Cucumber pickles, cooked for the winter, is a famous American cuisine snack that can be served as a stand-alone snack, used in salads, as well as for sandwiches and sandwiches. Pikuli are very tasty, sweet and sour, of beautiful golden color. From this number of products, you will get 1 half-liter and one 250-gram jars of pickles.

Ingredients

To prepare pickles from cucumbers for the winter you will need:

fresh small cucumbers - 500 g;

onion - 1 pc .;

rock salt - 1.5 tbsp. l .;

sugar - 1 glass (not full);

turmeric - 1/4 tsp;

mustard beans - 1 tbsp. l .;

apple cider vinegar - 1 glass;

allspice peas - 7-8 pcs.

Glass with a capacity of 200 ml.

Cooking steps

Cut the cucumbers into slices about 0.5 cm thick.

Add peeled onions to the cucumbers, cut into thin rings or half rings, add salt, mix well, put oppression on top of the cucumbers and leave for 3-4 hours.

Pour apple cider vinegar into a saucepan, add sugar, allspice, granular mustard and turmeric, mix. Bring the marinade to a boil, cook until the sugar dissolves.

Arrange the pickles in sterilized jars.

Roll up the pickles from cucumbers, cooked for the winter, with boiled lids, turn the jars.

Next, wrap the jars until they cool completely. You can store this workpiece at room temperature. Extraordinarily delicious cucumber pickles will perfectly diversify your winter menu.

Good appetite!

Still going to make blanks? Then this post is for you. Today's recipe is an assortment of vegetables for the winter or pickled pickles, and we will have not one, but two whole recipes: a choice (I did not choose, but did both, since I liked them in my own way).

“I make pickled pickles,” my friend said and showed me beautiful jars of assorted vegetables for the winter. There was so much in these jars: apart from tomatoes and cucumbers, there were even pieces of apple and onions with garlic.

When I asked to rewrite her recipe, she handed me a clipping from an old newspaper. “This is by analogy with the English word“ pickles ”- pickles,” I was surprised that the word had not been translated. But it turned out that everything was correct there, and there is such a word in Russian. And that means it is an assortment of small vegetables. This tradition of pickles is characteristic of English cuisine, where it came from India. In Europe, pickles are used more often for side dishes, and in the USA - as a cold snack for strong drinks. Salty under strong, so to speak.

The pickle recipe I got is tailored to our tastes. There is a lot of vinegar in English pickles and they are spicy for our taste. And here is a recipe for our preferences.

Pickled Pikuli recipe

For this assortment of vegetables, if possible, small vegetables are required: it is good if you have cucumbers like gherkins, and tomatoes like cherry tomatoes. You will also need the smallest zucchini and tiny onions and small, small carrots. I tried to collect just such, but not everything worked out: I did not find gherkins, and we do not sell carrots in this form (tiny).

The layout is given for 5 liter jars and vegetables are laid out in layers so that one color alternates with another, and the jars themselves delight the eye with their colors. And when I made the recipe step by step, as recommended, then I still had a lot of vegetables, and I took two more cans for them and repeated the recipe again. And what I can tell you: with larger jars, the layers are sharper and everything fits.

Assorted vegetables for the winter - ingredients

(for 5 liter cans)

• 1-2 Antonovka apples
• 20 small cucumbers
• 20-25 small tomatoes
• 0.5 heads of cauliflower
• 3-4 regular carrots or 20 small
• 2 youngest zucchini
• 25 small onions
• 2.5 heads of garlic
• 4-5 bell peppers
• 5 stalks of celery
• Dill and parsley stalks

Put in each jar:

• 1 bay leaf
• 1 clove bud
• 5 black peppercorns

Marinade for 5 liter jars:

• 2 liters of water
• 0.5 cups of salt (100 g)
• 2/3 cup sugar (120 g)
• 1 cup vinegar (6%)

Pikuli for the winter - cooking

The longest in this story is the preparatory process. So, all vegetables need to be washed. Peel the carrots and cut into small pieces. Leave the washed zucchini with the skin and also cut into small pieces. Disassemble the cauliflower into small inflorescences. Peel the onion and garlic. I had such small onions, and there was a lot of fuss with them. But I just wanted just small onions. A friend of mine takes an ordinary onion and cuts it into rings - it's also good. So, after the first stage of preparation, all the components looked like this.

While they are "dipping" in boiling water there, cut off the edges of the cucumbers.

Yes, the cans need to be sterilized and put on a clean towel.

And you can do greenery. Only the stems should be taken from the dill and parsley. Wash them and cut them into 2-3 cm pieces. We also need celery stalks with leaves. Wash them and you don't have to cut them.

Distribute celery and dill-parsley stalks to the bottom of each jar.

And now you can fill the jars. So, the sequence in each bank is as follows:

• - we start with a few pieces of Antonovka,
• - 4 cucumbers,
• - 4 tomatoes,
• - a handful of cauliflower inflorescences,
• - a handful of carrot pieces,
• - a few slices of zucchini,
• - 5 small onions (or a few slices of chopped rings)
• - 5 cloves of garlic
• - strips of bell pepper (I took yellow and red)

Then put in each jar:

• - 1 bay leaf,
• - 1 clove bud,
• - 5 peppercorns

And prepare the marinade: boil all the ingredients, except the vinegar, and then, at the end, add the vinegar and turn off the heat.

Pour the assorted vegetables in jars with hot marinade, cover with lids and put in pans for sterilization. Sterilize 1 liter cans for 12 minutes (i.e. 12 minutes after boiling water in a saucepan).

And at the end of the can, roll up, turn over, cover for a day, and then store at room temperature. And after two weeks you can already taste it.

The recipe I used to make this assortment of vegetables says that you can "force" cool the cans to improve the taste. That is, after your cans have been standing for 15 minutes “under the blanket”, you need to get them out, put them in a basin with warm water, and then gradually replace the water with cold water, then put them under running water until the cans are completely cool. I didn't suffer like that. But the idea is good, for anyone interested, you can try. But you need a lot of water (the recipe says that the cans are cooled for more than an hour). Who has counters is not at all interesting.

And I wrote that when I started putting everything in liter jars, I had a lot of vegetables left. I had to use another 3-liter and 1.5-liter cans. And cook the marinade again. These two cans needed the same amount of marinade as 5 liter ones.

This is how they look the next day.

And one more recipe

Assorted vegetables for the winter

This vegetable platter is good for many vegetables from the vegetable garden. It is different in composition, but promises to be no less tasty. The layout goes for a three-liter can, which is very convenient. I would not recommend you to do it in smaller banks: since a little bit of everything - and the bank is full.

Well, let's get started?

