A simple step-by-step recipe for salting crispy cucumbers with onions for the winter
Pickled cucumbers are an excellent addition to meat and fish. They are also used as an independent snack, which is served on the festive table. Compliance with the rules of pickling cucumbers with onions allows you to create a tasty and aromatic dish that will surely delight you in the cold winter.
Features of pickling pickled cucumbers with onions for the winter
To make pickled cucumbers tasty, several important nuances must be taken into account:
- It is best to cook a snack in the middle or in the 2nd half of summer, when the fruits are ripe.
- You should not use spoiled cucumbers for harvesting.
- It is advisable to choose three-liter cans.
- Leave the fruits in cool rooms.
The salting will turn out much tastier if fresh dill is added to it. Chop the greens and mix with the rest of the ingredients. In this case, the workpiece will have a pleasant taste, moreover, it will be useful.
Ingredients for the recipe
To prepare salting, you need to prepare everything you need. Availability required:
- cucumbers - the amount depends on the number of cans;
- currant leaves - 3-5 pcs.;
- dill umbrella;
- cherry leaves - 3-5 pieces;
- onions - 1 head;
- garlic - 3 cloves.
The indicated amount of ingredients is required for 1 can. For filling (for 1.5 liters of water) you need:
- salt - 1.5 tbsp. l .;
- allspice peas;
- Bay leaf;
- sugar - 3 tbsp. l .;
- vinegar 9% - 25 ml.
Product selection rules
You should choose the fruits carefully, not every cucumber is suitable for pickling. Consider the following when choosing the right vegetables:
- The most popular varieties are "Nezhinsky", "Muromsky", "Competitor", "Favorit", "Era".
- It is advisable to choose short-fruited vegetables 5-12 cm in size.
- To pickle cucumbers, they must be picked until fully ripe.
- The fruit should have a lumpy, thick skin. It should be difficult to pierce with a fingernail. And the spines should be black and prickly.
- We need firm fresh fruits. And vegetables that are lying and not very elastic will not be tasty.
- Choose green cucumbers. If they are young, then the greens will be more juicy. Yellowness is a sign of being overripe, so the skin and seeds will be tough.
- Bitter fruits will be the same after salting. Therefore, you should not choose them for blanks.
When choosing an onion, you also need to pay attention to some nuances. It should be free of stains, dots and other signs of deterioration. It is important that there are no moist areas on the surface. Correctly selected components are the key to half of the success.
Preparation of containers
Banks that will be used for rolling up must be intact. It is important that there is no mechanical damage on the bottom and on the walls..
Before inspection, they are washed in water and dried.
Suitable containers must be sterilized, because without this, vegetables cannot be preserved for a long time. During this procedure, the jars are treated with steam for 15 minutes, and then dried for 5 minutes in the oven on.
How to pickle cucumbers with onions for the winter in jars?
To prepare crispy fruits, you need to follow simple instructions:
- If the vegetables were harvested not just now, but some time ago, then they are soaked for at least 2 hours in cold water.
- The onions should be peeled and washed.
- It is necessary to rinse the leaves and dill.
- If desired, put 1 sheet of horseradish in the banks.
- Herbs are laid out in a container: leaves of cherries and currants (3-5 pcs.), An umbrella of dill, peeled garlic (2-3 cloves).
- Then cucumbers are placed in the jar. First, they are placed in columns, and small fruits are placed on top. The stuffing must be done tightly.
- Prepare the fill. Sugar, salt, black pepper, bay leaf are added to the pan. Water (1.5 liters) is also poured and boiled for 5-7 minutes. This is enough for 2 cans.
- Add 25 ml of 9% vinegar to each container. Jars are poured with hot brine and covered with lids, which must first be sterilized.
- You need a wide and deep saucepan to which water is added. A silicone mat is placed on the bottom, jars are placed.
- The containers are sterilized for a short time: until they change color and turn purple. When the color of the cucumbers changes, they are taken out and rolled up.
- The cans are turned over, wrapped and left to cool in the room.
This completes the cooking process. In this simple way, it is better to salt small fruits, including gherkins.
Terms and rules for storing blanks
It is better to leave the salting in cool basements, where there is no sunlight. It is important that the temperature is 8-10 degrees. In this case, the pickles will not be spoiled for 1.5 years. If the cucumbers are left in lighted and warm rooms, they will deteriorate after 4-5 months.
