A step-by-step recipe on how to pickle cucumbers in Volgograd style for the winter and storage conditions
Cucumber preparations are the most demanded in winter. They are suitable both as an appetizer and as an addition to various side dishes. What is a festive table without pickles? Volgograd cucumbers are not a new recipe, but proven over the years. Easy to do, even a teenager can handle it. Cucumbers are always excellent. The recipe has its own characteristics and cooking secrets. The shelf life of the workpiece depends on the rules of canning and preliminary preparation of containers.
Features of pickling cucumbers in Volgograd style
The main feature of pickling by this method, cucumbers are kept in boiling water until they are placed in a jar.... Plucked cucumbers must be poured with boiling water and covered with a lid. You can put a blanket on top and let it cool slowly. Then proceed directly to cooking. This allows the cucumbers to marinate faster.
Ingredients for the recipe
To prepare the blank, you will need the main product in unlimited quantities.
Spices in a three-liter jar:
- garlic - 2 cloves;
- bell pepper - ½ pcs.;
- black pepper - 7 peas;
- ground pepper - ½ tsp;
- bay leaf - 2 pcs.;
- favorite greens for cooking brine, do not add it to the jar.
Brine per 1 liter of water:
- salt - 1 tbsp. l. with a slide;
- sugar - 1 tbsp. l. with a slide;
- vinegar essence - 1 tbsp.
Container preparation
The quality of the workpiece and the shelf life depend on the correct preparation of the containers. After all, bacteria, microbes and fungal spores remaining on the walls will lead to damage to the workpiece. Don't forget about botulism.
The containers must be rinsed well with soda. Rinse several times and be sure to disinfect.
There are several ways to do this:
- With steam. It is necessary to boil water, cover with a special mug for sterilization and put a jar in it. The procedure takes 3-5 minutes.
- Warm up in the oven.
- Boil, completely immersed in boiling water.
- Use a microwave oven. A modern way of disinfection.
Cooking method
Steps for preparing canned cucumbers:
- After picking, the vegetables should lie down a little and wilt slightly.
- Rinse the cucumbers thoroughly in several waters. Cut off the ends on both sides and fold into a large container.
- Pour boiling water over and leave to infuse for a while.
- When the water temperature drops to 40 degrees, you can pickle the cucumbers.
- While the cucumbers are cooling, it is necessary to prepare the pouring liquid.
- Collect water from the filter in a separate container. The amount of water must be calculated from the number and volume of cans.A three-liter jar filled with vegetables holds about 1.5 liters of water.
- Add salt and sugar and add your favorite herbs. Boil the liquid, then catch the greens.
- Put garlic, pepper, bay leaf at the bottom of the jars, you can add paprika or dry mustard.
- Place the cucumbers in a jar compactly.
- Add vinegar essence to the boiling marinade. This should be done in small portions, as the liquid will begin to foam and may escape.
- Fill the jars with brine to the very top and cover with lids.
- Seal cans quickly and tightly.
- Place on lids and wrap well in a warm blanket.
In this position, the workpiece should cool completely. Next, you can harvest the cucumbers for winter storage.
This recipe is versatile. If the cucumbers need to be eaten after 3 days, then the blank is closed with a nylon lid.
The recipe is also suitable for cooking cucumbers in a bag... They quickly marinate and you can eat them in a day.
For cooking you need:
- Rinse the cucumbers and remove the tips. Soak in boiling water.
- Fold in a bag and add spices, your favorite herbs. Be sure to add garlic passed through a press.
- Season with salt and add a little sugar.
- Tie the bag tightly and shake the blank for even distribution of the spices.
- There is no need to add water. Vegetables will provide the required amount of juice and marinate well.
- Put in another bag or plate.
- Leave the first day at room temperature. Then store in the refrigerator.
Shelf life
If all the rules have been followed, then hermetically sealed blanks are stored for up to two years. It can be stored under a nylon lid for six months. With prolonged storage, they turn sour and become soft.
Storage rules
For preservation storage, special conditions are required. The first is to choose the right storage space.
Cellar and basement meet ideal conditions. It's dry and cool there. Some housewives adapt to preserving food on balconies and loggias. The main condition is that the temperature, even in severe frost, should not drop to 0. If this occurs, the containers will burst, and the workpiece will deteriorate. The storage balcony must be insulated and glazed. Additionally, build special boxes lined with foam inside.
Before storing, the year must be indicated on the lid with a marker. This will allow you to quickly navigate and prevent long-term storage.
If there is no characteristic sound when opening, which indicates the presence of a vacuum, then discard the workpiece.
Store sealed jars at home. Place workpieces in places far from heat sources. A pantry is perfect.
