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Every family knows and knows how to cook pickled vegetables. Housewives exchange recipes, choose the most suitable one for their family. For a long time, the festive table was filled with a variety of pickles and marinades. Among them, an important place has always been occupied by cucumbers pickled with citric acid or vinegar, pickled in a barrel. The history of the preparation of this appetizer goes back several hundred years. During this time, many recipes and tips have accumulated on how to get the most delicious cucumbers for the winter.
Features of harvesting cucumbers with citric acid
Vinegar preservation is more common, since the representatives of the old generation of housewives almost always made preparations in this way. There are now many recipes that describe making marinades with citric acid, aspirin, lemon juice instead of using vinegar. You can try all of them if you want. There is no point in arguing about the dangers or benefits of this or that preservative. Everyone prefers whichever is more to their liking.
Selection and preparation of main ingredients
To get delicious pickled cucumbers that will withstand the shelf life and will not deteriorate, you need to carefully choose the fruits for conservation. They should be of the same crop, about the same size.
You can choose smaller cucumbers (about 7-8 centimeters long and 2 centimeters in diameter) for crisper vegetables. If you take fruits up to 13 centimeters long and larger in diameter, you get a juicy snack.
Having selected the required amount of cucumbers, check their integrity, exclude cracks on the peel, and remove the hairs on the pimples. You can use regular cotton gloves for cleaning vegetables. Soak the required amount of fruits in cold water for 2-3 hours, or better overnight. To get crispy cucumbers, it is better to hold them in very cold water, changing it several times. Remove the tails on both sides of fruits lying in water for better marinating.
While the cucumbers are soaking in water, you need to prepare other ingredients according to the recipe. The dishes in which vegetables will be rolled should be washed with soda or soap and sterilized over steam. You can make preparations for the winter in such jars that will be conveniently placed in the basement, and after opening you will not have to store it in the refrigerator for a long time. One, one and a half, or three liter containers are suitable.
Home preservation methods
The pickling recipes for cucumbers are pretty much the same. Homemade preservation methods may differ in the presence of herbs and spices, which the hostess places with vegetables. Thyme, currant, tarragon, garlic, and allspice are sometimes added to add flavor.
A simple recipe for a 3-liter jar for the winter
This recipe is chosen by those who are trying to pickle cucumbers for the first time with the addition of citric acid. For pickling cucumbers you will need:
- 4 laurel leaves;
- 1 black peppercorn;
- 3 branches of dill;
- Bell pepper;
- 60 grams of salt;
- lemon acid;
- 3 cloves of garlic;
First, put the lavrushka, all the pepper, dill. Vertically crunchy cucumbers are tightly tamped on top, the top row can be laid horizontally, the main thing is that they lie close to each other. Next, fill with boiling water and leave for a while. Then pour the resulting marinade, add salt and boil for 2 minutes.
Next - add citric acid, garlic cloves and pour brine. Roll up, turn over, place in a blanket or blanket very quickly. To prevent the glass container from cracking while adding boiling water, you can put a knife blade under the bottom or pour the liquid over an iron spoon.
Without sterilization for a 2 liter jar
In order not to sterilize the cucumbers after curling, you need to carefully consider the preparation of pickling containers. They can be sterilized over steam or doused with boiling water after washing and put in the oven for a while at a low temperature. The ingredients for a 2 liter can are similar to the previous recipe, only they are used in smaller quantities.
Fill with boiling water, leave for a while, drain, refill with new water. Pour everything into a saucepan, boil the marinade, Salt, granulated sugar and citric acid are added to all recipes!
Pickled cucumbers in 1 liter jar
Cucumbers preserved in slices will turn out crispy and juicy. For salting, you need:
- laurel leaf;
- a couple of cloves of garlic;
- some mustard seeds;
- sliced cucumbers;
- cherry, currant, oak leaves;
- juniper berries.
Pour hot water over, let stand for a quarter of an hour. Pour the brine into a saucepan, boil. Place the resulting liquid in jars and seal.
With horseradish and oak bark
Very fragrant and tasty cucumbers will be obtained with this method of salting. To get the marinade, pour boiling water over them three times and pour the liquid into a saucepan after ten minutes. Add sugar, citric acid and salt to the jar. Fill the jar with brine and tighten. Turn the wrapped containers over and allow to cool.
For pickling cucumbers with cloves, put all vegetables and seasonings on the bottom, adding cloves. Soak in boiling water twice, for 5 minutes. After the marinade, pour into a saucepan and bring to a boil. Fill with brine and twist.
- sweet pepper and "light";
- currant leaves.
To make a pickle for pickled cucumbers with carrots, only water, salt and granulated sugar are needed. Fill vegetables and seasonings with hot water, then pour into a saucepan and cook for about 20 minutes. Pour boiling water back.
To prepare pickled vegetables with thyme you need:
- Bay leaf;
- cherry and currant sheets.
Fill with water twice for 5 minutes. Fill everything with boiling water and close the lid.
With hot pepper
Ingredients common to any such snack, with hot pepper added to this list. Pour boiling water over the fruits twice for a quarter of an hour. Then pour the liquid into a saucepan. Boil the brine. Close the cans and tighten.
For a sonorous crunch of cucumbers, salt them with tarragon. To do this, you need, among other things, tarragon branches: Further actions are the same as the previous recipe.
With currant berries
Add red currants to the standard set of seasonings. Pour boiling water twice and stand for 20 minutes. The cans are rolled up immediately.
With mustard seeds
You need the ingredients listed in the previous canning methods and some mustard seeds. Pour everything with hot water and let it brew. Pour into jars.
With onions and garlic
- horseradish leaf;
- onion head;
- green onions.
Boil the standard marinade, pasteurize in a container with water. Then roll up.
The classic recipe contains 9% vinegar as a preservative. For cooking, you need the same set of products, only onions and carrots should be cut into slices. Put everything in a jar, which must be sterilized within 7 minutes.
How long and how the finished product is stored
You can store pickled cucumbers both in the basement and in the apartment. The use of citric acid will help preserve the workpieces for a long time. The shelf life of canned fruits is from one to two years. With an industrial method of production, it lasts 2 years, but homemade pickling with citric acid is best consumed within a year.