Pickled cucumbers are included in many dishes. In addition, in winter they provide the human body with the necessary nutrients. The recipe for crispy pickled cucumbers for the winter is passed down from generation to generation in every family, but each housewife adds something of her own to it. But the main thing remains unchanged - the vegetable should retain its hardness and crunch as much as possible.
Spicy pickled cucumber recipe
Delicious, crispy cucumbers will be appreciated by all pickles lovers
Spicy cucumbers have a bright, rich taste. In addition, cooking according to this recipe, even inexperienced cooks get a characteristic crunch.
For cooking you will need:
- cucumbers - 1 kg;
- water - 0.5 l;
- salt - 20 g;
- sugar - 3 g;
- garlic - 5 g;
- dill - 20 g;
- cilantro - 10 g;
- horseradish leaves - 15 g;
- vinegar essence (70%) - 3 ml;
- cloves - 3 g;
- peppercorns - 3 g.
Procedure:
- Rinse the jar thoroughly with soda.
- Place garlic cloves, dill and cilantro at the bottom.
- Cut the cucumbers off the ends and place them in half the jar.
- Add greens on top.
- Spread the remainder to the top of the can.
- Pour hot boiled water into the jar. Let it brew for 10 minutes.
- Drain the water into a saucepan.
- At this stage, you should start preparing the marinade. Add sugar, salt, peas and cloves to the water. Put on fire and bring to a boil.
- Pour boiling water over the jar of cucumbers again. Wait 10 minutes. Drain the water. Water from the second run cannot be used.
- Pour in vinegar essence.
- Add hot marinade.
- Roll up the jar with a metal lid.
- Place upside down until it cools completely.
Cucumbers with currant leaves for the winter
Cucumbers retain their firmness thanks to currant leaves
This method of pickling is notable for the fact that all its components are usually found in the personal plot. Therefore, he can be considered a clear "great-grandson" of the classic recipe.
The taste of cucumbers is skillfully emphasized here by currant leaves, which, in combination with a pleasant crunch, makes them beloved and desirable on any table in winter.
For cooking you will need:
- cucumbers - 1 kg;
- water - 0.5 l;
- currant leaves - 20 g;
- bay leaves - 15 g;
- dill umbrellas - 20 g;
- cloves - 15 g;
- allspice peas - 3 g;
- garlic - 5 g;
- vinegar essence (70%) - 3 ml;
- salt - 15 g;
- sugar - 30 g
Procedure:
- Leave the cucumbers in cold water for 2 hours, then wash and wipe off.
- Rinse currant leaves and dill whisk in warm water and dry with a towel.
- Peel the garlic.
- Place currant leaves, dill, garlic, cloves and peas on the bottom of a previously sterilized jar.
- Trim the tips off cucumbers.
- Place them in a jar and tamp.
- Pour boiling water over. Wait 20 minutes.
- Go to the preparation of the marinade. Drain the water from the jar into a saucepan. Sugar and salt. To stir thoroughly. Boil.
- Pour the marinade over the cucumbers.
- Add vinegar.
- Roll up.
- Turn the lid down until it is completely cooled.
Crispy pickled cucumbers "Fragrant"
Recipe for lovers of classic pickled cucumbers
By their taste, they are the closest to the classic version. Crispy and light cucumbers maintain a balance of moderate salinity and spice.
For cooking you will need:
- cucumbers - 1 kg;
- onions - 35 g;
- water - 0.5 l;
- garlic - 5 g;
- bay leaves - 15 g;
- allspice peppers - 5 g;
- vinegar (9%) - 20 ml;
- sugar - 20 g;
- salt - 10 g.
Procedure:
- Wash the vegetables, peel them off, leave to soak in cold water for 3 hours.
- Place bay leaves and allspice at the bottom of the jar, which was previously sterilized.
- Cut the onion into rings.
- Chopped onions and garlic are also placed on the bottom of the jar.
- Place cucumbers close to each other.
- Pour the remaining water after soaking into a saucepan. It will be used for the marinade. Pour salt and sugar into the water. To stir thoroughly. Bring to a boil.
- Add the marinade and vinegar to the cucumbers.
- Roll up in a jar.
- Turn upside down.
- Put a towel around.
- Wait for it to cool completely.
Crispy cucumbers love the right pickling technique. To prevent them from becoming soft, it is not recommended to overuse vinegar and garlic. At the same time, the spices will add a certain flavor to each variant and will create a pleasant variety on the table.
