No one will argue that the taste of any dish depends, first of all, on the quality of its components. Here are the pickled cucumbers for the winter, the recipes for the twists of which we will explain to you, turn out to be fragrant and crunchy, provided that their variety is pickled. In addition to pickling, varieties are salad, universal and hybrid, so before using zelents, you should decide on the goals.
Cucumber preservation becomes a pleasure when we know all the secrets and subtleties of the process. For example, how do you roll pickled cucumbers for the winter to keep them crisp? Here the subtleties are in the selection of the variety of cucumbers, spicy herbs and spices that come only with experience. Or how to quickly pickle cucumbers so as not to mess around in the kitchen all day? A completely different technology and approaches!
Pickles fast food- means that the recipe is simple and with quite the expected result! Let's look at such a recipe for canning pickled cucumbers in liter jars. For this recipe, the "Monastyrskie" variety of zelents, which is considered the best for pickling and salting, is perfect. Cucumbers of this variety are dark green in color, have longitudinal light stripes and large tubercles with black thorns. Their salting characteristics: bright aroma and crunchiness.
For 1 liter of marinade:
You can see that this cucumber canning recipe is really quick and not troublesome. Every year you will improve this recipe by adding something of your own. Double fill marinade and pasteurization under the blanket saves the preservation from damage. Do not doubt!
Now let's look at how to preserve cucumbers for the winter without vinegar. For health reasons, many people cannot eat dishes with vinegar, and some simply do not like pickled cucumbers. In this case, we can roll either sour (such as barrel) greens, or replace the vinegar with vodka, with the addition a large number garlic as a preservative. Of course, there are intermediate options, which are the "secret weapon" of the most experienced craftsmen. Let's take a quick look at the recipe for all three options.
Vodka (certainly proven, good quality and no additives) is a preservative, along with garlic. The snack turns out to be wonderful - with the same vodka! But we are for sobriety, mind you! The canning process is the simplest, but the result is excellent both in taste and crunchiness, and in the reliability of seaming.
We count on the ingredients for 2 kg of small cucumbers. So, for the marinade we need: 2 tbsp. salt and the same amount of sugar, 2 heads of garlic, 1 tsp. citric acid, 50 g of vodka and 1.5 liters of filtered water.
We choose greens according to our own taste preferences: dill with umbrellas, cherry leaves, currants, oak, horseradish (and roots too), tarragon. Spices - also according to preferences, who loves what.
We wash the cucumbers and soak for a couple of hours. If the greens are very fresh (right from the garden), then you do not need to soak. We sterilize a three-liter jar, as well as a lid. We put in it the washed greens, peeled garlic (you can cut the cloves in half), spices and, in fact, our small green fruits. We try not to add them up, but "put them as a soldier." This is the first step.
At the second stage, we cook the marinade with salt, sugar and citric acid and pour boiling into our jar of greens. We wait 10 minutes and pour the brine back into the pan. As the drained brine begins to boil, fill the greens with brine again, add vodka to it and roll it up. Everything! You can even do without pasteurization under a warm blanket, but that's up to you.
This method consists in the fact that first the cucumbers are salted in a saline solution for 2-5 days, and then this saline solution is boiled and jars of cucumbers are poured three times. A simple process, in fact. The subtlety consists only in not "over-acidifying" the cucumbers in a warm place.
For 5 kg of pickled cucumbers, we need spicy herbs: dill with umbrellas and seeds, horseradish leaves and root, black currant, oak and horseradish leaves, garlic, and others according to your taste. Of spices - allspice peas, bay leaf and, optionally, 1 chilli pod.
Preparation
Nothing complicated, right? But greens canned in this way will delight us all winter!
This amazing recipe is simple and the result is for kings! The unusual thing is that when rolling, we fill the cucumbers with clean water! We study the recipe.
This recipe guarantees you taste lightly salted cucumbers, which will return you to summer every time - with its pleasant memories of the warm sun and picnics.
Canning cucumbers - recipes are not complicated. It is enough just to start canning and the excitement will return to you every season of ripening of vegetables!
Among the multitude winter preparations Monastic recipes occupy a special place. As a rule, in monasteries, conservation was done for the whole winter in large quantities in oak barrels and tubs, using vegetables from their garden, soft well water, cultivated herbs and aromatic wild plants. Today we will learn how to make monastic cucumbers for the winter, the recipes for these blanks are simple to perform, and to prepare several jars of fragrant and crispy greens, just follow all the recommendations.
