Marinade for cucumbers. Best Recipes

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

Have you ever thought about making your own pickled cucumbers? Despite the fact that today you can buy any products in finished form, nothing can compare with homemade products. In order to make such a preparation for the winter on your own, you will need a supply of clean jars and a marinade for cucumbers.

Where to start cooking?

First of all, you need to find jars with sufficient capacity. Leave some space between the top layer of the marinade and the top of the jar.

Cucumber Pickle: Recipe and Ingredients

• 3 tablespoons of mustard seeds.
• 14 heads of fresh dill stalk.
• 4 ½ tablespoons dill seeds.
• 4 kg medium sized cucumbers.
• 7 liters of water.
• 1¼ cup coarse s alt.
• 1 ½ liters of vinegar (5 percent).
• 1/4 cup sugar per 2 liters of water.
• 2 tablespoons dry spices of your choice.

Equipment:

• Large pot with lid.
• Canning jars and lids.
• Tongs to get jars out of boiling water.
• Funnel for filling cans.

Note: if you are harvesting fewer vegetables, you will need to prepare the cucumber marinade for 1 liter of water, calculating the proportions of other ingredients according to the recipe.

Harvesting instructions

1. Wash the cucumbers and cut off the tips on one side, but leave about 5 mm from the stalks. Dissolve ¾ cup of s alt in 5 liters of water. Pour the mixture over the cucumbers and let them stand for 12 hours, then drain. Mix vinegar, ½ cup s alt, sugar and 2 liters of water. Add mixed dry spices.

2. Heat the prepared cucumber marinade to a boil. Fill hot, pre-sterilized jars with cucumbers. Add 1 teaspoon of mustard seeds and 1½ heads of fresh dill to each jar and pour in enough simmering marinade to cover the cucumbers completely. You should have about one and a half centimeters of free space between the top level of the liquid and the top of the can. Remove any air bubbles from the jars by dipping into each clean, non-metallic spoon or spatula. Wipe each jar with a clean paper towel and close with hot, carefully sterilized lids.

3. Then you need to sterilize the cucumbers in the jar by placing them in a large pot of boiling water. The containers should be heated in a water bath for 10-15 minutes, depending on their volume. The pot used for sterilization must be deep enough so that the jars arein boiling water almost completely during processing, protruding only 2-2.5 cm outside. Then remove the cooked home-made canned food with tongs, being careful not to touch the lids. Jars should cool at room temperature for 24 hours when laid out on racks or towels.

4. After 24 hours, check the fastening of the covers by pressing each in the middle. If the lid sags, it is not fixed well and such cucumbers should not be eaten. In this case, you can try treating the jar in boiling water and resealing it. Store pickled cucumbers in a cool, dry place. Such pickles are safe to eat as long as the lid remains intact. After opening the jar, it will be necessary to store half-eaten portions in the refrigerator. You can start eating cucumbers at least 24 hours after they have been rolled up. However, it is better to wait longer so that they are saturated with seasonings as much as possible. It is best to record when you open each jar, this will help determine how long the cucumber marinade tastes best.

Quick recipe option

It was a recipe that allowed you to prepare cucumbers for a long time. However, many prefer a quick recipe that allows you to enjoy s alted vegetables in the shortest possible time. For example, many people like sandwiches with dill and lightly s alted cucumbers. How do you cook them?

First of all, you need to cut the cucumbers into thin pieces. If they are to be used forsandwiches, it is better to cut into round thin ovals at a slight angle, and not into longitudinal slices. In addition, the marinade for lightly s alted cucumbers should be prepared using ordinary table or sea s alt. Flavored, iodized and fluoridated are not suitable for this recipe, as they can add an extraneous aftertaste. This method will appeal to those who want to quickly pickle cucumbers. Marinade does not require boiling and the use of special equipment.

The following recipe is one of the simplest and requires only a short stay of vegetables in the refrigerator. As a result, you will get fragrant and crispy cucumbers that retain all the useful substances.

Marinade for s alted cucumbers. What do you need?

• 1 liter jar with lid.
• A few fresh cucumbers (as many as you can fit in a jar).
• 5 sprigs of fresh dill (or 1 tablespoon dry).
• 2-4 cloves minced garlic (or garlic powder).
• 3 tablespoons of white vinegar.
• ½-1 tablespoon table s alt or sea s alt to taste.
• distilled or filtered water to fill a jar.
• 20 black peppercorns (optional).
• ¼ teaspoon red pepper (optional).

Cooking method

Cut cucumbers into rings, ovals or lengthwise slices, put in a jar with all ingredients except water, mix well. After everything isfolded and mixed, fill the contents of the jar to the very top with distilled or filtered water and close it with a screw cap very tightly. Shake the jar for the best distribution of spices and leave at room temperature for twelve hours. After this time, shake it well again so that the cucumber marinade is better absorbed into the vegetables, then leave it upside down for another 12 hours. After that, the cucumbers are completely ready for eating, while they remain crispy and fragrant. Store them in the refrigerator, the product can be eaten for a month without any deterioration in quality.

Additional helpful tips

The above recipe contains a list of ingredients with which you will prepare a 1 liter pickle for cucumbers. You can make any amount of it based on the proportions of the products shown.

Also, the cucumber marinade (recipe above) allows you to use it with any vegetable, so you are not limited to cucumbers alone. Almost all vegetable crops are combined with garlic and dill: tomatoes, sweet peppers and much more. If desired, you can add any other spices to taste, adjusting their amount yourself.

How to keep pickled cucumbers longer?

If you packed vegetables very tightly in the jar and the amount of marinade turned out to be small as they were consumed, you should prepare a new portion of it to add to the jar. Otherwise, lightly s alted cucumbers will not be stored.longer than a few days. Alternatively, you can add just a little filtered or distilled water with a little vinegar added.

If you've stored pickles for too long and the s alty flavor has become unnecessarily intense, you can soak them in a little filtered water. As a rule, they are placed in a container of water overnight in the refrigerator.