The easiest to prepare pickle for cucumbers (per 1 liter of water)

Each harvest season the housewives remember the best recipes, share them and find new ways of pickling cucumbers, in order to pamper loved ones with tasty vegetables in the winter. A very popular snack requires a careful approach, so that the cucumbers are delicious and crunchy. Here every little thing plays a role - from the quality of water, vegetables, ingredients to brine. By the way, the last point is the most important. Pickle for pickling cucumbers gives them the taste that is required, and can be different.

Necessary ingredients

What is necessary for pickling cucumbers? Firstly, it's the vegetables themselves, which must be young and fresh. Secondly, it's water. It is better to take bottled or filtered, although the most suitable is considered to be spring water. Thirdly, it's spices. That's where you can give vent to fantasy! For salting, use fragrant pepper, cloves, mustard grains, currant leaves, horseradish, celery, dill, coriander, mint, tarragon, caraway and lovage. You can add to this list and a few more fragrant spices at your discretion. The more horseradish, the more crunchy are cucumbers. Well, finally, the salt. This is an important and, perhaps, the most important ingredient. Pickle for pickled cucumbers is better prepared from rock salt. Categorically it is not recommended to use iodized.

Two ways of pickling

There are two options for pickling cucumbers. The first is a cold way. In this case, the brine is prepared from cold water and salt. Cucumbers are placed in jars with spices and spices and pour cold brine. Close the cans with capron lids and store in a cool place. Cucumbers will be ready in a month. This is a longer way of cooking. If you fill the cucumbers with hot brine, they will be ready after 5-7 days. If the recipe uses vinegar, then only the second method is suitable. In boiling water with salt, put the spices (bay leaves, spices, horseradish and currant leaves) and pour the prepared cucumbers. Preparation of pickle for cucumbers - it's not complicated. The main thing is to know how much salt to put. On average, this is two tablespoons per liter of water. But this indicator can be changed, and then cucumbers are obtained more or less salty.

Steep brine

Cucumbers in this brine turn out to be crispy, and taste tasty, despite the large amount of salt. On a three-liter jar you need to take young cucumbers, horseradish leaves, black currant, cherries, fresh dill, two cloves of garlic, a glass of salt, a small spoonful of vinegar and 2 liters of water. Cucumbers put in a suitable container and add to them all spices and spices. Separately, we prepare a pickle for cucumbers. For a liter of water, put half a glass of salt. In our case, take two liters of liquid and a glass of salt. It is better to take water filtered or boiled, cooled. We raise the brine and fill them with cucumbers. They must be completely covered with liquid. After three days, we wash the vegetables and transfer them to the jar. Spices can no longer be added. Fill cucumbers with boiling water without salt, pour in a small spoonful of vinegar and roll. We store in a cool place. Cucumbers are very delicious. Re-pouring water makes them moderately salty and crunchy.

Harvest for the winter

Pickle for cucumbers for the winter is prepared in the same way as for everyday salting. In large batches, they are usually harvested in bulk containers (buckets or barrels) and without vinegar. For salting, a lot of spices are used, which give the vegetables an unusual taste and aroma. For 10 kilograms of cucumbers, you need to take 350 grams of dill (inflorescences, stems and seeds), 60 grams of horseradish leaves, 20 grams of garlic, a few leaves of black currant. You can use any spices that you like. How to prepare a pickle for cucumbers? For 1 liter of water, take 60 grams of salt. It should be coarse and not iodized. Now put on the bottom of a suitable capacity of spices, and then cucumbers. We alternate the ingredients in layers. We prepare the pickle for cucumbers. For 1 liter of water (cold), put the right amount of salt, stir and pour the vegetables. From above necessarily put oppression. After 25-30 days you can already enjoy a delicious snack.

Pickled cucumbers for the winter in cans

Salted cucumbers for the winter can be harvested in cans. To ensure that they have survived the required shelf life, add a little vodka. For two kilograms of cucumbers, take a few umbrella dill, 5 black currant leaves, as many cherry leaves, one or two garlic cloves, horseradish leaves, peppercorns and 50 grams of vodka. Cucumbers are doused with boiling water, and then rinsed with cold water. We put them in jars, alternating with spices and spices. Separately, we prepare a pickle for cucumbers. For 1 liter of water, take 50 grams of salt. We use the cold way of salting. Fill with pickle cucumber, pour in vodka and close the cans with plastic covers.