The most delicious cucumbers obtained, of course, in an oak tub. In the conditions of a city apartment, we use a more suitable container - glass jars... With this method of canning, you can also achieve an amazing taste of salted, pickled and pickled cucumbers using various spices, herbs, aromatic herbs, get them crispy and strong. Let's start preparing crispy cucumbers for the winter in the monastery style without sterilization.
What to take:
Prepare a large pot for fermentation, a basin, a measuring cup, three-liter glass jars (washed and sterilized), nylon lids, a towel.
These cucumbers need to be stored in a cool place, and the longer they stand, the more "vigorous" they become. The brine will become completely transparent over time, a small sediment will settle to the bottom. Then it will be high time to try monastery cucumbers with boiled crumbly potatoes!
Tips for hostesses
The quality of any workpiece depends on the hardness of the water used; tap water is not suitable for marinades and fillings, since it contains chlorine ions, which leads to softening of vegetables.
You can use spring water, well water, purified artesian water, in extreme cases - settled tap water, or even boiled water.
According to this recipe, we will cook monastery cucumbers immediately in jars, without first fermenting them. Monastery-style crispy cucumbers with mustard - great snack for any festive table.
What to take:
We will prepare glass three-liter cans, lids, seaming machine, basin, saucepan, towel, oven mitts.
Such cucumbers are very aromatic, sweet and sour, moderately spicy. A real delight!
For lovers of sweet cucumbers, I can offer another monastery recipe using ketchup. You can take any ketchup, but I really love Maheev, it is very balanced in taste. The monastery-style canning of cucumbers will be carried out in liter glass jars.
What to take:
Prepare glass jars with a thread on the neck, screw caps, 2 pots, a towel, oven mitts.
This seaming is one of my favorites, the whole family asks for just such cucumbers for the winter. Monastery-style sweet cucumbers with ketchup "Maheev" are a very profitable preparation, since not only cucumbers with onions are eaten, but also the whole filling.
What to take:
We will prepare glass jars, lids, a seamer, a saucepan, a towel.
In this recipe, sugar can be replaced with honey; honey must be added to the marinade at the very end of its preparation.
Cucumbers are sweet and sour, with a spicy clove aroma. It is impossible to break away from the bank!
Add a video with detailed explanations to your piggy bank of monastery-style cucumber recipes and be sure to try different variants conservation, make more use of aromatic herbs and spices, get your unique taste and aroma in the blanks.
Monastic-style blanks: cucumbers OLEG OLKHOV | JULY 1, 2017 An excerpt from the book of the Danilovsky Monastery chef Oleg Olkhov "Monastic-style blanks", published by the Eksmo publishing house. The memory of the apostles is not about eating cucumbers ... Not all varieties of cucumbers are suitable for canning. There are some that are intended exclusively for salads. In canned form, they are poorly preserved, and they are not very tasty. These varieties include, for example, Agat, Adam, Aelita, Biryusa, Graceful, Saltan. Salad varieties cucumbers can be recognized by their smooth skin without pimples. known varieties cucumbers, ideal for canning, can be named three old varieties: Nizhinsky, Muromsky, Vyaznikovsky. From the achievements of breeders in recent years, such varieties as Barrel pickling, Aquarius, Vodogray, Zasolochny, Nezhenka, Nosovsky, Rodnichok, Ratibor, Nightingale, Khrustyushchiy, Era, Etap stand out. All of them are also recommended for canning. Cucumbers must be carefully selected before canning. They should be fresh, undamaged, bright green (for some varieties, green with a white barrel), without yellowness, the same size. The cucumbers need to be washed, soaked in cold water for 6-8 hours, during this time you need to change the water 2-3 times, then rinse thoroughly again. wooden barrel, a wooden circle and oppression. New, unused barrels and wooden oppression mugs are prepared in advance, this can take more than two weeks. The barrel and mug are first scalded, then poured with cold water and soaked for two weeks. Then they are thoroughly washed, first with hot, then cold water without using soap and cleaning agents. This is necessary to swell the barrel (otherwise it will flow) and flush out excess tannins (otherwise the product inside the barrel will turn brown) Instead of a wooden mug for oppression, you can use an enamel (no chips or damage) or stainless steel lid from the pan, and also a wide and