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Many housewives practically do not rest in the summer, using this time of year fruitfully: they salt tomatoes, cucumbers for the winter. Now we will learn how to make savory cucumbers and learn different recipes for their preparation.
Pickled or pickled cucumbers are especially tasty in winter. They can be used not only as a regular snack, but also for preparing a large number of dishes: salads, various kinds of soups, Tatar azu and much more. Today we will study the most popular recipes for spicy cucumbers for the winter.
For beginner hostesses
To complete this recipe, you will need the following products:
- cucumbers (preferably small);
- bay leaf - three pieces;
- pepper - 0.5 pieces.
- garlic - a few cloves;
- mustard seeds;
- vinegar 9% - 3 large spoons.
One liter will require:
- Granulated sugar - 3 large spoons.
- Coarse food salt - 1.5 tablespoons.
Stages of work:
- Please note that the amount of vegetables is indicated approximately, but in order to get spicy cucumbers, you need to choose young fruits. Banks must be thoroughly sterilized before use.
- In the prepared container, first put bay leaf, garlic, pepper (cut into small pieces).
- Next, add some dill umbrellas.
- It is better to preserve small cucumbers. Wash the vegetables thoroughly, remove the tail and evenly place them in the container.
Boil water, add salt to it at the rate of 1 liter of water for 1.5 tablespoons of salt, sugar. First you need to pour 3 large spoons of 9% vinegar essence into a jar of cucumbers. The filled jars are kept open for about fifteen minutes, until the color of the cucumbers changes. Then rolled up and left to cool under a towel in an inverted state until the next morning. That's all, spicy pickled cucumbers can be put into the cellar for the winter.
A jar of such cucumbers will need:
- young cucumbers;
- horseradish - 4 leaves;
- walnut and cherry leaves - 5 pieces each;
- currant leaves - 4 pieces;
- lavrushka - 3 pieces;
- hot pepper - 1 piece;
- onion with garlic - half a head;
- salt - 1 spoon;
- granulated sugar - 5 tablespoons;
- vinegar - 70%;
- allspice - 5 pieces;
- dill - 1 bunch.
Soak cucumbers in water and leave for six hours. Then we wash them well and cut off the top. We prepare the jars - they should be washed and sterilized, all the ingredients must be washed. At the bottom of each container, you need to put several leaves of currant, horseradish, cherries and nuts, do not forget about lavrushka and pepper (we cut it into small pieces). Place the cucumbers last in even columns, tightly, one to one.
We boil water and carefully fill the jars, wait twenty minutes. At the end of this time, drain the water from the cans, add all the ingredients and boil again. Add one small spoonful of vinegar. Fill with brine and order cans. We turn over the containers with cucumbers, leave until the next morning.
Such spicy pickled cucumbers will please everyone in the household. But that's not all, there are other interesting recipes worth talking about!
Cucumbers with lemon wedge
This recipe is very simple, but despite this, the preparation turns out to be very tasty and healthy. To prepare cucumbers with lemon you will need:
- cucumbers (it is advisable to take small sizes, it is more convenient to close them in liter jars);
- onions (heads cut into rings);
- fresh lemon;
- garlic, cloves, lavrushka;
- citric acid packaging;
- granulated sugar, salt.
We take a clean jar and put bay leaf, garlic, allspice and cloves on the bottom. You will have to tinker with the onion - it must be carefully placed so that the ring is not damaged. Next, lay the cucumbers (cut off the tail first). Last but not least, a circle of lemon is added - it must be carefully placed in the side of the jar.
After everything is ready, pour boiling water over the jars and cover with sterile lids. After fifteen minutes, pour the water into a container, add sugar, salt and boil everything, then add citric acid. Then the brine can be poured into jars and closed with lids. We place the finished cans on a towel with the bottom up and cover with a cloth. In this position, let them stand for a day, and then they can be moved to the cellar.
Know that you will surprise your guests and loved ones with such spicy cucumbers for the winter.
The recipes are different: as you can see, this one is pretty simple. But there are also more complex options for salting, let's study them in more detail!
Pickled cucumbers with mustard
We wash the cucumbers well, soak in cold water. In addition to cucumbers, you will need: horseradish, cherry and black currant leaves, bay leaf, granulated sugar, salt, table vinegar.
For savory cucumbers, you need garlic pods, mustard seed (this is the main ingredient), allspice, black peppercorns and cloves. If you don't want a clove, you can skip it.
If the cucumbers have been picked recently, it is enough to hold them in water for an hour. If a day or more has passed, leave the vegetables in the water for three hours. During this time, the cucumbers will have time to be saturated with water and become juicy.
Bay leaves, cherry and currant leaves need to be poured with boiling water for two minutes. Then we drain the water and proceed to the preparation of cucumbers - cut off the tops and tail. Banks should be prepared by carefully sterilizing them. When everything is ready, at the bottom of the container it is necessary to put two leaves of currants and cherries, one bay leaf and one horseradish stick each, a couple of garlic pods. One clove and two sweet peas and black peas should be thrown into the jar. We choose even cucumbers and put them in a row: you need to fill the jar with cucumbers more densely, you can put chopped vegetables on top.
When everything is ready, you can fill the cans with hot water, let it brew for twenty minutes.
Now let's prepare the brine. Pour the water from the cans into a saucepan and boil, then pour it into containers. After ten minutes, pour the water back into the pan, but now add two large tablespoons of granulated sugar (calculated per liter of water) and a large spoonful of salt. While the brine is cooking, add mustard to each jar and fill it with brine, then add a small spoonful of vinegar and twist.
Thus, canned cucumbers, piquant for the winter, will be ready, which means they can be eaten in three weeks.