2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Photo: Yana Gayvoronskaya / Rusmediabank.ru
Pickled cucumbers are a godsend in winter. They go well with meat, fish, potatoes, are part of many dishes, for example, salads, and can also be an independent dish.
Choosing cucumbers
Every experienced housewife knows that not all cucumbers are suitable for pickling. For blanks, you should choose green small cucumbers with pimples. It is desirable that they are approximately the same size. It is better not to use damaged or spoiled fruits at all, so that later you will not doubt whether the jar will stand or explode.
Useful Tips
* Before pickling, the cucumbers must be thoroughly rinsed and the ends cut off.
* To make the cucumbers crispy and elastic, they should be soaked for 5-6 hours in cold water before pickling. It is advisable to change the water 2 times.
* Iodized salt is not recommended.
* Of the seasonings for pickling cucumbers, leaves of horseradish, cherries, currants, dill with umbrellas, garlic, peppercorns, bay leaves are best suited.
* To determine the amount of water in a 3-liter jar of cucumbers, you need to tightly put the fruits in the jar, pour water to the top, and then pour into a saucepan in which the marinade will be prepared.
* Edible pickles should be olive green. If the cucumbers are darkened, they should not be consumed.
* The brine should be transparent. If it becomes cloudy, there is sediment in the jar, then this is evidence that pathogenic bacteria have appeared in the roll. It is better not to use such cucumbers, they can be dangerous.
* Banks must be sterilized in advance. If the prescription cucumbers also need to be sterilized, then the jars for them should be thoroughly washed with soda or laundry soap, and then rinsed thoroughly with cold water.
Recipes
Pickles
Cucumbers prepared according to this recipe, well, you need to sterilize
For one three-liter jar you will need:
3 tbsp salt
3 tbsp Sahara
3 tbsp vinegar
spices and herbs to taste
Preparation
Put herbs and spices at the bottom of the jar, then cucumbers tightly. Boil water in a saucepan. Pour boiling water over the cucumbers, cover with a lid and let stand for 15 minutes. Then pour out the water. Then boil fresh water, pour boiling water over the cucumbers again and leave for 15 minutes. Pour the second water into a saucepan and prepare the marinade in it. Add sugar and salt, bring to a boil and let it boil for 5 minutes, then add vinegar, let it boil for 1 minute and pour the cucumbers with the prepared marinade. Roll up, turn over, store in a cool dark place after complete cooling.
Cucumbers "Classic crispy"
For one 3-liter can you need:
2 kg of cucumbers
100 g salt
50 g sugar
90 g 9% vinegar
5-8 cloves of garlic
horseradish leaves, dill
Preparation
Put cucumbers in prepared jars, and put greens and dill on the bottom. In a saucepan, boil the marinade from water, salt and sugar. Boil until completely dissolved, then add vinegar and turn off heat. Pour cucumber jars, cover and sterilize for 12 minutes. After that, roll up, turn the cans upside down, cover with a blanket.
Cucumbers "Grandma's Gift"
For one 3-liter jar you will need:
2 kg of cucumbers
salt
dill, horseradish leaves, garlic
Preparation
First you need to make a brine: for 1 liter of water you need 60 g of salt. The brine is considered ready when the salt is completely dissolved. Then put greens, cucumbers, garlic in jars, pour brine. Cover the jars with lids and leave for 3-4 days at room temperature. The main thing here is not to allow the cucumbers to oxyderate.
After this period, pour the brine into a saucepan and boil for 5 minutes after boiling. Remove the cucumbers from the jars, rinse and put them back in the jars, but with fresh herbs and garlic. Then pour hot brine over them, sterilize them for 15 minutes and then roll them up.
The benefits and harms of pickled cucumbers
* despite heat treatment, some useful microelements and vitamins are preserved in pickled cucumbers;
* they are rich in fluid that replenishes the lack of oxygen in the body;
* pickled cucumbers - a good way to increase appetite and enhance digestion;
* neutralize the effects of alcohol. Not surprisingly, pickled cucumbers are often served as an alcoholic snack;
* may have a laxative effect;
* due to the content of vinegar, they can spoil the tooth enamel (with frequent use);
* it is not advised to use pickled cucumbers for certain diseases, for example, atherosclerosis, hypertension, liver and kidney diseases, gastrointestinal tract, etc.
If you do not abuse pickled cucumbers, then they will not harm the body.