thick flat plate. Stones - granite, flint, pre-washed and filled with boiling water are suitable as oppression. Limestones should not be used, as they form harmful compounds when interacting with brine. Instead of stones in an apartment, you can use a glass jar filled with cold water, or a weight wrapped in cling film so that the metal does not interact with the brine. It is better to use pure spring water or drinking water - boiled and chilled. Cucumbers pickled in a barrel You will need: a wooden barrel, a wooden circle, oppression For 1 barrel with a capacity of 50 liters: Cucumbers 4 buckets with a capacity of 10 liters (the number of cucumbers given in liters, not in kilograms, since it is more convenient to calculate this way required amount cucumbers for filling the barrel) Dill stalks with umbrellas 2 kg Garlic 300 g Horseradish root 300 g Horseradish leaves 300 g A mixture of oak, cherry, black currant, tarragon leaves in any proportions 300 g For brine: Cold water 25 l Coarse salt 2 kg 1. Prepare brine: dissolve salt in water, stir. 2. Peel the garlic. Rinse horseradish root and cut into plates. Wash the leaves. Divide the garlic, dill, horseradish and leaves into three parts. 3. Place the first part on the bottom of the prepared barrel. Next, lay out the cucumbers in dense layers, shifting them with spices (use the second part). Cover the last layer of cucumbers with the remaining spices. 4. Pour the brine so that it covers the cucumbers. Lay a wooden circle, set oppression on top. 5. Keep the barrel in a relatively warm place (no higher than 20 ° C) for 1-2 days, then put it in a cellar or on a glacier, where it can be stored. Storage temperature should be positive. Cooking time: 2 hours + aging for at least 1 week. Pickled cucumbers You will need: a machine for rolling lids, glass jars, lids For 6 liters (2 cans with a capacity of 3 liters): Cucumbers 4 kg Hot pepper (red) 2 Garlic 2 heads Dill stems with umbrellas 100 g Horseradish leaves 2 pcs Cherry or black currant leaves 4 pcs Black peppercorns 2 tsp Bay leaf 8 pcs Cloves 8 pcs For marinade: Water 10 glasses (2 l) Salt coarse grinding 6 tbsp. l. (150 g) Vinegar 9% 2 cups (400 ml) Sugar 4 tbsp. l. (100 g) 1. Sort the cucumbers, rinse, soak in cold water for 8 hours, during this time change the water 2-3 times, then rinse again thoroughly. 2. Prepare marinade: mix water, salt, sugar and vinegar, bring to a boil. 3. Rinse hot peppers. 4. Peel the garlic. 5. Chop the horseradish leaves, leave the rest of the leaves intact. 6. Cut the dill across into pieces no longer than 5 cm. 7. Sterilize jars and lids. 8. At the bottom of the cans, put half the specified amount of peppercorns, cloves, bay leaves and greenery. Then, alternating, lay the cucumbers and garlic cloves. Add a pod to each jar hot pepper... Place the remaining herbs and spices on top. 9. Pour the marinade all the way to the top so that there is no air left, cover the jars with lids. 10. Sterilize jars. After sterilization, the jars are hermetically sealed, turned over, cooled. Store in a cool, dark place. Cooking time: 2 hours + readiness from 3 days. Cucumbers with red currants You will need: a machine for rolling lids, glass jars, lids For 6 liters (2 cans with a capacity of 3 liters): Cucumbers 4 kg Red currant berries 1 kg Garlic 1 head Dill stems with umbrellas 100 g Cherry and black currant leaves 4 pcs Black peppercorns Carnations 8 pcs For brine: Water 10 glasses (2 L) Coarse salt 4 tbsp. l. (100 g) Sugar 2 tbsp. l. (50 g) 1. Sort the cucumbers, rinse, soak in cold water for 8 hours, during this time change the water 2-3 times, then rinse again thoroughly. 2. Prepare brine: dissolve salt and sugar in water, bring to a boil. 3. Peel the garlic. 4. Rinse the berries in cold water and peel them off. 5. Rinse cherry and currant leaves in cold water. 6. Cut the dill across into pieces no longer than 5 cm. 7. Sterilize jars and lids. 8. At the bottom of the cans, put half the specified amount of dill, peppercorns, cloves, leaves. Then, alternating, lay the cucumbers, currants and garlic cloves. Top with the remaining herbs and spices. 9. Pour in boiling brine, cover the jars with lids. Sterilize the jars. 10. After sterilization, the jars are hermetically sealed, turned over, cooled. Store in a cool dark place. Cooking time: 2 hours + holding from 3 days.
Not all varieties of cucumbers are suitable for canning. There are some that are intended exclusively for salads. In canned form, they are poorly preserved, and they are not very tasty. These varieties include, for example, Agat, Adam, Aelita, Biryusa, Graceful, Saltan. Salad varieties of cucumbers can be recognized by their smooth skin without pimples.
