Shelves in the pantry with a lot of jars with compotes, jams, pickles and marinades - a welcome sight for any mistress. How appetizing red tomatoes look on the background of green pimply cucumbers, orange bell pepper, light-colored zucchini, along with caviar of different varieties, adzhiki, etc.! However, that all this splendor appeared, the hostess has to work hard. And know many of the subtleties of these or other recipes. Let's talk about ways of pickling cucumbers today.
Little tricks
We all love sour, crispy cucumbers. Picking them, however, is not an easy matter. Let's start with the product itself. For billets in a whole kind of vegetables are suitable with a dark green skin and a lot of pimples. If they are pointed - it means that the cucumbers were recently removed from the bush and did not have time to tie. But if you have already bought podvyavshie, put them for several hours in cold water. The whole put in small cucumbers. Salting large is produced either in barrels or in plastic tubs. Or cut them into circles 2-2.5 cm thick and also put in bottles or other glass containers.
Now spice. In brine and marinade, you must add garlic, dill, spicy pepper. Garlic gives vegetables a special pleasant taste. Pepper is sharp. And thanks to the dill, any fruit, even tomatoes, even cucumbers, becomes unusually aromatic and mouth-watering. Salting allows you to use both fresh seasoning and dried. Fortress, crunchiness do not lose vegetables lying in the brine, thanks to the oak and cherry leaves. A light, pleasant sweet taste will give the pickled cucumbers slices of red beets, if they are also placed in cans or kegs. Leaves and roots of horseradish will bring their taste and aroma to the product. A peculiar spice and tartness is acquired by cucumbers, the salting of which includes, among other ingredients, currant leaves and tarragon. And, finally, the last remark: for brines and marinades take only ordinary table salt, without iodine additives. Otherwise, your workpieces will be unpleasantly brown, their taste will become frankly iodine. And now the recipes!
Cucumber
First, let's talk about how pickling cucumbers is done in a barrel or kadushka (kadke). The tank itself should be soaked, thoroughly washed, soaked with boiling water, so that there are no extraneous smells and harmful microbes. Cucumbers to sort out, wash. Tips can not be cut. Paint the bottom of the container with clean leaves of oak, cherry, etc. Put garlic, sliced slices, sprigs and umbrellas of dill, slices of hot pepper. Then lay a layer of cucumbers. Put them tightly, horizontally. Between the rows again make layers of spices and seasonings. The last layer of dill. Pour the brine, which is prepared from the calculation: a bucket of water / 600-700 g salt / 2-3 heads of garlic / 4-5 sharp peppers. The rest to taste. The pickle should cover vegetables for 3 cm. Put on top with opacity, cover with a clean towel, and let the cucumbers sour. They will be ready in about a month and a half. Store in a cool place.
Cucumbers in jars
Pickling cucumbers in cans is about the same, only they are cut off the lower tails. At the bottom of the cans, dill, spice leaves, garlic, sweet pepper, and hot pepper are also placed. Then the cucumbers themselves: to the bottom those that are larger, closer to the neck - which is smaller. Distribute vertically, tightly, if necessary - shake cans. On top are umbrellas of dill. Depending on the volume of the can, 1 to 3 tablespoons of salt are put in each and filled with boiling water. The cans are covered with lids and left to sour for 5-6 days. When the cucumbers are sufficiently salted, the brine is drained into a saucepan and boiled. Cucumbers and spices are washed in running water, re-stored on cans, filled with boiling brine, where you can add a spoonful of vinegar to the jar. Then they roll up.
The proposed recipes are pleasant in that they are simple, easy to perform, and cucumbers are surprisingly delicious.