How to twist cucumbers in liter jars. Cucumber blanks for the winter. Recipes
Almost every hostess in the summer makes a wide variety of blanks. Preservation of cucumbers for the winter in delicious recipe with vinegar per liter can, is considered the most versatile and relevant method of preparation. Vegetables are aromatic, crunchy and hard. So, we begin to consider step-by-step instructions.
Ingredients:
- cucumbers - 500-700 grams;
- sprigs of dill - 25 grams;
- hot pepper - 2 slices;
- clove of garlic - 1 piece;
- 2 leaves of cherry
- currant - 5 berries.
For 1 liter of filtered water:
- lavrushka in leaves - 1 piece;
- allspice - 2 peas;
- vinegar 9% - 80 ml;
- rock salt - 50 grams;
- sugar - 25 grams;
- carnation - 1 inflorescence.
Cooking:
- Green fruits wash well. We put it in a large enameled basin, fill it with ice water and leave it for 3-5 hours.
- We wash the jars under water with soap and sterilize over water vapor. My lids, pour cool boiling water and stand for 3-4 minutes.
- In prepared glass containers we put several branches of dill, peeled clove of garlic, a slice of hot pepper.
- Drain water from green fruits, rinse again. Tightly to each other, first we put the fruits vertically, then shift the sprig of dill and again horizontally the cucumbers, only smaller ones. Then add a few berries of currant and cherry leaves, and on top lay a sprig of dill.
- Pour the liquid into a small saucepan, boil and pour into jars. Cover with processed lids, wait a quarter of an hour. During this time, the bank should cool down a bit. After time, drain the water, boil it. Repeat the procedure 1 more time.
- We merge the water again, add spices: salt, sugar, lavrushka, cloves, black pepper. Stir, boil. After the fire is turned off and pour in a thin stream of vinegar. Pour the finished marinade into containers, tightly close the lids. Turn the lid down, check for leaks - water should not leak. We warm with a blanket until the jars with contents cool down.
According to this recipe, preservation from cucumbers for the winter with vinegar can be stored not only in a cold place, but also at home. Surprise your loved ones by preparing a delicious fragrant yurch.
Cucumbers for the winter
Ingredients:
- cucumbers - 800 grams;
- a teaspoon of vinegar 70%;
- pure water - 1 liter;
- carrots - 1 piece;
- onion turnip - 1 medium head;
- black pepper peas - 5 pieces;
- allspice - 4 pieces;
- cloves - 5 inflorescences;
- a sprig of parsley - 2 pieces;
- rock salt - 1 tablespoon;
- granulated sugar - 2 tablespoons;
- lavrushka in leaves - 1 piece.
Cooking:
- We wash the green fruits under water, put them in a large pot and fill with cold liquid. Leave for 5-6 hours.
- In the meantime, we sterilize the container with the lids and prepare the vegetables. We wash the jar with soap and warm it in the oven at a temperature of 100 degrees until it dries completely. We wash the lid and boil for several minutes.
- Peel the vegetables. Cut into rings or straw as you like.
- Spread the prepared glass jar: two types of pepper, lavrushka and clove.
- Drain the liquid from the cucumbers, remove the buttocks. First, put the cucumbers vertically tightly to each other, then lay out a layer of chopped onions and carrots, then again the green fruits. The final component is parsley branches.
- Pour the required amount of liquid into the pan and bring to a boil. Pour boiling water into the jar, cover with a lid and wait a quarter of an hour. We repeat this procedure again.
- After draining the water a second time, we add salt and sugar into it. Boil, stirring constantly. Pour hot brine into containers, add 70% vinegar and close the jar.
- Turn it over, cover with a blanket and wait for complete cooling.
The recipe for the preservation of cucumbers for the winter with the addition of 70% vinegar is simple and uncomplicated. Ready-made cucumbers turn out crispy, piquant, but, most importantly, the banks do not get cloudy. You can store such a blank at home at room temperature.