Among the most famous varieties of cucumbers, ideal for canning, there are three old varieties: Nezhinsky, Muromsky, Vyaznikovsky. From the achievements of breeders in recent years, such varieties as Barrel pickling, Aquarius, Vodogray, Zasolochny, Nezhenka, Nosovsky, Rodnichok, Ratibor, Nightingale, Khrustyushchiy, Era, Etap stand out. All of them are also recommended for canning.
Cucumbers must be carefully selected before canning. They should be fresh, undamaged, bright green (for some varieties, green with a white barrel), without yellowness, the same size. Cucumbers need to be washed, soaked in cold water for 6-8 hours, during this time you need to change the water 2-3 times, then rinse again thoroughly.
For pickling cucumbers according to the first recipe, we need a wooden barrel, a wooden circle and oppression. New, unused barrels and wooden oppression mugs are prepared in advance, this can take more than two weeks.
The barrel and the circle are first scalded, then poured with cold water and soaked for two weeks. Then they are thoroughly washed, first with hot, then cold water without using soap and cleaning agents. This is necessary to swell the barrel (otherwise it will flow) and flush out excess tannins (otherwise the product inside the barrel will turn brown).
Instead of a wooden mug for oppression, you can use an enamel (no chips or damage) or stainless steel lid from the pan, as well as a wide and thick flat plate.
As oppression, stones are suitable - granite, flint, previously washed and filled with boiling water. Limestones should not be used, as they form harmful compounds when interacting with brine. Instead of stones in an apartment, you can use a glass jar filled with cold water, or a weight wrapped in cling film so that the metal does not interact with the brine.
It is better to use pure spring water or drinking water - boiled and cooled.
Required: wooden barrel, wooden circle, oppression
Cucumbers 4 buckets with a capacity of 10 liters (the number of cucumbers is given in liters, not in kilograms, since it is more convenient to calculate the required number of cucumbers to fill the barrel)
Dill stalks with umbrellas 2 kg
Garlic 300 g
Horseradish root 300 g
Horseradish leaves 300 g
A mixture of oak leaves, cherry, black currant, tarragon in any proportions 300 g
For brine:
Cold water 25 l
Coarse salt 2 kg
1. Prepare the brine: dissolve the salt in water, stir.
2. Peel the garlic. Rinse horseradish root and cut into plates. Wash the leaves. Divide the garlic, dill, horseradish and leaves into three parts.
3. Place the first part on the bottom of the prepared barrel. Next, lay out the cucumbers in dense layers, shifting them with spices (use the second part). Cover the last layer of cucumbers with the remaining spices.
4. Pour the brine so that it covers the cucumbers. Lay a wooden circle, set the oppression on top.
5. Keep the barrel in a relatively warm place (no higher than 20 ° C) for 1-2 days, then put it in a cellar or on a glacier, where it can be stored. The storage temperature should be positive.
Cooking time: 2 hours + aging for at least 1 week.
Cucumbers 4 kg
Hot pepper (red) 2 pcs.
Garlic 2 heads
Horseradish leaves 2 pcs.
Cherry or black currant leaves 4 pcs.
Black peppercorns 2 tsp
Bay leaves 8 pcs.
Carnation 8 pcs.
Water 10 glasses (2 l)
Coarse salt 6 tbsp. l. (150 g)
Vinegar 9% 2 cups (400 ml)
Sugar 4 tbsp. l. (100 g)
2. Prepare marinade: mix water, salt, sugar and vinegar, bring to a boil.
3. Rinse hot pepper.
4. Peel the garlic.
5. Chop the horseradish leaves, leave the rest of the leaves intact.
8. At the bottom of the jars, put half the specified amount of peppercorns, cloves, bay leaves and herbs. Then, alternating, lay the cucumbers and garlic cloves. Add a pod of hot pepper to each jar. Place the remaining herbs and spices on top.
9. Pour in the marinade to the very top so that there is no air left, cover the jars with lids.
10. Sterilize the jars. After sterilization, the jars are hermetically sealed, turned over, cooled. Store in a cool, dark place.
Cooking time: 2 hours + readiness from 3 days.
Required: a machine for rolling lids, glass jars, lids
Cucumbers 4 kg
Red currant berries 1 kg
Garlic 1 head
Dill stalks with umbrellas 100 g
Cherry and black currant leaves, 4 pcs.
Black peppercorns
Carnation 8 pcs.
