How to pickle cucumbers: 5 best recipes
Educational Program Food / / December 19, 2019
C greens, mustard, horseradish, carrots, cucumber vodka or bread are crispy, tasty and fragrant.
What you need to consider before pickling cucumbers
1. Marinated and pickled cucumbers are not the same. To prepare the first used vinegar or citric acid, but only for the second salt.
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2. Previously, cucumbers salted in wooden barrels, but now this method is used rarely. Much more convenient to pickle vegetables in conventional glass jars. Especially that cucumbers are obtained as tasty as the drum.
3. There are two methods of pickling: cold and hot. In the first case, the vegetables are filled with cold water, and the second - often first with cold water and then hot infused brine. Banks with cucumbers, cold saline manner kapron lids are closed and stored in the cold. A banks with cucumbers, are poured with hot water, rolled iron caps and can be stored at room temperature.
4. To obtain a dense pickles and crispy, soak them in ice water for 3-4 hours. You can keep longer, especially if purchased cucumbers.
5. Vegetables and greens need to be washed, and the jars and lids - sterilize.
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6. After pouring cucumbers with cold water under the bank is better to put a wide dish or bowl. This is simply for convenience: because of the fermentation through the cap can leak fluid.
7. Pickles will be ready for at least a month.
How to prepare pickles
All the ingredients are calculated on a volume of 3 l jar. You will need about 1-1½ kg of cucumbers and about 1-1½ liters of water to brine.
However it is better to determine the exact number of empirically cucumbers need to be compacted very tightly, and the bank - fill with water up to the edge.
1. Classic pickled cucumbers with herbs and garlic
Very simple recipe that will not take a lot of time and effort. Cucumbers are obtained canceled.
A method for pickling - cold.
Ingredients
- 2 sheets horseradish;
- 2 Blackcurrant leaf;
- 2 cherry leaf;
- 2 umbrella dill;
- 2 garlic cloves;
- ½ hot pepper - optional;
- cucumbers;
- 3 tablespoons of salt;
- water.
preparation
At the bottom of the banks lay the leaves of horseradish, currants and cherries, fennel and coarsely chopped garlic and pepper. Firmly tamp cucumbers in a jar.
Dissolve the salt in water glass. Pour cucumbers pure cold water to half banks. Then add saline solution and completely fill the jar with cold water. Close the jar dense a nylon cover and immediately store it in a cool place.
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2. Pickles with carrots, bell peppers and horseradish
Vegetables give cucumbers unusual pleasant aroma. And in the winter pickled carrots and peppers can be used for making ornaments or other dishes.
A method for pickling - hot.
Ingredients
- 3 carrots;
- 1½ pepper;
- ½ hot pepper;
- 1 horseradish root;
- 2 umbrella dill;
- cucumbers;
- Of 8-10 cloves of garlic;
- 7 peas black pepper;
- 7 peas allspice;
- 2½ tablespoon salt;
- water.
preparation
Cut the carrots into slices, bell pepper - small slices and hot peppers - small pieces. At the bottom of the banks put coarsely chopped root of horseradish and dill. Tamp the jar cucumbers, alternating them with carrots, garlic and all kinds of pepper.
Dissolve the salt in pure cold water and pour it vegetables. Close hexanoic jar lid and let it sit for 3 days at room temperature. Then pour into brine pan and bring to boil.
Rinse off with cucumbers The white plaque is not necessary. Fill them ebullated brine and roll up the bank. Put it upside down and cover warm blanket until cool.
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3. Pickles with dry mustard
Due mustard cucumbers acquire an easy ostrinku, and the remaining ingredients to make them very aromatic.
A method for pickling - cold.
Ingredients
- 2 umbrella dill;
- Horseradish 1 sheet;
- 3 sheets of black currant;
- 3 cherry leaf;
- cucumbers;
- 3 cloves garlic;
- 3 tablespoons of salt;
- 1 tablespoon dry mustard;
- water.
preparation
Put on the bottom of the banks dill, horseradish leaves, currants and cherries. Tamp cucumbers, alternating them with garlic. Top banks leave little space.
Pour into a jar salt and mustard. They just take the top left area. Pour cucumbers pure cold water. Close the jar a nylon cover, gently stir and put in a cold place.
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4. Pickles and vodka
Vodka makes cucumbers even more crispy and fragrant, with vegetables They are impregnated with an alcoholic taste.
A method for pickling - hot.
Ingredients
- 3 dried bay leaves;
- 3 horseradish sheet;
- 1 umbrella dill;
- 2 garlic cloves;
- cucumbers;
- water;
- 3 tablespoons sugar;
- 2 tablespoons of salt;
- 100 ml of vodka.
preparation
At the bottom of the banks lay lavrushki leaves and horseradish, dill and garlic. Tamp cucumbers. Dissolve in pure cold water, sugar and salt and pour vegetables. Top pour vodka.
Cover the jar with cheesecloth or a lid with holes. Leave the jar in a dark place at room temperature for 3 days, regularly taking with it the foam.
On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling cucumber brine and roll up the bank. Flip, wrap a blanket and wait until it cools down.
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5. Pickles with rye bread
Cucumbers are obtained with a light acidity and a subtle taste of bread.
A method for pickling - hot.
Ingredients
- water;
- 2 tablespoons of salt;
- 60 g of rye bread;
- 5 umbrellas dill;
- cucumbers.
preparation
Pour into water pan, dissolve therein the salt, bring to boil and cool. Break bread and place it on the bottom of the banks, along with dill. Cut the cucumber with the tips and place vegetables in a jar.
Pour the cooled brine hexanoic close the jar lid and leave at room temperature for 3 days. On the fourth day, drain and strain brine. Bring it to a boil and pour their cucumbers. If the brine is not enough, add the boiling water into the jar normal.
Roll up the jar, turn it upside down and cover with a warm blanket.
see also
- 6 recipes pickled cucumbers →
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