Most of us just loves winter harvesting.One of the most widespread among them are preserved cucumbers.There are plenty of great recipes, including both bad and good.And sometimes there are well, very good, cooked vegetables which are a godsend in the winter.So let's take a closer look at how to preserve cucumbers.
First of all, I would like to draw your attention to some of the rules that are immutable in the choice of the main product.
To canned cucumbers were delicious and were under a cover for a long time, it is desirable to select those fruits that are about the same size.It is also no less important their color - dark green is the best option.In no case do not use the flabby and soft cucumbers - they do not stand for a long time - you just spend your time and money.
Now, to understand the most simple rules of choice of fruit, it is time to describe some of the ways on how to preserve cucumbers.And I would like to start, perhaps, with the most unusual.
Recipe 1
To prepare you will need:
- cucumbers - 1 kg .;
- water - 1 l .;
- Garlic - 3 cloves;
- sugar - 1 l .;
- salt - 1.5 L .;
- black pepper;
- redcurrants (for decoration);
- dill (fresh herbs)
All these ingredients are calculated on a three-liter jar.
as canned cucumbers?The first step is to make their initial processing.It is a thorough washing.Note that if the cucumbers did not home, they are best hold time in water - about five hours.And in the meantime engaged in other preparations: you need to be sterilized jars and cooking greens with berries.
When cucumbers are ready, and the sterilized container, start laying the fruit.To start at the bottom of the banks need to put peas pepper, dill and chopped garlic.Only then lay out cucumbers.Keep in mind that they should be put only vertically: so you will then be much easier to get them, and put more.After that, each jar is necessary to add a few berries and currants, Bay marinade, cover with a lid.Thereafter, banks must be sterilized for 10 minutes, and then roll.
making pickles.It is made very simple.For this taken salt, sugar and water.The mixture was boiled and hot filled into cans in the desired time.
Recipe 2
Now I would like to draw your attention to the way the canned cucumbers so they eventually get crispy and not less tasty than in the previous recipe.All the ingredients of this recipe is also designed for three-liter jar.And this is not necessarily to do with mustard, canned cucumbers, which is useful not for everyone!
To prepare you will need:
- cucumbers;
- bay leaf;
- dill;salt 2 tbsp .;
- sugar - 1 tbsp .;
- water - 1.5 l .;
- seasonings to taste (cloves, fennel, pepper, etc.);
- vinegar - 2 tablespoons
then take the pot, the size of which depends on the number of vegan fruit.After that you need to fill in and cucumber, wrapped with a blanket or towel and leave to cool until until the water is just warm.
meantime take for sterilization of cans and when to pull out a cucumber, put them into the prepared container.There also put the garlic, pepper and bay leaf.
Now pour all the marinade, which is prepared in the same way as the previous recipe.At the same time, you can put in other banks, vegan spices.Add the vinegar.Field of containers must be very quickly clog and, having covered with a blanket or towel and let stand for a while.
A very important point is the period during which will be ready cucumbers under a blanket - try to reduce it to a minimum, otherwise the fruit will turn soft.
