With the advent of summer and the appearance on the shelves of fresh vegetables and fruits, many housewives begin to engage in domestic pickles, pickling, conservation. Pickling cucumbers for the winter is a tradition that our ancestors gave us. Each family has its own favorite recipes, favorite snacks and dishes. Nevertheless, new recipes for traditional dishes, allow you to diversify any diet. In this article, we'll talk about the recipe for pickling cucumbers. Cucumbers, by right, are considered the most popular vegetable for pickling, and since the second half of July, when they appear in abundance, it's time for twists.
Recipes for pickles and marinating cucumbers
1. Pickling cucumbers in jars. Modern housewives prefer pickling cucumbers in cans, since not every apartment will properly salivate cucumbers in a barrel. For salting choose a small strong cucumber of the same size. Before pickling you need to thoroughly wash the jars, burn them with boiling water or pasteurize them. Negligence in the preparation of containers leads to the fact that cucumbers quickly deteriorate.
Cucumbers, too, should be well washed in warm water. Before packing in a jar, cucumbers can be doused with boiling water, then they will turn out to be more crispy.
Lay cucumbers need tightly to each other interspersed with seasonings. As the seasonings, stems and umbrellas of dill, currant leaves, fresh greens, pepper, bay leaves, garlic are most often used. Seasonings give cucumbers an aroma, so choose them to your taste. The same seasonings are also used for marinating cucumbers, but in a larger quantity.
The next step is pouring cucumbers brine. For cucumbers of large sizes, 8% salt solution should be prepared, 7% for medium ones, small cucumbers well salted and 6% brine. You need to leave the banks for a couple of days in a cool place, then roll up.
Most recipes for pickling cucumbers in jars are based on a cold method. This method consists in pickling cucumbers with cold water, in which salt was previously dissolved. It is believed that pickling cucumbers in a cold way, allows you to store cucumbers longer and keep their bright color.
2. Pickling cucumbers in a barrel. This method is usually used by villagers and owners of private houses. The principle of pickling cucumbers in a barrel is the same as in cans. The differences are as follows:
- For barrels, you should use the recipe for pickling cucumbers with mustard. Mustard prevents the appearance of mold on the surface of the barrel, which is the most important problem;
- Barrels should be covered with gauze on top, so as not to get dust and debris;
- The fermentation process in barrels lasts 2-5 days, after which they must be removed to a cold place;
- Store the barrels in a cellar with a temperature of 5-10 degrees.
3. Pickling of fresh-salted cucumbers. Salted light-salted cucumbers for a long
4. Recipe for the impatient - pickles cucumbers in the package. Wash and cut the cucumber in a bag with garlic and dill, fill it with salt and mix thoroughly. Salt should be poured four times more than for a normal vegetable salad. The time for pickling cucumbers in this way is from 4 hours. The package should be stored in the refrigerator.
An excellent addition to the spices for pickling cucumbers is bitter pepper. It gives the pickled cucumber a more pungent taste. Use the new seasonings and methods, and the traditional pickles will always come out differently.