If you do not know what to prepare, do cucumbers with vinegar for the winter. You will spend a minimum of money and get a great workpiece!
Cucumbers for the winter in a jar of vinegar
Prepare:Garlic
- laurel leaf
- cucumbers with pimples - 2 kg
- dill, parsley
- table salt
- table vinegar
Stages of cooking:
Rinse the cucumbers, place them in a container, fill with water (cold), leave an hour for three or four. While vegetables are in the water, you can sterilize containers. For this purpose, an oven or a pot of boiling water is suitable for you. If you use an oven, the process will take you a slightly less amount of time. Prepare seasonings with herbs. Rinse the greens thoroughly, put the greens in them (several branches). Add garlic cloves, lavrushka, peppercorns.
Put the cucumbers the very last. If the fruit is caught big sizecut them into several slices. Pour boiling water over the contents for a few minutes, drain the liquid into the sink. Pour into the bowl clean water, boil, again fill the jars for 5 minutes. Pour the liquid into the saucepan, put on the stove with the fire on. Salt, add acetic acid. Its amount is quite simple to calculate. Two liter tablespoons will be enough for a liter capacity. After the next pouring vegetables with boiling water, you can start rolling. ready.
Winter cucumber recipe with vinegar
Ingredients:Cucumbers - about 800 g
- clove of garlic - 4 pcs.
- tomatoes - about 800 g
- Bulgarian pepper - 2 pcs.
- a little carrot
- half the onion
- half a leaf of horseradish
- fragrant with black pepper - 5 each.
- clove - 2 pcs.
- coriander - 0.8 tsp
- mustard in grains - ½ tsp
To fill:
Acetic acid, sugar - 1.4 tbsp each.
- salt
- liter of water
Cooking:
Get started with the marinade. The amount of water should be half the volume of the jar. Put bay leaf, pepper, cloves, coriander, mustard seeds in the fill. You can also use ready-made seasoning for canning vegetables. In its composition you will find all of the above spices + dried garlic. Just before boiling, pour acetic acid into the fill. Containers for preservation should be clean and sterile, so take care of this in advance. First put the carrots, followed by onions, a leaf of horseradish, cucumbers, peppers, tomatoes. Spread cloves between layers of vegetables fresh garlic. Boil the marinade for a couple of minutes, and pour hot in a container with vegetables. Cover the container with boiled lids, sterilize in a water bath. After capping, flip over to cool.
How about you?
Pickled cucumbers for the winter with vinegar.
For pickling, select springy and fresh cucumber fruits. You can put them in a jar whole, or you can crumble them in circles. To save their crunchy properties will succeed in any case. Wash the vegetables, leave for a couple of hours in cool water. Take out, sprinkle to get rid of extra droplets of moisture. Trim the ponytails. Prepare containers, put spices on the bottom: 5 peas each different types pepper, garlic clove, 5 parsley. Add the onion, cut into several slices. Fill the remaining space with cucumber fruits, cut into pieces. Tamp tightly, shake the jar. Prepare a marinade from half a liter of water. Stir in it 2 tsp. salt, 4 tbsp. tablespoons of sugar, rearrange on fire. Once it begins to simmer, pour acetic acid (about a tablespoon). Pour the jars with this mixture immediately, do not cover very tightly, sterilize. Put the seams in the pan with hot water, hold for 10 minutes. Remove from the vessel, clog.
Cook and.
How to pickle cucumbers for winter recipes with vinegar.
Korean recipe.
Ingredients:
Sugar, sunflower oil - 50 ml each
- salt - 25 g
- acetic acid - 55 ml
- cucumbers - 1 kg
- carrot
- clove of garlic - 4 pcs.
