TOP 3 recipes for cooking cucumbers in cucumbers for the winter at home
During the growing season of cucumbers, summer residents have time to enjoy the harvest and prepare them for future use. For this, whole or cut fruits are closed in a cold, hot way. Overripe, hooked cucumbers are often found. So that the good does not disappear, skilled hostesses use a recipe for cooking cucumbers in cucumbers. For this, the role of the brine is played by mashed overripe fruits or juice.
The specifics of pickling cucumbers in cucumbers for the winter
Canned cucumbers are united by the base - the marinade. In the preparation of the marinade filling, water, tomato, cucumber juice are used. For the preparation of cucumber marinade, overripe, unattractive fruits are used.
Cucumbers are peeled, grated, chopped in a meat grinder. Juice is prepared in a juicer. Various spices are added to the base: mustard, pepper, currant leaves, horseradish, oak bark, garlic. The taste of cucumbers can be sour, salty, spicy, sour.
Particular attention is paid to the selection of vegetables, the preparation of containers.
Requirements for vegetables
For canning, they choose special varieties intended for these purposes: Crunchy, Voronezh, Nosovsky, Veselyiye guys, Altai.
The optimum fruit size should be between 5-15 centimeters. The skin is dense, with black thorns. This choice affects the crunch of the fruit in the end result, the preservation does not explode.
It is preferable that bitterness, voids are absent. The minimum number of seeds, the pulp should be firm.
Cucumbers require preliminary preparation. They are washed, the ends are cut off on both sides, and left in water for 2-6 hours. The procedure excludes the absorption of the marinade.
Preparing containers for conservation
Long-term storage of pickles by 50% depends on the cleanliness of the containers. Glass containers are washed with soda, sterilized over steam or in the oven. The covers are selected without damage. Before use, they are boiled for 3-5 minutes in a separate saucepan.
Cooking methods
The salting method can be different:
- Cold fill. When all ingredients are loaded cold.
- Hot fill. The marinade is heated and cucumbers are poured several times. Vinegar or citric acid is added as a preservative.
- Sterilization. All ingredients are laid, marinade and jars are sterilized.
With cold filling, vitamins and nutrients are preserved more.
Simple recipe: cucumbers in cucumbers for the winter without sterilization and vinegar
The simplest method, which does not require special skills and costs, is considered to be cold pouring.
Ingredients for a 3 liter jar:
- overripe (peeled) cucumbers - 1.5 kilograms;
- cucumbers for a bookmark - 1.5-1.8 kilograms;
- rock salt - 80-100 grams;
- traditional spices: horseradish, currant leaves, dill in umbrellas, garlic, bitter, allspice.
Preparation: overripe, nondescript fruits are peeled, minced or grated, salted. The contents are infused until the salt is completely dissolved.
Fruits soaked in water are dried and placed in jars. The bottom is pre-filled with spices. Each layer is covered with grated cucumbers. At the end, pour the rest of the juice.
Each can is placed in a large fermentation vessel. After 2-3 days, lightly salted cucumbers are sent for storage. The container is sealed with plastic lids.
Cucumbers in their own juice in 3-liter jars
To prepare pickled cucumbers, you need a 3 liter sterilized jar, a lid and the following ingredients:
- cucumbers - 1.5-2 kilograms;
- overripe cucumbers - 3 kilograms;
- salt - 100 grams;
- sugar - 50 grams;
- table vinegar 9% - 100 milliliters or 5 grams of citric acid;
- garlic - 5-6 cloves;
- horseradish - 1 sheet;
- peppercorns - 5 grains;
- red pepper to taste.
Algorithm of actions:
- We prepare the container, wash the cucumbers, herbs under the tap.
- Cut off the ends of the fruits on both sides and immerse them in water for 2-6 hours.
- Using a juicer, we prepare juice from overripe fruits. You should get 1.5 liters.
- We take the vegetables out of the water and put them in jars with spices.
- Bring the juice to a boil, pour it into a jar.
- We leave for 20 minutes.
- Drain the juice, add salt, sugar and put on fire again.
- Pour vegetables a second time with boiling marinade.
- After 20 minutes, the procedure is repeated. Add vinegar or citric acid to the salty solution.
- Fill it a third time and roll up the lid.
- We turn over the jar, cover it with a blanket.
The fruits can be pickled in the cucumber pulp. Only in this case, sterilization of 30-35 minutes will be required.
In liter jars
It is convenient to make pickling of fruits in liter jars. To do this, 2 kilograms of vegetables are cut lengthwise into 8 parts, put into a saucepan.
Separately grind 1.5 kilograms of overripe fruits on a grater. Spices are added to the cucumber porridge: a head of garlic, a bunch of dill, 2 tablespoons of salt, sugar, vinegar and pickled cucumbers are covered with marinade.
After 2 hours, the cucumbers are placed vertically in jars, poured with marinade, and sterilized for 20-25 minutes. Elastic bands are pre-removed from the lids. After heat treatment, they are put back in place and the covers are rolled up.
How much can you store?
Pickled cucumbers should be consumed within six months. With longer storage, the fruits are acidified. For hot filling, sterilized pickles are recommended to be used throughout the year.
Storage rules
With the cold filling method, jars of cucumbers are stored in a cool place at a temperature of 1-3 degrees Celsius. Hot pouring, sterilization allows you to store pickles both in a cool place and at room temperature.
