How to roll cucumbers to be crispy: features, best recipes and reviews

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

An essential attribute of any feast are pickled crispy cucumbers. There are a lot of recipes for pickling green vegetables for the winter. Especially popular are: spicy, with gooseberries, mustard seeds, etc. Unfortunately, with all the variety of ways to get pickles with a unique taste, aroma and, most importantly, crunch, not every housewife will succeed.

How to roll cucumbers to be crispy? With seeming simplicity, this procedure has many subtleties and "pitfalls" that many neglect. The crunch and elasticity of the popular Russian snack largely depends on the correct selection of vegetables. Consider the tricks of cooking this dish in more detail.

How to choose cucumbers for seaming?

The fruit should be freshly picked, firm and juicy. Sluggish and soft varieties after processing will not giveexpected crunch. Some varieties will not tolerate long-term storage.

Agronomists divide all varieties suitable for growing into the following types:

• salad;
• picking;
• universal.

It is not difficult to guess that the former are intended exclusively for fresh consumption. Their thick skin does not allow the marinade to pass through well. In the case of universal ones, it is clear that they are suitable for any purpose - both pickling and adding to salads. And only the pickling variety will give the long-awaited crunch and unsurpassed taste. "Nezhinsky" was recognized as the best sunset view.

Characteristic differences

Fruits are conveniently distinguished from each other by their appearance. Salad has an elongated shape, light spikes (for universal and pickling they are dark). In cucumbers, ideal for pickling, the skin is torn off without the application of force - a light pressure of the nail is enough. The best candidates for canning are smooth, oblong fruits without deformations, damage, uncharacteristic spots.

When talking about how to make cucumbers crispy for the winter, you need to sort them by size:

• Pikuli are the smallest, up to 3-5 centimeters.
• Gherkins are medium, reaching 9 centimeters in length.
• Zelentsy - large (9-14 centimeters).

Each group has its own ways to roll up crispy and sweet cucumbers. In the classic version, vegetables ranging in size from 7 to 12 centimeters are considered ideal for consumption in the winter.

Recommendations for choosing dishes

Starting s alting, you need to decide on the container for storing the product. If you plan to pickle without spinning, you will have to stock up on glass jars with a volume of 3 liters, enameled buckets of 10 liters.

Modern housewives for pickling cucumbers use jars of different sizes from half a liter to 3 liters.

Should I use plastic utensils? Barrels and containers made of universal material will come to the rescue in the absence of standard-type containers at hand. Plastic barrels will make a worthy alternative to oak. They are not so expensive and do not spoil the taste of the main product.

Ordinary recipe for crispy pickles

The described recipe for how to roll up crispy cucumbers for the winter cannot be called ordinary. It wasn't copied from a cookbook or borrowed from a fancy restaurant chef's master class. Its author is a simple village grandmother who grows cucumbers in her own garden and responsibly rolls them for a large family.

Preparation of ingredients

The most delicious cucumbers are grown by hand in the backyard. Market ones will do. In order to arrange vegetables in jars as compactly as possible, most of them should be of medium size and only 25-30% of small ones to fill the top of the container.

Green fruits are soaked in a basin for 30-45 minutes and rinsed several times under running water.

How to roll cucumbers to be crispy? Pick the right onegreenery! According to the recipe you will need (based on 1 jar):

1. Cherry leaves - 5 pieces.
2. Dill umbrella - 2 pieces.
3. Garlic - 4 large cloves.
4. Horseradish leaf - 1 piece.
5. Horseradish root - 2-3 shavings.

The main ingredient responsible for that crunch is oak leaves. It is unlikely that you will be able to buy them on the market, so you will have to look for them yourself. It is this green component that will give cucumbers a unique crunch and will not let them go limp during long-term storage.

Preparing pickle

The taste of the finished product largely depends on the quality of the brine. Put a bunch of cherry branches, dill stalks and horseradish leaves into a saucepan with cold water. When the water boils, add 2 tablespoons of s alt and half as much sugar (per liter of water). At the end - 25 grams of ground red pepper. The brine should boil for a quarter of an hour. Place a pot of clean water nearby, bring to a boil.

Filling cans

To roll crispy cucumbers into a 3-liter jar, it is not necessary to sterilize it. It is enough to treat with hot water, pay special attention to the neck. When the containers dry up, a bouquet of spices, which was discussed above, is laid on the bottom. Next, the jar is tightly stuffed with cucumbers. To fit more vegetables, large fruits are located vertically at the bottom, and smaller ones closer to the neck.

Now the jar of cucumbers must be poured with boiling water for 10 minutes. This is a kind of sterilization of both the container and the products inside it. Guaranteed to get rid of germs.

Drain the water, add hot peppercorns - 5-8 pieces, 2 aspirin tablets, table vinegar - 40 grams per jar. Such natural preservatives will help vegetables to be stored for a long time without losing their taste characteristics.

The next step in seaming crispy cucumbers for the winter is pouring the brine. Twist the jars, leave in a dark place, wait until it cools completely. First turn upside down and cover with a warm blanket. Store the finished snack in a place protected from sunlight. Great for a cellar, pantry, etc.

Cold s alting with vodka

An original way to pickle cucumbers to achieve a delicious crunch involves using fresh, strong small fruits.