- mustard seeds - about 1 tbsp. l
- ground black pepper - ½ teaspoon
Stages of cooking:
You can preserve the salad in containers of any volume. However, it is most convenient to do this in small containers. Take the fruits of cucumbers without a soft center. Wash the fruits, cut the tails, cut first into halves, and then into strips. Thinly peel the peeled carrots to make a beautiful, even straw. Mix cucumbers with carrot straws. Pass the peeled garlic through a press, sprinkle, pour over with all dry and liquid ingredients. Knead with your hands, slightly squeezing the salad, so that as much juice as possible begins to stand out. Leave in a cool room for a couple of hours. Vegetables have time to soak in all the flavors. Shake the jar several times, stir with a spoon or spatula, sterilize, fill with infused salad. Cover tightly with lids, sterilize for a quarter of an hour, roll up hermetically.
Cucumbers with vinegar - This is one of the most common options for preserving your favorite vegetables. Our following recipes will help you prepare them this winter.
Cucumbers for the winter with vinegar
You will need:Dry dill - 2 tablespoons
- grated dill root - tablespoon
- garlic clove - 2 pcs.
- allspice peas - 10 pcs.
- a slice of hot red pepper
- acetic acid - 2 tbsp. spoons
To fill:
Sugar, salt - 2 tbsp. l
- water - 1 liter
Cooking:
Soak strong fresh cucumbers in a bucket with cold water for one day. Rinse, place in three-liter jars. Pour jars of vegetables and spices with boiling water, leave until all air bubbles come out. Drain the water from the cans into the pan. For each liter add 2 tbsp. tablespoons of salt and sugar, boil. Add 2 tbsp to each container. l vinegar, pour boiling pour on top. Cover with metal boiled lids, sterilize for 10 minutes. Take out the containers, immediately roll them up, wrap them with paper, unfold, cover with a blanket, let cool completely.
Cucumbers in jars with vinegar
Required Products:Fresh dill - 30 g
- pickles - 1 kg
- tarragon greens - 5 g
- garlic clove - 2 pcs.
- horseradish root - 5 g
- black pepper - 1 g
- red hot peppers - 1 g
- mustard seeds - 5 g
- allspice - 0.5 g
To fill:
Pickle pickle
- acetic acid - 65 g
Cooking:
Wash the pickles well, put them in a container with fresh seasonings (pepper, tarragon, horseradish, garlic, dill). Strain the brine, bring to a boil, drop the allspice and black pepper, vinegar, mustard, pour. Pasteurize, twist, turn upside down, cover with a blanket, let cool. Store in a cold storage room.
Cucumbers in a jar for the winter with vinegar
Rinse fresh cucumbers in advance, dry on a towel, cut off the “ends”. Put in a jar of fragrant herbs, pour hot marinade with the addition of 175 ml of vodka and 1 tbsp. acetic grape acid. The next day, add cold brine (1/2 kg of salt per 10 liters of water). Tightly clog the containers with vegetables, top with a seaming lid, and store in a cold place for the whole winter.Cucumber and Vinegar Recipe
Required Products:Tarragon twigs
- horseradish leaves - 2 pcs.
- onion - 2 pcs.
- garlic cloves - 5 pcs.
- fresh cucumbers - 2 kg
- mint leaves, cherries and currants - 3 pcs each.
- parsley and basil leaves - 2 pcs.
For marinade:
Sugar, salt - 3 tbsp each. spoons
- water - two liters
- cloves - 3 pcs.
- Apple cider vinegar - 2 tbsp. l
- a pinch of ground cinnamon
Cooking:
Take good and strong cucumber fruits, wash them, leave them for a while in cold water. Arrange spices, garlic, onions, chopped herbs in neat jars. Fill the jars with vegetables. Spread garlic and onion in between. Proceed to the preparation of the marinade: combine all the components for its preparation in a ladle, put on a stove, boil. Pour jars with hot solution, cover with lids, sterilize for 15 minutes. Roll up the lids, rearrange for storage in the cellar.
How about you?
Pickled Cucumbers with Vinegar.
