Delicious cucumbers for the winter: harvesting recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Dense and crispy pickled cucumbers. They are good on their own and great for making salads. Especially if they were made by hand. But unfortunately, not every housewife can boast of the ability to prepare delicious cucumbers for the winter. In fact, it is not as difficult as it might seem at first. It is only necessary to choose the right vegetables and observe all the necessary proportions when canning. And every cook has his favorite recipe for cucumbers for the winter. Let's look at the most interesting of them. Let's also talk about some of the subtleties, without which you can not get the perfect cucumbers for the winter.

Choose cucumbers

Not all cucumbers are suitable for canning. The ability to choose them correctly provides half of the successful s alting. Sometimes even the most beautiful cucumber will not crunch nicely and have everyone's favorite taste.

So, how to choose cucumbers for the winter. The variety is very importantthis vegetable. Today, specimens specially bred for canning are sold on the markets. For example, Goosebump, Liliput, Nezhenka, Parisian gherkin and many other more or less well-known varieties are very popular varieties. They are distinguished by their dense structure and size.

The size of the vegetable is also important. It is best to take short-fruited cucumbers for pickling for the winter. That is, their length should not be more than 10-12 centimeters.

Will not be tasty after s alting and overripe cucumbers. Both for canning and generally for fresh food, it is better to take them slightly unripe. The color of the peel will help determine the degree of maturity. It should be a juicy green color, without a single hint of yellowness. In addition, cucumbers for the winter should be fresh, as if they had just been plucked from the garden. The fruit itself should be elastic and dense, and its skin should be easily pierced even when pressed with a fingernail.

Sometimes cucumbers taste bitter. It is worth considering that when canning, bitterness will not go anywhere. Therefore, it is better to refuse s alting such vegetables.

If you follow these simple rules for choosing vegetables, your cucumbers for the winter will always be tasty and crispy.

Preparing jars

Once the cucumbers have been selected, it is very important to prepare the jars. They also affect the quality of future pickles.

First, you should very carefully examine the surface of the jar, both external and internal. It should not have any cracks or chips.

Banks are very importantrinse well with hot water. The most severe dirt can be easily removed with ordinary baking soda. After they need to be rinsed several times, and allow excess water to drain.

After the jars are completely dry, you can proceed to their sterilization. Cans can be processed with hot steam. To do this, pour water into a large saucepan and put it on fire. On top we put a sieve, a colander or a metal circle specially designed for sterilization. They put the jars upside down on them. It takes ten minutes to process cans with steam. Large two- and three-liter - fifteen.

There is an easier way to sterilize in the oven. To do this, put the jars on the grill, it is in every oven, neck down. Set the temperature to 150-160 degrees and turn on the oven. After it warms up, sterilize the jars for fifteen minutes.

Metal lids simply boil for three to five minutes.

Methods of pickling

A special role in pickling cucumbers for the winter is marinade. Without it, it is impossible to get an excellent result. Basically, most housewives take the classic version of the marinade as a basis. And already add herbs and spices to your taste. What makes their cucumbers for the winter different from others. A classic cucumber marinade looks like this:

• Products are based on one liter of cold water.
• Two tablespoons with a small slide of table s alt.
• Three tablespoons of granulated sugar.
• About one hundred grams of nine percent vinegar.

Cucumbers for the winter in jars can be pickled in three main ways. The most popular method is hot pouring. With him, cucumbers placed in a jar are poured with hot marinade without vinegar from one to three times. Vinegar is added at the last pour.

With the cold method, the marinade is simply poured into jars and immediately rolled up. Cans are not subject to heat treatment.

Also often the contents of the jar are subjected to sterilization.

Cucumbers for the winter with vinegar

Vinegar is the most popular preservative. It is difficult to imagine preparations for the winter without using it. And since everyone loves cucumbers, the most optimal solution would be to pickle them in three-liter jars.

So, for one such jar we need:

• About two kilograms of small cucumbers.
• Three to four cloves of garlic.
• Pod of hot pepper.
• Peppercorns, bay leaf.
• Sprig with dill umbrella.
• Two or three sheets of horseradish.

If desired, you can add cherry, currant or raspberry leaves.

For marinade per liter of water:

• A tablespoon of granulated sugar.
• Two incomplete spoons of table s alt.
• Three tablespoons of nine percent vinegar.

Step cooking

In a well-washed and sterilized jar, put horseradish leaves, dill, and other greens. Add peppercorns, garlic and chopped hot peppers. Then we tightly lay well-washed cucumbers with trimmededges. Carefully, so as not to crack the jar, pour water. Leave for ten to fifteen minutes.

After carefully drain the water back into the pan and put all the ingredients except vinegar. Bring to a boil and again pour our cucumbers with the resulting marinade. Pour in the vinegar and roll up the jars.

Turn them upside down and wrap them in a warm blanket. After the contents of the jars have completely cooled, they can be stored in a cool place. Using this recipe, you will get crispy cucumbers for the winter that absolutely everyone will like.

