Each hostess has its own time-testedways of home canning vegetables. But sometimes you want to put into practice other new recipes. For example, how to close pickled cucumbers at home, like in a store? Consider a few such useful recipes. This article also provides tips and recommendations for making this amazingly tasty and appetizing snack.
What is the unusual fresh crunch and flavor?
Homemade preparations are always good, but sometimesI want to have in them the "store" taste. What is so special about buying a snack? After all, it seems that these cucumbers look ordinary, but they crackle more fun, and even the flavor comes from the jar, which is elusive, specific and appetizing. Surely somehow prepared such cucumbers marinated for the winter. Crunchy, they are obtained or subject to certain technological rules, or when using special ingredients. We will reveal some secrets that can be successfully applied in practice for home canning vegetables.
Proper preparation of cucumbers for preservation - the key to obtaining a successful result
Of course, a set of ingredients according to the recipe andCompliance with all technological steps is very important. But a lot also depends on the quality of raw materials. Therefore, if you want your cucumbers marinated for winter, crispy, to be of the highest quality, follow these rules:
- Take only fresh vegetables that were collected in the previous 1-2 days (only in the morning or evening cool hours, and not at the hottest noon).
- Sort cucumbers by size and shape, it is preferable to pickle fruits no more than 10-12 cm in length and 3 cm in diameter.
- Fill cucumbers with cold water before starting work for at least 30-50 minutes. They are fed with additional moisture.
- Of the specific seasonings that give a special crunch to cucumbers, use dry mustard, leaves and horseradish root, leaves of stone trees.
How to close at home pickled cucumbers, as in the store? Cold fill method
- Put garlic on the bottom of a clean jar (3 mediumcloves), 2-3 leaves of black currant, cherry, fennel inflorescence (can be dried), 1 bitter pepper (cut the tip with a “broomstick”), 1 large sheet of horseradish (cut off the average hard vein).
- With cucumbers (before soaking in water), cut off the tips on both sides. Then put them tightly in a jar and pour gently, in small portions, with boiling water.
- While the cucumbers are warming, cook the marinadefrom 1 cup of spring cold water, 3 tbsp. l salt, 1 tbsp. l dry mustard and 1 tsp. Sahara. Dry ingredients thoroughly until dissolved.
- After infusion for half an hour, drain the water from the can.
- Then proceed with extreme caution, as againthere will be a sharp change in temperature, which may cause the glass to split. On cucumbers pour 2 tbsp. l 9% vinegar and cooked solution. If there is a shortage, fill the jar with clean water.
- Close the plastic cover and bring to the cold.
- Periodically, after 3 hours during the day, shake the jar.
- After 4-5 days, pickled cucumbers, as in the store, are ready. The shelf life of such a snack (in a cool place and in the refrigerator) is no more than 10 days.
"Hot" option conservation. Marinate cucumbers without sterilization
This recipe is different from the previous one.heat treatment. In addition, you can keep all winter pickled cucumbers. “Like in the store!” - this is about them too! But the aroma is somewhat different, and the crunch is preserved. Put in the jar (sterile) similar seasonings and additionally black pepper peas (5-6 grains), 1-2 pcs. carnations and bay leaf. Then - prepared cucumbers, and top with boiling water. Wrap, covered with a lid. After 40-50 minutes Pour the solution into the pan and add salt and sugar in the following proportions: 1 liter of water - 1 tbsp. l sugar and 1.5 tbsp. l coarse salt. Cucumbers top acidify with vinegar - 100 g per jar. Then pour boiling marinade and immediately roll the lid. Turn gently upside down, wrap and wait for complete cooling.
The method of using sterilization filled cucumbers cans
Также очень вкусные огурцы, маринованные на зиму, are obtained by processing with double thermal heating. When reducing the time (up to 10 min.) For pre-boiling water, you need to additionally sterilize the jars. To do this, place the containers after filling with marinade (2nd stage of heat treatment) into the pan, having previously covered the bottom with a cloth. Then fill the free space around the cans with hot water and put on the fire to be sterilized. After boiling, allow 15 minutes. Remove the jars, roll up the covers and cover with thick material. Cucumbers are crispy and fragrant!
Cucumber platter
This ordinary winter snack can be not onlysingle-stranded, but also vary with other vegetables. So, pickled cucumbers in jars with tomatoes, carrots, bell peppers and cabbage. Take as a basis the recipe for hot pouring without sterilization, filling the jars with “fun” platter. It is possible to combine vegetables at your own discretion, necessarily observing at the same time the main rule of laying in the levels below up:
- spices,
- cucumbers, zucchini, carrots,
- pepper, cabbage,
- tomatoes.
The most delicious is pickled.harvest, if the vegetables are small and about the same size. For this, the pepper is usually cut in half, the carrot is divided into four parts, the cabbage is cut into slices with the base of the stalk.
Good preservation!