Ingredients

(for a 3 liter jar)

• 3-4 carrots
• 0.5 heads of cabbage
• 1 small vegetable marrow
• 1-2 bell peppers
• 1 large onion or 5-7 small onions
• 3-4 cloves of garlic
• 2-3 small beets
• 10-20 green bean pods (I didn't have)

For the marinade (for 5 liters of water):

• 300 sugar
• 150 g salt
• 450 g vinegar

Assorted vegetables for the winter - preparation

Wash all vegetables.

Peel carrots, beets. We free the pepper from seeds, onion and garlic - from the husk.

Cut the carrots lengthwise into quarters and place on the bottom of a sterilized jar.

Then - slices of zucchini and bell peppers, cut into pieces as you like.

Then - onions in rings or whole heads, if they are small, and cloves of garlic.

And on top are tiny beets. If you do not have a small one, then you can cut one large one into four parts.

The recipe also provides for green beans, but now is not the season, so I don't have them in the jar.

When the can is stacked, you need to make a marinade. To do this, boil all the ingredients without vinegar, add vinegar at the end. Pour the marinade over the vegetables in the jar and sterilize for 30 minutes.

After sterilizing this assortment, roll up the jars, turn them over, and, as usual. Keep "under the blanket" for 24 hours.

On the second day, the beets painted everything like this. I think it's more beautiful: I love it when cabbage comes out with a beetroot hue. And now, traditionally, on the balcony, I photographed my jar. I have a lot of Antonov women there now, so we got into the frame.

The appetizer promises to be spicy.

And now, who is interested, (already ready in a day).

Delicious blanks for you!

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Pickles (small canned vegetables) came into fashion not so long ago, and today housewives prefer them to all other types of canned vegetables, fruits and mushrooms. Indeed, small crunchy cucumbers are much tastier than their taller counterparts, and lilliputi mushrooms will give odds to any gulliver of the mushroom kingdom.

Pickled baby vegetables are closed in jars with chopped horseradish or ginger root, various fragrant spices, mustard seeds and currant leaves, cherries.

The main thing in making pickles is to pick up the smallest peppers, cucumbers, tomatoes, cobs of mini-corn, cloves of garlic, mini-onions, young carrots, small cauliflower inflorescences, green peas and beans. It is appropriate to add a few large olives and olives, capers and hot peppers to a jar of pickles.

Pikuli can be served as an independent appetizer, but they are also suitable for salads, side dishes for fish and meat, creating new delicious sauces. Try to "make friends" in one jar completely different vegetables and fruits - believe me, you will like it!

Pikuli with zucchini

What do you need: 500 g small squash or zucchini3 shallots 2 tbsp tablespoons of sea saltFor the marinade: 500 ml apple cider vinegar 130 g sugar 2 teaspoons mustard seeds 1 teaspoon celery seeds? dried chili pod 1 teaspoon turmericHow to cook zucchini pickles:Cut the onion into "feathers", chop the zucchini into thin circles. Fold with onions in a bowl and sprinkle with salt. Pour ice water and leave for 1 hour, then drain the water, dry the vegetables with paper towels. Put the ingredients for the marinade in a small saucepan, bring to a boil, boil for 3 minutes. Cool slightly, put the zucchini in the marinade, stir. Put the zucchini in two sterilized 500-gram jars, close the lid. Pickles with zucchini are ready.

Autumn pickles with pears

What do you need:2 small heads of cauliflower, disassembled into inflorescences 400 g silver onions 600 g peeled zucchini, diced about 2 cm 6 strong pears, diced about 2 cm 100 g sea salt 1.5 l apple cider vinegar Fresh ginger root about 5 cm , grate 2 tbsp. tablespoons of coriander seeds 3 tbsp. tablespoons of mustard seeds 300 g brown sugar 8 tbsp. tablespoons of cornstarch 5 tbsp. tablespoons of chopped mustard seeds 3 tbsp. tablespoons of turmeric How to cook autumn pickles with pears: Put all vegetables and pears in a large bowl, sprinkle with salt, add 2 liters of cold water, cover with plastic foil and leave overnight. The next day, drain the salt water, rinse the vegetables and pears. Add vinegar, ginger, coriander and mustard seeds, sugar. Bring to a boil, boil for 8-10 minutes. Remove vegetables with a slotted spoon and set aside, keep the sauce. Mix cornstarch, mustard powder, and turmeric separately in a large bowl. Gradually add the vinegar sauce, stirring well. Pour the sauce into a saucepan and heat over low heat for 4 minutes. until the consistency is thickened, add vegetables. Put the pickles in five sterilized 500-gram jars, close. Autumn pickles with pears are ready.

Pikuli with onions in Indian style

What do you need:1/2 kg very small onions 500 ml apple cider vinegar 1 cinnamon stick 4 cloves 16 black peppercorns 16 green peppercorns 80 g salt How to cook Indian pickles with onions:1. Peel the bulbs, rub with salt, add cold water and leave overnight. 2. In the morning, drain the water, dry the onion with a napkin. Heat vinegar with spices over low heat, add onion. 3. Arrange the pickles with onions in sterilized jars, close.

Pickles with cucumbers

What do you need:1.3 kg gherkins 2 heads of garlic, disassembled into cloves 125 g sugar 600 ml light vinegar 300 ml water 2 tbsp. tablespoons of salt 2 tbsp. tablespoons of a mixture of mustard seeds, black peppercorns, coriander seeds and dill A little cherry and currant leaves How to cook pickles with cucumbers:Mix water, vinegar, salt and sugar. Pour cucumbers and garlic with this mixture, leave for several hours. Remove vegetables from marinade, add spices, bring to a boil. Put the gherkins in the marinade and heat over low heat for approx. 8 minutes. Arrange in sterilized jars, pour with brine, close.

Pikuli-mix

What do you need: 1 onion 1 zucchini, diced 5-6 gherkins 50 g green beans, halved 150 g cobs of mini sweet corn, cut into 1-1.5 cm pieces 2 teaspoons ground mustard 1 teaspoon curry- powder 1 teaspoon of salt 2 teaspoons of flour? tsp grated ginger 75 g sugar 10 black peppercorns 200 ml vinegar How to make pickle mix:Chop the onion with "feathers", prepare the rest of the vegetables. In a small saucepan, combine spices, flour, salt, sugar and 2 tbsp. spoons of water. Stir, add to vegetables, mix well. Add a little water, heat on low heat for 10 minutes. Arrange the pickles in sterilized jars and close.

Pikuli with beets

What do you need:6 pcs. fresh beets of medium size 450 g of apples 3 large onions Juice of 1 lemon 350 ml of red wine vinegar 2 teaspoons of dill seeds 275 g of powdered sugar 1/2 teaspoon of salt 1 tbsp. a spoonful of mustard seeds How to cook beetroot pickles: Peel and chop the beets and apples. Chop the onion into half rings. Place the apples in a saucepan, pour in water and lemon juice, simmer for about 5 minutes, then remove them from the pan. Arrange the beets, onions, dill and apples in sterile jars. Heat vinegar and 300 ml of water, add mustard, salt and sugar, bring to a boil, pour vegetables into jars. Close with lids.

