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Pickled cucumbers for the winter

Pickled cucumbers for the winter

The cucumbers are washed, their heads are cut and they are put in a big pot (in which everyone can fit). The water is boiled together with the salt (2 tablespoons of salt to 1 liter of water), then poured over the cucumbers. Place a plate on top of the cucumbers to keep them all in the water. Leave it until the next day, when we drain the water, which we will boil again and which will be poured over the cucumbers again. On the third day we drain the water again, in which we add the vinegar (200 ml to 5 liters of water) and boil it. Arrange the cucumbers in jars, put in each jar mustard seeds, peppercorns, a little horseradish grated or sliced. Pour hot water into jars and put a teaspoon of oil in each jar. Seal the jars with lids or cellophane and in the pantry with them.

You can add slices of onion, carrot and garlic cloves.

Bon Appetit!


Pickled cucumber recipe for winter

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They accompany bean food, stews, steaks and are indispensable in Romanian pantries.

Pickled cucumbers helps the proper functioning of the digestive system, strengthens the bacterial flora and supports a certain level of immunity capable of protecting us from disease. They contain vitamins and minerals, combat appetite and give us a dose of energy, so important in cold winters.

That's why we can already start preparing jars and let's get down to business, the recipe is simple and we won't use any preservatives.

Ingredient:

  • 5 kg of cucumbers
  • half a kilogram of celery, roots and leaves
  • a few carrots
  • coarse salt
  • dried dill with seeds
  • about two horseradish roots
  • a few bay leaves
  • a couple of hot peppers
  • 300 grams of garlic
  • coriander, pepper or mustard seeds, optional.

Wash the cucumbers and clean them of the tips, then place them in a large bowl, such as a kitchen sink.

Pour the prepared brine from the water and salt on top, the proportion of a tablespoon of salt to a liter of water. With the amount of cucumbers above, it is good to prepare five liters of brine, it is better to keep it than not to reach it and to stay in the end with the jars uncovered.

Leave this dish covered for 24 hours.

The next day it cleans up horseradish, celery, garlic and carrots, cut into strips or rounds, place everything in jars, alternating cucumbers with dill dry and leaves of cherry.

The brine in which they stayed overnight is boiled again and placed in jars, taking care to place knife blades under the glass jars, so that they do not crack.

Close the jars, after they cool, let them cool and after two or three days drain the brine, scald again and pour for the last time over the cucumbers.

The scalding process sterilizes, the pickles will not rot, will survive without preservatives and will remain crispy.


Recipe for crispy pickles, without sterilization for winter

It's no secret that pickles are a business card of almost every host. Without this dish, most families do not have a single holiday and not a single holiday, especially in winter. This dish is also perfect for lunches and daily meals. The recipes for pickling, pickling, pickling, canning are passed on to us from our mothers and grandmothers from generation to generation.

Many winter dishes are kept in any housewife's cookbook. In this article, we will share with you recipes for crispy cucumbers, which can be wrapped without sterilization.

The secrets of a successful winter canning

There is some secrets successful winter counseling. These are the following:

  1. Preservatives and vegetables must be sterile. All hosts fully understand that the quality and storage period of your rotations depend directly on these factors. Preview the container for the semi-finished products. It must not contain cracks, fissures or other defects through which microorganisms and air could enter the part during storage. This can damage the preservation. The screw caps must also be flat and rust-free. It is necessary to sterilize the jars by gradually raising the temperature and not by sharply dropping it (the glass may burst easily).
  2. The vegetables to be preserved must be fresh. Freshly picked fruits are ideal. Each day of storage of cucumbers (regardless of the conditions) can be reflected in the future when keeping the curls. When the cucumbers have been harvested, sort them by size: up to 5 cm - pickles, 5-9 cm - peppers, up to 12 cm - zealots. Your stock will look great (and will be more convenient for you during the cooking process) if the cucumbers in the jar are about the same size.
  3. The harvested crop should be soaked for about 5 hours in cold water, replacing it periodically. This will remove the bitterness from the cucumbers and restore their firmness.
  4. When you put cucumbers in jars, you need to wash them well and review them. If there is rot or damage on it, then such a fruit is not suitable for spinning.
  5. Properly selected spices and condiments also play a significant role in the preparation of cucumbers without sterilization. Most housewives use basil, coriander, celery, parsley, dill, tarragon, garlic, horseradish root and leaves, as well as a few other types of spices to add incredible flavor and taste to the marinade. Mustard, black and red peppers, bay leaves give a spicy taste to pickles. To get crispier and denser vegetables, you need to add cherry leaves, currant leaves or citric acid to the jar.
  6. It is necessary to properly store cucumber spaces. Basically, for storage, I choose a room in which the temperature does not exceed 18 degrees.

