This recipe will certainly appeal to lovers of spicy and piquant. In order for the cucumbers to turn out crispy, it is necessary to observe these proportions, pay attention to the preparation of the brine.

For 4 kilograms of cucumbers, you will need:

• 500 grams of onion;
• 4 bell peppers;
• Medium bunch of parsley.

To prepare the brine you will need:

• 9 glasses of water;
• 1 cup of salt.

Marinade:

• 4 glasses of water;
• 4 cups of vinegar and sugar;
• 2 tablespoons of mustard seeds;
• A teaspoon of chopped bay leaf.

Having prepared everything you need, you can start cooking canned cucumbers in Polish with mustard:

1. First you need to prepare the brine. For this, the prepared ingredients are placed in a container and mixed until the salt is completely dissolved.
2. Cucumbers should be washed. It is recommended to soak them in water for 2 hours to better eliminate dirt.
3. Bell pepper, onion and parsley are chopped.
4. Cucumbers, chopped vegetables, parsley are laid out in the container. All this is poured with brine for 2 hours.
5. When the specified time is up, pickle is drained from the cucumbers, and they are laid out on the banks.
6. To prepare the marinade, you need to combine water, sugar, vinegar, mustard seeds, chopped bay leaf and bring it all to a boil. Marinade is boiled for 3-5 minutes.
7. Marinade is poured into jars of cucumbers.
8. After that, a container of water is placed on the fire, in which future twists are placed one by one.
9. After 10 minutes, the cans are removed from the water and closed.

In order for the preservation to have an appetizing appearance, you can use bell pepper of different colors.

To prepare the brine you will need

Wild mushrooms are commonly used for mushroom sauces, soups and minced meat, as well as for making wonderful canned food known as “pickled mushrooms.” Dried mushrooms are used later in the winter. ♒ Recipe for an old Polish dry mushroom sauce ♒ An old Polish recipe for fresh mushroom sauce. Polish mushroom sauces are brown and dense. They are characterized by a very intense, mushroom taste. Sauces are made from many types of mushrooms. As a result, you have sauces with different tastes and needs.

Canned spicy cucumbers in Polish

The sharpness of cucumbers is achieved by adding Chilean and hot peppers during canning, the proportions of which can be changed.

To cook cucumbers in Polish you will need:

• 1.5 kilograms of cucumbers;
• 0.5 kilograms of onions;
• 30 grams of fresh Chilean pepper;
• 12 bay leaves;
• 2 tablespoons hot pepper;
• 75 milliliters of wine vinegar;
• 1 liter of water;
• 0.25 kilograms of sugar;
• 4 tablespoons of salt.

The sequence of cooking instructions:

1. Cucumbers should be washed thoroughly, cut into 4 parts.
2. Peel the onion, chop in half rings.
3. Remove the stalk and seeds from the pepper. Cut into thin strips.
4. Cucumbers, onions, peppers are stacked tightly in a jar.
5. At this time, marinade is prepared from sugar, salt and vinegar. When the marinade boils it can be poured into jars.
6. Banks at a temperature of 75 degrees are pasteurized, closed with lids. Pasteurization is carried out within 30 minutes.

Polish cucumbers with carrots: a step by step recipe

If you add carrots to the recipe, you can get a new interesting taste. This ingredient will betray the spin of sweets.

To prepare cucumbers in Polish with carrots, you need:

• 1-1.2 kilograms of cucumbers;
• Medium carrots;
• 5 cloves of garlic;
• Dill;
• Hot pepper (a small slice);
• 5 peas of allspice and black pepper;
• Mustard in grains (30 pieces);
• Horseradish root.

To prepare the marinade, you must take:

• 400 milliliters of water;
• 1.5 tablespoons of salt;
• 4 tablespoons of sugar;
• 125 milliliters of vinegar.

For canning, choose small cucumbers. They are marinated evenly.

Stages of canning Polish cucumbers with carrots:

1. Cucumbers are soaked for 2 hours in cold water, washed thoroughly.
2. Carrots, horseradish, garlic and hot peppers also need to be washed, peeled and chopped. Carrots and garlic are cut into thin rings, horseradish root - into small sticks, hot pepper - into strips.
3. Parsley, chopped garlic, hot pepper and horseradish, carrots, allspice and black pepper, as well as mustard seeds are evenly laid on the bottom of the can. Cucumbers stacked in a jar last.
4. To prepare the marinade, salt and sugar are added to the water. The mixture is brought to a boil, boiled for 5 minutes. At the end of cooking, vinegar is added.
5. Cucumbers are poured with marinade.
6. Banks must be sterilized. To do this, you need to collect water in a container and put it on fire. The bottom of the container is covered with a towel on which the can is placed. In boiling water, jars are aged for at least 20 minutes.
7. Sterilized banks are closed, turned over to cool.

It is important that all the cucumbers are in the marinade, otherwise the color of the part that is not covered by it will be changed, as well as the taste.

