You can pickle cucumbers not only in banks, but also in ordinary pots available on the farm. To preserve the crisp structure of the vegetable, it is worth considering some nuances. Read about them and the features of the manufacturing process of such products in this article.
Preparing cucumbers for pickling
Before pickling, cucumbers need to be sorted out and discarded rotten, damaged copies. After that, all products are thoroughly washed under running cold water. Then pour cold water for 2 hours. Before salt, cucumbers need to be cut from two sides by 2-3 cm.
Did you know? The largest cucumber, breaking all world records, reached a length of 118 cm. Such a fruit was grown in Israel in the city of Izaka Yazalany.
Pickling cucumbers for the winter in a pan
There are several ways to pickle cucumbers for the winter in an enameled pan. Below are the simplest methods for pickling cucumbers.
Cold salted cucumbers
The simplest classic recipe allows you to quickly cook light-salted cucumbers, while spending a minimum of effort. The advantage of the cold salting method is to preserve the crisp structure of the vegetable, as well as its external qualities.
black currant
3-4 sheets
garlic
2-3 peeled cloves
Wash the cucumbers and herbs, leave the vegetables in cold water for 1–2 hours.
Boil the water and dissolve the salt in it.
At the bottom of the pan, lay out half the available greens.
Properly prepared cucumbers place on a litter of greens horizontally.
Pour the contents of the pan with brine, filtering it through a sieve.
Cover the cucumbers with the remaining greens.
Cover the pan with a towel and leave it for 12 hours in the kitchen, and then put it in the refrigerator for 12 hours.
Wash the cucumbers and herbs, leave the vegetables in cold water for 1–2 hours.
Boil the water and dissolve the salt in it.
At the bottom of the pan, lay out half the available greens.
Properly prepared cucumbers place on a litter of greens horizontally.
Pour the contents of the pan with brine, filtering it through a sieve.
Cover the cucumbers with the remaining greens.
Cover the pan with a towel and leave it for 12 hours in the kitchen, and then put it in the refrigerator for 12 hours.Video: cold salted cucumber recipe
Video recipe
Cold Salted CucumbersAfter a day, the light-salted snack is ready. If necessary, you can keep them longer so that the taste is more saturated. After 2 weeks, salted products will turn into salty.
Hot way
The stage of preparation and the ingredients in this method are completely identical to the above. The differences are in the processing of the marinade and the rate of salting. Salt is added to the water and boiled for 5 minutes. Hot pickle is poured into a pan with vegetables and herbs. After 3-4 hours, the products are ready for use.
Important! If the brine has not completely covered the raw materials that are in the pan, dilute another serving and add the required amount.
No vinegar
- Fruits stacked in dense layers on the greens previously laid out at the bottom of the container.
- Salt, spices are added to the water and boiled for 5 minutes.
- After removing from the fire, dissolve aspirin in the marinade and pour it into the pan.
- Prepared products are set under oppression, and after 3 days they are eaten or laid out in jars and, after boiling the brine, roll up.
Salting "barrel" cucumbers
To pickle cucumbers that resemble barrel cucumbers, you will need late-harvest vegetables. The appetizer will be ready for use in just two weeks, and salting can be stored in a cool place right in the pan.
Important! If the plans are for long-term storage of lightly salted products, then the ends of vegetables do not need to be cut.
- Place the contents of one set of herbs and a portion of garlic on the bottom of the pan.
- Fill the container with a third of cucumbers and cover them with a layer of spices with garlic and the contents of the second set of herbs.
- Fill the pan to the end with cucumbers and cover them with the last set of greens.
- Dissolve the salt in water and strain the brine through cheesecloth.
- Pour the brine into the pan and put oppression for 3 days.
- After this period, remove the yoke, close the pan with a lid and send it to the basement.
Crispy Pickled Cucumbers
To make pickles according to this recipe you will need:
- Wash the washed vegetables for 2 hours in a basin with cold water, add ice.
- Place washed greens and spices on the bottom of the pan.
- Dissolve the salt in water.
- Fill cucumbers tightly over the greens, cut the red pepper into thin rings and arrange on top.
- Pour the contents of the pan with brine and cover everything with a plate smaller than the pan, in diameter, on top of which set the yoke.
After 3 days, the snack can be eaten. If you plan to store cucumbers all winter, it is better to drain the pickle and boil it. Put pickles on the banks and, pickle the bay, roll up.
How to properly store cucumber blanks
Basic rules for storing pickles:
- To preserve a light-salted snack, be sure to put it in the refrigerator - this will stop the further process of salting. Shelf life is about 2 weeks.
- When kept in the basement at temperatures up to + 10 ° С and relative humidity 60%, the shelf life is increased to 1 month.
- During storage, an oxidative reaction occurs when aluminum and brine come into contact, which leads to mold and fermentation, therefore it is better not to leave such products for longer than 1 month.
Useful Tips
Before pickling greens, you need to not only familiarize yourself with the recipe and prepare all the ingredients, but also choose the right variety. The most delicious and crispy pickles are obtained from varieties with a ribbed surface and dense pulp, which include:
It is better to carry out all the manipulations on the day of harvest, until the vegetables have lost their structure. If the vegetables lay for several days, they should be soaked in cold water for 4-6 hours. If the color of the fruit faded, you can douse them with boiling water after soaking in cold water to maintain a bright green color.
The following recommendations regarding the preparation and use of pickles will help significantly reduce energy consumption in the kitchen:
- The brine can be used as intended for another 2 weeks. Eating a batch of products, just put fresh cucumbers in the marinade.
- If you want to keep salted green stuff longer, pick up recipes with cold filling.
- If you found such an ingredient as an oak leaf in the recipe, it is better to refuse to use it or replace it with a cherry leaf, otherwise the products will turn sour quickly.
- Salty greens increase appetite and help speed up the metabolism - they can be used as an independent salad ingredient, an addition to meat sauce.
- Pickled cucumbers are suitable for the diet of people suffering from diabetes of the 1st and 2nd stages - during the week each of the 6 meals should be accompanied by the consumption of half of the pickled cucumber.
- Cucumber pickle will be a great addition to any winter soup.
- In cucumber brine, you can marinate the meat for frying - it will soften the meat fibers, speed up cooking, and also give an interesting taste.
- In the summer, brine can become an indispensable ingredient in okroshka, as well as the fruits themselves.
Pickled cucumbers retain most of their beneficial qualities. They are a great addition to many dishes and increase appetite. Most importantly, their preparation takes a minimum of time and effort.Did you know? According to the botanical classification, cucumber is a fruit, or rather, a false berry. Culinary specialists consider the culture as vegetable.
