Marinated cucumbers are a perfect preparation for the winter. How to make a brine for pickled cucumbers, read below.
Delicious brine for pickled cucumbers
Ingredients:
- cucumbers;
- bottled water - 1 liter;
- vinegar 9% - 100 ml;
- garlic - 4 cloves;
- mustard in the grains;
- black peppercorns;
- salt not iodized - 60 g;
- granulated sugar - 50 g;
- umbrellas of dill;
- leaves of currants and cherries.
Preparation
Cucumbers, cut the tips and that they came out crispy, soak in cold water an hour for 3-4. Garlic is clean and clean. At the bottom of the prepared parboiled jars we put greens, garlic, spices and we put cucumbers. Fill cucumbers with boiling water. After 5 minutes, drain the water.
We make a brine for pickled cucumbers for the winter - add sugar and salt to the water, and after boiling we pour in and vinegar. The resulting pickle cucumbers in the banks are poured and immediately corked.
Marinated cucumbers in cold brine
Ingredients:
- small fresh cucumbers - 1.7 kg
- common salt - 100 g;
- well or spring water - 2 liters;
- vodka without additives - 40 ml;
- horseradish leaf large - 1 pc .;
- inflorescence of dill - 5 pcs .;
- cherry leaf - 5 pcs .;
- root horseradish medium size - 1 piece;
- garlic - 5 denticles;
- sugar - 50 g;
Preparation
First thoroughly mine and steaming the banks. The root of the horse radish is peeled and cut into pieces. Cold water poured prepared cucumbers and leave an hour for 3. Put cucumbers tightly in jars, alternating with leaves of cherries, horseradish. There we send garlic, a horse radish. A marinade is suitable for well or spring water. If not, then you can take bottled or boiled and chilled. We brew salt in it with sugar and mix until dissolved. Cucumbers in cans are poured with the resulting brine, covered with lids-suckers. We remove the cucumbers for storage in the cold.
Recipe for a steep pickle for pickled cucumbers
Ingredients:
- small cucumbers fresh;
- garlic - 3-4 cloves;
- water - 2 liters;
- salt - 200 g;
- horseradish root small - 1 pc .;
- currant and cherry leaves;
- acetic essence - 10 ml;
- horseradish leaf - 1 pc.
Preparation
Fresh cucumbers of a small size are well mine and together with garlic, horseradish root and cherry, horseradish and currant leaves are placed in an enameled container. Salt we pour into the cooled boiled water and mix well. Pickled cucumbers in a steep brine stand day 3. Then we wash the cucumbers, put it in a steamed jar, pour boiling water and drain it 10 minutes later. We boil it and again pour cucumbers, add the vinegar essence and cork the cans. Successful blanks to all!