Pickuli with carrots and turnips

What do you need: 600 g young small carrots 400 g turnips, peeled and cut into cubes 2 onions 8 cloves of garlic 2 tbsp. tablespoons of sea salt 270 g of sugar 400 ml of apple cider vinegar 1 tbsp. spoon of mustard seeds, coriander, dill, peppercorns 1/2 tsp turmeric How to cook pickles with carrots and turnips: Leave the small carrots whole, cut the large carrot in half, cut the onion into rings. Salt vegetables, cover with foil, leave for several hours, then rinse with water and dry. In a small saucepan, combine the vinegar, seasonings and sugar. Bring to a boil, put vegetables in this marinade, simmer for about 5 minutes. Arrange the pickles in sterilized jars and roll up the lids.

Pikuli-assorted

What do you need: 10 gherkins 10 cherry tomatoes 2-3 small young carrots 5 small shallots 5 cloves of garlic 2 red bell peppers 1 small courgette 1 liter of water 4 tbsp. tablespoons of sugar 4 tbsp. tablespoons of salt 1 cup of apple cider vinegar 2 bay leaves 2 currant leaves 2 cherry leaves Pepper peas Dill inflorescences How to cook assorted pickles:Chop large vegetables, cut pepper into strips. Leave the onions intact. Boil water with vinegar and spices, pour boiling water over vegetables. At the bottom of each jar, place dill inflorescences, cherry and currant leaves, distribute assorted vegetables. Pour the marinade over, toss a few black peppercorns into the jars and close the lids.

Pikuli in Mediterranean style

What do you need: 50 g sweet peppers, cut into strips 50-70 g dark large olives 8 peeled garlic cloves 250 ml light wine vinegar 50 g sugar 1 tbsp. spoonful of salt Black peppercorns Mustard seeds Coriander seeds How to cook Mediterranean: Add salt, sugar and seasonings to the vinegar, bring to a boil. Dip the marinade in vegetables for 5 minutes. Remove with a slotted spoon, lay out tightly over sterile jars, pour marinade, roll up the lids.

Red pickles

What do you need:200 g chopped red cabbage A small handful of capers or green fruits of nasturtium 200 g strips of red and orange bell peppers 10 cloves of garlic 1 Antonovka apple 20 black peppercorns 4 rhubarb stalks Mustard seeds, coriander 300 ml red wine vinegar 200 g sugar 4 tbsp. tablespoons of salt How to cook red pickles:Cut the rhubarb stalks into small pieces, peel the apple, remove the core and cut into slices, pour over all the vegetables with boiling water, then cold water. Heat vinegar, 250 ml of water, sugar, salt and spices over a fire, bring to a boil. Put vegetables in the marinade, boil for 7-8 minutes, then remove from the pan with a slotted spoon and arrange in jars, pour marinade and close the lids.

Pikuli according to the old Russian recipe

Carrots, lettuce stalks, cauliflower, corn, seed turnips, melon, watermelon, nasturtium seeds, saffron milk caps, pickles, asparagus, purslane stalks, bulbs, bean pods and sugar peas. Chop young carrots, lettuce stalks, cauliflower, slices of young corn, seed turnip pods, unripe small melons, watermelons, nasturtium seeds, small mushrooms and pickles, asparagus, purslane stalks, onion heads, pods of sugar peas. For 3 cups of salt, take 3.2 g of saltpeter, 1 g of alum, dilute with 10 cups of water, boil. Put the mass on a sieve and transfer to jars and pour over boiled cold vinegar (with tarragon, cloves, red and black pepper). After 4-5 days, when the vinegar becomes cloudy, pour in a new one with spices. Lovers can add some dill and mustard. Cold boiled beef is garnished with pickles. In this manner, you can cook pickles with boletus, mushrooms, truffles, gherkins (cucumbers), 2 glasses of salmon caviar. Pour white wine instead of vinegar.

Pickles for sandwiches

What do you need:small cucumbers with small seeds 1 kg onions 2 large onions coarse salt 3 tbsp. l. apple cider vinegar 2 cups sugar a little less than two cups mustard seeds 2 tbsp. l. celery seeds 2 tsp ground turmeric 0.5 tsp black peppercorns What to do: 1. Wash the cucumbers and cut into 0.5 cm cubes. Cut the onion into thin rings. Place vegetables in a deep bowl. Season with salt and mix well. Put a wooden board and oppression on top and leave for 3 hours. 2. Throw vegetables in a colander, let the juice from the vegetables drain, rinse them in cold water and let the water drain again. 3. Pour vinegar into a large saucepan, add mustard seeds, celery, turmeric and black pepper. Bring to a boil and gradually dissolve the sugar in the marinade. Place cucumbers and onions in a saucepan. Once the mixture boils again, remove the saucepan from the heat. 4. Transfer the pickles to a warm sterilized jar. Make sure the liquid covers the vegetables completely. Seal. Pikuli will be ready in 1 month. Serve as a stand-alone snack or use as a sandwich filling. Grocery Tip The more turmeric you add, the more spicy the pickles will taste and the more yellow they are. Just do not overdo it, do not put more than 1 tbsp. l. - or the pickles will start to taste bitter.

PIKULI IN ARMENIAN

You will need: proportions are taken by eye - white cabbage - cauliflower - carrots - small cucumbers - beets - pods of sweet and bitter peppers - bean pods - apples - garlic - onions - celery - dill with umbrellas - laurel leaves - black peppercorns - Cooking method -put all vegetables and spices, except salt, in layers in a glass or enamel dish. Tie the bean pods in bundles of thread. -Prepare a brine for 3 liters of water 1 tbsp. salt with top. Boil the brine, adding a few umbrellas of dill, a few pieces of bay leaf and peppercorns. Pour the vegetables with boiling brine, cover with gauze and leave at room temperature for fermentation, if used in the near future. And if preparing for the winter period, then immediately placed in a cold place, and within a few weeks the pickles can be consumed in a slightly salted form.

Onion and cucumber pickles

Products 1 kg of onion, 2-3 cucumbers, coarse salt, marinade. Preparation Peel and chop the onion. Wash, dry the cucumbers and cut them into 1.5 cm slices. Stir the vegetables thoroughly and sprinkle with salt in a deep bowl. After a day, drain the liquid, wash the vegetables in cold water and let it drain. Arrange in clean jars, fill with marinade and immediately cork. These canned foods will be ready to eat in a couple of weeks.

Sharp pickles.

