Each hostess looks forward to the time of collectionharvest to pamper your loved ones with new delicious preparations. The end of summer is attractive and that it's time to harvest, which must be kept until the winter. The fact that the sleigh needs to be cooked in the summer is known by many landladies, not by hearsay, and therefore they only manage to turn around at the stove, then in winter it will be possible to fully taste all this abundance. Each hostess knows a lot of different secrets that allow her to create real culinary masterpieces, although that may be easier than pickling cucumbers in the world. Recipes for canning this vegetable can easily be found in any cookbook, however, there are ways that are little known in the circle of housewives, but, nevertheless, give tremendous results.
Recipe for pickled cucumbers in German veryeasy to manufacture, and the result is amazing. Cucumbers turn out green and crunchy, and taste ... Just lick your fingers! First you need to cook yourself cucumbers. They should be juicy, green, just ripped from the garden, no more than 10 centimeters in length. Greens should also be fresh, just ripped from the bed, or, in extreme cases, bought on the market. On a three-liter jar you need a little less than two kilograms of cucumbers, (if you take liter jars, it's better to take cucumbers quite small). Spices for a three-liter can require 2-3 dill umbrellas, 1 horseradish leaf, 6-8 peppercorns, 1 garlic head, cherry or currant leaves.
Cucumbers should be soaked for 2-3 hours in a coldwater, then thoroughly rinse each cavity using a soft cloth to remove all the adhering dirt. At the bottom of the sterilized cans, greenery and spices are laid, then cucumbers are densely packed, 3 full teaspoons of salt are added, 3 tablespoons of sugar and 130 grams of vinegar. To get delicious green cucumbers, it is important not to change the recipe, but to do everything, as written above. Then begins the actual pickling of cucumbers. Recipes prescribe to pour brine into the jars, but we will fill the cucumbers with ordinary cold water from the tap. This is the beauty of the German recipe that marinating cucumbers does not require hot brine and long heat treatment.
Cans with cucumbers put in a pan with a coldwater, and brought to a boil over low heat. Undoubtedly, each housewife has its own pan for this purpose and each of them will boil differently, therefore, as soon as the water in the pan has boiled - after two or three minutes the can can be removed and tightened with a key. Here is a quick pickling of cucumbers. Recipes of such a plan were brought from Germany and have never failed anyone - the cucumbers turn out to be green and crispy. The rolled cans are turned upside down and wrapped in a warm blanket for a day. Such cucumbers can stand all winter at room temperature, they will not lose flavor and will remain green and crispy.
Do not worry that the cucumbers boiled little -later they will reach the necessary condition in the bank. You will get delicious pickled cucumbers, the recipe of which will be asked by all relatives and acquaintances. In such a cold way, you can not only pickle cucumbers. Recipes of marinated zucchini, squash and even cauliflower cold method are also found in the culinary books of prudent Germans. To get delicious and high-quality harvesting of vegetables for the winter, you must strictly adhere to the formula and do not increase the time of heat treatment of products. Only then will your cucumbers be green and crispy, zucchini - tasty, the patissons - beautiful, and cauliflower - juicy and useful.