No Vinegar

For those who have stomach problems and cannot use vinegar, we offer a recipe for cucumbers for the winter without it. For this we need:

• Small cucumbers.
• Three cloves of garlic.
• Peppercorns.
• Dill, horseradish leaves, parsley.

Ingredients for marinade per liter of water:

• One glass of red currant juice.
• Two tablespoons of s alt.
• A tablespoon of granulated sugar.

All the necessary ingredients for the marinade must be boiled and pour over the cucumbers, with herbs, placed in jars.

Mustard pickles

Very tasty cucumbers for the winter are obtained according to this recipe. They are prepared quickly and do not require additional sterilization. To prepare the mustard marinade, we need one three-liter jar:

• About 1.5 liters of water.
• Twotablespoons of table s alt.
• One tablespoon of granulated sugar.
• One to two tablespoons of dry mustard powder.

Place all the above ingredients in a saucepan and bring to a boil. Pour cucumbers tightly packed into jars with this solution. We cover them with nylon lids and put them in a cold dark place for about two months. After this period, the product fully reveals its taste and is ready to eat.

S alted cucumbers for the winter according to this recipe are fragrant and appetizing. And mustard powder is an excellent antiseptic that prevents the formation of mold.

Korean-style cucumbers

Very tasty and unusual cucumber salad for the winter can be obtained using this simple but interesting recipe. It looks beautiful in a jar, it can be put on a festive table. Believe me, no matter how many cans of this salad you make, they will all be eaten before spring. In addition, for this winter harvesting, you can use the so-called illiquid. That is, overgrown or crooked cucumbers that you can’t put in a jar.

Required Ingredients

To prepare this original and bright winter salad, we need:

• About two kilograms of cucumbers.
• Seven hundred-eight hundred grams of carrots.
• Two medium cloves of garlic.

Special attention is paid to the marinade. For him, we will need to prepare the following products:

• One hundred milliliters of nine percent vinegar.
• Half a glassodorless vegetable oil.
• One and a half tablespoon of table s alt.
• One hundred grams of granulated sugar.
• A package of Korean style carrot seasoning weighing at least 20 grams.

How to cook?

Cucumbers are well washed with water, cut them on both sides. If you want to get dense and crispy cucumbers for the winter, then they should be soaked in cold water for five to six hours. In this case, they will acquire not only a crunch, but also a rich green color.

After we dry the cucumbers a little. Cut them lengthwise into six to eight pieces. Then chop them into slices about four centimeters long.

Carrots are thoroughly washed, peeled and three on a special grater for Korean carrots. Mix it with prepared chopped cucumbers.

Now you can start preparing the most important thing - the marinade. First, grind the garlic through a press or three it on a fine grater. After that, in a deep bowl, mix vinegar, sunflower oil, s alt, sugar, seasoning for Korean carrots and chopped garlic. Mix all the ingredients well and pour the prepared vegetables with the resulting marinade.

Mix them very thoroughly and leave them in a cold place for six to eight hours. You can leave it all night. The longer the vegetables marinate, the more flavorful the cucumber salad will be.

During this time, cucumbers will give enough juice. This brine will be very fragrant. We mix all the ingredients again and begin to lay out the salad in sterilized jars.

Stack cucumbers withcarrots need to be tight enough. Fill the free space with brine from vegetables.

Next, cover the jars with lids and put them in a saucepan for further sterilization of the Korean Cucumber salad. Water should reach the so-called shoulders of the can. After it boils, reduce the heat and leave the jars with the workpiece to boil for twenty minutes. After that, they can be twisted.

After we turn the jars upside down and cover with a blanket until completely cooled. This will take about one day. The salad can then be stored in a cool place out of direct sunlight.

Slightly more than five cans of 0.5 liters are obtained from this amount of products.

You can store this salad for quite a long time, but believe me, it will not last long. Everything gets eaten very quickly. Of course, for the first time it is worth making a small amount of salad for testing. Further, the number of products can be increased by two or three times. The marinade infusion time will not change from this.

Cucumber and onion salad

In addition to the above preparation of overgrown cucumbers, you can cook another simple but very tasty salad for the winter. For this we need the following ingredients:

• Two kilograms of overgrown cucumbers.
• Half a kilo of onions.
• About fifty grams of dill, that's one big bunch.
• Five tablespoons of 9% vinegar.
• Two tablespoons eachtable s alt and granulated sugar.

Cooking

It is better to cook such a salad in small jars with a volume of 0.5 or 0.7 liters.

Cucumbers are thoroughly washed and cut into small pieces. Their thickness should not be more than 70 millimeters. Onion cut into rings. We chop the dill in random order. We combine all the vegetables in a large bowl and sprinkle them with s alt and sugar. Leave for about thirty minutes or an hour so that the cucumbers give juice. Next, add sunflower oil and vinegar. We mix everything again and begin to lay out the salad in jars, in each of which they put a bay leaf and two or three peas of allspice. We sterilize the contents of the cans for ten to fifteen minutes. We close them, turn the lid down and cover with a blanket until it cools completely.