Making delicious Polish for the winter

A traditional Polish vegetable salad made of vegetables typical of Polish cuisine: carrots, parsley, potatoes, celery, pickles, onions and peas. Additional ingredients: hard boiled eggs, mayonnaise, mustard, salt and pepper. The salad should ripen - it is best to cook one day before serving. It goes very well with sandwiches of all kinds.

The ingredients of this salad are quite simple: peas and corn, diced hard-boiled eggs, mayonnaise, salt and pepper. This is a delicious dish with Polish sausage, Polish sausage and meat.

Tomato slices sprinkled with onion circles or cubes make a simple salad, often served with scrambled eggs.

Polish Cucumber Recipe with Cherry and Currant Leaves

Some housewives use currant or cherry leaves when preserving cucumbers. These components prevent the softening of cucumbers, making them crispy.

In order to get a liter can of crispy cucumbers in Polish, you will need:

• Cucumbers - 0.6 kilograms;
• Garlic - 3 cloves;
• Dill - 2 branches;
• 1 bay leaf;
• 1 sheet of horseradish;
• 2 leaves of cherry, currant;
• Mustard seeds - a teaspoon;
• Black and allspice - 3 peas each;
• Ground tarragon - half a teaspoon.

Ingredients for brine:

• Litere of water;
• A tablespoon of salt;
• 100 grams of sugar;
• 200 milliliters of 9% vinegar.

Cooking cucumbers in Polish:

1. Soak the cucumbers for 2 hours, then wash and remove the edges.
2. Put currant and cherry leaf, horseradish, dill on the bottom of the jar.
3. Put cucumbers tightly in a jar.
4. On top of cucumbers lay estrogen, mustard seeds, pepper, cherry and currant leaf, horseradish and dill.
5. The ingredients for the brine are combined, brought to a boil.
6. Hot brine is poured into jars, after which they undergo sterilization, close and turn over to cool.

Polish Cucumber Recipe with Vegetable Oil

Cucumbers prepared according to this recipe have a rich taste. In addition, the canning process does not take much time.

Ingredients to be prepared:

• 4 kilograms of cucumbers;
• 250 milliliters of vegetable oil;
• 200 grams of sugar;
• 200 milliliters of 6% vinegar;
• Salt - 3 tablespoons;
• 2 tablespoons chopped pepper;
• 2 tablespoons mustard seeds;
• 2 tablespoons minced garlic.

Cooking process:

1. Cucumbers are soaked in cold water for 1.5 - 2 hours, washed, cut lengthwise into 4 parts.
2. Sliced \u200b\u200bcucumbers are transferred to the prepared container, filled with the rest of the ingredients and marinated for 3 hours.
3. Then they are laid out in banks, which are filled with the remaining brine.
4. Filled cans are placed in a container of water for further sterilization. Sterilization time is 15 minutes.
5. Sterilized banks are closed, turned over and sent to a dark place.

Polish pickles (video)

Among the recipes given, everyone can choose for themselves one that more closely matches their taste preferences. Polish cucumbers, which we preserve for the winter, will turn out tastier if cooked with love.

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This is perhaps the most delicious cucumber salad for the winter - with a pleasant garlic aroma and light sourness, everyone likes it, without exception, and it is prepared very quickly and simply. Serve with him boiled mashed potatoes, some meat - and the family dinner will succeed!

Ingredients

• Cucumbers - 4 kg.
• Garlic - 1 head (large)
• Sugar - 200 gr.
• Vinegar - 1 tbsp.
• Sunflower oil - 1 tbsp.
• Salt - 4 tbsp.
• Parsley

Cooking method

Step 1

First, prepare the container. According to this recipe, you can close cucumbers for the winter in liter or half liter jars, depending on the number of eaters in the family. Banks are preferably sterilized. Cucumbers (you can take both small and larger) are thoroughly washed and dried.

Step2

Cut off the ends on both sides and cut into cubes 5-6 cm long. Since we cook cucumbers with garlic, we must peel it too. Pass the garlic through a crush and send to the cucumbers.

Step3

Now mix the cucumbers with vinegar, salt, sugar and vegetable oil. Parsley, finely chopped, sprinkle cucumbers with it, mix well and leave for 2 hours to make the juice stand out.

Step4

After 2 hours, we lay out our cucumbers with garlic and other ingredients in jars, ram and fill it with the allocated juice. We cover with lids, put in a pan, on the bottom of which we lay an old towel, fill it with water so that it does not reach the neck of the cans with two fingers, and send it to the fire. If you close cucumbers for the winter in liter jars, then we sterilize them 20 minutes after boiling water, in half-liter jars - 12 minutes.

Step5

When the cucumbers change color from green to brownish, we get out the cans, roll them up.

Step6

Turn upside down, wrap it with a warm towel and cool. Since we nevertheless prepared this nice and tasty cucumber salad for the winter, we lower the cans into the cellar - there they will wait in the wings.