Pickled cucumbers for the winter - a recipe

To prepare cucumbers according to this recipe, it is best to use it small and fresh fruits. They must be in the correct shape. The vegetables are sorted, washed well and soaked for about six hours in cold water.

While the cucumbers are softening, you can start preparing spices. They will help you to strengthen the structure of the fruits, to make them more aromatic and tastier.

For a box with a volume of 1 liter, you will need to take:

  1. Dill shades - 2 pieces
  2. Currant and cherry leaves - 5 pieces each
  3. Horseradish leaves - 3 pieces
  4. Red hot peppers (for those who like hot) - 1 piece
  5. Garlic - 4-5 cloves.

For the marinade for 1 liter of water:

Method of preparation:

  • Rinse and chop the herbs. Its length should not exceed 5-8 cm. Finely chop the peppers and garlic. Just rinse the currant and cherry leaves
  • Put half of the spices in a jar and place the soaked cucumbers on top. Basically, the fruits are placed vertically, only the top layer is placed horizontally. When you put the required amount of fruit in the jar, then put the remaining half of the herbs and spices
  • Then, boiling water is gradually poured into the jar, excluding the direct hit of water on the glass (you need to pour boiling water in the middle, so that the jar does not crack). Cover the filled container with a lid and allow it to cool slightly, then drain the cooled water. Boil the water again and pour into jars
  • Pour the boiling water again and fill the jars with freshly prepared marinade. Turn the sterile lid over and turn the jar upside down. Put something warm underneath and let it cool completely. Then move to a cool, dark place for later storage.

Can replace currant leaves grape leaves. And to give the workpiece a pirate taste and bitterness, put more mustard seeds in the jar.


Pickled cucumber recipe for winter

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They accompany bean food, stews, steaks and are indispensable in Romanian pantries.

Pickled cucumbers helps the proper functioning of the digestive system, strengthens the bacterial flora and supports a certain level of immunity capable of protecting us from disease. They contain vitamins and minerals, combat appetite and give us a dose of energy, so important in cold winters.

That's why we can already start preparing jars and let's get down to business, the recipe is simple and we won't use any preservatives.

Ingredient:

  • 5 kg of cucumbers
  • half a kilogram of celery, roots and leaves
  • a few carrots
  • coarse salt
  • dried dill with seeds
  • about two horseradish roots
  • a few bay leaves
  • a couple of hot peppers
  • 300 grams of garlic
  • coriander, pepper or mustard seeds, optional.

Wash the cucumbers and clean them of the tips, then place them in a large bowl, such as a kitchen sink.

Pour the prepared brine of water and salt on top, the proportion of a tablespoon of salt to a liter of water. With the amount of cucumbers above, it is good to prepare five liters of brine, it is better to keep it than not to reach it and to stay in the end with the jars uncovered.

Leave this dish covered for 24 hours.

The next day it cleans up horseradish, celery, garlic and carrots, cut into strips or rounds, place everything in jars, alternating cucumbers with dill dry and leaves of cherry.

The brine in which they stayed overnight is boiled again and put in jars, taking care to put knife blades under the glass jars, so that they do not crack.

Close the jars, after they cool, let them cool and after two or three days drain the brine, scald again and pour for the last time over the cucumbers.

The scalding process sterilizes, the pickles will not rot, will last without preservatives and will remain crispy.


Castraveciori Murati, Crocanti

Wash the cucumbers well and let them sit in cold water, slightly salty, for 8 hours or from evening until morning. Prepare the jars and place a first layer, washed and chopped: celery (leaves and root), garlic (whole puppies, cleaned), carrots, cut into slices, cherry leaves, horseradish, cut into strips, spices and preferably hot peppers and seeds mustard.

Over this layer, build the cucumbers and intersperse with 1-2 layers of ingredients. At the mouth of the jar, put some cherry or oak leaves.

Prepare the brine as follows: boil the water, add the salt and stir until it dissolves, bring to a boil, then, so hot, pour it over the cucumbers in the jars. Leave for 24 hours, warm, but not in the sun.

Drain the juice, boil it again and pour it hot over the cucumber. Let it heat again for 24 hours, then boil the juice again and pour it over the cucumbers. If the cucumbers have fallen from the jars, by pickling them, fill them with cucumbers from one of the jars, an operation that you do before the third procedure.

Then, on a dry surface, between the beds, 1-2 days.

