Preservation of cucumbers - we make preparations for the winter

Preservation of cucumbers is a little laborious. To make cucumbers turned crunchy and tasty, you need to approach it with all seriousness. If you fulfill some simple requirements, then in winter you can please yourself and your loved ones with delicious preparations. Cucumbers can be preserved not only whole. From them you can make delicious salads and close them for the winter. Let's consider some recipes.

Preservation of cucumbers takes place in several stages. First, you need to sort the vegetables. Only special saline varieties are suitable for harvesting. You can divide the cucumbers into size. Then they will look very beautiful in the bank. It is better to take not very thick specimens of medium size. We cut off the tips of cucumbers from two sides. Pre-soak the vegetables for two hours or a little more in cold water. At this time, you can do the preparation of cans. They need to be thoroughly washed using soda and sprinkled with boiling water. It is necessary that the banks with the finished product do not explode, and the brine does not become cloudy.

Next, we will prepare the brine. For half a liter of water, take one spoonful (table) of salt and a teaspoon of sugar. In the cooked cans we put the cut horseradish leaves, laurel leaf, a small part of hot pepper, 2 cloves (you can cut) garlic and bell pepper. If necessary, you can add tarragon, cherry and currant leaves. But it's someone who loves. All ingredients must be cleaned and rinsed under running water. Then we put cucumbers in a jar. Fill them with brine (only boiling) and cover with lids. Leave them for 20 minutes. Then the brine is poured into a saucepan and again put it on the fire. This procedure should be carried out with extreme care, so as not to burn yourself. When the pickle boils, pour the cans with cucumbers and add two tablespoons of any vinegar. We close the jars with metal lids and leave them to cool. Then move it to a cool place. That's all the conservation. Cucumbers are delicious and crunchy.

The following recipe for cooking lightly salted cucumbers. Preservation of cucumbers occurs using the same ingredients. Cucumbers pre-pour cold water for 2-3 hours. If necessary, greens and spices should be washed and cut into pieces. We put prepared cucumbers in a container, alternating them with other ingredients. We prepare the brine. For one liter of water we take 60 grams of salt. Fill the pickles with pickles and leave them to wander at room temperature. When they get a slightly salted taste, we take them out of the brine and rinse with warm water. In the pasteurized cans we lay new spices and herbs and put cucumbers in them. Brine we filter and boil. Next, pour brine jars with cucumbers and put them to sterilize. Preservation of cucumbers should exclude any ingress of bacteria. At the end we roll up the cans with metal lids and wait for them to cool down. We remove cucumbers in the cold.

For the preparation for the winter of a cucumber salad, you can take additional ingredients. Here is a simple salad recipe from this vegetable with the addition of onions. Three kilograms of cucumbers will need 1.5 kilograms of onions. Cucumbers cut in circles, and onion semirings. Add to the vegetables 2.5 tablespoons table salt and mix. We put them aside for 10-15 minutes. After this time, merge the formed juice. Add to it 4 tablespoons of sugar, a glass of vegetable oil and a glass of table vinegar. Mix everything and pour the marinade to the vegetables. We lay out on the banks and put a salad of cucumbers sterilized. Preserving this dish also requires sterility. Then finally close the cans with salad lids, preferably metal. You can turn the cans downside down until it cools down.

Preservation of cucumbers allows making this product tasty and crispy, with the aroma of spices. In winter, they are well suited to any side dish or for making salads.