How to pickle cucumbers for the winter for a day - photo recipe
Any hostess in the summer months is preparingmarinated cucumbers for the winter. Recipes and secrets of preparing billets all have their own. But there are universal ways to pickle cucumbers quickly and simply, and in this article you will learn some of them.
Recipes for harvesting cucumbers
1. Ingredients:
- will require about 2 kilograms of cucumbers per three-liter jar (approximately 1.8 kg),
- 2 dill umbrellas,
- 1 sheet of horseradish,
- garlic head,
- black pepper (6-7 peas),
- 2 small leaves of cherry or currant,
- salt, sugar, vinegar.
Preparation:
Cucumbers with greens should be thoroughly washed undercold running water. In pre-prepared 3-liter cans, we first put the greens on the bottom or divide it into two conventional parts, one of which we put down, and the second - already on top of the cucumbers. Garlic is divided into small pieces and we also add black pepper together with peas.
Cucumbers densely packed, and from above we putGreen, if you divided it into two parts. Over the green you can put a couple more cucumbers, if there is enough room in the bank. Leave a small place near the neck to add salt and sugar to the jar: 6 teaspoons of sugar (preferably with top) and 3 teaspoons with top of table salt, and 125 grams of vinegar.
Try not to change the ratio of the listedingredients. Now fill the jars with cold water. After that, put the jars in a saucepan, in which there must also be cold water. On low heat bring to a boil. An important point: cucumbers must retain their color when you pull the jar out of the pan. As soon as you bring it to a boil, hold it on the fire for another 2-3 minutes and immediately remove it from the plate for rolling. When you roll up the cans, turn them upside down, cover with any blanket and leave "ripen".
2. How to cook fragrant and crispy cucumbers in a few hours? Try to pickle them in the package! This recipe is a dry ambassador of cucumbers, that is, without brine. Cucumbers are prepared very simply and almost instantly - after a few hours they can already be eaten.
Ingredients:
- 2 bags (cellophane),
- cucumbers are young - 1 kilogram,
- garlic head,
- a tablespoon of salt,
- spices and herbs: cherry leaves, horseradish (leaves or root), currant leaves, 2-3 cloves and the same peas of black fragrant pepper.
You can also add basil to your taste. How to cook: rinse cucumbers and cut off their tips. Cut the garlic into small pieces. Now put in one of the packages cucumbers, chopped garlic, greens and spices. Add salt and shake the package so that all the ingredients are distributed evenly. Now the package needs to be tied up and placed in another cellophane bag. This is done so that there is no leakage. Leave for about 5 hours at room temperature. Once the cucumbers are ready, store them in the refrigerator.
3. How in a couple of days to make a piece of cucumber. We put cucumbers in a three-liter jar, a few garlic cloves and a couple of fennel branches (umbrella). Fill with boiling water and leave until completely cooled. As soon as the water has cooled down, pour it into a saucepan, boil again and pour cucumbers with steep boiling water.
The second time merge and again bring to a boil, butthis time we add 2 tablespoons of salt to the water, about the same amount of sugar, 5 pieces of fragrant pepper, a couple of bay leaves and 100 grams of vinegar (9%). Fill this marinade cucumbers and immediately cover with a cap nylon. We turn upside down and wrap ourselves up with towels and a blanket. After 2 days, the cucumbers are ready!
Author: Katerina Sergeenko
