All summer we care about the harvest of cucumbers, but sometimes fruits grow crooked, sometimes gorchat. Cucumbers taste depends on the context in which they grow. If they are bad (not enough sun, moisture, or too hot and humid), the delayed development of the fruit, and they become bitter. Do not water with cold water. This impairs the flavor. If cucumbers have turned bitter, do not throw them away, because when pickling (preserving) the bitterness disappears.
If cucumbers collected for home canning, poorly stored, then you collect them at the wrong time or not at once put in a plastic bag in the refrigerator. When collecting cucumbers for harvesting in the winter remember one important rule - it is only necessary to collect the early morning of the collected should be immediately sent to the cold.
Used for home canning cucumbers, carefully sorted by length, maturity and variety. In cucumber, except for salt, add the spices: dill, garlic, bell pepper, tarragon, leaves of black currant, oak, cherry, horseradish, chopped pieces of horseradish, pepper, bay leaf, etc.
Spices not only provide flavor and aroma, but vitaminizing homework.
By the size of salted and pickled cucumbers in the home are divided into major procurements - over 12 cm, medium - 9 to 12 cm, small - from 7 to 9 cm, and large gherkins - 5 to 7 cm and small gherkins - up to 5 see
When preservation is desirable to pick fruit in jars of equal size.
Canned and salted pickles, you can add to soups, soups, sauces, salads, served as a side dish or as a self-starter. The brine of canned or pickled pickles can be used in cooking some fish species.
Salted cucumbers
Fresh cucumbers, cover with cold water for 3-4 hours. Then drain the water and trim the ends of the fruit from both sides. At the bottom of a glass jar put fresh fragrant herbs (dill, parsley, celery, tarragon to taste) and chopped peppers slices of sweet and bitter pepper. Untreated slices of young garlic and cut into pieces and put into a jar or pour them layers of cucumbers. Prepared cucumbers in the jar tightly pack and pour the boiling brine. For the brine per liter of boiling water to take a full article with a slide. spoon of salt (or 50-70 g), a pinch of sugar (optional), bay leaf and pea black pepper. On top of cucumbers put sprigs of dried dill and tightly close jar with plastic lid. Writing cucumbers to cool completely and place them in the refrigerator. Salted pickles are ready in 8-10 hours.
Salted cucumbers garlic
In an enamel saucepan with cucumber dill umbrella just put the seed. Pour the hot brine (based on a complete article. Spoonful of salt per liter of water) and add the cucumber unpeeled garlic pounded (crushed in a rag).
Salted cucumbers, preserved
At the three-liter jar take 2 kg of cucumbers picked, 50 g dill, tarragon, basil, savory, 10 g of horseradish, 1 / 5 of a bitter peppers (without seeds) 2 cloves garlic, one liter of water - 60 g of salt.
For canning cucumbers in three-liter jar lay green, red hot pepper, garlic and cucumbers are well washed. Then pour into jars ostuzhenny brine, cover with cheesecloth and age 2-3 days at room temperature (18-20 degrees). During this time the cucumbers are salted. Then, with jars of pickles remove the cheesecloth, cover with a lid and place on warmed in warm water. Water, which warms the banks with cucumbers, bring to a temperature of 100 degrees and held banks in low-boiling for 20-25 minutes. Then banks with cucumbers and cool clog.
Gherkins classic
Place the cucumbers, and spices in a 3-liter jars and pour boiling water 2 times, each time letting stand 15-20 minutes to warmed cucumbers. Then pour in each jar 2 tbsp. substrate (without top) salt, 1 tbsp. spoonful of sugar and 1 teaspoon of citric acid. Pour the boiling water, cork, heat wrap and leave until completely cool.
Cucumber juice pouring into a triple
Wash cucumbers, blanch for 1-2 minutes, put in a three-liter jar. Pour boiling salted three times with a mixture of juices (0,5 l juice pumpkin or squash, 0.5 liters of apple juice, 30 g of salt), then the cork. Fill can also be prepared from sorrel (0.8 liters of water - 300 g sorrel, 50 g of salt), cranberry viburnum, or (in 0.8 liters of water to boil 300 g of berries through a sieve, add 50 grams of salt and sugar , to boil).
