Salted cucumbers for the winter

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Go to search results >>>

Ingredients for the preparation of lightly salted cucumbers for the winter

For salting

1. Fresh cucumbers 5 kg
2. Water 7 L
3. Coarse salt (stone) 7 table. spoons
4. Garlic 7-8 cloves
5. Greens (dill, horseradish leaves, currants), 6 leaves

For seaming

1. Garlic 7 heads
2. Greens (dill, currant leaves) 2-3 pcs. to the jar

• Main Ingredients
• Serving 8-12
• World Cuisine

Inventory:

Knife, Cutting board, Enameled basin, Pots, Glass jars with lids, Seaming machine, Gauze, Towels, Tack, Skimmer

Cooking salted cucumbers for the winter:

Step 1: Prepare the cucumbers for pickling.

Young cucumbers of medium size are best suited for salting - these are the best to insist and absorb the aroma of marinade. And try to pick vegetables so that they are about the same size - so that the pickling goes evenly. Salad cucumbers are not suitable for salting, so use them as intended - in salads. Not sure which cucumbers you grow? Focus on the following sign - pickles have pimples and lettuce ones are smooth. First you need to prepare the cucumbers - rinse thoroughly from dust and dirt, cut off the ends on both sides, then put them in a basin or other large container and pour cold water for 1-2 hours. Thanks to this, the finished salted cucumbers will be crispy.

---

Step 2: Add the cucumbers in a hot way.

You need to salt the cucumbers in a glass or enameled bowl, spacious enough, so find the right one and prepare it - rinse, etc. Greens and garlic for salting also need to be prepared - washed, and garlic also peeled. We set the water to boil, pour salt into it and dissolve in boiling water. So the brine is ready. Now we spread the cucumbers in the salting container, alternating them with layers of greens. Pour cucumbers and greens with hot brine so that the water completely covers the cucumbers. The indicated amount of water should be sufficient for this. Now we crush the cucumbers with a plate, and put a load on top so that they do not come up - for example, a large can of water or a heavy stone. We leave the cucumbers to marinate for 2 days at room temperature.

---

Step 3: Prepare cans for seaming.

While pickling the cucumbers, stock up on the banks. The indicated number of cucumbers is enough for three 3-liter and 1 liter jars. Well, or 10 liter, as you like more. Before rolling, the cans must be sterilized by holding boiling water over steam. The jar will become very hot, so use a tack. A sign that the jar is ready - the steam stops sitting on it. Put the finished jars closer, we will need them soon. It is also necessary to stock up on a small saucepan with water, in which we will boil the lids before rolling up. Take out hot sterilized covers with a slotted spoon so as not to burn yourself.

---

Step 4: We roll cucumbers for the winter.

We catch cucumbers from the brine in which they were pickled, and carefully rinse them with clean, chilled boiled water. Throw greens and garlic, they have already given all their flavor. And filter the brine through cheesecloth and pour into a pan. We boil the brine, removing the resulting cloudy foam. In chilled, sterilized jars, we spread cucumbers, together with washed greens and peeled garlic cloves, 5-6 each. to the jar. It is not necessary to spread the cucumbers too tightly, otherwise they may “suffocate”. Fill the cucumbers with boiling brine, close the jars with sterilized lids using a seaming machine. You can also use covers that are screwed on the neck, but sometimes it turns out that they lack tightness. We remove the finished jars in a warm place (use old warm jackets and towels), turning them upside down. We also cover the jars on top and leave them in this position for a day.

---

Step 5: Remove rolled salted cucumbers for storage.

After a day, we are convinced of the tightness of the packaging, and we remove the cans in the cellar or refrigerator before the onset of winter. You need to store the cucumbers in a cool place, and when you decide to try them, then after you open the jar, it is better to rinse the cucumbers in clean water to save them from plaque, and after that there is. Enjoy your meal!

---

Recipe Tips:

- - You can add spices to the brine, but do not get carried away with them, so as not to interrupt the main taste of cucumbers.

- - The more you put horseradish, the cucumbers will be more crispy.

- - If you are afraid that the cucumbers will deteriorate, add to the jars before rolling the vinegar essence (per 1 teaspoon per 3-liter jar). Then for sure nothing threatens cucumbers.

- - Pickle for cucumbers should be cloudy. He also has to cover the cucumbers completely, so if part of it boils, and he is not enough for one of the cans, boil the water in the teapot and pour the cucumbers on it. But do not forget about salt.

- - If a white coating appears in the brine, this is not mold, but lactic acid. This is a natural preservative, which means cucumbers will be stored for a long time. Rinse off the raid is not necessary.

---