Store cold.
Cucumbers so pickled, do not grow too hard and keep crispy, all winter.
Do not use any concentrate or preservative.


Pickled cucumbers for the winter & # 8211 are absolutely delicious

I know there are a lot of pickled cucumber recipes, but I recommend you try this one. By adding aspirin in jars, you will be able to keep cucumbers even in a warm room.

Ingredient:

  • 1.5 kg cucumbers, 2 tablespoons sugar
  • 3 tablespoons salt, 3 bay leaves
  • 8-9 black peppercorns, 3 aspirin pills
  • 2 horseradish leaves, dill twigs

Method of preparation:

We sort all the cucumbers. They must be small, about the same size. Pour cold water into the cucumber bowl. After 5 hours, take the cucumbers out of the jar and cut both ends.

We sterilize the jars in which we are going to put the cucumbers. We put all the spices and herbs in jars (black peppercorns, bay leaves, horseradish leaves, dill sprigs). We leave a sprig of dill for the end.

Place the cucumbers in jars, in an upright position. Add a sprig of dill on top. Pour boiling water into cucumber jars. Leave the jars aside for 8 minutes.

Then drain the liquid from the jars and boil it again. We pour it over the cucumbers again. We leave the jars aside again for 8 minutes.

Drain the liquid from the jars again and put it to boil. Add salt, sugar and aspirin. After the ingredients have dissolved, pour the marinade into the cucumber jars.

Cover the jars with lids. Put the cucumber jars in a pot of hot water and turn on the stove. Sterilize the jars in water for 10 minutes.

Then we take out the jars, turn them upside down and wrap them in a warm blanket. We do not touch them until they cool completely.

After the jars have cooled, store them in a dark and cool place, preferably in the basement or pantry. Good appetite and increase cooking!


Useful tips for successful pickles and preserves

  • Choose healthy vegetables without visible defects (spots, soft or moldy areas). Even if they are sold at a tempting price, you better avoid them. A single broken piece can ruin the whole series of cans you prepare.
  • Wash vegetables thoroughly in several cold waters to make sure you have removed any chemicals they may have been sprayed with.
  • Follow the instructions and weights in the recipes! A more diluted brine in pickles or a shorter cooking time of the zacustia can compromise the whole batch.
  • Zacusca (like jams and jams) boils easier and faster in pans wide. 40 cm in diameter. The evaporation rate of water is increased and the zacusca decreases faster if the pot has a large surface area. Of course you will have to have separate pots for jam and zacusca (the smell of onions stays in the pores of the pan no matter how you wash it).
  • Rough salt is used for pickling. It can be bought in general in the markets and is sold in a 5 kg bag (it is called & # 8222Salt for the food industry & # 8221)
  • Horseradish, thyme, peppercorns, bay leaves, dried dill sticks are not just simple & # 8222flavors and spices & # 8221. They contribute to the good preservation of canned vegetables. For example: horseradish gives firmness to cucumbers and donuts, ie keeps them crispy. That's why we don't add horseradish to the sauerkraut from which we want to make sarmale. All horseradish is the one that keeps the beautiful color of the broth!
  • In our recipes, only cold brine is used (even if it has been boiled, it is left to cool) so as not to soften the vegetables.
  • Observe the rules of food hygiene and conscientiously wash and sterilize the containers (and their lids!) In which you will keep these pickles and canned vegetables for the winter.
  • It is preferable to bottle the cans in larger and smaller jars (as appropriate) and open them gradually as you consume them. If one breaks down it's not a big deal. Containers must be adapted to the number of family members. If you are 2-3 people, it is recommended to put zacusca in 400 ml jars and the pickles in 1.5 & # 8211 2 L jars. In a 30 L sauerkraut barrel, there are 9 cabbages! Do you eat them all until spring?
  • Make sure you have a suitable storage space for these jars: a ventilated and cool pantry, a dry cellar, etc. Unfortunately, many new apartments do not have rooms as in the past, but only closets where the temperature is much too high. Don't be surprised if the jams ferment or the pickles and zacusca mold.

If you follow the tips above, you will prepare some great pickles and canned vegetables!

Observation: You can read the complete recipes by clicking on titles or images From lower.


Pickles in brine for the winter

Pickles in brine for the winter recipes: how to cook pickles in brine for the winter and the tastiest recipes for winter soups, perch brine, bacon brine, crucian brine, mackerel brine, mackerel brine, baked carp brine, diets for the abdomen, recipes for cakes, spices for chicken.

