Step-by-step recipe for cooking cucumbers three times pouring for the winter
There is hardly a person who can refuse homemade pickles, which teases with the spicy aroma of garlic. Each family uses the same proven method of preparing crispy vegetables for the winter from year to year. But any housewife should prepare canned cucumbers, the recipe for which involves three times pouring.
Features of pickling cucumbers three times pouring for the winter
The main feature of the recipe is a triple pouring of cucumbers, which provides for two times pouring boiling water over the fruits, and the third with ready-made marinade. Before you start cooking, you should study a few practical tips:
- to prepare the marinade, you can use the water from the first filling to speed up the work process;
- add vinegar only after the marinade is removed from the stove, it is also encouraged to add it directly to the jar.
- if, as a result, there is not enough marinade to fill the jar, you can add a little boiling water to the jar.
It will take no more than 1 hour to cook pickled cucumbers.
Advantages and disadvantages of the method
The method has many advantages:
- the fruits perfectly retain their original appearance even after the third pouring;
- the main ingredient is quickly and efficiently soaked with marinade;
- after such a procedure, the snack is stored for a long time without losing its taste and useful properties.
Besides the pros, there are also cons. They manifest themselves only in the duration and inconvenience of cooking..
How to choose the right ingredients?
To begin with, it is worth going through all the vegetables and selecting only young hard cucumbers for harvesting. So that they do not lose their characteristic crunch after salting, you should start cooking immediately after harvesting or buying on the market. Wash vegetables, get rid of the stalk and antennae.
In addition to cucumbers, for the preparation of preservation, you must have in stock:
- dill umbrellas, black currant foliage, celery, parsley and other greens as desired;
- 5 tooth. garlic;
- 10 g horseradish root (leaves can be used).
For the marinade you need to prepare:
- 100 g of salt;
- 30 g sugar;
- 100-150 ml vinegar (9%).
Calculation of ingredients for one three-liter can.
Container preparation
The jar must be sterilized with high quality in the microwave or oven, leaving it to steam for 20-25 minutes.
It is enough only to pour boiling water over the new lids, but for a greater guarantee, send them to be sterilized along with the jars.
How to preserve cucumbers using the 3-fill method
To prepare pickled cucumbers by the method of three times pouring, the following steps must be taken:
- Put the greens on the bottom of the jar in the first layer, then tamp the cucumbers in a vertical or horizontal position.
- Carefully pour boiling water over everything and leave for 3 minutes. Drain the liquid and refill the jar with clean boiling water.
- In a separate container, combine salt and sugar with pouring, boil the marinade, cook for 3 minutes, turn off the gas and add vinegar.
- Place the garlic, horseradish root in a jar and pour in the hot marinade to the very edge.
Close the workpiece with a lid, turn it over, cover with a blanket and wait for it to cool completely.
Then send the pickled cucumbers to a cool place.
How and how long can the finished product be stored
For long-term storage of the workpiece, you need to organize the right conditions and adjust all indicators. The room temperature should vary from 5 to 15 degrees, the humidity indicator should not exceed 85%. It is also worth remembering that sudden changes in temperature can negatively affect product quality. Choose a place away from light.
The shelf life of conservation is 2 years, subject to all standards. After opening, the jar is recommended to be stored in the refrigerator for no more than 3 weeks.