Cucumbers with apples
Cucumbers and medium-sized firm apples (in equal amounts), washed, put in a three-liter jars, add in every 10 Chinese magnolia vine leaves, cherry leaves. After a triple pouring boiling solution (1 liter of water - 50 grams of salt and sugar) sealed jars.
Cucumbers in a red currant
Cucumbers can not preserve in vinegar and the juice of red currants. Have equal-sized, small, well-washed cucumbers cut ends. At the bottom of each can lay 2-3 peas of black pepper, cloves, 1-2 cloves of garlic, a little dill, cucumber and then vertically. Fill prepared from 1 liter of water, 250 ml of fresh juice of ripe red currants, 50 g salt and 20 grams of sugar. She brought to the boil and poured into the banks. Banks covered with lids, sterilized and roll.
Pickled cucumbers
For pickling cucumbers can take any capacity, to put on the bottom of the spices of your choice. For example, black pepper peas (5 pcs. - 3-5 liters), leaves of tarragon, black currant, bay, dill, sour cherry, horseradish. The main thing that salt was the basis of: art. spoon - a liter of water.
Brine ready to fill the tank with cucumber and spices. Salting lasts for 4-5 days. Then expand the pickles in sterilized jars and pour the spices without salt with boiling water from the calculation: Art. spoon of salt - 2 liters of water. Banks roll with cucumber and put in the cellar. It turns out that pickled cucumbers already prosolivshiesya that remain in this state for a long time. Spice does not already have.
Pickled cucumbers (old recipe)
Select the smallest and greenest cucumbers (gherkins) without seeds, rub them well, drop in highly salted water, put there as a cabbage leaf, put in a warm place for several days to pickles turned yellow. Then put them into a bowl, resting on the bottom and top covering cucumbers the same cabbage leaves. Boil salted water in which soaked cucumbers, pour it cucumbers. When the water has cooled slightly, pour, boil, pour again and repeat as before until cucumbers are not turn green, each time covering the pan so that water does not cool down too quickly.
When cucumbers turn green, drop them in cold water for 3 days, then drain the water, wipe the cucumbers well, pour cooled down sugar syrup with ginger, zest and lemon juice. The next day, drain the syrup, add sugar, boiled down until thick, drop it in pickles, boil them twice.
For the syrup - a half cup of water, 400 g sugar, 25 g ginger, zest and juice of two lemons, then add 400 g cucumber 600 g of sugar.
Pickle
Get the smallest cucumbers, small tomatoes, sweet carrots - carrots, cauliflower, zucchini is very small, very small onions, garlic, peppers, herbs, Antonovsky apples. All cleaned and washed in running water. Carrots and zucchini cut, cauliflower, separated into Kocheshkov for 3-4 minutes and drop in a colander into the boiling water. Cut peppers into strips. Chop all the vegetables pieces 2-3 cm in length
Vegetables, hugs the banks: at the bottom put a sprig of black currant leaf, inflorescence dry dill, a handful of chopped herbs and a piece of Antonovsky apples. Five cucumbers, four tomatoes, slices of cauliflower, carrot and zucchini slices, onion, garlic cloves, pepper strips, thick, soft celery and fennel have in the bank as closely as possible, almost to the neck. Cover with a currant leaf with a twig, a handful of chopped green inflorescence of dill, a bay leaf, cloves, three peppercorns. All pour the marinade.
For the marinade water with sugar and salt to boil, strain through cheesecloth, and boil again before removing from heat, add vinegar and spices. The filled jars to sterilize 12 minutes from the boiling water.
A five-liter cans - 25 smallest cucumbers, tomatoes 20 small, 5 pieces of carrots, 25 small onions, 25 cloves of garlic, 5, sweet peppers, 2 small zucchini, a head of cauliflower, Antonovsky apples, greens, marinade - 2 liters of water , 2 / 3 cup sugar (120 g), 130 g of salt, 200 g of 6-percent vinegar, 5 bay leaves, 5 cloves, 15 peas.
Harvested garlic. We offer you some great recipes for pickled garlic. Personally, I very much doubt that after a cold and very wet summer fresh garlic will be well kept.