One of the most frequently used in the preservation of vegetables - a cucumber.Very rarely complete without a meal snacks like crispy pickled cucumbers.Yes, and as an ingredient for various salads and other dishes, they are very common.It is worth noting that the recipes for such a blank enough, while they differ from one another in the additional components.The result is most often get one that is needed.
So, to prepare crispy pickled cucumbers are picked fruit is medium in size and well washed.If they had just ripped from your own garden, then this is enough, and after removing them from dirt and dust, they are suitable for canning.If the vegetables for a while stored or purchased on the market, they must be soaked in water, it will return their freshness.At this time, prepared glass bottles.Better to take 1.5 or 2 liter.In each of them put on the umbrella dill, cherry leaf, green celery, horseradish (this amount is enough half leaf), garlic (you need to take a few cloves, do not need too much) and pea black pepper.Some add bay leaf here, which is a matter of taste.
soaked cucumbers washed under running water and laid in the banks.This also poured boiling water for 3-4 minutes and drain.These manipulations are repeated 2 times.After the water is drained for the second time, banks poured salt (1 tablespoon uppers).Also joins 2 tbsp.spoons 9% solution of vinegar.Further, the container filled with boiling water, plugged it prepared lids and crunchy pickled cucumbers allowed to cool.
It should be noted that some housewives are added to blank a few aspirins.In this case, it is antiseptic, helps prevent adverse processes that occur during storage jars at home.This is especially true for those who have no cellar or a balcony, where you can put spin.
Do not put large amounts of garlic, as it will help to ensure that the cucumbers will turn flabby.The colder the water is, which will be pre-soaked vegetables, the more crunchy get results.Banks to hold the workpiece better pre-sterilized.
To make salted cucumbers, crispy and delicious, they are washed, folded in a container filled with brine, which is preparing for a liter of water is taken on salt, sugar, vinegar essence.If the first two ingredients are put the same (one tablespoon) 1 or 2 (depending on preferences), the essence sufficiently small spoon.The solution is brought to boiling, cooled, poured into banks, which already lie cucumbers and spices.Clogging plastic containers with lids and left in a cool place for several days.After two days they already can, if desired, to eat.
recipes, which can be cooked crispy pickled cucumbers, you can take next.Washed, soaked for several hours in water, fruits were dried, they are cut off from the cap.The 3-liter cans stacked umbrellas dried dill, horseradish, black currant leaves (2 pieces), garlic, black pepper, cloves.This also laid cucumbers, well compacted.The banks are filled with boiling water, which leaves 20 minutes.Then he merges into the pan.Then it is put salt, sugar, a 9% vinegar.Per liter of fluid taken over a tablespoon of these substances.All again brought to boiling and the resulting brine filled in the remaining ingredients.Banks immediately clogged, turn over, cover with a blanket to cool.
Needless to say, correctly cooked crispy pickled cucumbers are stored for several years in a cool place.Thus the brine should not thicken.If this happens, you need to open those jars and consume the food as soon as possible.