Water 10 glasses (2 l)
Coarse salt 4 tbsp. l. (100 g)
Sugar 2 tbsp. l. (50 g)
1. Sort the cucumbers, rinse, soak in cold water for 8 hours, during this time change the water 2-3 times, then rinse thoroughly again.
2. Prepare brine: dissolve salt and sugar in water, bring to a boil.
3. Peel the garlic.
4. Rinse the berries in cold water and remove the twigs.
5. Wash cherry and currant leaves in cold water.
6. Cut the dill across into pieces no more than 5 cm long.
7. Sterilize cans and lids.
8. At the bottom of the jars, put half the specified amount of dill, peppercorns, cloves, leaves. Then, alternating, lay the cucumbers, currants and garlic cloves. Top with the remaining herbs and spices.
9. Pour in boiling brine, cover the jars with lids. Sterilize jars.
10. After sterilization, the cans are hermetically sealed, turned over, and cooled.
Store in a cool, dark place.
Cooking time: 2 hours + holding from 3 days.
Oleg Olkhov
In order for the conservation process to go through calmly and easily, you need to free up a whole day for it in advance. You should also buy jars, lids, all the necessary spices (and this is not just salt) in advance, then it is enough to follow the described recipes, and there will be more and more seams in your cellar. You can still do it.
Cucumbers "Monastyrskie" (per liter jar)
What do you need:
Per liter of marinade:
Rinse cucumbers in icy water and leave in this water for two hours. This step should not be neglected, because, otherwise, the cucumbers will not be crispy. While the fruits are soaking, the jars need to be cleaned with soda, rinsed thoroughly and sterilized. Also, do not forget that tin lids also requires sterilization.
Rinse the greens well and arrange them in prepared jars. If you have lush greenery then it is easier to target by 10%. This means that greens should not account for more than 10% of each jar. Spices, unlike herbs, are put in at the last moment, so you can put them aside for now. Place the cucumbers in the jars in an upright position. Then bring the water to a boil, dissolve the bulk ingredients for the marinade in it. Pour water into cucumbers with herbs, cover and let stand for a while.
Then pour the water back into a saucepan, add about 100 ml more water, add spices and boil for five minutes. Pour the cucumbers to the top with brine, pour in a spoonful of vinegar and roll up the lids. Cool down to send on a hard surface upside down, cover with a blanket.
Vodka recipe (no vinegar)
We have already covered interesting option, cucumbers for the winter in jars with vinegar. But many modern housewives they are wary of vinegar and do not want to use this ingredient in canning. Well, it can be successfully replaced.
What do you need:
Rinse the fruit and soak in ice water for a couple of hours. It's great if you manage to change the water, then the cucumbers will be as crispy as possible. A jar of 3 liters. and prepare the lid for it for seaming. Add herbs, garlic, spices. Then put the cucumbers tightly into the jar.
To cook the marinade, salt and sugar dissolve in boiling water, lemon acid... Pour boiling marinade into cucumbers, leave for ten minutes. Then pour the same solution into a saucepan again, boil again, this time add water. That's it, now pour the brine into the cucumbers to the top, roll up the lids and put on cooling upside down. It did not seem to you that you do not need to pickle canned cucumbers according to the given recipe.
Lightly salted
The next option, how to preserve cucumbers for the winter in jars (with video), talks about how to get cucumbers in winter that taste similar to light-salted options... Cucumbers are taken in the amount that is. Use the herb at your own discretion, as well as spices.
For the brine, not quite standard ingredients are taken. You need three liters of water, a glass of salt. Dissolve the salt in water and bring to a boil. Pour cucumbers with herbs and spices in a jar with brine, which is boiling. Leave for two days: the fermentation process should begin. Then drain the brine into the sink: you won't need it anymore. Pour cucumbers with clean boiling water and roll up with sterile lids.
Barrels
Cucumbers will need to be salted in saline for five days. Then boil the saline solution three times, each time pouring into jars for 10 minutes. The trick is that cucumbers should be stored in a warm place, otherwise they can become sour.
For five kg of product, you will need dill with an umbrella, leaves and horseradish root, a leaf of black currant and an oak tree. You can add garlic, allspice, and even a chili pod. To prepare brine for 350 ml of water, take a dozen tablespoons of salt.
These are the methods suitable for canning in jars. As you can see, there is absolutely nothing complicated in the process of canning cucumbers and you should not be afraid of this process. It is necessary to prepare everything in advance, free up time and engage in culinary creativity.