We collect "trifles" (cucumbers, tomatoes and onions) and marinate for a great snack. 10-15 cucumbers small tomatoes (brown can be used) 15 small onions 1 zucchini cauliflower (divided into inflorescences) 3-4 celery stalks, 5-6 pcs. carrots and beets For the marinade: 2 l water 2/3 cup sugar 200 ml vinegar 6% 5 pcs. bay leaves 2 pcs. cloves 10 black peppercorns 1. Rinse the vegetables, peel. Cut large cucumbers, beets and carrots into cubes. Blast hard vegetables for 3-4 minutes in boiling water. 2. Divide vegetable mixture into jars. Boil the marinade and pour over the vegetables. Sterilize for 12-15 minutes and seal.

Pikuli from grapes

500 g strong ripe seedless grapes MARINADE 300 ml water 250 ml vinegar (8 200 ml sugar 1 bay leaf 1 tablespoon black pepper (peas) 2 tablespoons grated horseradish 1 sprig (5 cm) rosemary Pour water into a saucepan, add sugar, vinegar, boil After boil, reduce the heat, and while stirring, hold on the fire until the sugar is completely dissolved.Take the marinade off the heat, add horseradish, pepper, rosemary and bay leaf.Cool Separate the grapes from the branch, tear off the stalk.In the place of the stalk, make a small cross-shaped cut with a very sharp knife, or chop each berry in several places with a toothpick Put the grapes in clean jars and pour over the cooled marinade.Close tightly with a lid and put in the refrigerator Pikuli are ready to eat in 2- 3 weeks

Sweet apple cucumber pickles

1 kg of dessert apples (peeled), 2 cucumbers, 4 onions 300 ml of vinegar, 50 g of refined granulated sugar, 1 tsp. celery seeds, 1/2 tsp. ground ginger and turmeric, 1/4 tsp. ground white pepper. Preparation Peel the apples, remove the core, and finely chop the pulp. Peel and dice the cucumbers. Peel and finely chop the onion. Pour the vinegar over the sugar, celery seed and spices. Bring to a boil, stirring occasionally, until the sugar dissolves. Add apples, cucumbers and onions. Bring to a boil again and simmer for another 20-30 minutes. Transfer the pickles to hot jars and swirl. Let this canned food brew for a month.

They have a low calorie content (11.3-12.6 calories per 100 g of raw weight), so they are recommended for people with excess weight, obesity, obesity.
For harvesting, cucumbers are canned, pickled, salted and even made jam from them.

CANNED CUCUMBERS (THREE FILLING)

Not all cucumbers are suitable for canning. Choose young, firm, bright greens and recycle them as soon as purchased or removed from the garden.

At home, canning is effective by the method of threefold filling. It is much faster and simpler than usual. Put washed spicy herbs (dill, parsley, celery, horseradish leaf, blackcurrant leaf) on the bottom in a prepared three-liter jar (small jars are not suitable), then lay the cucumbers vertically or horizontally, on top - a sprig of dill with seeds.

Carefully pour boiling water from the kettle into the middle of the jar so that its walls are evenly warmed up. With tweezers (not with your hands), remove the lid from the boiling water, cover the jar and stand for 2-3 minutes. Then drain the water into a saucepan and immediately pour boiling water over again.

For the third time, put a few cloves of garlic and horseradish root in a jar and pour hot marinade instead of water. For the preparation of the marinade, you can use the water from the first pour.

Boil the marinade for 2-3 minutes, pour in the vinegar. Pour marinade jars to the very top (over the edge), cork and put upside down until cooled.

10-15 g of greens, 3-5 cloves of garlic, 10 g of horseradish, for the marinade - 90 g of salt, 35 g of sugar, 100-150 g of vinegar.

CANNED CUCUMBERS (DOUBLE FILLING)

Select small cucumbers of the same elongated shape, rinse, soak in cold water for 4-6 hours and rinse again. Put dill, currant leaves, cherries, garlic at the bottom of a three-liter jar, put cucumbers tightly (you can put it vertically) and pour boiling water for 3-5 minutes. Drain the water, add salt, sugar, citric acid to it, bring to a boil and pour the jars. Then seal the jars and turn them over until they cool.

For brine - 1 liter of water, 50 g of salt, 5-10 g of sugar, 5 g of citric acid.

CANNED CUCUMBERS

Rinse small fresh cucumbers of the same elongated shape, soak in cold water for 4-6 hours and rinse again. Put horseradish root, currant leaves, cherries, dill, pepper, bay leaf at the bottom of a three-liter jar.

Fill the jar with cucumbers, fill with brine and close with a plastic lid. Leave at room temperature for two days. Then drain the brine, bring to a boil, and rinse the cucumbers with boiling water and put them back in a jar where add the garlic. Fill the jar with boiling brine and seal hermetically.

For brine - 1 liter of water, 50 g of salt.

CANNED CUCUMBERS WITHOUT STERILIZATION

Rinse fresh, only picked cucumbers of a small size and of the same elongated shape, soak in cold water for 4-6 hours and rinse again. Put 1/3 of the spices indicated in the recipe at the bottom of the jar, fill half with cucumbers, add another part of the spices, put the cucumbers again, and on top - the remaining herbs and spices.

Pour the filled jars with filtered boiling brine, cover with boiled lids, hermetically seal, cool. Store in a cool place.

For a three-liter jar - 1.4 kg of cucumbers, 50 g of dill, 20 g of horseradish leaves, 30 g of chopped sweet green pepper, 6 g of mint leaves, 14 g of garlic, 6-8 leaves of cherries, grapes, black currants, a piece of bitter pods pepper, 2 bay leaves; for brine - 1 liter of water, 50-60 g of salt.

PICKLES

As you know, during salting, so-called lactic acid accumulates in cucumbers (it, together with salt, can preserve vegetables), but this acid is not much, so you should definitely store pickled cucumbers in a cold place.

Cucumbers can be salted in barrels and glass bottles. Better to take small (50-100 l) linden or oak barrels. Please note that cucumbers spoil most often due to carelessness, careless preparation of containers. Thoroughly wash glass bottles (3-10 l) with hot water, pasteurize in the oven for 1-1.5 hours, or over a boiling kettle.

New barrels must be pre-soaked for 2-3 weeks, treated with a boiling solution of calcined salt, and rinsed with cold water.

Before laying the cucumbers, scald the barrel with boiling water.

Wash the cucumbers thoroughly, drain off the water and put in a barrel, alternating them with fresh aromatic herbs, dill (with green seeds), celery, parsley, black currant leaves, horseradish leaves and roots, tarragon, garlic, mint, red hot pepper (optional ). Sort the greens, wash with cold water, cut into pieces of 4-5 cm, peel the garlic, cut large slices. Greens not only add flavor and aroma, but also enrich the cucumbers with vitamin C.

Before putting the cucumbers in the barrel, we advise you to dip them first for 2-3 minutes in boiling water, and then immediately in cold water - then they will retain their natural color and will be salted faster. It is best to put cucumbers of approximately the same size in each barrel.

