TOP 3 recipes for salted crispy cucumbers for the winter in jars in a hot way
When we salt cucumbers for the winter in different ways, hot or cold, the main thing is that they remain crispy and not very salty in the jars. There are recipes that will be useful to every housewife who loves to pamper loved ones with delicious pickles. You don't have to invent something special to cook, but little tricks will help you get the job done faster.
Features of pickling cucumbers with hot brine
Presumably, the salting methods are divided into two: cold and hot. For some, it is important to preserve the healthy qualities of the vegetable, so cooking is not suitable for them. The older generation has always chosen the hot method. This way you can count on the pickles won't go bad, even if stored in a warm place.
The main ingredient here is marinade. It is boiled, salt, vinegar or prescription aspirin added. In this case, you do not have to be afraid that the cucumbers will become covered with mold or the fermentation process will begin.
Preparing vegetables and containers
To keep pickles in jars for several months, you need to choose the right varieties of cucumbers. First of all, the emphasis is on the shape and size of the vegetable. Anyone is suitable for a salad, you can even take an old cucumber with large seeds and a dense skin.
For a crispy cucumber that goes well as an appetizer and as a dish on the winter table, it is better to choose a certain variety.
The vegetable should be small, with young grains and even. It is better to select cucumbers of the same size so that they are evenly distributed in the jar and are properly salted. It's good when black endings are visible on the pimples, this means that the species is selected correctly.
If the cucumbers lie down a bit and become not so elastic, it is worth holding them in cold water. Soak the batch for several hours. The main thing is not to overdo it. If the vegetables are saturated with moisture too much, they will begin to creep, crack, and the skin will slip.
Preparing and selecting vegetables doesn't take long. The hostess can prepare the containers while the cucumbers are soaking. It is recommended not to use modern detergents for washing cans. Better to wash with natural powders: soda, mustard, or even laundry soap.
Before processing, you need to look that the container is intact, without chipping, cracks and chips. They may break during sterilization. Can handling has a wide variety of options. The easiest one is to boil, when the container is placed upside down over a bowl of boiling water.
Steam gets inside, kills germs.Some craftsmen use an oven, microwave for sterilization. Here, everyone chooses a method at their own discretion, the main thing is that the processing is of high quality.
How to hot pickle cucumbers at home?
Even those who have never tried canning vegetables will be able to cope with the task. Not everything is so difficult if you understand the dosage correctly and follow it step by step.
At home, pickling cucumbers is easy. Better to choose the hot method. This method is especially suitable for residents of high-rise buildings. There are no cool cellars, and the pantry is kept at room temperature.
Vinegar recipe
This is the simplest option known to many. Spices can be used as additional ingredients: pepper, leaves of fruit trees, horseradish, garlic.
Ingredients:
- Cucumbers.
- Currant or cherry leaves.
- Horseradish root.
- Black peppercorns.
- Several cloves of garlic.
- Dill umbrellas.
- Salt - 3 tbsp spoons.
- Sugar - 3 tbsp. spoons.
- Vinegar 9% - 3 tbsp spoons.
This recipe comes with hot marinade pouring. Spices and cucumbers are placed in jars, everything is poured with boiling water. It is left for 20 minutes, then the water is poured into a saucepan, salt and sugar are added to it, the marinade is brought to a boil and poured back into the container, then poured with vinegar.
Salting occurs gradually, so the cans need to be rolled up with metal lids, turned upside down, left to cool completely in warmth.
Vinegar-free method
Ingredients:
- Cucumbers - 2 kg.
- Horseradish - 2 pcs.
- Tarragon - 2 pcs.
- Cherry leaves - 5-6 pcs.
- Garlic - 5 cloves.
- Dill.
- Peppercorns.
- Salt - 1, 5 tablespoons.
- Sugar - 1, 5 tablespoons
- Citric acid - 1 tsp.
Banks can not be sterilized, but simply washed well with soda. Divide the ingredients into jars, then pour the entire contents with water. Let stand for a few minutes. Drain everything. Next, salting is made from salt, sugar and citric acid. Banks are rolled up with lids.
Fast salting without sterilization
This method is most loved by young housewives and residents of megacities. Sterilization is not required, which means that the time for preparing pickles will be reduced.
Components:
- Cucumbers - 1.5 kg.
- Allspice or black peppercorns.
- Garlic - 1-2 cloves.
- Dill, horseradish and currant leaves.
- Bitter pepper and Bulgarian.
- Bulb onions.
- Vinegar 9%.
- Salt.
- Sugar.
The cucumbers are aromatic, tasty and crunchy. In addition, there is no need to stir up the heat in the kitchen and roll up the cans. They need to be salted under a nylon cover. They will retain their beneficial properties, plus they will acquire a special taste.
How to store canned food properly
It does not take much trickery to store hot preserves. It keeps well at room temperature for a year and a half. It is no longer worth keeping pickles, as they lose their properties, become soft and salty.
For the cold method, the time is reduced to six months. In this case, the temperature regime must be observed. Pickles are best preserved in basements, cellars and the refrigerator.
