Cucumbers for the winter in banks - 8 of the most delicious recipes
Hot time harvesting fruits and vegetables for the winter in full swing. What we have just not closed.This and, and cherry jam, strawberries and apricots, all possible salads, lecho and caviar.
And the vegetables begin to ripen in full force. For example, we have a huge amount of cucumbers this year. So I decided it was worth telling about some of my favorite recipes for harvesting these green fruits. Although it was written and not one article, and pickling, and pickling as standard methods, and not the usual options. And I also want to tell a lot of interesting things.
All these methods have passed many years of testing in our family and are harvested in large quantities. Yes, and it is stored very well, both in a cool cellar, and in an ordinary apartment. Therefore, you should not even think about how to prepare green cucumbers. And just try all the options.
Cucumbers for the winter in banks - video recipe
For many years in our family, most of the crop of cucumbers has been closed in this way. And everyone who has tried them at least once also always ask for a recipe for their preparation.
And despite the fact that the main products - this is a standard set. It turns out that they are not likely to be crisp and flavorful. Close at least a couple of jars to sample and I am sure next year you will close many more cans of cucumbers.
Well decided? Do not hesitate, and right now start your preparations. I am sure your family will be grateful to you for this yummy.
Cucumbers for the winter in banks - the most delicious recipe
How carefully I did not praise the last recipe, but I want to say this is not worse at all, it just tastes different. Fruits are marinated and deliciously crunchy. As a snack - the most it!
- Cucumbers - 3 kilograms;
- Garlic - a pair of pieces;
- Leek 2 fruit;
- Carrots - a couple;
- Horseradish - 2 leaves;
- Laurel - 4 leaves.
Marinade for 3000 grams of water:
- Salt - 150 grams;
- Sugar - 250 grams;
- Vinegar - 300 grams.
Let's start the necessary actions:
First prepare the necessary vegetables.
A couple of onion heads should be peeled and cut into halves of a small width.Cut carrots into thin circles. And put them on the bottom of the prepared container.
Green fruits are thoroughly washed, remove the tips, soak in ice-cold water for a couple of hours and fold tightly into jars.
Boil the marinade, pour vinegar at the very end and immediately pour it into jars.
Then you need to sterilize the workpiece for 15 minutes from the moment of boiling liquid in a saucepan.
Next, close them with iron lids and put upside down under the cover so that the heat kept as long as possible. Then you can transfer the twist in a cool place before the onset of cold weather.
Crispy pickled cucumbers in jars
Quite often, the hostess can not afford to harvest a lot of twist due to the lack of sufficient storage space in the future. This recipe is a real wand wand for this occasion. The blanks are beautifully stored even in the apartment under the bed, so stock up who you need.
- Green fruits - 1500 grams;
- Table salt - 0.06 kg;
- Granulated sugar - 0.07 kg;
- Table vinegar - 0.065 liters;
- Garlic - 1 head;
- Laurel - 2 leaves;
- Various greens - at the discretion.
Proceed to the blanks:
Highlight: Always pre-soak cucumbers before seaming, this will make them more dense and crispy.
Prepare green fruits for spinning: carefully wash, sort out and soak in cold water for at least three hours. Garlic we clean the husk, prepared my greens in running water.
We take the sterilized can of three liters. We put on the bottom ½ part of greens, three cloves of garlic, laurel, young cucumbers up to the top. Then the rest of the greens and the rest of the garlic.
Half a tor of a liter of water is brought to a boil and fill it with a balloon. Insist twenty minutes.
Then the liquid is drained and put it on fire. Pour vinegar, granulated sugar, and table salt in this liquid. Boil exactly one minute. Fill everything back into the container, close the tin lid and roll up.
Put the balloon upside down and let it stand for longer. And after that, place it on a suitable shelf in the apartment.
Cucumbers with chili ketchup for the winter in one-liter jars
Today I want to tell you about a very interesting way of harvesting pimply fruits in a fiery tomato sauce. Fruits come out with a pleasant crunch, due to minimal processing in boiling water, and as a result you eat pleasantly piquant fruits with a small peppercorn.
What is required:
- Green fruits - a couple of pounds;
- Drinking - half a pound of a liter;
- Granulated sugar - 250 grams;
- Table vinegar - 250 grams;
- Edible salt - 4 tsp;
- Tomato ketchup - 300 grams;
- Dill - 50 grams;
- Horseradish - 4 leaves;
- Hot pepper - at the discretion;
- Garlic - head;
- Laurel - 2 leaves;
- Pepper peas - 5 balls.
Proceed to the harvesting:
Rinse green fruit in running water, cut off the tips and pour cold water for five hours.
Capacity of any volume with tin lids sterilize or boil in boiling water.
Then we put these containers in turn:
Dill stalks, horseradish, hot chili pepper, laurel, peppercorns, three cloves of garlic.
Approximate set of products on a one liter jar.
And then we put the prepared green fruit.
Fill the appetizer with boiling water, cover with lids and set aside.
After the liquid is drained using a special cap with holes. And we pre-heat the marinade:
One and a half liters of water is heated, we pour in granulated sugar, table salt, tomato chili ketchup, table vinegar. Mix the sauce well and wait for the boil.
And now you can pour this sauce in jars with cucumbers.Roll up the jars with lids.
Turn them upside down, cover with a blanket and wait for cooling.
This method allows for the use of young zucchini in the recipe.
Salted crispy cucumbers for the winter in banks
This method is the most classic of all the others. Even an aspiring cook or a young hostess can cook it. And pickles come out very crispy and, most importantly, they are perfectly stored even in a warm apartment.
