Winter - it's the time of year at which to eat in large quantities are pickled fruits and vegetables. Cucumbers are the most suitable products for pickling and pickles for the winter. Pickled cucumbers have excellent taste and good stored for a long time, so every housewife has its own special recipe, with which you can make delicious preparations for the winter. Depending on the recipe, as a basis for pickling can be used either large cucumber, a young and small (gherkins). There are also recipes that involve the use of overripe, more vegetables seeds.
For most recipes are best small fresh cucumbers with black spines.
If the vegetables covered with white spines, it demonstrates his dessert varieties which are not suitable for pickling, as the container with them often explode.
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Sweet and sour pickles
Preparations for the winter of this recipe is best done in 5-liter cans. For this we need:
50 g of sugar;
60 g of salt;
2 liters water;
500 ml of a 9% vinegar;
3 bay leaves;
15 peas black pepper;
dill;
5 g of mustard;
200 g small onion;
100 g of horseradish;
3 kg of cucumbers.
Cucumbers must be well washed and tightly put in a 5-liter jar. We shift their slices of horseradish, peeled onions and stalks of fennel. In 3 liters of water, salt, sugar and bring to a boil. After that, pour marinade over the vegetables and add the vinegar, mustard, pepper, and bay leaves. Close the jar in which all the ingredients are marinated until the next day.
After a day of open container, poured the marinade and boil it again. Then again fill with cucumbers, close the jar and put in a cold place.
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Sterilized pickles
In one liter to fill, we need to:
100 ml of a 9% vinegar;
50 g of salt;
30 g sugar.
For acidic marinade will need:
¾ cup 9% vinegar;
1 tbsp. teaspoon salt;
Article 1.5. sugar.
From spices on hand you need to have:
2 bay leaves;
2-3 cloves;
2 cloves of garlic;
15 g of aromatic greenery;
3 pea bitter and allspice.
For this recipe of marinating in the winter it is best to fit the same size straight cucumbers. They should be well washed and cut ends. The net liter jars should be laid on the bottom of greens, garlic, bay leaf, allspice and bitter, then firmly laid prepared cucumbers. Then bring to a boil the marinade, add the vinegar and pour banks.
Boil and close the lid of the container. Followed sterilized liter jars for 10-15 minutes, and three-liter - for 20-25 min. If sterilization is necessary to observe the color of the marinade. As soon as it changes from bright green to olive, remove the container from the heat, roll up and cool them. Sterilized gherkins are ready.
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Crispy pickled cucumbers
For marinating for this recipe for the winter, we need to have on hand at the rate of 1 liter marinade:
3 cloves of garlic;
3 peas of black and allspice;
2 laurel leaves, cherry and black currant;
1 umbrella dill;
1 branch of celery;
3 tbsp. spoons of sugar;
700 g of small cucumbers;
1 tbsp. teaspoon salt;
2 tbsp. spoons 9% vinegar.
For this recipe best suited small cucumbers of the same size which should be well washed and poured into a large container with cold water for 8-10 hours. Every 2-3 hours of water, it is desirable to change in order not to give it to stagnate. Then the vegetables should be washed under running water and cut their tails.
At the bottom-liter jars put cloves of garlic, cherry and currant leaves, twig of celery, fennel umbrella, bay leaf, peas black and allspice, and top firmly laid prepared cucumbers. All of this pour boiling water and give the brew for 10-15 minutes. Drain the water and fill the new boiling water, which give the brew for about 5-7 minutes cucumbers. Then drain the water and put it on fire.
In the water add the sugar, salt and vinegar. Fill the cucumber marinade, roll up covers, banks are turning upside down and wrap up warm clothes. Cucumbers, prepared according to this recipe will delight you and your family unsurpassed crispy taste.
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Pickled cucumbers without vinegar
Pickling cucumbers in the winter without the use of vinegar is quite a simple recipe, with which you will turn out very tasty pickles. For this rate of 5 liters, we need:
black and allspice;
bay leaf;
5 cloves of garlic;
5 Art. spoonfuls of non-iodized salt;
Umbrellas of fennel;
horseradish;
3-4 kg of small cucumbers.
Banks should be washed thoroughly with warm water and sterilize for a couple, and the cover to wash in hot water. The leaves of dill and horseradish wash in warm water. Cucumbers also need a good wash and trim the ends on both sides.
After the tank to cool down, to the bottom put dill and garlic clove, then firmly laid prepared cucumbers and horseradish. Next 1 tbsp. pour a spoonful of salt in a cup and fill it with hot water, mix well and pour into jars with cucumbers. Refill the tank in a simple boiled salted water and cover their lids. To brine during fermentation does not flow to the floor, the banks can be put on the plate. We reserve cucumbers alone until they ferment.
In order to give the gases go out twice a day is necessary sbaltyvat cucumbers. After 2-3 days, they begin to change color from green to yellow. This indicates that it is necessary to merge all the brine in a single container and bring to a boil and pour boiling water over the cucumbers and let stand 10-20 minutes. Then merge with cucumber water and fill them with brine boiled. Was added to each jar a few peas and black Duhmjanyj pepper and bay leaf. Capacity rolls with iron covers.
