The most delicious pickled cucumber recipe

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

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people harvest them. However, preparing a delicious snack is not so easy. This requires talent and, of course, delicious recipes for pickles, which you simply cannot do without.

General recommendations

Cooking cucumbers for the winter is a delicate issue. There are many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And at the same time, each of them is right in its own way. But among such a variety of recipes, you can choose the right option for yourself.

In addition, it is worth knowing the basic principles of proper s alting. We will talk about them now. For harvesting, you need to choose the right cucumbers. The variety of vegetables is not so important, but the size matters. For pickling, it is best to use small cucumbers. It is better to choose pimply with small spines. Cucumbers must certainly be fresh if they have lain a little inrefrigerator, then it is better not to take such vegetables. In the market for pickles, you need to choose even cucumbers, the correct shape. It is more convenient to put them in containers. Before s alting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further pickling.

Only beautiful specimens should be taken as material for blanks, hooked and yellow ones are not suitable: they can ruin everything.

Good pickle

Much depends on the brine when s alting. If it is too concentrated, then the cucumbers will lose their taste properties. A small amount of s alt will lead to fermentation of the solution. To prepare the brine, it is necessary to take coarse rock s alt. Small "Extra" or iodized are not suitable.

When choosing delicious recipes for pickles, it is worth considering the place of future storage of blanks: an apartment or a cold cellar.

Gently add garlic, dill stalks and seeds, horseradish greens, peppercorns and other spices. All sorts of additional components increase the likelihood of spoiling the taste. Rinse all herbs thoroughly before laying.

Preparatory stage

No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before rolling. In the meantime, you can prepare the banks. They must be thoroughly washed with soda andsterilize with lids. Some recommend using aspirin tablets for s alting. Whether it's worth it is up to you. Next, lay the cucumbers in clean jars, after washing them well and cutting off the edges. In each container, you need to put horseradish greens, currant and cherry leaves, a couple of peppercorns and, of course, a dill umbrella. In principle, other spices can also be used. It all depends on the recipe you choose. Delicious pickles are a very individual concept, many housewives also add garlic to the roll.

The most delicious crunchy pickles recipe

For a three-liter jar you will need:

• medium-sized cucumbers - 1.1 kg;
• 3 tbsp. l. s alt;
• pepper (its amount can be adjusted) - five peas;
• don't get carried away with garlic, on average 5-6 cloves are enough;
• bay leaf - 3 pieces are enough
• currant leaves.
• tarragon (gives a special smell).
• horseradish greens (leaves).

In sterilized jars we put washed cucumbers and spices. Pour water into a separate bowl and dissolve s alt in it, after which it is better to drain the liquid so that there is no sediment. Pour cucumbers with cold brine. Next, we close the jars with nylon lids, which must first be boiled.

We send the finished seaming to the cellar or refrigerator, where it will ferment. It is worth noting that during the process, brine will come out from under the lid, so you can substitute it underjar plate. This recipe for delicious pickles is not a quick one. Vegetables will be ready only after 2.5 months. During storage, the brine in the jars may become a little cloudy, but there is nothing to worry about. Cucumbers will still remain crispy and tasty. Seaming can be stored for up to two years.

Sunset with a barrel flavor

Many people only accept pickles that have a barrel flavor. It was these blanks that were once made by our grandmothers and great-grandmothers. Of course, at present, for a long time no one has been making preparations in barrels, since in the conditions of modern apartments this is simply impossible, and there is no need for so many s alted vegetables. However, there are recipes for delicious pickles for the winter with barrel flavor.

Ingredients:

• young cucumbers with thick skin - 1.3 kg;
• 5 cloves of garlic;
• pepper - 10 peas;
• horseradish is recommended to take young - 1 leaf;
• coarse s alt - 3 tbsp. l;
• cherry leaf - 5 pcs;
• dill - just add 3 umbrellas;
• three branches (optional) of greens.

We put the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash all the greens well and cut them, add chopped garlic and mix all the spices. Next, pour a third of the mixture to the bottom of the jar. Now you can lay the cucumbers. In the middle of the container and on top you need to put the rest of the seasonings. We prepare the brine according to the standardrecipe based on - 3 tablespoons of rock s alt per three-liter jar. Fill them with cucumbers, after which we cover the top of the jar with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, we drain the brine, which we then use for s alting. Bring it to a boil and let it cool down. And only cold re-fill the cucumbers. We cork the jar with a hot lid (kapron) and store it in a cool place. As you can see, the recipe for delicious pickles for the winter is quite simple and does not require much time.

"Long-playing" cucumbers

To prepare a three-liter jar, you should take:

• fresh cucumbers (medium-sized) - 2 kg;
• 3 tbsp. l. s alt;
• bay leaf - at least 4 pieces;
• black pepper - five or six peas;
• currant leaves - 3 pieces;
• garlic - 3 cloves;
• dill 2-3 umbrellas, stems can also be used;
• young horseradish greens.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and lay cucumbers in rows on top. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then drain it into a separate container.

This way you will determine exactly how much liquid you need. Dissolve s alt in cold water. Then pour cucumbers with brine. We cork the finished jar from above with a boiled nylon lid. Next, the pickle must be sent to wander in a cool place. Such a simple recipe for delicious pickles allows you to get the finished product in 2.5 months. But after three or four days you can taste lightly s alted cucumbers. If you do not have a cellar or basement, then you can store the jars in the refrigerator, but then you need to use a liter. It is important to maintain proportions correctly. There is a tablespoon of s alt per liter jar.

Pickles with oak leaves

We offer for consideration another recipe for very tasty pickles.

