TOP 12 recipes for salting crispy and delicious cucumbers for the winter
Pickled vegetables are a delicious appetizer that can decorate both festive and everyday feasts. There are many interesting and simple options for salting crispy and sweet cucumbers for the winter. All recipes are slightly different, but the result is always the same - a spicy and tasty preservation that will delight all lovers of salty.
Features of harvesting sweet crispy cucumbers for the winter
Before harvesting, vegetables must be soaked for several hours in cool water. In addition, in order for pickles to turn out crispy, it is important to observe the heat treatment time, not exceeding the set amount. The sweetness and pungency can be adjusted while the marinade is cooked by adding spices to taste.
Requirements for the main ingredients
It is recommended to use ground cucumbers for seaming as greenhouse vegetables do not store well. Cucumbers that are covered with thorny bumps are also better - they will be dense and crispy. Vegetable oil should be chosen odorless. In addition, spices must be added.
How to prepare a container?
Correct sterilization of containers is the key to successful conservation. To do this, you can choose any method: oven, microwave or steam treatment. Sterilization time varies from 5 to 10 minutes.
Methods for preparing sweet cucumbers
Thanks to the large number of recipes, each housewife can choose a suitable preservation method for herself.
Classic recipe
The pickle according to the classic recipe is moderately sweet and sour. Ingredients:
- cucumbers - 1 kilogram;
- marinade - 1 liter;
- garlic - 4 cloves;
- lavrushka - 1 piece;
- salt - 1.5 large spoons;
- sugar - 3 tablespoons;
- vinegar - 0.2 liters;
- dill and parsley.
Preparation:
- Soak vegetables in cold water, steam the jars.
- Place the dill, parsley and garlic in containers. Place the cucumbers tightly and pour over boiling water.
- Pour a liter of water into a saucepan, add salt and sugar. Let it boil and boil for five minutes.
- Drain the boiling water from the vegetables, pour the prepared brine over the neck and add the vinegar.
Turn the cans over and wrap them with a blanket for a couple of days.
Without sterilization
Crispy cucumbers can be salted without preliminary sterilization of containers. You can use any seaming recipe.The marinade is boiled for about five minutes, and then the containers with all the components are immediately poured. It remains only to roll up and wrap up.
Sweet and sour
To salt sweet and sour cucumbers, you need to add less sugar and vinegar. Following the classic recipe, only 50 grams of sugar, 70 grams of salt and 100 milliliters of vinegar are added to 2 kilograms of vegetables.
Spicy sweet
For lovers of snacks with a "twinkle", you can pickle cucumbers with bitter pepper or one chili pod. The amount of the spicy component varies depending on preference, 4 tablespoons of sugar will be enough. Greens and cloves will help to "decorate" the taste.
No vinegar
For pickling without vinegar, a standard set of ingredients is taken (peppercorns, dill, garlic, horseradish, salt). Salt is diluted in water (1 liter - 2 large spoons) and filled jars are poured. Next, you need to remove the containers for 3 days for salting.
With citric acid
If you don't feel like adding vinegar to your roll, you can use citric acid. For a 3-liter bottle, 10 grams of lemon will be enough. It is added directly to the container.
Seasonings and spices are added to taste and desire.
With mustard
The salting scheme does not differ from the classical one. For this recipe, you will need 2 tablespoons of mustard seed or 1 tablespoon of mustard powder. The required component is immediately placed in jars, and then filled with marinade.
With tomatoes
For a 3-liter bottle, take 1 kilogram of cucumbers and tomatoes. Typically, containers with ingredients are poured with boiling water, and then the marinade is prepared. For aroma, spices, garlic and herbs are used. Sugar and salt are added to taste.
In oil
The main component must be chopped and mixed with oil, vinegar and spices. Then everything is laid out in jars, sterilized and rolled up. 200 milliliters of oil will be enough.
With sweet pepper
For a 3-liter container, take half a kilogram of sweet pepper. This component must be chopped, placed in a jar along with other vegetables and covered with marinade. You can complement the taste with garlic, paprika and bay leaves.
With horseradish
The recipe is identical to the classic one. One horseradish root will be enough for one liter jar. This component is placed in a jar along with the rest of the ingredients and poured into the prepared marinade.
Chopped, with grapes
This recipe will require a handful of sour grapes. Add dill, garlic, allspice, lavrushka if desired. First, spices, cucumbers are placed in the container, and then grapes. Prepare the brine, pour and twist the jars.
Specificity and shelf life of conservation
For better preservation of salting, a cold and dark place is suitable: a cellar, pantry, basement or balcony. Preservation can be stored for up to two years if natural preservatives have been added. Jars with nylon lids are stored exclusively in the refrigerator.