Take 1 kg fresh cucumbersrinse them, put them on a towel. Sterilize the lid and bottle in a double boiler, ram the vegetables into it. Pour fresh boiling water twice, leave for 20 minutes, carefully pour in some water. Rinse the leaves of horseradish and garlic. Sprinkle garlic, dill and peas on top of vegetables. Pour a little salt, granulated sugar, pour boiling water, sterilize, tighten with seaming lids, turn upside down, wait until the jars are completely cooled. Carefully transfer the workpiece to a cool room, leave it all winter.
Harvest and.
Cucumbers for the winter recipes with vinegar.
Recipe with mustard.
Take 1 kg of solid pickles, wash them thoroughly, put them in containers, sprinkle with pepper, horseradish and garlic. Strain the remaining brine, put on the stove, boil. Add allspice, black pepper, pour 65 ml of table vinegar, add 5 g of mustard seeds. Pour vegetables in containers, sterilize at a temperature of 90 degrees. Cork with caps.
They are also very popular.
Winter pickled cucumbers with vinegar.
Select the smallest cucumbers, fill them with water for a couple of hours. Prepare the container: wash it with water and baking soda, rinse. At the very bottom, lay cherry, currant leaves, laurel leaves. Wash the cucumbers thoroughly, carefully and beautifully put them in containers. Put black pepper and garlic in the middle of the jar, add dill umbrellas on top. Pour boiling water over the cucumbers twice (wait 10 minutes between each pour). During this time, the vegetables should warm up well. Brew the marinade a third time. To do this, use the water that remains after pouring vegetables. Pour 2 tsp in boiling water. salt and sugar, pour 2 tsp. acetic acid. Pour the cucumber fruits, tighten the lids. Turn the jars upside down, wrap them in a blanket until they cool completely. Store the workpiece in the basement.
For dinner you can cook.
Vinegar cucumbers per liter jar.
Take the gherkins, soak them for half an hour in water at low temperature. Prepare containers and marinade. Pour into the water 1 tbsp. sugar, 2 tbsp. tablespoons of salt, 8 tbsp. tablespoons of ketchup, mix thoroughly. Wash vegetables thoroughly. In each container, put one clove, peppercorn, 3 peas of black pepper. Beautifully fill the container with cucumbers, pour the marinade. Turn the top upside down, wrap it carefully until it cools completely.
Pickled Gherkins.
Peel a couple of onions, crumble with thin rings. Peel 5 cloves of garlic, chop finely. Wash the pod of hot pepper, cut along, remove the seeds, chop finely. Rinse the gherkins in running water, put in a dense layer in half-liter jars, sprinkle with onions, garlic, pepper. Boil 1 cup of water, add 1 tbsp. l salt, 1 tbsp. vinegar, let the marinade cool. Pour the gherkins with the resulting fill, sterilize them in jars for 10 minutes, twist.
It turns out pretty tasty and.
Crispy pickled cucumbers.
You will need:
Acetic acid - 2 tbsp. l
- salt - tablespoon
- small cucumbers - 720 g
- sugar - 3 tbsp. l
- dill umbrella
- bay leaf - 2 pcs.
- Cherry and blackcurrant leaves - 2 pcs.
- black and allspice - 2 peas each
- garlic clove - 3 pcs.
Cooking:
Select suitable fruits, wash them thoroughly, fill them with cold water, let stand for 8 hours. During this time, periodically change the water in the basin. Rinse the fruit, carefully cut the "ponytails". Put the vegetables in prepared liter jars, add a dill umbrella, a sprig of celery, cherry leaves, currant leaves, a garlic clove. Add greens, pour boiling water, leave for 10 minutes, carefully drain the water, put on fire. Cook marinade: pour vinegar, throw salt, sugar. Pour the vegetables, roll up the lids, turn upside down, put in a secluded place, wrapped in a blanket.
How about you?
