Pickles recipes for the winter: crispy cucumbers in jars

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

Every housewife has her favorite pickle recipes for the winter. At the height of the vegetable season, the cherished notebook is taken, and hot but creative work begins to supply your family with goodies and pleasant additions to the main menu. However, a real culinary specialist will never refuse to try out a new recipe, at least on one jar - in case the result does not inspire. S alting cucumbers for the winter is especially popular. Recipes on this topic are very diverse. Vinegar, aspirin, and citric acid are used as a preservative… And there are more intriguing options.

Pickling cucumbers for the winter: recipes. Crispy pickles

But we will start with the traditional way. In the end, not all housewives had time to become adept at spinning. And some of the recipes for pickles for the winter in the piggy bank are not very satisfying. Or the resulting product is not crunchy enough. We suggest trying a new option.

Calculationis given on a three-liter cylinder - it is in these that cucumbers are most often pickled for the winter. Recipes with vinegar (and ours is one of those) usually involve sterilization, but here it will not be needed. Vegetables are washed, lids are boiled, jars are kept in the oven for sterilization. Three garlic cloves, a dill umbrella, a middle horseradish leaf, five cherry and currant leaves, three each of amaranth and basil, a sprig of tarragon, a few peas of allspice and half a small spicy pod are placed on the bottom of each. Cucumbers are placed on top tightly, but without tamping, and boiled water is poured for a quarter of an hour. Then the water is drained, boiled again and returned to the cylinders. The third approach is the same, only before pouring, a spoonful of sugar and two s alts are poured, as well as three tablespoons of table vinegar. Cans are rolled up and turned over until they are cold.

Lick your fingers

And it's true! No other s alting recipes for the winter in jars will give such an amazing result. However, you will have to be patient.

It will take four kilograms of small cucumbers without "butts" and tops. If these were not obtained, large vegetables are cut lengthwise and put into a large pot or basin. A weighty bunch of parsley (chopped) is also poured there, a glass of vinegar and the same amount of vegetable oil are poured. Next, 100 grams of s alt with sugar, a dessert spoon of ground pepper and garlic cloves (large head) are added. Now you need to wait from 4 to 6 hours for the cucumbers to give juice. Then they are verticallaid out in half-liter jars and sterilized for about 20 minutes. Cork, turn over, wrap. And enjoy the winter!

Cold cucumbers

Recipes for pickles for the winter usually list the spices, herbs and other ingredients in the jar in detail. This is not needed here. "Broom" you can make to your liking, of other investments, only peppercorns and garlic are important. The trick is in the fill.

Cucumbers are placed in a container, interspersed with herbs and garlic. Then a little water is heated up - just enough to dissolve two tablespoons of s alt per liter. When the s alt dissolves, the rest of the liquid is poured into the solution very chilled, just ice cold. Next, the brine is filtered, poured into jars. A shot of vodka is added to each for a bright color of cucumbers. The necks are tied with gauze for a day, then the cylinders are closed with tight lids, and the blank is hidden for two weeks in the basement. Only when the fermentation is over can the jars be corked.

Cucumbers in currant juice

Traditionally rolled vegetables can eventually get boring. And not everyone loves pickle with vinegar. We offer the original recipe. Cucumbers are washed, scalded with boiling water and immediately doused with cold water. Then they are packaged in a vertical position in cans. Dill, blackcurrant leaves, mint, cloves and black peppercorns are used as seasonings. Spices can be placed between the cucumbers, or placed on top.

Now pickle. For him, you need to squeeze the juice from the blackcurrant and strain well through a strainer or gauze. For every liter of water, you should get a quarter liter of juice. Liquids drain. This amount should be enough to preserve two kilograms of cucumbers. The brine is boiled with the addition of an incomplete spoon of sugar and two - s alt. When hot, it is poured into dishes, and they are immediately (this is important!) Hermetically sealed. Only after that, the twist is sterilized for eight minutes, turned over and closed with rags until it cools.

Cucumbers in… cucumbers

At the height of the season, cucumbers are in bulk, and they are quite affordable. Especially if you buy overripe "freaks" - they ask for a penny at all. At the same time, there are very curious recipes for pickles for the winter, in which just “substandard” is required. You buy three kilograms of overripe vegetables and two normal ones. The latter are washed, deprived of tops and bases, and tightly packed in containers. There are no spices in the original recipe at all, but if you like fragrant spins, you can put your favorite set.

For brine, overripe cucumbers are scalded to soften the rough skin and rubbed on a coarse grater. Then juice is squeezed out of them through a couple of layers of gauze. It dissolves two incomplete spoons of sugar and s alt and a three-gram sachet of citric acid. The brine is boiled and poured into cucumbers. This must be done three times. The last time the cylinders are rolled up and left to cool.

Cucumbers with sorrel

Those who want to do without artificial preservatives can resort toto sorrel. It perfectly prevents unnecessary fermentation and gives cucumbers a delicate and original flavor.

Prepared vegetables are laid out in jars vertically, with layers of fresh dill between them. For brine, a third of a kilogram of oxal leaves, sorted and well washed, is poured only with boiled water (about 700 ml) and boiled for 5-7 minutes until completely softened. The broth is rubbed through a fine sieve and additionally filtered. Two tablespoons of s alt and half a glass of sugar are added to it, after which the liquid is again placed on the stove until it boils. Three times filling with boiling brine - and the jars are hermetically twisted.

Assorted Olivier

In winter, there are a lot of reasons to cook Olivier. You should not spoil the taste of your favorite salad with store-bought ingredients, as you can easily twist them yourself. Peas are cleaned. Without the pods, it should be a glass. Then the peas are cooked (no longer than seven minutes). A bunch of dill is placed in a three-liter balloon, a couple of cherry and blackcurrant leaves and garlic - as you like, but two cloves are enough according to the recipe.

Pre-treated cucumbers are pushed into a jar and filled with peas. The workpiece is poured with boiling water for a third of an hour. After draining, you need to dissolve one tablespoon of s alt in it and boil again. Two tablespoons of sugar are poured into the balloon, and a spoonful of vinegar is poured. After refilling the jar is sterilized for five minutes,clogged, placed upside down and wrapped.

Don't be lazy to roll pickles for the winter. Recipes with photos convincingly demonstrate that it is not only delicious, but also very beautiful!