3 best recipes for cooking cucumbers in gelatin for the winter
One of the unusual preservation recipes is cucumbers for the winter in gelatin. With this dish you can surprise anyone and please yourself and your loved ones with an unusual snack.
Features of cooking cucumbers in gelatin for the winter
You can cook cucumbers in gelatin without sterilizing cans. True, such twists should be eaten as quickly as possible, they have a shorter shelf life. Small young cucumbers are suitable for preservation. Large, overripe vegetables will not be as tasty or crunchy. The skin of the cucumbers should be dense, without damage.
Ingredients
For preservation, you can use not only cucumbers, but also other vegetables. For example, tomatoes, eggplants, bell peppers. To add aroma and unusual taste to the dish, add dill seeds, currant leaves, various spices or fresh herbs.
What needs to be prepared?
To curl cucumbers in jelly for the winter, you will need jars, a large saucepan and a spoon. You will also need metal lids and a special seaming machine. All vegetables must also be prepared in advance.
Cooking process
The first thing to do is prepare the cucumbers. The fruits are thoroughly washed so that no sand remains on them. Then they are laid out on a towel or newspaper to dry. Zelentsy can be left whole or cut into large cubes.
Rinse greens under running water and dry. Peel the garlic. Wash the jars thoroughly with soda, sterilize them before laying the cucumbers.
Particular attention should be paid to the preparation of the jelly filling.
The taste of preservation depends on this. Heat the water, pour out the gelatin, stirring constantly. The main thing is not to form lumps. Then pour water into a saucepan, put on fire. Bring to a boil, then add sugar and salt. When the sugar and salt are completely dissolved, pour out the vinegar and gelatinous mass. Mix the marinade thoroughly. Cook for 6 minutes. The resulting marinade is immediately poured into cucumbers already laid out in jars. The main thing is that it does not have time to cool down. You can only fill it with hot marinade.
Cucumbers in jelly without sterilization
Ingredients:
- 3 kg of cucumbers;
- 2 sprigs of fresh dill with inflorescences;
- several leaves of currant;
- 4-5 stars of a carnation;
- mustard seeds;
- two garlic heads;
- ready-made gelatin marinade;
- 3 horseradish leaves.
The process of pickling gherkins:
- Rinse cucumbers in water, transfer to paper or towel and let dry.
- Wash and dry dill, horseradish and currant leaves.
- Peel the garlic, put it in jars whole.
- Put spices, garlic and herbs on the bottom.
- Then put the cucumbers vertically.
- Pour the prepared hot marinade over the salting.
Cover the jars with lids, cool to room temperature. Only then can they be lowered into the cellar or put into the refrigerator. It is undesirable to clean hot jars, because of the sharp temperature drop, they can crack and burst.
Tomato recipe
What you need to prepare a vegetable platter for the winter:
- 1 kg gherkins;
- 1 kg of small tomatoes (you can take cherry);
- dill seeds and a few currant leaves;
- head of garlic;
- small onion;
- cloves;
- gelatinous marinade.
Cooking process:
- Wash the vegetables and dry them on a towel.
- Peel the onion and garlic, crush the garlic with a knife to make it more aromatic.
- Cut the onion into large wedges.
- Put cloves, dill and currant leaves on the bottom of the jar.
- Then lay out cucumbers and tomatoes in layers.
- Pour everything with marinade.
Cool the prepared salting, then lower it into the cellar or put it in the refrigerator. To keep the salting longer, the cans must be sterilized. To do this, they need to be heated over steam or in hot water. Dry the jars before placing vegetables.
Eggplant in jelly for the winter
What you need to cook eggplant:
- 2 kg eggplant;
- 3 peeled garlic heads;
- a bunch of fresh dill with inflorescences;
- peppercorns to taste;
- 30 g of salt;
- 40 g granulated sugar;
- pre-prepared gelatinous marinade.
Preservation preparation process:
- Rinse the eggplants under running water.
- Cut into thick slices, do not peel the skin.
- Fry on both sides until golden brown.
- Crush the garlic with a knife.
- Prepare a gelatinous marinade.
- Put garlic and dill at the bottom of the jar.
- Then layered eggplants.
- Pour everything with marinade.
Close the jars with lids and put them in the basement. You need to clean up after they have cooled to room temperature.
Storage nuances
The workpieces are stored at low temperatures. A cellar or refrigerator is best suited for this. You can also put jars in the loggia if it is not insulated. The shelf life of sterilized cans is about 1 year. Unsterilized cucumbers should be eaten as soon as possible. They are best kept in the refrigerator. Shelf life - up to 1 month.
