Cooking tasty and crispy cucumbers pickled

Cucumbers are a vegetable that is very popular insalted and marinated. They are widely used by housewives. And indeed, pickled cucumbers themselves are a delicious snack, in addition, they can be added to various salads and even some hot dishes.

Recipes marinating cucumbers there is a greata bunch of. But there are general rules that must be observed when preserving. For example, it is not necessary to use cucumber salad varieties for marinades; in the finished form such vegetables are soft and not tasty. Before the canning begins, the cucumbers should be soaked in cold water for six to eight hours, this will make the vegetables more elastic and crispy.

To make pickled cucumbers tastier, injars with vegetables are added with various spices - horseradish leaves, dill umbrellas, coriander seeds, garlic cloves and other vegetables and condiments. To give cucumbers a fortress, it is desirable to add oak leaves to the jars.

Cooking pickled cucumbers can be done bysterilization or, using a three-fold filling. In the first case, the prepared vegetables along with the spices are laid in a jar, they are poured with the prepared marinade, covered with cans with lids and sterilized in boiling water. Liters, as a rule, it is enough to hold in boiling water for about 15 minutes, after which they are carefully removed from the sterilizer and sealed. Canned cucumbers should not be put under a "fur coat", so they will become soft. To avoid this drawback, cool the jars in the air.

With the method of preservation by the threefold methodpouring, cucumbers are stacked in cans exactly as in the first case. Then they fill the jars with boiling water and cover them with covers, until the water cools down to a warm state. Then it is drained from the cans (it is convenient to use a lid with openings) and refill them with steep boiling water. While the water of the second pour is cooling, prepare marinade using a liquid drained from jars. The third time the banks are poured no longer with boiling water, but with a boiling marinade and immediately rolled.

And now the recipe, which can be usedto cook pickled cucumbers. For three kilograms of cucumbers (to wash, soak in water, cut off the tips), you need a hundred grams of salt and sugar, half a liter of vinegar (6%), 10 bay leaves, 50 peas of black and sweet pepper, five horseradish and 40 pieces of cloves . At will, you can add garlic cloves, carrot circles, umbrellas or dill seeds or sweet pepper segments to the jars. Using this recipe, cucumbers can be cooked for both the first and the second method.

But all these are recipes for harvesting vegetables for the winter. And what if the salted cucumber wanted right now? In this case, you can use the recipe for lightly salted cucumbers. There are plenty of ways to prepare this tasty and quick snack. Tell you how to pickle cucumbers.

For example, you can use such a simplerecipe. Take the cucumbers, my, cut off the tips. If very large specimens are caught, then you need to make one or two longitudinal punctures with a knife. Then add the vegetables in a suitable dish, adding spices (horseradish, garlic, dill, sweet pepper). Now we are preparing the solution, take one liter of water and take a spoonful of salt and sugar. Boil this mixture and pour the boiling pickle cucumbers. Leave on the table before cooling down, then put it in the cold. After 10-12 hours, the snack is ready.

And here's an even simpler recipe - dry saltingcucumbers, in this case, even brine will not have to be cooked. We will salivate vegetables in a plastic bag. Take 10-12 small cucumbers, mine them, cut off the tips. We put vegetables in a package, there also add dill, currant leaves, garlic and any spices to your liking. Now we pour in there a decent pinch of salt, we inflate the package and tighten it, mixing the vegetables and spices well. We put the package in a bowl and send it to the refrigerator. Freshly salted cucumbers will be ready to serve on the table after three hours.