Try also the mustard seed option:
Ingredients:
Cucumbers - 3 kg
- horseradish - 100 g
- small onions - 220 g
- mustard seeds - 5 g
- peppercorns - 15 g
- bay leaves - 3 sheets
- acetic acid - ½ liter
- some water - a couple of liters
- salt - 65 g
- sugar - 155 g
Stages of cooking:
Wash the vegetables thoroughly, lay in a tight layer in prepared jars. Arrange the vegetables with dill stalks, horseradish slices, and peeled onions. Pour the contents with boiling marinade. Close the container, leave until the next day. Carefully drain the fill, boil, fill the cucumbers again, tie a jar, rearrange in a cold place.
Be sure to prepare and.
Pickling cucumbers with vinegar.
Ingredients:
Coarse non-iodized salt - 1.5 tbsp. spoons
- water - 1 liter
- small cucumbers - 4 kg
- cherry leaves - 10 pcs.
- leaves of black currant - 20 pcs.
- horseradish leaves - 3 pcs.
- dill branches - 4 pcs.
- oak leaves - 10 pcs.
- hot pepper pod - 3 pcs.
- horseradish root
How to cook:
Before you start cooking, we want to give practical advice. In order for the cucumbers to turn out to be crispy, pick up only dark varieties with "pimples". In addition, you need to put the leaves of oak, walnut and horseradish root. Large leaves crumble with scissors. Take dill only old, along with the seeds.
Pour cucumber fruits with cold drinking water, soak overnight. Drain, wash them. Chopped horseradish root and hot pepper into pieces. Put all the leaves and a few pieces of horseradish and pepper on the bottom of a large pan. After that, lay out a layer of cucumbers and again spices. Arrange all vegetables in the same way. The last layer should be leaves. Stir salt in cold water. Pour the cucumbers with the resulting brine. Put a flat plate on top, put a three-liter jar on top. Leave for salting for three days. A white foam will form on the surface of the brine - these are lactic acid bacteria. Ready-made cucumbers should change their color.
Drain the brine and set aside for now. Throw spices and herbs, wash vegetables in water. Put in washed containers. Boil the brine, pour into jars to the very top, cover with lids. Leave on for 10 minutes. Pour the brine back into the pan, boil. Cover the jars with lids. Pour boiling brine over the cucumbers. In this case, the fill should slightly overflow. Roll up with a typewriter, unfold, wrap in a warm blanket, let cool. After cooling completely, transfer the storage containers to the cellar or basement.
Acetic acid allows you to store blanks from cucumbers for a long time. At the same time, it makes them crispy and keeps good appearance. Cucumbers can be preserved whole or in the form of a salad. As additional components, housewives often use fruit leaves, dill, parsley, bay leaves, garlic, onions, etc.
- cucumbers - 2 kg
- garlic - 3 cloves (large)
- dill - 2 umbrellas
- horseradish - 1 sheet
- cherry leaves - 5 pcs.
- currant leaves - 5 pcs.
- pepper sweet peas - 6-7 pcs
- amaranth - 3 leaves
- tarragon - 1 sprig
- bitter pepper - ½ pod
- basil - 2-3 leaves
- sugar - 1 tablespoon
- salt - 2 tablespoons
- vinegar - 3 tablespoons
So canned cucumbers! Have you looked at the list of ingredients and were horrified? Do not be alarmed. Everything is not so scary. In fact, all this set of greens and herbs grows in the garden or in the country. Although, perhaps it’s easy for me to say that, since I live in the south of Ukraine and all this “green tinsel” is sold simply in ready-made bundles of 2-3 hryvnias (this is about 8-12 rubles).
For this I love our southern bazaars. You come in and one smell already adds excitement. And the prices in the summer? It’s just naturally “don't worry.”
But let's get to the point. Let's talk: why all this foliage in canned cucumbers to lay down?
Well, protium of garlic, dill and hot pepper - of course no one objects. This is clear to everyone.
What the hell? It has a unique ability to combat mold. Sometimes “canned” mold forms on canned vegetables (or simply penicillin). So horseradish is her main enemy. Plus horseradish gives an island flavor to cucumbers in conservation.