Pour the cucumbers with a solution of salt, cover with boiled gauze or a cloth, put a wooden circle on top and oppression - it is best if it is a cleanly washed and scalded cobblestone, but in no case should you take limestone, sandstone, shale or cement blocks: they dissolve in acidic environment and can spoil cucumbers.

Now let the barrel stand for 1-2 days at room temperature, then add brine and transfer it to the cellar or basement.

In order to get 50 kg of pickled cucumbers, you need fresh cucumbers - 53 kg, dill - 1.5-2 kg, horseradish leaves and roots - 250 g, garlic - 150-200 g, fresh chilli pepper - 50 g or dried - 10-12 g, parsley and celery - 250 g, black currant or cherry leaves - 500 g.

Pour large cucumbers with 8-9% salt solution (that is, 8-9 kg of salt per 91-92 liters of water), medium - 7-8%, small - 6-7% solution.

PICKLED CUCUMBERS WITH SWEET PEPPER

In Ukraine and Moldova, cucumbers are often salted with the addition of sweet pepper, which is very rich in vitamins.

To obtain 50 kg of salting, you need to take fresh cucumbers - 44 kg, sweet pepper - 11.6 kg, garlic - 300 g, hot paprika - 50 g, dill - 1.5 kg, cherry and oak leaves - 600 g, bay leaf - 40 g, salt - 3 kg.

SALT CUCUMBERS WITH GARLIC

In a bottle, select small cucumbers (no longer than 7 cm), transfer with spices and pour 7-8% salt solution. Close the bottles with lacquered tin lids (boiled in water), but do not roll up, but leave for 8-10 days, then top up with brine, roll up and put in a cold place. Cucumbers pickled in this way are especially tasty.

Fresh cucumbers - 53 kg, dill - 2 kg, garlic - 300 g, horseradish root - 350 g, tarragon - 300 g, fresh hot pepper - 75 g, salt - about 3 kg (you get 50 kg of pickled cucumbers).

SALT CUCUMBERS

For a long time, you can also save lightly salted cucumbers. To do this, pickle cucumbers with aromatic herbs in an enamel or glass dish (4-5 l). Put the greens on the bottom, then put the washed cucumbers, put the greens on top again, pour boiled for 3-4 minutes and chilled salt solution. Cover with a cloth and keep for 3-4 days in a room at a temperature of 18-20 ° C.

When the brine acquires a pleasant sour taste, remove the cloth, pour the solution into another dish, and rinse the cucumbers well with chilled boiled water and put them in jars with fresh herbs.

Boil the drained solution, be sure to remove the resulting foam, and pour cucumbers with it, without adding 3-4 cm to the edge. Close with boiled lids and put in a saucepan with hot water (50-60 ° С) over low heat for sterilization.

Warm up liter jars for 15 minutes, three-liter jars - 20-25 minutes, then hermetically seal and cool.

The brine in the jar will be cloudy at first, then it will clarify.

Horseradish - 100 g, garlic - 3-5 cloves, a little red hot pepper, for a salt solution - for 1 liter of water - 50 g of salt.

QUICK COOKING CUCUMBERS

If you want to have lightly salted cucumbers the next day, you need to pour boiling brine over them. And in order for them to remain strong, you can put 2-3 handfuls of oak leaves on the bottom of the jar and on top. For pickling, the cucumbers must be prepared as follows: cut off the skin on the spout and at the stalk, and pierce the cucumber in the middle with a knife.

For salting 3 kg of cucumbers in 2.5 liters of water - 280 g of salt (the brine must be strong).

SALT CUCUMBERS WITH RED CURRANT JUICE

Pick cucumbers of the same size, cut off the ends on both sides and pour cold water for a day so that bitterness comes out of them. Then wipe the cucumbers with a clean rag and put them in jars, shifting with spices: dill, parsley, garlic, black currant leaves, etc.

Prepare a salt solution, boil it for a few minutes, strain and pour over the cucumbers, adding red currant juice to the jar (you can add citric acid instead of juice). Then pasteurize at a temperature of 75-80 ° C liter cans for 10-12 minutes, two-liter - 20, three-liter - 30 minutes. Roll up the cans and turn them upside down.

For pouring - 1 liter of water, 50 g of salt; per liter jar - 1/2 cup of red currant juice (or 3-4 g of citric acid).

Pickled cucumbers

For pickling, select cucumbers that are dense, fresh, green and more or less the same in size, best of all medium-sized. So that the green color of the cucumbers does not change, after washing, they should be immersed for 2-3 seconds in boiling water, and then quickly cooled with water. Cucumbers must be tightly packed in a container, sprinkled with spices, and filled with prepared marinade.

For 10 liters of filling - 5 liters of 6 percent vinegar, 4.5 liters of water, 600 g of salt, 7 g of cinnamon, 5 g of cloves, 4 g of star anise, 5 g of allspice, 4 g of red pepper, 10 g of bay leaf.

PICKLED CUCUMBERS (WITH STERILIZATION)

Select even cucumbers of the same size, wash them, cut off the ends. Put bitter and allspice, garlic, bay leaves, aromatic herbs in the washed jars on the bottom. Transfer the layers of cucumbers with greens. Boil the marinade filling well, pour in the vinegar and immediately pour the prepared jars of cucumbers.

Close jars with boiled lids and sterilize liter jars - 8-10 minutes, three-liter jars - 18-20 minutes. As soon as the color of the contents changes from bright green to olive, immediately remove the cans from the heat, seal and refrigerate.

For marinade pouring: for 1 liter of water - 50 g of salt, 25 g of sugar, 80-100 g of 9 percent vinegar or for an acidic marinade: for 1 liter of 1 tbsp. a spoonful of salt, one and a half cups of sugar, 3/4 cup of vinegar.

You will need aromatic greens - 15 g, bitter and allspice - 2-3 peas each, cloves - 2-3 pieces, garlic - 1-2 cloves, 2 bay leaves.

CUCUMBERS MARINATED SWEET-SOUR

Wash and place the cucumbers tightly in a jar, transferring them with peeled onions, dill stalks, horseradish slices, pour boiling marinade. Close the jar and leave until the next day. On the second day, drain the filling and boil, then pour it over the cucumbers again. Tie the jar and put in a cold place.

For a five-liter jar - 3 kg of small cucumbers, 200 g of small onions, 100 g of horseradish, 5 g of mustard seeds, 3 bay leaves, 15 peppercorns, dill, 2 liters of water, 0.5 liters of 9 percent vinegar, 150 g of sugar, 60 g of salt.