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Cucumber and tomato juice
To prepare this recipe for cucumbers, it is necessary to have available:
2 tbsp. tablespoons of salt to 1 liter;
2 tbsp. spoons of sugar per 1 liter;
1 tsp. 9% per 1 liter of vinegar;
tomato juice;
bay leaf;
horseradish;
black and allspice;
bow;
garlic;
cucumbers.
It is best suited for marinating small cucumbers of the same size that you need a good wash and trim the ends of the two sides. After that, clean jars tightly laid cucumbers mixed with spices.
Fill them with boiling water, cover with a lid and give the brew for 10-15 minutes. Pour tomato juice into the pan, put on low heat and bring to a boil. Merge with cucumber water and boil it, then fill it again and give it brew for 10 minutes.
Pour the water from the jars and pour the tomato juice, add sugar, salt and vinegar. If marinating use shopping tomato juice, then add the sugar is not necessary. Close to the banks and give them cool.
In order for the cooling process was slower pieces, banks need to wrap up in a blanket.
As you can see, recipes, pickling cucumbers enough. The main thing - to choose the one that best suits you, your family and friends. And then in the winter on the dining table you will have an excellent appetizer that will appeal to all those gathered.
Contents:
What we need
Prepare vegetables and jars
Prepare the marinade and snacks
Useful tips
Marinated eggplant with garlic - it is incredibly delicious and flavorful snack. In this recipe it is very simple, so it is a pleasure to cook. Every housewife necessarily make such preparation for the winter.
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What we need
To prepare a snack with a prescription will need the following ingredients:
Eggplant - 1 kg
Garlic - 4 heads,
vegetable oil - 100 ml
chili -1 pcs.
water - 1 liter
Apple vinegar - 150 ml
salt - 100 gr.
Also prepare in advance inventory, his list is as follows:
plate;
jar - 2 pcs .;
knife;
Cover;
cutting board;
a colander;
kitchen gloves;
deep bowl;
a large saucepan;
tablespoon;
skillet;
flat sieve;
skimmer;
wooden paddle.
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Prepare vegetables and jars
The first prescription should be prepared for vegetables pickled eggplant. You must first clear the heads of garlic and divide them into slices, which are absolutely necessary to remove the skin. Next, put the garlic on board and chop it finely to the consistency of gruel. Then Transfer the chopped vegetables in a bowl.
Then you need to take the chili and wash it under running water. Then shift it on a chopping board, put on gloves and finely chop it and then put it in a saucer.
Eggplant first washed under running water, then cut crosswise on a cutting board. Then cut 2 cm thick and in half again.
You must then eggplant sprinkle with salt and cover with water. It is important that it covers the whole ingredient. Then you need to leave it for an hour, to allow the time to go all the bitterness. Furthermore, during cooking eggplant will absorb much less oil are obtained therefore non-fatty.
Once 1:00 elapsed, drain. Then rinse all the pieces of eggplant under running water. And we can safely dismiss this vegetable on the side, passing to the next stage.
For pickled eggplant with garlic, it is imperative to prepare the banks. Keep a snack in bowls, or other containers can not be, because it tastes much worse.
Please rinse thoroughly under running water banks. After that, put on fire a medium saucepan. When the water comes to a boil in it, cover it with a screen sieve, and it set the jar upside down. Leave it for a few minutes to boil. When you notice that on the inner walls of the banks have started to flock droplets of steam, it can be removed from the cooking fire tack. Then you can put the following sterilized jar. Now you need to put in boiling water, cover and leave them for 15 minutes. After this time, remove them using a fork, and lay down on the rim a clean towel.
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Prepare the marinade and snacks
When the jars and lids to be prepared, you can begin to make a marinade. First of all, pour into the pan purified water and put on fire. It pour 100 grams of salt and stir it with a spoon, until it is completely dissolved. Then pour into a pan of apple cider vinegar and wait for the marinade to boil. Then begin to lower eggplant slices and cook them for 4-5 minutes. Then, using slotted spoon Put the vegetables in a colander and allow to drain from it when the excess water.
Now, pour the oil in a saucepan and put it over medium heat. After 1-2 minutes you can begin to gently spread the slices of eggplant. They need to fry on both sides for 3 minutes. After that, lay in a saucepan chopped garlic and pepper, then mix well with a spatula and leave to languish dish to simmer for 1-2 minutes.
Then you need to turn off the burner, take the pot and begin to shift in her hot pickled eggplant with garlic. It is important after filling each container tightly cover it with a lid, turn upside down and leave to cool under a warm blanket.
Serve eggplant can be immediately after they have cooled. They do not require additional leave to marinate for a few days. They need to put out the banks in the required amount in the bowl.
Then you can treat his household and guests. Prepared for this recipe snack taste is obtained as mushrooms, while it has a piquant sharpness and amazing flavor. Enjoy your meal!
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Useful tips
In the preparation of marinated eggplant with garlic, always use these tips:
For an appetizer turned out to the best of salt, it is recommended in the preparation of the marinade is first added to the water 60 grams of salt, then pour 10 g gradually. If you understand that this ingredient is already enough, do not put more of it.
If you do not like very spicy food, add only half of the chili pepper.
In preparing the marinade can be used not only to apple cider vinegar, and table.
Required: to have enough snacks for the whole winter, use several times more ingredients.