Leaves and currants. They retain the color of cucumbers and give them elasticity. By the way, cucumbers turn out even harder if you put oak leaves. But then canned cucumbers very quickly lose their color and will not be a beautiful brown color.
Earlier in Russia, when cucumbers were salted in barrels, they were steamed with herbs before pickling, rubbing the walls.
In general, all herbs will give the canned cucumbers strength and aroma!
But what if there is neither amaranth (we still call it a squash), nor a basilica, nor tarragon (this is tarragon in another way)? The main thing is not to be upset. Add what you have and you will get your own recipe for canned cucumbers.
But I will forgive you as an artist: go through the summer cottage districts - there all this is for sure and create a delicious miracle - canned cucumbers with an incredible taste from herbs and greens.
I have country cucumbers, the most fresh. It is important.
In one year, we bought cucumbers that exploded, not only before the sale.
Therefore, we take freshly picked plump cucumbers of your favorite size.
It turns out very cool to preserve very small (3-4 cm) in liter jars. I call them “Moscow”. Since at one time only in Moscow such small and spicy canned cucumbers were sold.
My cucumbers !!!
Since I don’t sterilize the cucumbers themselves already in the can, I need to boil the lids for preservation, and hold the cans for 3-4 minutes over hot steam.
All our greens are thoroughly washed. We clean the garlic. Cut the hot pepper and remove the seeds. This is in order to ease the severity and bitterness of pepper in ready-made canned orages.
We put everything on the bottom of the can.
All the ingredients in the recipe are designed for a 3 liter jar.
Now tightly (like sprats in a jar) we lay cucumbers.
Now gently pour a thin stream into a jar (on cucumbers) of boiling water. We do it slowly so that the glass does not burst due to temperature. Cover with a lid (without twisting) and let stand for 15-20 minutes.
After that, pour the water into a separate pan. For this I have a special polyethylene cover with a cut out piece. Very comfortably.
We boil the drained water again and again pour hot boiling water into a jar of cucumbers.
We repeat one more time.
Drain the water 2 times.
Before the 3rd final bay of boiling water, add salt and sugar to a jar of cucumbers.
Pour in the vinegar.
Vinegar is the main preservative. It forms an acidic environment in which bacteria are not bred.
It is better to take natural vinegar, of course. I do it at home myself. But if not - the one that is sold in stores.
We need 3 tablespoons of 9% vinegar. If you have a vinegar essence - it must be diluted in the appropriate proportion.
A variety of cucumber recipes: Glorious cucumbers, Salad cucumbers, pickled cucumbers, spicy cucumbers, Bulgarian cucumbers, lightly salted cucumbers for the winter and other detailed recipes.
Cucumbers "Glorious"
Ingredients
Per liter jar: 800 g of cucumbers
15 peas of allspice
6 oak leaves
6 cloves of garlic
. For marinade:
1 teaspoon vinegar
Black pepper peas to taste
Cooking
Wash the cucumbers and leaves, peel the garlic. Place oak leaves, coarsely chopped garlic and allspice on the bottom of the prepared jar, then cucumbers. Pour boiling water for 10 minutes. Pour the water into the pan, cook the marinade. Pour boiling marinade over the contents of the jar. Sterilize for 20 minutes and clog.
Salad Cucumbers
On a two-liter jar: 1.5 kg of cucumbers
2 dill umbrellas
3 cloves of garlic
1 horseradish root
12 peas of allspice
. For brine: for 1 liter of water - 1.5 tbsp. tablespoons of salt
Cooking
Soak cucumbers for 4 hours in cold water, drain the water. Wash and cut the cucumbers in circles, put in a clean jar with spices. Cook the brine. Pour the prepared cucumbers with hot brine and close the lid tightly. Place the cucumbers in the refrigerator for 4 weeks until tender. Keep cucumbers only in the cold.
