A few recipes, how to pickle cucumbers

Without pickled cucumbers, hardly one feast is enough. In addition, they can be a wonderful side dish to fish or meat, and also serve as the basis for many dishes. Therefore, it is so important to know how to pickle cucumbers so that, regardless of the season, you can treat yourself to this dish.

There are several recommendations to keep this vegetable longer, while leaving all the quality of the taste. So, it's important to choose the right grade. It is better to take medium-sized cucumbers with a dense crispy flesh. Marinate them as soon as possible after the harvest, because in time they lose their fortress. Purchased vegetables or those that lay for more than a day, to restore freshness, soaked in cold water for several hours. Use the most convenient, well-washed glass cylinders, two- or three-liter.

The following recipe is recommended for pickling cucumbers, using sterilization. Fruits are washed and left for several hours in the water. Then they remove their tails, they are showered with boiling water. Cucumbers are laid out in prepared banks, spilled over with spices. For 3 kg of vegetables, 4-5 pods of hot pepper are recommended, several peas of fragrant or black pepper (depending on preferences), bay leaves, carnations. Then marinade is prepared. To do this, in 1.5 liters of water is added to 100 grams of salt and sugar, half a liter of 6% vinegar, brought to a boil and in a hot form poured into jars, which are clogged with lids and sterilized for several minutes. To ensure that the fruits do not turn out to be too soft, it is recommended to cool them almost immediately.

In order to pickle cucumbers, you can take the following method. Vegetables are prepared (washed and showered with hot water), laid in prepared containers, poured with boiling water and left for an hour. After a while, the water is drained and re-placed on the fire until boiling. In a container with cucumbers put (on a 3-liter bottle) a tablespoon of salt, 3 tablespoons of sugar, 1.5 tablespoons of acetic essence, spices (peppercorns, garlic, dill seeds, bay leaf, etc.). Boiling water is poured into cans, the lids roll up. Then the cylinders are turned over and wrapped in blankets, where they are left until completely cooled. Ready cucumbers store in a cool place (cellar or cellar). Some housewives prefer to add grated horseradish, cherry leaves .

Another recipe for pickling cucumbers is as follows. A kilogram of fruit will require 400 grams of vinegar (6%), salt (tablespoon) and sugar (half a spoonful). Cucumbers are washed, put in a container, crossover while chopped garlic, hot pepper and greens of dill. In the vinegar put salt with sugar, a little water is added, the solution boils. The cooled marinade is poured into cans, which are covered with parchment paper and stored in the refrigerator. Finished this dish after only three days.

The way how to pickle cucumbers with cranberries is quite simple, while the taste of pickles is quite original. For this per liter of water put 50 grams of salt and 100 grams of sugar, everything boils. Cucumbers (about 2 kg) are laid out on cans, poured with fresh berries of cranberries (half a kilogram), filled with boiling marinade and sterilized for a while, then rolled up.

Too large cucumbers can be cut into several pieces, pour onions, spices. Salt and vinegar in such cases may be needed less (per liter of water on a tablespoon). Fans of spicy dishes can add chopped green peppers. Horseradish leaves will also add an extra spicy flavor to the dish.

It should be noted that, despite the fact that almost every hostess believes that it is she who knows how to pickle cucumber, how many people, and so many different ways. And experimenting with recipes, without stopping at any one, already familiar, you can achieve something more original or simply diversify the taste of the dish.