Pickling - as a way to preserve food
The first mentions of cucumbers date back to 16century. When pickling cucumbers for the winter, use a recipe with vinegar, salt, sugar, citric acid. The activity of microorganisms is suppressed, which contributes to long-term storage. Crispy pickled cucumbers improve digestion and stimulate appetite. But they can be harmful, since the acetic acid contained in the marinade is not good for teeth and stomach. They should be consumed with other products. You can pickle in various ways, but during heat treatment, a huge number (up to 70%) of microelements and vitamins are lost. Which cannot be said about cold-salted cucumbers. Nitrates are not destroyed during pickling. To reduce their content, cucumbers need to be soaked in cold water and cut off the ends, which have the largest amount of nitrates, this is a very old recipe.
Recipes of Pickled Cucumbers
In winter, and at any time of the year, they are goodpickled crispy cucumbers. There are many recipes for pickling crispy cucumbers. Each housewife has her own recipe, but since this is a complex process, you need to approach it creatively, without being afraid to experiment.
- Pickled cucumbers crispy For pickling onIn winter, select dense, green, medium-sized cucumbers, preferably of the same size. To preserve the green color of cucumbers, dip them in boiling water for a few seconds, and then quickly into cold water. Then tightly pack them into a jar, evenly sprinkling with spices and pour in the marinade. For 10 liters of marinade, you need 5 tablespoons of 6% vinegar, 4.5 liters of water, 600 g of salt, a few cloves, 1 teaspoon each of allspice, star anise, red pepper and cinnamon, and a few bay leaves.
- Pickled for the winter with sterilization CucumbersWash the cucumbers of the same size, cut off the ends and place them in jars. Place allspice and hot pepper, garlic, herbs, and bay leaf on the bottom of the jars. Leave some herbs for the layers. Boil the marinade, add vinegar at the end and immediately pour into the jars with cucumbers. Close the jars with boiled lids and sterilize 3-liter jars for 20 minutes, and liter jars for 10 minutes. As soon as the cucumbers turn olive color, remove the jars from the heat and roll up. For 1 liter of water, take 50 g of salt, 25 g of sugar, 80-100 ml of 9% vinegar, a few peas of hot and allspice, a tablespoon of aromatic seasoning for the marinade, 2-3 cloves of garlic, 3 bay leaves.
- Sweet and sour, crispy, tightly packed in a jarcucumbers, interspersed with dill stems, onions, horseradish, pour marinade, necessarily boiling. Close the jar and leave to cool for 12-24 hours, then drain the liquid, boil and pour cucumbers again. For a three-liter jar you need 2 kg of cucumbers, about 100 g of onions, preferably small, 50 g of horseradish, several pieces of mustard seeds, peppercorns, bay leaves, dill, 100 g of sugar, 40 g of salt, 300 ml of 9% vinegar.
- Sweet and sour peeled This recipe is suitable forlarge cucumbers with seeds. Cut the cucumbers lengthwise, remove the seeds and skin, cut into small pieces crosswise, add a little salt and leave in the refrigerator or in a cool place for 12 hours. After that, put them in a jar with onions, horseradish, dill and pour boiling marinade over them. Marinate for 24 hours, drain the marinade, boil and pour back into the jar. For 2 kg of peeled cucumbers, take 300 g of small onions, green dill, tarragon, grated horseradish, bay leaf, allspice to taste, 150 g of salt, 0.5 liters of water, 0.5 liters of 9% vinegar or 80 ml of red currant juice, 100 g of sugar.
- Recipe without sterilization Rinse thoroughly,Soak the cucumbers, sterilize the jar. Layer with spices, pour boiling marinade and roll up. Turn the jar upside down, wrap it well and leave it like this to cool. For 2 kg of cucumbers you will need 2 sweet peppers, dill umbrellas, blackcurrant and cherry leaves, bay leaf, a pod of red hot pepper, garlic, horseradish leaf, 1.3 liters of water for the marinade, 50 g of salt, 15 ml of table vinegar.
- Vegetable assortment for the winter You can pickle cucumberstogether with tomatoes, carrots, onions, zucchini and squash. For a 3-liter jar you need about 2 kg of vegetables, several umbrellas of dill, black pepper, bay leaf, 5 cloves of garlic, 5 cloves, horseradish, tarragon to taste. For the filling: 1.5 liters of water, 30 g of salt, 45 g of sugar, 100 milliliters of apple cider vinegar. Transfer the washed vegetables to the jar together with the herbs, prick the tomatoes near the stalk with a fork, pour in the boiled marinade, sterilize for 10 minutes and roll up the lid.
- Bulgarian Pickled Cucumber RecipeBe sure to take small cucumbers, about 10 cm. Put spices on the bottom of the jar: several bay leaves, black peppercorns, 3 cloves, 2 sprigs of parsley and a slice of onion. Pack the cucumbers tightly into the jar. Boil the marinade for 3 minutes (water, 1.5 heaped tablespoons of salt, 3 tablespoons of sugar and a bay leaf), strain, add 100 ml of 9% vinegar and immediately pour into the jar. Sterilize for 7 minutes and roll up the lid. Turn over, wrap up and leave to cool.