CUCUMBERS PICKLED PURIFIED SWEET-SOUR

Peel the cucumbers and seeds, cut lengthwise, then cut across into small pieces, salt and leave overnight in a cold place. On the second day, put them in a jar, shifting with onions, horseradish and green dill, pour vinegar boiled with spices. After a day, drain the filling, boil it again, pour the cucumbers and tie the jar. Pickled cucumbers with red currant juice, which is used instead of vinegar, are very tasty.

For 2 kg of peeled cucumbers - 300 g of small onions, dill, tarragon, 50 g of grated horseradish, 150 g of salt, for pouring - 0.5 liters of water, 0.5 liters of vinegar (or for 1 liter of water - 3/4 cup of juice red currant), 100 g of sugar, pepper, bay leaf.

CRISPY CUCUMBERS

Pick up small cucumbers of the same size. Put seasoning in a jar: garlic, horseradish, peppercorns, black currant leaves, bay leaf. Then lay the cucumbers in a dense layer. Fill the jar with cold brine and leave for 4-5 days. Then pour the brine out of the jars, rinse the cucumbers two or three times with tap water, but so that the seasoning does not fall out of the jar. Pour the washed cucumbers to the top with cold water, roll up the jars. Store anywhere.

For brine - 1 liter of water, 2.5 tbsp. tablespoons of salt.

VOLGOGRAD CUCUMBERS (WITHOUT STERILIZATION)

Rinse the cucumbers thoroughly, cut off the ends on both sides, put them in a large clean tank or bucket, pour boiling water over them, close the lid, wrap them with a blanket. When the water in the tank cools down a little and becomes warm, you can start canning. Prepare the brine: boil the dill and parsley in water with salt and sugar, then remove them. Before pouring the brine into the jars, add vinegar essence to it (the brine should be on low heat).

Scald three-liter jars with boiling water or hold over steam. At the bottom of each jar, put 2-3 cloves of chopped garlic, half sweet pepper, bay leaf, 5 black peppercorns, 1/4 teaspoon of ground pepper. Arrange the cucumbers in jars, pour boiling brine to the limit, roll up the lids. Turn the jars over, cover with a blanket to cool slowly.

For brine - 10 liters of water, 500 g of salt, 500 g of sugar, 100 ml of vinegar essence.

CUCUMBERS IN MUSTARD

Wash small cucumbers, wipe dry. Chop onion and dill and put in vinegar together with dry mustard and sugar and heat; add pounded bay leaf and pepper, then boil, stirring occasionally; put, gently turning them over, into the liquid, let it boil, remove from the heat and put in jars while hot together with the liquid. Roll up the banks immediately.

About 1 kg of small cucumbers. 150 g onions, a bunch of dill, 1/4 tbsp. tablespoons of wine or table vinegar, 350 g of dry mustard, 5 tbsp. tablespoons of sugar, 1 bay leaf, 1 teaspoon of pepper.

CUCUMBERS WITH APPLE

Prepare young, firm, uniformly sized cucumbers. Cut the apples into wedges and core. Pour cucumbers with apples with boiling water and place tightly in a three-liter jar, adding lemongrass leaves.

Prepare the filling and pour the jar with a boiling solution, let stand for 3-5 minutes. After that, drain the solution, let it boil again and pour the jar again. Repeat two times. After the third pouring, seal the jars hermetically and cool.

For pouring - 1 liter of water, 50 g of salt, 50 g of sugar; for a three-liter jar - 10 lemongrass leaves.

CUCUMBERS IN PUMPKIN-APPLE JUICE

Wash small cucumbers well, pour over with boiling water, put in a three-liter jar. Prepare a pumpkin and apple juice filling with the addition of salt and sugar. Only apple juice can be used. Wash down the cucumbers with a boiling solution, pour the solution into a saucepan after 3-5 minutes, bring to a boil again. Repeat two more times. Roll up the jar after the third time.

For 1 liter of pumpkin juice - 300 g of apple juice, 50 g of salt, 50 g of sugar.

CUCUMBERS WITH SPRING AROMA

Wash the cucumbers, blanch for a few seconds in boiling water. Then put in a three-liter jar along with pine twigs. Pine twigs take 7-10 cm long (the most delicate tips). For pouring into apple juice, add salt and boil. Pour the jar with boiling solution for a few minutes, drain the solution, bring to a boil again. After the third pouring, roll up the jar.

For a three-liter jar - 3 pine branches; for pouring - 1 liter of apple juice, 50 g of salt.

CUCUMBERS IN CUCUMBER-APPLE JUICE

The pouring solution for these cucumbers can be prepared from volunteer apples and culled or overgrown cucumbers. Sort apples and cucumbers, wash, separate the juice through a juicer. Wash cucumbers intended for canning, after rinsing, immerse in boiling water for 2-3 seconds, then put in a three-liter jar and pour boiling solution for several minutes. Drain the solution, bring to a boil again and pour over the cucumbers. After the third pouring, roll up the jar. Cucumbers are prepared without the addition of herbs, they are obtained as fresh.

For the solution - 1 liter of cucumber juice, 1 liter of apple juice, 100 g of salt, 100 g of sugar.

CUCUMBERS IN RED CURRANT JUICE

Pick up small cucumbers of the same size, rinse well, cut off the ends. At the bottom of each jar, put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint. Place the cucumbers vertically in jars, pour the filling prepared with the addition of red currant juice, salt and sugar, bring to a boil and pour into jars. Then close the jars with lids and sterilize for 8 minutes.

For pouring - 1 liter of water, 250 ml of red currant juice, 50 g of salt, 20 g of sugar.

CUCUMBERS IN Sorrel Juice

Cucumbers, wash, then immerse in boiling water for 2-3 seconds and put in a three-liter jar. To prepare the filling, sort the sorrel, rinse, boil in water and rub through a sieve. Add salt, sugar to the resulting solution and boil. Pour cucumbers with boiling solution for a few minutes. Drain the solution, bring to a boil again and pour over the jar. Repeat three times, then roll up the jar.

For the solution - 300 g of sorrel, 800 ml of water, 50 g of salt, 50 g of sugar.

CUCUMBERS IN CRANBERRY JUICE

Wash the cucumbers, immerse them in boiling water for 2-3 seconds, then put them in a three-liter jar. To prepare the solution, boil cranberries (you can take viburnum berries) in water, rub through a sieve, add sugar and salt and boil. Pour the cucumbers with the prepared boiling solution for a few minutes, then drain the solution, roll up the jar after the third pouring.

For the solution - 300 g of cranberries (viburnum), 800 ml of water, 50 g of salt, 50 g of sugar.

CUCUMBERS IN VINE LEAVES

Wash the selected cucumbers, pour over with boiling water, and then rinse with cold water. Wrap each cucumber in a grape leaf and place tightly in a three-liter jar. The leaves of the grapes will preserve the green color of the cucumbers and give them a special flavor. Prepare a filling of apple or grape juice, sugar and salt. Pour cucumbers with a boiling solution, pour the solution into a saucepan after 3-5 minutes, bring to a boil again and pour over again. Repeat this process two times, then immediately roll up the jar.

