Recipes for pickling cucumbers: billets for the winter

Salting is the most common and simple way of preserving cucumbers. The effect of conservation in salting is achieved as a result of lactic acid fermentation and the accumulation in ethanol of cucumbers of ethyl alcohol, which improves the aroma and taste of the product.

There are many different recipes for pickling cucumbers, for example, pickling cucumbers in a leaking container, in glass jars, in Hungarian, in cucumber pulp ... But in spite of such a variety, the pickles of pickles have common cooking technology. In order for lactic acid fermentation to develop, cucumbers must be kept at room temperature for a day or two, but not more, since prolonged exposure will lead to the development of gas-forming bacteria and leads to softening of cucumbers.

All the recipes for pickling cucumbers contain various seasonings and spices: dill (umbrellas), pods of red and bitter pepper, grains of black and sweet pepper, horseradish (leaves, roots), celery and parsley greens, bay leaves, and black currant, oak or Cherries, which are added to ensure that the cucumber was strong and crunchy.

Recipes pickles cucumbers are not suitable for all varieties of cucumbers. For salting it is recommended to use from early ripening varieties - Cascade, Competitor, Muromets 36, Universal, Rhythm, Lyubimets, and from late ripening - Nezhinsky, Friendship 60, Winner, Knight, Donskoy 175. Varieties of cucumbers, greenhouses and greenhouses for salting are less suitable, and Dessert varieties - generally are not suitable for this. Cucumbers are better to select cucumbers of small size with thin skin (zeleni), collected on the day of salting.

The recipe for a pickle for cucumbers consists of 10 liters of water and 800 grams of salt. However, each landlady can have her own, a special secret to preparing the pickle. So, home preparations provide such a space for experimentation and creativity! An interesting result can be obtained if sour apple juice is added to the brine , for example ...

When pickling cucumbers in tubs, enamel buckets, pots or barrel, first spice the bottom, then lay a layer of cucumbers and so alternate. The last layer of cucumbers should be covered with spices. Above the container is lined with a canvas on which a wooden circle or a plate with a load is laid. Brine should cover cucumbers by 3-4 centimeters.

For 10 kilograms of cucumbers, you need to take 300 grams of dill, 50 grams of horseradish, red peppers 3-5 pieces, 20 cloves of garlic and 9 liters of brine. Cucumbers in the open container are 1-2 days, and then transferred to the cellar for long-term storage. Storage temperature should not be above four degrees of heat.

Cucumbers, salted in cans, are of higher quality. The jars filled with brine are covered with capron lids and kept in a dark place until the end of fermentation, and then closed and transferred to a cellar for long-term storage.

For pickling, only fresh, dense cucumbers are suitable, and those who are ripe are not suitable for this purpose. But they can be used instead of brine, grinding on a grater and mixing with salt. Cucumbers intended for pickling, wash, put in a barrel, shifting spices and pouring cucumber mass. For 10 kilograms of cucumbers, you need to take 10 kilograms of cucumber mass, 700 grams of salt, 200 grams of dill, 50 grams of horseradish (leaves), 15 cloves of garlic, 10 grams of bitter pepper.

An interesting recipe for lightly salted cucumbers in a bag. The recipe is interesting in that salting occurs in a dry way. Wash cucumbers along, pour salt and spices in a plastic bag, put prepared cucumbers in there, tie the pack, shake well a few times and put it in the refrigerator for a couple of hours. All the lightly salted cucumbers are ready.

Recipes of blanks for winter are especially relevant in the autumn, when it comes time for these blanks. After all, any kind mistress wants the family to eat a tasty and satisfying meal throughout the winter ...