Pickled cucumbers
Ingredients
On a two-liter jar:1.5 kg of cucumbers
4 dill umbrellas
1 tbsp. a spoonful of allspice peas
Currant leaves
. For marinade: for 1 liter of water - 1.5 tbsp. tablespoons of salt
1 teaspoon of vinegar essence
Cooking
Soak cucumbers for 3-4 hours in cold water, drain the water. Wash the cucumbers, cut into circles, put in a sterilized jar with spices. Cook the brine. Pour cucumbers with hot brine, pour vinegar, close the lid tightly.
Apple cider vinegar
Ingredients:
Per liter jar: 600 g of cucumbers a pinch of cinnamon
. To fill: per 1 liter of water - 100 g of sugar
. ½ cup apple cider vinegar
2 - 3 buds of cloves
Cooking
Peel the cucumbers and cut into circles. Lay in a jar in layers, sprinkling each layer with salt and cinnamon. Cook the hot fill and pour the cucumbers. Refrigerate and refrigerate.
Pickled Cucumbers
Ingredients
On a three-liter jar: 1.7 kg of small cucumbers
2 dill umbrellas
3 sheets of horseradish
6 cloves of garlic
3 bay leaves
6-8 peas of black pepper
5 leaves of currant and cherry
. For marinade
1 tbsp. spoon of sugar
. ½ teaspoon of vinegar essence
Cooking
Place the spices on the bottom of the sterilized jar. Cut the cucumbers across into 3-4 parts, cut the ends on both sides. Place the prepared cucumbers in a jar of spices. Dissolve salt and sugar in boiling water, pour cucumbers with boiling brine. Add vinegar essence and seal hermetically.
Cucumbers with celery and onions
Ingredients
On a three-liter jar: 1.5 kg of cucumbers
2 onions
1 celery root
100 g celery leaves
2 dill umbrellas
2 bay leaves
. For marinade: per 1 liter of water - 1 tbsp. a spoon of salt
2 tbsp. tablespoons of sugar
1 dec. spoon of vinegar essence
Cooking
Cut cucumbers along large strips. Peeled onions in rings, celery root in cubes. Put dill on the bottom of the sterilized jar and bay leaves, put onion rings and celery cubes on top, then vertically prepared cucumbers. Put celery leaves on top. Prepare a hot marinade (add the essence at the last moment) and immediately fill the contents of the jar. Close tightly with a cover.
Bulgarian chopped cucumbers
Ingredients
On a three-liter jar: 1.7 kg of cucumbers
2 horseradish roots
2 dill umbrellas
3-4 peppercorns
5 tbsp. tablespoons of vegetable oil
. For marinade: per 1 liter of water - 1 tbsp. a spoon of salt
1 tbsp. spoon of sugar
1 tbsp. spoon of vinegar
Cooking
Wash the cucumbers and cut into circles. At the bottom of the sterilized jar, put dill and pepper, then - circles of cucumbers. Pour boiled vegetable oil. Cook the marinade and pour cucumbers on it. Seal tightly.
Spicy Cucumbers
Ingredients
On a three-liter jar: 1.8 kg of cucumbers
Greens and Dill Umbrellas
5 cloves of garlic
5 clove buds
5 peas of black and allspice
2-3 bay leaves
. For marinade: 1 liter of water - 1 tbsp. a spoon of salt
1 tbsp. spoon of sugar
2 tbsp. tablespoons of vinegar
Cooking
Cut cucumbers into circles up to 3 cm thick. Put spices on the bottom of the sterilized jar, then cucumbers. Cook the hot marinade and pour cucumbers on it. Cover with clean lids and sterilize for 30 minutes. Roll up.