For pouring - 1 liter of water, 300 g of apple or grape juice, 50 g of salt, 50 g of sugar.

CUCUMBERS CANNED WITH VODKA

Sort cucumbers, wash. Put currant, cherry, horseradish leaves at the bottom of the jar. Prepare dill, celery, bell peppers, hot peppers, garlic. Place the cucumbers tightly in jars, sprinkling them with the specified spices.

Prepare a pouring solution with the addition of salt, vinegar and vodka. Pour hot solution over cucumbers. The next day, add the solution, without adding it 1 cm to the edge of the jar, and roll up.

For 10 kg of cucumbers - 2 horseradish roots, 5 horseradish leaves, 2 heads of garlic, 1 pod of hot pepper, 5 pods of sweet pepper, 3-4 sprigs of celery, 20 leaves of black currant, 20 cherry leaves, 1 bunch of dill; for pouring - 10 liters of water, a half-liter can of salt, 1 glass of vodka, 8-10 tbsp. tablespoons of vinegar.

PIKULI

Take the smallest cucumbers, small tomatoes, sweet Carotel carrots, cauliflower, very small zucchini, the smallest onions, garlic, bell peppers, herbs, Antonov apple. Clean and wash everything in running water. Cut the carrots and zucchini, divide the cauliflower into boiled cabbage and lower it in boiling water in a colander for 3-4 minutes. Cut sweet peppers into strips. Chop all greens into pieces 2-3 cm long.

Put the vegetables tightly in jars: put a sprig of black currant with a leaf, a dry inflorescence of dill, a handful of chopped greens and a slice of Antonov apple on the bottom. Five cucumbers, four tomatoes, cauliflower slices, slices of carrots and zucchini, onions, garlic cloves, strips of sweet pepper, thick soft celery and dill stalks should be placed in the jar as close as possible, almost to the very neck. Put a currant leaf with a twig on top, a handful of chopped greens, a dill inflorescence, one bay leaf, a clove, three peppercorns. Pour marinade over everything.

For the marinade, boil water with sugar and salt, strain through cheesecloth, boil again and add vinegar and spices before removing from heat. Sterilize the filled jars for 12 minutes from the moment the water boils.

For five liter cans - 25 smallest cucumbers, 20 small tomatoes, 5 carrots, 25 small onions, 25 garlic cloves, 5 sweet peppers, 2 small zucchini, cauliflower, Antonov apple, greens; for the marinade - 2 liters of water, 2/3 cup of sugar (120 g), 130 g of salt, 200 g of 6 percent vinegar, 5 bay leaves, 5 cloves, 15 black peppercorns.

CUCUMBERS FRESH

Choose the very best young cucumbers, cutting them so that you can hang them by the stem later. Then wash the cucumbers thoroughly and dry thoroughly. Cover the cucumbers with egg white, forming a hard layer through which no air can penetrate. Dry the cucumbers lubricated in this way and hang in a dry place on ropes attached to the stems.

Hanging cucumbers can be kept fresh for a long time. From such a long-term storage of a cucumber, its taste does not spoil. Peel the cucumber before eating.

CUCUMBERS FRESH WITH CANDLE

Fresh cucumbers, only removed from the garden, do not wash, but only wipe with a dry cloth. Sterilize a three-liter jar for 20 minutes. Put an ordinary wax candle in this jar and put cucumbers in it.

When the jar is full, light a candle for 10 minutes. Then extinguish it and seal the jar with a metal lid. Using this canning method, you can have fresh cucumbers on your table all winter.

CUCUMBER JAM (OLD RECIPE)

Select the smallest and greenest cucumbers (gherkins) without seeds, wipe them well, dip them in heavily salted water, put a cabbage leaf there, put in a warm place for several days so that the cucumbers turn yellow. Then put them in a basin, putting them on the bottom and covering the cucumbers on top with the same cabbage leaves. Boil the salted water in which the cucumbers were soaked, pour it over the cucumbers. When the water has cooled slightly, drain, boil, pour again and repeat this until the cucumbers turn green, covering the basin each time so that the water does not cool too quickly.

When the cucumbers turn green, immerse them in cold water for 3 days, then drain the water, wipe the cucumbers well, pour over cooled sugar syrup with the addition of ginger, zest and lemon juice. The next day, drain the syrup, add sugar, boil until thick, dip the cucumbers in it, boil them twice.

For syrup - one and a half glasses of water, 400 g of sugar, 25 g of ginger, zest and juice from two lemons; then add 600 g of sugar to 400 g of cucumbers.

Quick recipes:
lightly salted cucumbers

Cucumbers are sold in stores all year round, but in summer they are especially worthy of being lightly salted. It is not difficult to prepare them - it can be done even in a plastic bag. And to make the appetizer taste new every time, you will also need apples, zucchini, lime and celery.

There are many ways and recipes for express pickling of cucumbers. However, most housewives cook from summer to summer according to the same "proven" recipe. And this is in vain - the gustatory palette of this wonderful appetizer is bright and varied, so you should not be limited to just one recipe.

In addition to the "classic" serving of lightly salted cucumbers - as an appetizer, they can be successfully added to salads - instead of salted and pickled ones, as well as to okroshka and sauces.

Tips for cooking lightly salted cucumbers

There are three main ways to cook lightly salted cucumbers:

1) in brine (hot or cold),

2) "dry" method,

3) in its own juice.

Despite the significant differences in cooking, there are some common little tricks:

• The best cucumbers for quick pickling are small (but not gherkins), strong and thin-skinned, bright green and with pimples. The pimples indicate that this is a pickled variety of cucumbers, and not salad (smooth).
• It is better to take cucumbers of the same size so that everyone has enough salt equally.
• To make the cucumbers especially crispy and dense, you must first hold them for 2-3 hours in cold water.
• It is imperative to cut off the tips of the cucumbers: this way they will be salted faster and better.
• When sending cucumbers into a pickling container, it is better to place them vertically - this way they will be salted more evenly.
• In addition to the traditional bouquet of dill, parsley, horseradish, cherry and black currant leaves, you can use oak leaves, green anise umbrellas, tarragon.
• Of the spices "classic" for cucumbers are bay leaves, cloves, hot peppers.
• It is better to take coarse salt, sea salt is also possible, but not iodized!
• Cucumbers should not be tamped tightly into a jar or other dish: as a result of too close proximity, they will lose their crunchy properties.
• You do not need to close the jar or pan with lightly salted cucumbers, you can simply cover it with a napkin, since the brine needs air during the salting process.
• To prevent ready-made salted cucumbers from turning into ordinary pickles, you should store them in the refrigerator.

