Delicious homemade preparations: pickled cucumbers, crispy for the winter

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

Canning cabbage, tomatoes and cucumbers includes many different recipes. Knowing them, every housewife can provide the family with delicious and he althy vegetable dishes for the whole winter. In this article, we will talk about cucumbers.

Assorted "Merry garden"

If you are attracted to pickled, crispy cucumbers, then you obviously will not pass by this recipe. Especially when you consider that you can literally put all the vegetables from your garden in each jar, and the resulting assortment will delight lovers of home preservation. In different quantities (how much to eat), prepare (wash, cut off the tails, stalks) small cucumbers, dense tomatoes (red, better “cream” or small round ones), bell peppers, young squash or zucchini (or both), greens (parsley, dill, celery). Tomatoes can be pricked so that they do not boil during sterilization. Blanch zucchini with squash for 5 minutes to become softer, but then cool.

To the bottom of the cans, better3-liter, put a couple of cloves of garlic, a few peas of allspice, horseradish leaves, cherries - thanks to them, your pickled cucumbers will turn out crispy, like zucchini with squash. For the best taste and aroma of canned food, be sure to add dill umbrellas, fresh or dried. Lay cucumbers vertically on spices, the next layer is zucchini, then peppers and tomatoes. Place sprigs of celery, parsley, etc. between layers. Fill the jars completely.

Now the filling, which is seasoned with tomatoes, zucchini and pickled cucumbers, crispy.

It consumes about 400 gr. for a liter jar, 1.2 liters for a 3-liter jar, respectively. For 1 liter of liquid in the marinade goes: sugar - 75-80 gr. (3 with the top of tablespoons), s alt - 25-30 gr. (1 spoon), 10 gr. citric acid (instead of vinegar). The mixture should boil for 3 minutes, then pour it over the vegetables, put the jars in a water bath and sterilize for half an hour. Then, as usual, roll up, turn over, wrap, leave to cool. A month and a half later, get pickled, crispy tomatoes-cucumbers to fried potatoes and eat them with pleasure!

Nezhinsky cucumbers

Many housewives know that not all varieties of cucumbers are equally suitable for whole preservation. For these purposes, vegetables should be taken that are small, not overripe, hard, with small seeds. For a long time, Nezhin, Murom, Vyaznikovsky have been famous - it is from them that delicious crispy pickled cucumbers are obtained. Their recipe is for 5liter jars. At the same time, the vegetables themselves are about 3 kg, vinegar (6%) - half a liter, s alt and sugar - 100 g each. As spices for the marinade, cherry leaves, bay leaves (several pieces per jar), a pod of hot pepper and a handful of allspice are used.

If you like cloves, put them in too - a few florets in each container. Don't forget the garlic.

Wash cucumbers, soak for several hours in very cold water - they will become harder, stronger. Trim off the tails on both sides. At the bottom of the jars, put spices and leaves, be sure to dill. Fill them with vegetables, pour marinade, boil for 15 minutes. You can prepare such delicious crispy pickled cucumbers in two types: with slightly acidic filling (700 g of water, 200 g of vinegar (6%), 35 g of s alt, 80 - sugar) and saturated filling (take 400 g of water, half vinegar -liter, sugar 120-130 gr.). After sterilization, the jars are rolled up and left to cool.

We hope you found our recipes useful - good luck in the culinary field!