Freshly salted cucumbers hot way

As is known, two methods are used to prepare the pickle when pickling cucumbers. Hot brine allows vegetables to salivate faster. Such cucumbers are ready in a day. First we prepare all the necessary ingredients. It is better to take young vegetables, in which we cut off the tips from both sides. Then put them in a suitable container (you can use the jar). Add to them seeds of dill, horseradish leaves, currants and cherries, bay leaf and peppercorn. The list of spices can be expanded at will. If you put garlic, and a pod of pepper, then the taste will be more acute. How to prepare brine for lightly salted cucumbers? For 1 liter of water, you need to take two tablespoons of salt. The slide must be incomplete. We put a pot of water on the fire and add salt. Pour boiling pot with cucumber and cover with a lid on top. When the cucumbers cool, they will already be lightly salted and suitable for eating.

Sour cucumber

There are a lot of options for pickling cucumbers. They can be lightly salted, pickled, salted or pickled. And here, not only the pickle for cucumbers is important. A liter of water can take the necessary amount of salt to make the vegetables more or less salty. A very important role is played by the technology of cooking. Take a young cucumber, preferably one size. Then dip them into boiling water, and right after that into cold water. So the vegetables will retain their beautiful color and after salting. We spread the cucumbers in a suitable container, alternating with all sorts of spices and spices (celery, dill, horseradish, parsley, garlic). Now you need to prepare a pickle for cucumbers. For 1 liter of water we put 60 grams of salt. Fill cucumbers so that they are completely covered with liquid. On top put oppression. We store the cucumbers at room temperature, until the pickle is clouded. Then we mix them into a cooler place. If you want to close the cucumbers for the winter in cans, they should be washed with running water and poured with a new hot brine.

Spicy cucumbers

The more spices and spices are used when pickling cucumbers, the more pronounced the taste has the final product. Each hostess has her own set of additional ingredients, which she traditionally uses in cooking. But you can always add something new to open new facets of this though simple, but very favorite workpiece. For one and a half kilograms of cucumbers, take 60 grams of green dill, 7 grams of peeled garlic, 2 grams of red and black (peas) pepper, 8 grams of horseradish root, basil leaves, thyme, coriander, celery, parsley, black currant and tarragon. All ingredients are placed in a suitable container for pickling. To prepare the pickle when pickling cucumbers, only two ingredients are required: water and salt. For one liter of liquid, you need to take two spoons (canteens) with a small slide. This will be about 60 grams. Prepared brine pour cucumbers with spices and spices and leave them in a cool place until cooked.

A few tips

Each recipe has its own subtleties, which give the dish a flavor. Pickling cucumbers is also no exception. A pinch of mustard seed or a large spoonful of vodka or alcohol will protect the jars of cucumbers from the explosion. If you put a few slices of horseradish under the lid, mold does not appear on top. By the way, horseradish gives cucumbers an unusual taste. A small piece of oak bark makes the vegetables more crispy. To cucumbers salted faster they need to cut the tips from each side and prick them with a fork. Do not push the cucumbers very hard into the jar. In this case, it will contain less brine, and the vegetables do not salivate sufficiently. Brine always do a little more, especially if the prescription requires you to fill the jars more than once. Before preparing a pickle for cucumbers, prepare the rest of the ingredients. Especially, it concerns the hot way of pickling. If vinegar is not used, make sure that the blank does not become moldy. Regularly clean the mold, and if necessary, rinse the cucumbers under running water and fill with a new brine.

The classic brine recipe

There are many recipes for pickling cucumbers. The amount of salt in each can be different. But there is one indicator that should be oriented. This is two tablespoons of salt with a small slide for one liter of water. In this pickle, you get delicious pickled cucumbers. If you want to make them salted, then the amount of salt can be reduced. To speed up the cooking process, it is necessary to pour the cucumbers with hot brine. But this product is not stored for long. It is not recommended to put more salt, as cucumbers are very salty, but this is also at the discretion of everyone. But if you get a very salty snack, just rinse the vegetables and pour them with plain water (can be boiled, chilled) and leave for a while at room temperature.