1st method. Lightly salted cucumbers in brine

If you pour cucumbers with cold brine, then they will be ready in 2-3 days. Hot (but not boiling!) Brine gives a faster effect - lightly salted cucumbers can be tasted after 8-10 hours.

It is not necessary to prepare the brine in advance, you can do it easier - in prepared jars filled with cucumbers, put salt (at the rate of 2-3 tbsp. L. Per 3-liter jar) and sugar on top, and then gently pour boiled water. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.

In addition to herbs and spices, apples can be added to the company with cucumbers. This fruit, traditional for pickles, will give the cucumbers a specific sourness.

Lightly salted cucumbers with apples

Ingredients:

1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.

Cooking.

Wash cucumbers, apples and herbs.
Cut off the tips of the cucumbers.
Cut the apples into 4 pieces without removing the core.
Disassemble the garlic into cloves and peel.
Put cucumbers and apples in a jar or saucepan, alternating them with herbs and cloves of garlic.
Add black pepper.
Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly.
Pour hot brine over the cucumbers.
After 8-12 hours, you can taste the cucumbers.

2nd way. Lightly salted cucumbers in a package

This method is especially useful in the country or at a picnic - you don't have to boil water for the brine!

Cucumbers washed and dried on a towel should be put in a container (any, even a clean plastic bag is suitable) and sprinkled with salt and spices.
The main thing is to pre-pierce the cucumbers with a fork or skewer or slightly cut them with a knife.

Lightly salted cucumbers with lime juice

Ingredients:

1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 peas of black pepper, 4-5 peas of allspice, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.

Cooking.

Lightly crush peppercorns with sugar and a serving of salt - 2.5 tablespoons in a mortar.
Remove the zest from washed and dried limes with a fine grater, add salt and pepper to the mixture.
Squeeze juice from the "undressed" citrus fruits.
Finely chop the dill and mint stalks (leaves together with the stalks).
For cucumbers, cut off the tips on both sides, then cut each cucumber into 2-4 pieces, depending on the size.
Place them in a deep plate. Sprinkle the mortar mixture over the cucumbers, pour over the lime juice and stir.
Then sprinkle with the remaining salt and chopped herbs and stir.
After 30 minutes, the cucumbers are ready.
Before serving, it is worth shaking off salt and most of the greens from the cucumbers.

"Dry" way you can pickle cucumbers without cutting them. In this case, they will take a little longer to cook and, of course, in the refrigerator.

Lightly salted cucumbers with young zucchini

Ingredients:

1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 black currant leaves, 2 leaves of horseradish, a bunch of dill with umbrellas, 3-5 cloves of garlic.

Cooking.

Wash cucumbers, dry, cut off the ends.
Peel the zucchini, cut into slices.
Chop the dill and garlic, cherry leaves, currants and horseradish.
Place all ingredients in a suitable container, cover and shake well.
Leave it warm for 1 hour and then place it in the refrigerator for 2-3 hours.

3rd way. Lightly salted cucumbers in their own juice

The essence of this method is that instead of brine, cucumbers are filled with their own juice, which can be prepared even from those cucumbers that are not destined to become lightly salted - large and ugly.

To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, chopped in a blender, or passed through a juicer.

Lightly salted cucumbers with hot pepper

Ingredients:

10 small cucumbers for pickling, several large cucumbers for "juice", 3 cloves of garlic, 1 chili pepper, three horseradish leaves, three umbrellas of dill, 3 tablespoons of salt.

Cooking.

Peel and mince large cucumbers. A three-liter jar will require about 1.5 liters of cucumber puree.

Cover the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half.

Put one tablespoon of salt on the herbs.

Fill 1/3 of the jar with the cucumber mass, lower some of the cucumbers for pickling, distributing them vertically.

Put horseradish leaf, dill, garlic and hot pepper on top. And again - a spoonful of salt.

Add more cucumber mass and lay out a row of cucumbers.

Add a spoonful of salt.

Close the jar with a lid.

After 2 days, lightly salted cucumbers can be tasted.

Advice. The work can be simplified by immediately adding salt to the cucumber puree and stirring thoroughly. You can also pickle a couple of celery stalks with cucumbers - lightly salted celery is also very tasty.

In the midst of the cucumber season, do not forget to cook, in addition to traditional pickled or pickled cucumbers for the winter, a couple of jars of unusual, sweet and sour cucumbers, which are called "Pikuli". The name pickles from cucumbers borrowed from the English "pickle", which means "salt and pickle", are a very rich, with a pronounced sweet and sour taste, an appetizer or as an addition to salads, on a sandwich, in a shawarma or a hamburger. Busy ladies, as well as those who do not like all kinds of pasteurization and sterilization, the recipe for pickles from cucumbers will be perceived with a bang at all, because due to the high concentration of vinegar in the filling, it is not necessary to sterilize the jars. It's nice when tasty blanks are also obtained quickly!

Pikuli cucumber recipe:

1. Usually, for cooking pickles, they take small cucumbers, onions, tomatoes, chives, cauliflower inflorescences, so if your cucumbers are typical for our latitudes - medium (and these are the ones we always have on sale), just cut them into slices from 3 up to 5 mm. Choose cucumbers with a dense center, without ripe seeds, otherwise the cucumbers will not turn out so crispy and tasty.

   

2. Peel two large onions and cut them into rings of about the same width.

   

3. Now we take a volumetric bowl so that all our vegetables for preparation can be mixed well, put everything together - cucumbers, onions and sprinkle with salt.

   

4. Knead, distribute the salt over all the cucumbers with onion rings.

   

5. We cover with a plate and put under some, not too heavy oppression / load or a liter jar filled with water. Leave the cucumbers and onions in this form for 3 hours.

   

6. Exactly after three hours, we throw everything in a colander and rinse it from the salty liquid formed in the mixture of onions and cucumber slices.

   

7. While the cucumbers are parting with excess liquid, we will prepare a sweet and sour marinade based on apple cider vinegar. For the preparation of pickles, only natural vinegar is recommended - apple cider or wine, since due to its large amount in the marinade, ordinary table vinegar will be too caustic. But apple cider vinegar is much softer, more aromatic and its smell will not, as they say, "hit in the nose." Note that no water is used in the marinade. Pour in vinegar, add sugar, turmeric and allspice peas. You can add bay leaf, mustard seeds, aromatic herbs or nutmeg if you like.

   

8. We put the marinade on the stove and let it boil, trace the dissolution of granulated sugar.

   

9. Fill them with cucumbers and onions and let the marinade boil along with the vegetables.

   

10. As soon as it boils, you can arrange the cucumbers in jars and pour the marinade over the hangers.

    

11. We seal with lids, turn over each jar and wait for cooling without covering with a blanket. Pickles from cucumbers will be fully ready only in a month, it is then that the taste of vinegar will fade into the background and disperse.