Cauliflower in brine for the winter

Canned, Pickles 1 kg cauliflower 1 horseradish root 1 carrot dried dill for brine: 1 liter of water 20 g salt once 1 tablespoon vinegar

Spicy gogonele in brine

Pickles (for a 1l jar) 700g gogonele, medium size 1 head of garlic 2 carrots 1/2 bunch of green parsley 2-3 bunches of cauliflower 1/2 teaspoon peppercorns 1 teaspoon mustard seeds 2 bay leaves 1-2 dried dill flowers 1 hot sheep 1 hrean.


Pickles in brine for the winter

Pickles in brine for the winter recipes: how to cook pickles in brine for the winter and the tastiest recipes for winter soups, perch brine, bacon brine, crucian brine, mackerel brine, mackerel brine, baked carp brine, diets for the abdomen, recipes for cakes, spices for chicken.

Cauliflower in brine for the winter

Canned, Pickles 1 kg cauliflower 1 horseradish root 1 carrot dried dill for brine: 1 liter of water 20 g salt once 1 tablespoon vinegar

Spicy gogonele in brine

Pickles (for a 1l jar) 700g gogonele, medium size 1 head of garlic 2 carrots 1/2 bunch of green parsley 2-3 bunches of cauliflower 1/2 teaspoon peppercorns 1 teaspoon mustard seeds 2 bay leaves 1-2 dried dill flowers 1 hot sheep 1 hrean.


For sun-pickled cucumbers, place it on the bottom of the dill jar. Add cucumbers and garlic, if used and continue until the jar is full. Sometimes I put dill only at the bottom and on top, depending on how much I have. It always ends with dill.

Add salt and vinegar and fill the jar with water.
Shake the jar a little to distribute the salt.
Leave the jar in the sun for about 3-4 days and move it every day to have a uniform color.

If it is cloudy, leave it for another day.
Pickled cucumbers in the sun are stored in the refrigerator.
I tried to keep them over the winter and put the jar in the bain-marie, but they became soft. It keeps well in the refrigerator.

Sun-pickled cucumbers are served as main dishes with meat.
The source of this recipe is the culinary blog Mitinitta.


Pickled Cucumber Recipe For Winter

Pickled cucumbers in brine. Well, these pickles pickled in brine are eaten in my family with great delight to the smallest gogonea or the smallest cucumber and all those specialties that I eventually gave up or put in much smaller quantities. It is preferable to choose them about the same size so that the pickling is done evenly.

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So I do my best to thank everyone.

Pickled cucumber recipe for winter brine. For pickles you need a lot of salt, never the iodine is not good for pickles because it does not keep hard vegetables and they will spoil. I really like pickles in brine but my family prefers those in vinegar. It's the kind of recipe I've been making for over 30 years and I don't want to change it. It's an old recipe from my mother who took it from her aunt who knows when and where the recipe comes from. Otherwise you have all my respect for the recipe.

They are wonderful exactly to my family's taste. Pickled cucumbers in brine recipe for winter. We choose the fresh cucumbers and wash them well and leave them for ten minutes in cold water, after which we take them out and start putting them in jars. We do not put mustard seeds or bay leaves because we do not like them.

Ever since I found out about this recipe, I only put them for the winter. Pickled cucumbers in brine for the winter. Speaking of which, I can't help but notice that our mothers had a holy recipe for everything. Sometimes we also put slices of carrot for color and design.

Pickled cucumbers pickled fresh cucumbers dried dill celery leaves horseradish root garlic hot pepper salt cherry leaves bay leaves parsley marjoram pieces or slices of carrot optional. I have been guaranteeing this pickled cucumber recipe with all my heart for about 30 years. The pickled cucumber recipe is not my own and my mother's is also dictated by phone and respected with holiness, like the one for vinegar donuts for winter, click for the recipe. Corina novaconi November 23, 2014.

In my recipe for pickled cucumbers in brine, garlic, horseradish, hot peppers, dried dill and thyme sprigs appear. You still need fresh horseradish and some spices. Gogon cucumber watermelon if I happen to find and cauliflower all in barrels in brine. Preparation for the pickled cucumber recipe for winter brine.

And as I detest the waste of my whole being, I decided to put for the winter only one kind of pickles, namely assorted pickles. Pickled cucumber recipe in brine. I do not like to feel too strong the taste of vinegar they are very pleasant. Pickled cucumbers in brine.

Cucumber vinegar for the winter without aromatic and crunchy preservatives. That's why I came up with the first pickle recipe, namely pickled cucumbers in brine, super easy to make and very tasty. How to put cucumbers in winter.


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