Ingredients for two 3 liter jars:

1. If you take young vegetables, then three kilograms is enough.
2. It will take about 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. s alt per liter of liquid.
3. Leaves of horseradish take no more than 3-5 pcs.
4. Currant of any variety - 20 leaves.
5. Cherry (young leaves) - 15 leaves.
6. Oak leaves (for crispiness) or walnut - 10 pieces
7. 5 dill umbrellas are enough.
8. It is important not to overdo it with red hot pepper - 4 pods.
9. Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put the root or leaves of horseradish, as well as oak or walnut leaves.

All spices, like vegetables, are thoroughly washed. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after s alting the vegetables are not empty and do not take away excess liquid. It will also help make the pickles crunchy.

After the preparatory stage, the water is completely drained, and the vegetables themselves are washed. Grind hot pepper and horseradish root. Put the standard components for s alting and spices into the pan, then a layer of cucumbers, then spices again. Thus, we add all the vegetables and leaves, alternating layers.

In cold purified water, dilute the s alt and pour the solution into the pan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float up and are well s alted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the temperature in the room).

White flakes will soon appear on top of the brine. These are lactic acid bacteria. The readiness of cucumbers should be checked for taste. Next, pour the solution into a clean container, and wash the vegetables in running water. Spices and herbs can be thrown away, we will no longer need them.

Put cucumbers in sterilized clean jars. Boil the brine and pour over the workpiece. In this form, leave the banks for fifteen minutes. Then drain the liquid again. In general, you need to pour cucumbers with brine three times, and for the third time, cork the jars with clean tin lids. We turn the containers upside down and send to cool. As with other types of blanks, it is recommended to wrap the jars until they are completely cool.

The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a roll, which can be stored in the pantry in the apartment at normal temperature, the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become transparent, and sediment will appear at the bottom of the container.

S alting cucumbers with tomatoes

As we have already mentioned, a variety of recipes can be used for s alting. Delicious pickles for the winter can be cooked with tomatoes. Thus, you can immediately get two s alted vegetables in one jar.

Ingredients:

1. Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
2. We will take the same amount of cucumbers - 1, 2 kg.
3. Three dill umbrellas.
4. Carnation - 4 pieces
5. Currant leaves (young, topmost) - 4 pieces
6. Bay leaf - 3 pieces
7. Sugar - 3-3, 5 tbsp. l.
8. We use s alt, as in other recipes, no more than 3 tbsp. l.
9. Water - 1-1, 7 l.
10. Vinegar 9% - three tbsp. l.
11. Pepper - 10 peas.

Before cooking, sterilize the jars. You can do it in pairs. To do this, put a pot of water on the fire, and put a grate above the liquid, on which the jar will be upside down. Ten minutes is enough to process the container in this way. Cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the tips on both sides. Next washtomatoes. Now you can lay out layers in a jar: greens, cucumbers, tomatoes. And on top add bay leaf and pepper.

Put an enamelled container with liquid on fire. As soon as it boils, fill it with vegetables and leave to infuse for 15-20 minutes. Next, pour the water into a bowl. For the convenience of the process, it is worth purchasing a plastic cover with holes. Such a simple accessory greatly simplifies the task. Bring water to a boil and again pour cucumbers and tomatoes with it. Add vinegar to the jar and roll it up. We send the container to cool in a warm place, wrapped in a blanket. After the cans have completely cooled down, we transfer the preservation to the place of further storage. Many housewives believe that this recipe is the most delicious pickled cucumbers and tomatoes.

"Cold" pickles recipe

The most "delicious" recipe for pickles for the winter allows you to cook pickles without much difficulty.

Ingredients for a 3 liter jar:

1. Dill - 2-3 umbrellas are enough.
2. Oak leaves for crispy effect - 4 pieces
3. Cucumbers - 2.5 kg.
4. Cherry leaves - 3 pcs
5. The same number of currant leaves and grapes - 3 pcs.
6. Garlic (no more) - 5 pieces
7. Water - 1.5 l.
8. Pepper - 10 peas.
9. You should not experiment with s alt, and therefore we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. It can be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green hue, it is necessary in each jarpour 50 grams of vodka.

Wash vegetables and herbs, then put them in jars in layers, and spices should be on top. We will pickle cucumbers with cold brine. In order for the s alt to dissolve well, first stir it in a small amount of warm water until completely dissolved, and then add cold water. Ready brine must be filtered, for example, through cheesecloth. Pour pepper on top of the greens in a jar, and then pour the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we transfer the jars to a cooler place (no more than +1 degree) for ten days. After that, it is necessary to add brine to the container to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell peppers

The peculiarity of this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare pickles. But the result is wonderful s alted vegetables.

Ingredients:

1. Bulgarian pepper - 1 pc.
2. Cucumbers - 1.4 kg.
3. Two dill umbrellas.
4. Garlic - 5 pieces
5. Sugar - 2, 5 tbsp. l.
6. Table spoon of s alt.
7. Water - 1 l.
8. Vinegar - one tsp
9. Black and allspice pepper.
10. Laurel leaf.

Wash cucumbers, cut them on both sides and soak for two hours. Next, lay out the spices and vegetables in jars, add the sweet pepper, choppedslices. Bring water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, we take clean water, boil it and pour it into jars. Again we leave the cucumbers to infuse. In the third approach, it is necessary to prepare a brine: put a tablespoon of s alt and 2.5 tablespoons of sugar per liter of water. Pour fresh marinade into jars and add vinegar. After that, we cork them with tin lids. We set the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty pickles for the winter. The recipes given in the article allow you to prepare pickles in different ways, try one of them - and you will certainly receive a lot of praise from your relatives.