Step-by-step recipe for pickled cucumbers in Hungarian for the winter

Pickled cucumbers, prepared according to the Hungarian recipe, are very popular with gardeners for their light taste and ease of preparation. This recipe is actively used for the preservation of small gherkins and greens.

Features of Hungarian cucumbers

The peculiarity of the Hungarian preservation method is to add light piquancy and pungency to the dish. The use of natural acids and preservatives in the formulation makes them suitable for use by children of all ages. Preservation is an excellent addition to any side dish and a real table decoration.

Among the advantages of Hungarian cucumbers are:

• light salting;
• crispy juicy fruits;
• light taste with a spicy twist;
• storage duration.

Canned cucumbers are kept in a dark, cool basement throughout the winter. The recipe allows replacing tartaric acid with fruit or acetic acid.

Traditional cooking recipe

The traditional recipe for Hungarian cucumbers for the winter is distinguished by its lightness and a minimum of necessary components. Tartaric acid is used as a preservative.

Ingredients:

• 1 kg of cucumbers;
• 1 teaspoon mustard
• 3-4 pcs. pepper and cloves;
• 150 gr. wine vinegar;
• litere of water;
• 2-3 cloves of garlic;
• 100 grams of granulated sugar;
• 1 tbsp. spoon of salt.

The secret of conservation is the correct choice of small greens.

Hungarian cucumbers are prepared in several stages.

1. Sterilization of cans. Cans with a volume of no more than 1 liter are considered optimal. They must first be prepared: rinsed and sterilized.
2. Zelentsov preparation. The cucumbers are washed and the tip is cut off. Then they are put in a jar.
3. Spice bookmark. Mustard is introduced into the jar first. Then add the rest of the spices to taste. Garlic is the last spice.
4. Brine preparation. Sugar and salt are poured into a liter of cold water. The marinade is kept on fire until boiling. Then pour in tartaric acid.
5. Pouring with marinade. The resulting brine is poured into jars and left for 5 minutes. Then they are covered with lids. The finished canning is turned over with a lid and covered with a warm blanket.
6. Storage. After 5-8 hours, the jars can be put away for storage. Store in a cool dark place.

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Pickled cucumbers have a spicy, slightly sweet taste. Thanks to natural preservatives, they are stored for a long time.

Recipe with carrots and onions

To diversify the taste of Hungarian cucumbers allows the use of carrots and onions in the marinade. The recipe for pickled Hungarian cucumbers with additional ingredients not only tastes better, but also has a festive look.

Ingredients:

• 1.5 kilograms of cucumbers;
• 1 carrot;
• 1 onion;
• 8-10 pieces of sweet peas;
• half a liter of water;
• 1 teaspoon salt
• 2 tablespoons of sugar;
• 70 ml. 9% acetic acid.

The indicated amount of ingredients is distributed over 5-6 servings.

1. Preparation of ingredients. Vegetables are peeled. Cut carrots into small rings, onions into half rings. The tips of the cucumbers are removed.
2. Sterilization of cans. 5-6 jars with a volume of 0.5 liters are washed and sterilized in advance. Jars removed for the winter without sterilization can quickly deteriorate.
3. Ingredients tab. Zelentsy are packed tightly in jars. Onions and carrots are evenly distributed between the fruits. Allspice is added last.
4. Brine preparation. Dissolve salt, sugar in water and bring to a boil. Acetic acid is poured last. After boiling again, the brine is removed from the stove.
5. Sterilization. The prepared brine is poured into the jars to the very top and covered with lids. In a flooded state, they are sterilized for 15 minutes.
6. Can twisting and storage. After 10-15 minutes, the cans are rolled up or closed with new sterilized lids. The finished conservation is turned over with the lid down and insulated. They are kept warm until they cool completely. Pickled cucumbers should be stored in a cool place.

Cooking Hungarian cucumbers is easy. The preservation recipe is suitable even for novice cooks.