5 of delicious pickles

Spicy, sweet, ketchup, sauerkraut, peppers and apples - choose to your taste. Crunch are any.

Many do not see the difference between salted and pickled cucumbers. In fact, it is. For the salting is only used salt and marinade - and more vinegar or citric acid. This increases the shelf life of blanks.

Before cooking cucumber pour ice-cold water for 3-4 hours. Because of this they will be more crisp.

The ingredients in the recipes are designed for one volume of 3 l jar. For the marinade take approximately 1-1½ liters of water.

Cucumbers should be tightly packed into the jar, so that it does not run out of space. Rolled covers banks need to turn over, cover with a towel and leave to cool.

1. Pickles with mustard and horseradish

From an abundance of spices, herbs and other aromatic ingredients cucumbers acquire a terrific flavor.

Ingredients

• 2 sheets horseradish;
• 1-2 horseradish roots;
• 1 small hot pepper;
• 1 sprig tarragon - optional;
• 2 umbrella dill;
• 4 cloves garlic;
• 4 pea black pepper;
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• 4 pea allspice;
• ½-1 tablespoon grain mustard;
• 2 bay leaves;
• 1-1½ kg cucumbers;
• water;
• 3 tablespoons sugar;
• 1½ tablespoon salt;
• 150 ml of 9% vinegar.

preparation

These cucumbers are prepared by triple casting. Therefore, according to many mistresses, sterilized jars before crimping is not necessary. But if in doubt, sterilize, the more it is a snap.

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Cut the leaves and roots of horseradish large pieces and place on the bottom half of the banks. There also put the hot pepper and tarragon. Add half of the dill, garlic, black pepper and fragrant, grain mustard and bay leaf.

Then firmly Put half the cucumber, the remaining herbs and spices and the other cucumbers. Completely fill with boiling water and cover the jar. After 12 minutes, pour the water, pour boiling water clean again, leave for 7 minutes and then drain.

In a separate pot boil water to marinade and add to it the sugar, salt and vinegar. Pour marinade and cucumbers get a roll up the bank.

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2. Sweet pickles

This recipe is very simple and fast. Of additional ingredients need only garlic. Leaves currants or cherries only slightly improve the flavor, but also without cucumbers are obtained tasty and crunchy.

Ingredients

• water;
• 200-250 g of sugar;
• 2 tablespoons of salt;
• 200 ml of vinegar 9%;
• 6 garlic cloves;
• 2 sheets currant or cherry - optional;
• 1-1½ kg cucumbers.

preparation

Pour into water pan for marinadeAdd sugar, salt and vinegar. Stir, bring to boil and cool to room temperature.

At the bottom of a sterilized jars Put garlic and leaves. Tamp cucumbers, pour marinade over them and cover.

Place the jar into the deep pan and pour water to about ¾ banks. Place the pot on the fire for 7-10 minutes. During this time, cucumbers begin to change color. You can then roll up the bank.

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3. Pickles and ketchup

Ketchup cucumbers gives a distinctive flavor and sweet-tangy taste, and brine - a non-standard shade.

Ingredients

• water;
• 3 teaspoons of salt;
• 100 g of sugar;
• 7 tablespoons acute ketchup;
• 150 ml of vinegar;
• 6 dried bay leaves;
• 12 peas black pepper;
• 6 peas allspice;
• 9 garlic cloves;
• 1-1½ kg cucumbers.

preparation

Pour into water pan, adding salt, sugar, ketchup and vinegar. Stir, put the pan on the heat and bring to a boil.

Put on the bottom of a sterilized jars bay leaf, pepper and garlic. Tightly packed cucumbers and carefully pour the hot marinade via ladle.

In a large saucepan heat the water slightly and put the jar back, covered with a lid. Bring water to a boil in a saucepan, leave bank there another 15 minutes, carefully remove and roll up.

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4. Pickles and vegetables

Original snack obtained from cucumbers with tomatoes, bell pepper or cabbage. You can pickle platter of three or even all four of vegetables. They soaked with brine and are very tasty and fragrant.

If you want to make cuts, you have to change the number of vegetables. Proceed from the fact that they must be tightly packed into the jar.

Ingredients

• 2 umbrella dill;
• 4 sheets of cherries;
• 3 sheets currant;
• 1-2 horseradish sheet;
• 4 pea allspice;
• 6 peas black pepper;
• 2 garlic cloves;
• 500-800 g of cucumber;
• 500-800 g of tomatoes, peppers or 1-2, or ½ cabbage;
• water;
• 2 tablespoons of salt;
• 100 g of sugar;
• 1½ teaspoons of citric acid and 100 ml of 9% vinegar.

preparation

Pour into a jar dill, cherry leaves, currant and horseradish, pepper and coarsely chopped garlic. Then put into the cucumbers, and the whole tomatoes, cut along the pepper quarters or coarsely chopped cabbage.

Pour vegetables hot water, cover the jar and leave for 15 minutes. Drain the infused water, once again fill with boiling water the vegetables for 15 minutes and then drain.

Add the jar salt, sugar and vinegar or citric acid. Pour the boiling water and roll up the bank.

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5. Pickled cucumbers with apples

The most unusual variant winter preform. Apples give cucumbers pleasant sweet-sour taste.

Ingredients

• 1-1.2 kg cucumbers;
• 2 sour-sweet apple;
• 3 garlic cloves;
• 2 umbrella dill;
• 2 leaves cherries;
• 2 sheets currant;
• 12 peas allspice;
• 12 clove bud;
• 4 bay leaves;
• water;
• 5 teaspoons of sugar;
• 1½ tablespoon salt;
• 1½ teaspoons vinegar.

preparation

The bank Put cucumber and cut into large slices of apples. Along the way, put in between garlic, dill, leaves of cherry and currant, pepper, cloves and lavrushku.

Pour boiling water into the jar and let it sit for 20 minutes. Drain infused water in a saucepan, boil it again and add sugar and salt.

Pour this marinade cucumbers and apples, leave for 10 minutes, pour into a pan and bring to the boil again. Pour the vinegar into the jar and the hot marinade and roll up.

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see also

• How to cook a delicious and crunchy pickles →
• 15 interesting salads with fresh cucumbers →
• How to cook a delicious salted tomatoes →