Composition of products:
- Green fruits - 3000 grams;
- Cherry leaves, currants, horseradish - 2 pieces;
- Laurel - 1 sheet;
- Garlic - 3 slices;
- Pepper peas - 3 pieces.
- To fill:
- Sugar - three tablespoons;
- Salt - three teaspoons;
- Essence - 1 tsp.
Capacities of the required volume are thoroughly washed with baking soda and sterilized in any convenient way.
Now there are very convenient lids on pots in which there are openings for jars. With their help it is very convenient to sterilize over a saucepan.
The remaining products are pre-washed in running water and dried with a paper napkin.
Now collect them all in jars.
First put a sheet of horseradish, then currants and cherries.Then dill, garlic, laurel and pepper.
Green fruits thoroughly wash, remove the tails and put on the banks.
Pour all containers with boiling water and insist to cool completely. Be sure to cover with lids.
When they are completely cool, pour the water into the saucepan and put the marinade ingredients in it. Boil it for at least six minutes and refill it in a filled container. Close the containers with tin lids, put them on the covers and let them cool for about a day.
And then seaming should be transferred to permanent storage in a convenient place for you.
Lightly-salted crispy instant cucumbers
For a change, I want to offer you a quick recipe, literally overnight, pickling green, young cucumbers. I will try to tell you in detail the method of preparation, so that you would have no further questions. And then, when I first salted, I did, something not salty and almost tasteless, I had to throw out. But I took into account all my mistakes and now I am happy to prepare an excellent snack.
- Cucumbers - 1000 grams;
- Currant - 2 leaves;
- Horseradish - 1 leaf;
- Grapes - 2istics;
- Dill - 2 umbrellas;
- Garlic - 1 head;
- Pepper - 5 peas;
- Cooking salt - 60 grams.
Let's start salting:
First knead the fill. Heat the water in a saucepan and dissolve the salt in it. Cool for five minutes.
Important! The ratio of salt and water 1 tablespoon to one liter of water.
I love to salt in a plastic bucket. For me it is very convenient to close and put in the fridge.
Green cucumbers washed and cut off the tails.
Garlic we clean the husk and cut into plates of medium thickness.
Put the peas black pepper.
Just put the dill and currant leaves.
Putting green fruit.
From above cover with another umbrella and a couple of leaves of a grape leaf.
Pour hot brine into the bucket.
Put oppression on top - it will completely immerse the fruit in salt water.
Top cover with a plastic cover.
When the solution has cooled completely, transfer the bucket to a cold place for at least 12 hours.
After the allotted time, serve vegetables for lunch, and let your family enjoy the delicious fruits.
Cucumbers with chili ketchup for the winter in one-liter jars without sterilization
This cooking option is gaining more and more popularity for the elementary cooking and savory taste. It can even be served by the arrival of guests.
What is required for cooking:
- Pimply vegetables - 3000 grams;
- Luchok - 5 pieces;
- Carrot - 5 roots;
- Allspice - 15 balls;
- Laurel - 8 leaves;
- Refined sugar - 1 cup;
- Hot sauce - 250 grams;
- Edible salt - 2 tablespoons;
- Drinking water - 1500 grams.
Proceed to the harvesting:
Onion cut into thin semi rings. Cut the carrot into medium straws.
Wash cucumbers in running water, cut off the tails and fill with cold water. Let stand a few hours.
In a sterilized container lay a chopped onion, carrot and cucumbers. Put prepared spices on top. <A
Heat the drinking water, put the necessary ingredients into it and dissolve it. Put vinegar after boiling.
Then fill the tank with boiling water, roll it up and set it upside down. Let them cool under a blanket. And transfer them to a cool cellar.
Korean cucumbers for the winter the most delicious recipe
Here I also present to your attention one interesting and very unusual way of harvesting cucumbers. For lovers of Korean salads, it is just a real find. And just for a change, a couple of jars is still worth preparing.
- Carrot - 0.5 kg;
- Garlic - 6 cloves;
- Sunflower oil - ½ cup;
- Table vinegar - 16 grams;
- Hot pepper - 1 fruit;
- Food salt - 50 grams;
- Granulated sugar - 100 grams;
- Black pepper - 6 peas.
Let's start cooking:
Green fruits wash and cut off the tails and pour water. Cut into cubes.
Markovic three on a fine grater and lay out in a bowl with cucumbers.
Peel the garlic and squeeze a little with a knife, and then finely chop it into plates.
Cut the sharp fruit into circles. Cut about ½ piece.
Butter is better to take without flavor.
Now prepare the marinade:
In a separate bowl mix edible salt, granulated sugar, pepper, table vinegar and sunflower oil.
Pour it into the bowl of vegetables, mix and insist a couple of hours.
Every thirty minutes to knead and try. The main thing is not to eat this tasty dish.
Meanwhile, sterilize the jars of the required volume.
Fill jars with vegetables to the top. Pour the remaining marinade on top.
Close the lid and put sterilized. Half a liter jars of about twenty minutes, liter - half an hour.
Roll up the snack and set to cool.Then transfer to a cool cellar for storage for the winter.
And not a lot of tips for cooking delicious cucumbers for the winter:
- Be sure to pick fruits of approximately the same size.
- Vegetables should not contain any bitterness in taste.
- The more the fruit, the less saturated will be their taste.
- For a good sagging we cut off the tips of vegetables.
- The most delicious fruits that have spines on the peel.
- Vegetables from the garden at times tastier than greenhouse counterparts.
- Pre-cucumbers must be soaked for at least a couple of hours.
- Salt should be taken as usual, without adding iodine.
Well, that's all I wanted to tell you today. Cook necessarily with a great mood and you will definitely succeed.