Ingredients:
On a three-liter jar: about 2 kg of small cucumbers (to fill the jar)
1 horseradish root
3-4 cloves of garlic
2 dill umbrellas
5-6 peas of allspice
Currant leaves
. For brine: for 1 liter of water - 3 tbsp. tablespoons coarse salt
Cooking
At the bottom of the prepared jar, lay peeled garlic, washed dill and peppercorns. Soak the cucumbers for 2-3 hours in cold water, drain the water, dry the fruits and lay on top of the spices. Pour boiled brine, cooled to room temperature. Put a few currant leaves on top. Cover the jar with gauze. Let roam for 3-4 days at room temperature. Drain the brine, boil, remove the foam. Rinse the cucumbers and place with fresh spices in a clean jar. Pour with brine, cover and sterilize for 35 minutes. Roll up.
Salted Cucumbers with Peppers
Ingredients:
On a three-liter jar: 1.5 kg of cucumbers
2 umbrellas and a bunch of green dill
2 pods of hot red pepper
4 cloves of garlic
Leaves of cherry and currant
. For brine
Cooking
At the bottom of the sterilized jar, place finely chopped hot pepper, herbs and 1 dill umbrella, peeled garlic and half the leaves. Place the cucumbers on top, cover them with the remaining leaves. Cook the brine, cool to 50 ° C and fill the contents of the can. Leave to roam for 3 days at 18-20 ° C. Drain the brine, boil, remove the foam. Rinse the cucumbers, put in a sterilized jar with fresh spices, pour hot, but not boiling brine (if it is not enough - add hot water), cover and sterilize for 15 minutes. Cork up.
Salted cucumbers with currants
Ingredients:
On a three-liter jar: 1.4 kg medium-sized cucumbers
200 g of red currant
Blackcurrant leaves
. For brine: for 1 liter of water - 3 tbsp. tablespoons of salt
3 g citric acid
Cooking
Wash cucumbers thoroughly, dry. At the bottom of the sterilized jar, lay the leaves of currant, on them - cucumbers, on top - berries. Pour warm boiled brine, add citric acid and cover. Sterilize the cucumbers for 20 minutes, roll up.
Salted Cucumbers in Apple Juice
Ingredients
On a three-liter jar: 1.7 kg of cucumbers
3-4 clove buds
Currant and cherry leaves
200 ml apple juice
. To fill: for 1 liter of water - 1.5-2 tbsp. tablespoons of salt
2 g citric acid
Cooking
Soak the cucumbers for 4 hours in cold water, dry several times while changing the water. Put the bottom of the sterilized jar with cherry leaves, add cloves. Place the cucumbers on top, cover with currant leaves. Mix water with juice, salt, bring to a boil and cool to 70-80 ° С. Pour in the cucumbers and let roam for 2-3 days at room temperature. Rinse. Pour in cold boiled brine, add acid and put the finished cucumbers in the refrigerator.
Sliced \u200b\u200bSalted Cucumbers
Ingredients
3 kg of cucumbers
3 dill umbrellas
5-6 peas of black pepper
3-4 cloves of garlic
1 horseradish root
Currant leaves
. For brine: per 1 liter of water - 7 tbsp. tablespoons of salt
Cooking
Soak the cucumbers for 2 hours in cold water, cut the ends and cut into large strips. Lay out the bottom of the enameled pan with half the leaves, put spices (garlic and horseradish, peel and chop coarsely) and cucumbers on top. Pour boiled, cooled brine, cover the pan with a towel and leave for 2 days at room temperature. Put in the refrigerator. Eat cucumbers for several days, otherwise they will become salted.
Salted young cucumbers with dill
Ingredients
On a three-liter jar: 1.8 kg of young cucumbers
6 cloves of garlic
2 dill umbrellas
1 bunch of dill
. For brine: for 1 liter of water - 2-3 tbsp. tablespoons of salt
Cooking
At the bottom of the prepared jar, put 1 dill umbrella, peeled and coarsely chopped garlic and half the greens. For cucumbers, trim the tips and prick in several places with a toothpick. Put the cucumbers in a jar, cover with an umbrella of dill and the remaining greens. Boil the brine, cool a little and pour the cucumbers. Put for 2 days under oppression at room temperature, then rearrange in the refrigerator.
