Recipes for pickled cucumbers with celery for the winter
Lightly salted cucumbers with celery is an opportunity to enjoy delicious preservation within 3-4 days after cooking. But not only quick recipes with herbs are popular with chefs. Small fruits are covered with celery in the traditional way and eaten throughout the winter.
Fast cooking method
The best way to try celery pickles is with this quick recipe. The taste of such cucumbers is incredible.
Ingredients:
- cucumbers 2 kg;
- 1-2 stalks of celery;
- 2 heads of garlic;
- 8 allspice peas;
- 8 sheets of lavrushka;
- 8 cherry leaves;
- salt;
- sugar.
Salt and sugar are taken at the rate of 1 tablespoon per 1 liter of marinade. The volume of water is measured during preparation.
- Small fruits are washed under running water. Fruits with thin skin and small pimples are better suited. The tips of the cucumbers are cut off.
- Vegetables are tightly placed in an enamel pan, poured with cold water and pressed down.
- Vegetables are soaked for 12 hours. After that, the water is drained and its volume is measured.
- An equal amount of fresh water is brought to a boil. Salt and sugar (previously calculated for the required volume), lavrushka, allspice are added to boiling water. The brine is brought to a boil again.
- The celery is washed and cut into pieces.
- Cucumbers with garlic and herbs are tightly packed in pre-sterilized jars. Add 1-2 cherry leaves to the bottom of each container.
- The workpiece is poured with marinade cooled to 40 degrees. The jars are closed with lids and left warm for 3 days.
If the salting is stored for a long time, then after pickling the brine is drained, brought to a boil and re-poured into jars.
Cold salting method
Cooking recipes may differ from each other. The preservation is very tasty, closed by the cold method.
Ingredients:
- cucumbers 1 kilogram;
- water 1 liter;
- salt 100 grams;
- celery 6 stalks;
- lavrushka 4 leaves;
- garlic 4 cloves;
- allspice 6 pieces.
Pickled cucumbers are ready for use in 2.5 weeks.
- Gherkins are not suitable for salting. Fruits should be selected small and of the same size. They are washed and placed in cold water for 2 hours, pressing down with a load.
- The marinade is prepared from cold water with the addition of salt.
- The celery is washed and cut into large pieces.
- Lavrushka, peas, chopped garlic are placed in a sterilized jar. Celery and cucumbers are added with spices.
- The jars are filled with cold brine and covered with a lid. Pickled cucumbers are placed in containers and left to ferment for 3 days at room temperature.
- After 3 days, the brine is drained. The water is changed to fresh water without salt.Canned cucumbers are rolled up with lids and kept at room temperature for another 2 weeks.
For the winter, conservation is removed in a cool cellar or basement. This recipe allows you to store pickles for a whole year.
Celery and Bell Pepper Recipe
Pickled cucumbers are very tasty not only in a classic marinade, but also with the addition of sweet pepper. Pickles recipes largely depend on personal preference. Therefore, the ingredients are indicative only.
Ingredients:
- cucumbers;
- celery stalks;
- horseradish leaf and root;
- dill;
- Bell pepper;
- mustard grains;
- garlic;
- water;
- salt.
Water and salt are taken at the rate of 100 grams per three-liter jar of brine.
- Pre-washed cucumbers are left to soak in cold water for 2-3 hours.
- The marinade is prepared in advance in a large saucepan. The water and salt are left to settle. This is necessary to obtain a precipitate that is not used in preparation.
- Greens and vegetables are washed under running water and dried. Cut the pepper and celery into medium-sized pieces. Finely chop the garlic.
- All spices are divided into 3 parts. First, put 1 teaspoon of mustard, horseradish, bay leaf, garlic, dill on the bottom. Sweet peppers and celery are placed in a container along with cucumbers. One 3-liter container is about 2.5 kilograms of fruit.
- Pour the salting with cold brine and cover with gauze. Leave to marinate for 3-5 days. Time directly depends on the room temperature. At high temperatures, the fermentation process is more active.
- After the fermentation of the marinade is complete, it is poured into a separate saucepan. The brine is boiled for 5 minutes.
- Banks are re-poured with boiling liquid and rolled up with metal lids.
- The finished preservation cools down under a fur coat upside down.
Any housewife who at least once salted cucumbers with the addition of celery and other spicy herbs returns to these recipes.
