How to cook pickled cucumbers, as in the store: recipes and tips

Each housewife has her own, time-tested methods of home preservation of vegetables. But sometimes you want to apply in practice and other, new recipes. For example, how to close the house pickled cucumbers, like in a store? Let's consider some such useful recipes. Also in this article are tips and recommendations for making this amazingly tasty and appetizing snack.

What is unusual for a fresh crunch and aroma?

Home billets are always good, but sometimes you want to have a "store" taste. What's so special about buying a snack? After all, these cucumbers seem to be ordinary, but crunch is more fun, and the fragrance from the jar is elusive somehow, specific and appetizing. Certainly they are preparing somehow such cucumbers pickled for the winter. Crunchy they are obtained either by observing certain technological rules, or by using special ingredients. We will disclose some secrets that can be successfully applied in practice with home canning of vegetables.

Proper preparation of cucumbers for conservation is the key to obtaining a successful result

Of course, a set of ingredients according to the recipe and compliance with all technological steps are very important. But much depends on the quality of raw materials. Therefore, if you want your cucumber, pickled for the winter, crunchy, turned out to be of superior quality, observe the following rules:

- Take only fresh vegetables that were collected in the previous 1-2 days (only in the morning or evening, cool hours, and not on the hottest noon).

- Sort the cucumbers in size and shape, preferably picking the fruit no more than 10-12 cm in length and 3 cm in diameter.

- Pour the cucumbers with cold water before working for at least 30-50 minutes. They are saturated with additional moisture.

- Of the specific spices that give a special crunch to cucumbers, use dry mustard, leaves and horseradish root, leaves of stone fruit trees.

How to close at home cucumbers pickled, as in the store? Cold Filling Method

1. In a clean jar on the bottom put garlic (3 medium denticles), 2-3 leaves of black currant, cherries, dill inflorescence (can be dried), 1 bitter pepper (cut the tip with "panicle"), 1 large horseradish sheet (cut the middle hard streak ).
2. With cucumbers (before soaking in water) cut off the tips on both sides. Then tightly lay them in a jar and pour neatly, in small portions, with steep boiling water.
3. While the cucumbers are warming up, prepare marinade from 1 cup of spring cold water, 3 tbsp. L. Salt, 1 tbsp. L. Dry mustard and 1 tsp. Sahara. Stir the dry ingredients until completely dissolved.
4. After insisting for half an hour, drain the water from the can.
5. Then act very carefully, as again there will be a sharp change in temperature, which may lead to a split glass. For cucumber pour 2 tbsp. L. 9% vinegar and the prepared solution. If there is a shortage, fill the jar with clean water.
6. Cover with a plastic lid and take it out in the cold.
7. Periodically, after 3 hours during the day, shake the jar.
8. After 4-5 days pickled cucumbers, as in the store, are ready. The shelf-life of such a snack (in a cool place and in a refrigerator) is no more than 10 days.

"Hot" option of conservation. Marinucing cucumbers without sterilization

This recipe differs from the previous method of temperature processing. In addition, you can store all winter such cucumbers pickled. "As in the store!" - this is also about them! But the aroma turns out a little different, and the crunch remains. Put in a jar (sterile) similar condiments and additionally black pepper peas (5-6 grains), 1-2 pcs. Cloves and bay leaf. Then - prepared cucumbers, and top with pour boiling water. Cover with a lid. After 40-50 minutes. Pour the solution into a saucepan and add salt and sugar to it in the following proportions: 1 liter of water - 1 tbsp. L. Sugar and 1.5 tbsp. L. Table salt. Pickled cucumbers from above with vinegar - 100 g per jar. Then fill with the boiled marinade and immediately roll up the lid. Turn it gently upside down, wrap it around and wait until it cools down completely.

Method using sterilization of cucumber filled cans

Also very tasty cucumbers, marinated for the winter, are obtained by treatment with double thermal heating. With a decrease in time (up to 10 minutes) on the preliminary bay with boiling water, it is necessary to additionally sterilize the banks. For this container, after filling with the marinade (the 2nd stage of heat treatment), place it in a pan, having previously covered the bottom with a cloth. Then fill the empty space around the jars with hot water and put on the fire sterilized. After boiling, let stand for 15 minutes. Remove the jars, roll up the lids and cover with dense material. Cucumbers are crispy and aromatic!

Vegetable burger

This usual winter snack can be not only single-piece, but also vary with other vegetables. So, pickle cucumbers in cans with tomatoes, carrots, bell peppers and cabbage. Take as a basis the recipe for hot filling without sterilization, filling the jars with a "cheerful" assortment. You can combine vegetables at your own discretion, while observing the main rule of laying down the levels at the bottom:

- spices,

- cucumbers, squash, carrots,

- pepper, cabbage,

- Tomatoes.

The most delicious is a pickled billet if the vegetables are small and roughly the same size. To do this, usually pepper is cut in half, carrots - along four parts, cabbage - on the lobules with a base-cob.

Successful conservation!