composition includes carrots, onions, horseradish, but there are simple options without these additives.

Cooking Features

Cooking cucumbers in Czech is not a difficult task, but novice housewives should take into account that the preservation of these vegetables according to Czech recipes usually involves the sterilization of snacks directly in banks. If you know the features of this process and some other subtleties, you will be able to get the expected result.

Cucumbers for preservation in Czech choose medium-sized and solid. They will be more crispy if they are soaked for 2 hours in cold water.
Many housewives consider it uneconomical to sterilize Czech cucumber jars, since the snack will still be sterilized in jars. But in the case of cucumbers, such a precaution is hardly superfluous: these vegetables are capricious, the banks with them often explode, and additional sterilization gives more guarantees that the snack will stand well. Lids for canned food are also sterilized by boiling. The cucumbers should be closed only with metal lids, ensuring tightness; plastic ones will not work for this purpose.
It is necessary to wash thoroughly when canning, not only vegetables, but also greens, spices. Before placing in jars, all products should dry out. Banks at this point should also be dry.
Banks for tomatoes in Czech is better to choose a small volume (from 0, 75 l to 1, 5 l), otherwise they will be difficult to sterilize and it will take a long time.
Often, after cooking, canned food is wrapped so that they cool down under steam bath conditions. At this time, additional preservation occurs, which favorably affects the stability of the snack to unfavorable storage conditions. However, in the case of cucumbers, this stage is often missed so that the fruit remains crispy.

Properly closed Czech cucumbers stand well at room temperature, but it is recommended to keep them in a cool room.

Simple Czech Cucumber Recipe

Composition (3 liters):

cucumbers - 1, 5 kg;
water - 1 l;
garlic - 3 cloves;
horseradish root - to taste;
black and allspice - to taste;
table vinegar (9 percent) - 0, 3 l;
sugar - 150 g;
salt - 45 g.

Method of preparation:

Wash cucumbers, cut off their tips, soak the fruits for 1, 5 hours in cold water.
Sterilize (or at least wash thoroughly with soda) jars, boil the metal lids that are suitable for them.
Wash the spices, let them dry.
Peel the horseradish root, put a small piece in each jar.
Spread garlic and peppercorns in cans.
Rinse the cucumbers, let them dry, spread them on the banks.
Boil water, put salt and sugar in it, get them to dissolve.
Pour in vinegar. Wait until marinade boils.
Pour cucumbers with hot marinade. Cover the jars with them with prepared lids.
Lay a towel on the bottom of the pan (if this is not done, the banks may burst during the sterilization process). Put the banks on it. Pour warm water into the pot. Put on a slow fire.
Sterilize the jars for 10-30 minutes after the water in the pot boils. Sterilization time depends on the size of the containers, it takes at least 10 minutes per 1 liter.
Be careful not to burn yourself, remove the jars from the water. Roll them upside down. Wrap is not necessary.

Cucumbers for this recipe are sweet and sour, so many people like it. It is advisable to store canned food in a cool room, but such preparations also do not explode at room temperature.

Czech Cucumbers with Carrots

Composition (3 liters):

cucumbers - 1, 5 kg;
carrots - 100 g;
horseradish root - 15 g;
mustard seeds - 5 g;
bay leaf - 3 pcs .;
water - 1 l;
sugar - 100 g;
table vinegar (9 percent) - 0, 25 l;
salt - 30 g.

Method of preparation:

Cucumbers, after washing, soak for 2 hours in cold water, rinse and dry.
Peel carrots, cut into circles.
On the prepared jars, lay out laurel leaves, pieces of peeled horseradish root, carrot mugs.
Put cucumbers tightly in jars.
Add sugar and salt to boiling water. When they dissolve, add vinegar, boil for 1 minute.
Pour marinade over cucumbers. Banks with them, cover with lids and sterilize in boiling water for 10-30 minutes depending on their volume.
After removing the cans from the water, seal them tightly, leave them to cool upside down. Cover them with a blanket is not required.

Cucumbers made according to this recipe are well kept at room temperature, but if you find a place for them in a cool room, it will be even better.

Czech Cucumbers with Onions and Carrots

Composition (2 liters):

cucumbers - 1 kg;
onions - 0, 2 kg;
carrots - 100 g;
horseradish (root) - 15 g;
dill umbrella - 1 pc .;
Dill greens - 20 g;
mustard seeds - 5 g;
bay leaf - 3 pcs .;
black pepper peas - 15 pcs .;
sugar - 80 g;
salt - 40 g;
table vinegar (9 percent) - 80 ml;
water - 0, 75 l.

Method of preparation:

Clean the carrots and onions. Carrots cut into long sticks, onions - rings or half rings.
Sterilize the jars. At the bottom of each place dill and a piece of horseradish. Spread half the onions in the jars.
Spread washed and dried cucumbers in banks. Add the carrot, placing its strips along the walls of the cans and between the cucumbers.
Place the remaining onions on top.
Boil water, dissolve sugar and salt in it. Add spices and vinegar, boil for 5 minutes. Strain and boil again.
Fill cucumbers with pickled marinade. Sterilize the workpiece in a water bath for 10–20 minutes (10 minutes per 1 liter).
Hermetically seal the jars, place them upside down and leave to cool in this form.

Canned food prepared according to this recipe looks attractive, has a harmonious sweet-sour taste, and stands well even at room temperature.

Cucumber in Czech like lovers of pickles with a pronounced sweet-sour taste. You can close them for the winter in monovariant, as well as with the addition of carrots and onions.