Additional ingredients:

1. Brine - 2 tablespoons of table s alt per liter of pure water.
2. Cherry leaves - 2 pieces per liter.
3. Umbrella dill - 1 piece per liter.
4. Celery stalk - 1 per liter.
5. Thyme greens, tarragon - a couple of sprigs per liter.
6. Vodka (40%) - 2 tablespoons per liter.

Cooking tips

How to pickle cucumbers to be crispy? First of all, take care of the quality of the water. If it goes through several levels of purification, boiling is not required. Dissolve the s alt.

Wash vegetables thoroughly, put on a paper towel to drain excess liquid. At the bottom of the cans, previously washed and dried,put in the spices. Cucumbers are laid out on them, tightly pressed to each other. For the convenience of performing work, it is recommended to hold the jar at an angle of 45 degrees.

Pour in the brine. The liquid should completely cover the green fruits. Add the required amount of vodka.

Banks can be closed with two types of lids - ordinary polyethylene or twist-off. Send for a month in a dark cool place.

Pickled cucumbers with subsequent canning for the winter

A simple recipe will allow you to enjoy the savory taste of vegetables even before the first cold weather. The best masters of the culinary arts answer the question of how to properly roll cucumbers so that they crunch.

The first thing to do is to get the right ingredients. Cucumbers should be about the same size - 6-8 centimeters with underdeveloped seeds (so the taste of the finished snack will be more delicate).

A bouquet of spices will be made up of leaves of cherry, currant, oak, horseradish - per jar (3 liters), 4-5 each. Here - peppercorns, a few cloves of garlic and a pod of hot pepper.

To prepare the filling, 40 grams of s alt must be dissolved in a liter of water.

Cold pickling method

How to roll cucumbers to be crispy? Banks should be thoroughly washed, if desired, carry out the sterilization procedure. All leaves, pods and cloves should not show signs of developing decay, disease or pests. Twigs separated from each other, cloves without peel andseedless pods are washed in several waters and temporarily deposited.

Cucumbers are placed in a dense layer in the prepared container, followed by a layer of spices, then cucumbers again, spices again, and so on until the neck.

When rolling crispy cucumbers into a 3-liter jar, it is necessary to properly prepare the brine. Dissolve 2 tablespoons of s alt in a liter of cold water. Pour cucumbers with the resulting liquid, cover with gauze folded in several layers, leave to start fermentation processes for three days at a temperature of 20-22 degrees.

After the specified time, try one vegetable. If a rich s alty taste is felt, the fermentation process should be interrupted. The brine is drained, the cucumbers are washed, the herbs and spices are thrown away.

It is important not to miss this moment. The taste should be tender, the fruits should not be completely s alted. Only in this case, in winter, they will have an inimitable taste, optimal strength and everyone's favorite crunch.

To roll up crispy cucumbers for the winter, like the first time, you will have to prepare a set of fresh leaves and spices. Return the cucumbers to the jars washed clean, boil the collected brine, pour into jars, close with sterile lids, wrap with a towel. Soak for 10-15 minutes, drain the hot brine. To prevent spices and leaves from falling out, a special rubber cap with small holes can be put on the throat. If there is none on the farm, you can use cheesecloth.

Bring the brine to a boil again, send to the banks. Now you canstart rolling. It is advisable to cool the preservation as quickly as possible and store in a dark, well-ventilated place.

Hot way

The method described below will allow you to roll up delicious crispy cucumbers, as in the previous recipe, with only minor technological adjustments.

To prepare brine, edible s alt is diluted not in cold water, but in boiling water. Hot liquid is immediately poured into jars filled with green fruits and spices. The containers are closed and remain warm for 2-3 days. When the waiting period has come to an end, the brine is drained, and then the procedure is similar to the cold method.

Opening a jar of such an appetizer in winter, you will be pleasantly surprised by the taste - s alted cucumbers with a delicate taste and fresh crunch will not leave anyone indifferent!

S alting cucumbers without jars and barrels

The progress of the chemical industry from year to year supplies the kitchen with useful devices. One of the latest was the package insert. Inexpensive capacious device in terms of performance is not inferior to plastic and glass, and in some respects significantly surpasses them.

How to roll up cucumbers so that they are crispy in a bag insert? First, prepare the brine - 700 grams of s alt per 10 liters of water. Here are also a few cloves, allspice grains, garlic and horseradish. Boil the mixture for 10-15 minutes. Cool to a temperature of 38-40 degrees. Strain into a clean container through cheesecloth.

Pour thoroughly washed cucumbersreceived brine. Keep at room temperature for a week, covered with a regular lid. After that, gather the edges of the liner bag together, remove excess air, and tightly tie the free edge with twine or a thin rope.

Vegetables will be ready to eat in a month. Keep them in a cool place.

Helpful tips

Only rock s alt should be used in the preparation of the brine. Otherwise, the jar may explode or the cucumbers will acquire an unpleasant sour taste.

Everything that is planned to be placed in a jar must be thoroughly washed. This will save the brine from unexpected fermentation and prevent spoilage of the main product.

Glass jars for sterilization must be sent to a cold oven. So they warm up evenly, do not burst or explode.

Adding a few mustard seeds to the brine will help prevent damage to glass containers.

To add crunch and not spoil the natural taste, oak bark will help - a small piece is enough to maintain the primary elasticity of the vegetable.

To make green fruits soak with brine faster, it is recommended to cut off their tails and make several small punctures with a fork.

Be sure to sterilize the lids. For metal, a fifteen-minute boil in clean water is enough, thoroughly wash the nylon and scald on all sides.