Pickling cucumbers

Probably, there are no such people who do not like salted cucumbers, especially in winter. Pickling vegetables is, by right, part of the Slavic culture, and cucumbers in this business are given a separate place.

From the variety of recipes for pickling cucumbers, each hostess chooses the one that most likes to her and her loved ones. And the period from the second half of July to the beginning of August is the best time for pickling cucumbers for the winter. Let's look at the most popular and best recipes for pickling cucumbers for the winter.

Recipes pickling cucumbers in jars

The first step in this difficult matter is sorting cucumbers. For pickling choose dense cucumbers, without the void inside, allowed slightly unripened. Cucumbers need to be sorted out - damaged, soft and yellow for salting are not suitable. Small cucumbers should be salted separately from large ones.

Carefully washed cucumbers are placed in cans. Together with them, dill, spices, garlic, pepper are placed in cans. These ingredients can be cut into small pieces in advance. Currant leaves, parsley, basil, bay leaves are wonderful flavors. They can also be added to banks. The total number of herbs and seasonings should not exceed 5% of the total weight of cucumbers.

The next step in pickling cucumbers is to prepare the brine. For pickling cucumbers in cans use a hot method. A classic brine recipe: 700 grams of salt per 10 liters of water. To pickle larger cucumbers, you can use 800 grams of salt. Brine should be boiled and cooled. Then, with a cold brine, pour the cans to the top, cover with a lid and leave it for 7 days in a cool place. During this time, fermentation begins, and the level of liquid in the cans begins to drop. After the fermentation has stopped, the banks should be rolled up.

Some recipes for pickling cucumbers in jars contain additional ingredients for brine - vinegar, vodka, mustard. Pickling cucumbers with mustard or with vodka makes them more spicy and sharp.

Pickling cucumbers in a barrel

This way of pickling cucumbers at home is very rarely used. As a rule, at least 100 kilograms of vegetables are salted in barrels. Also, you need a suitable place to store barrels, for example, a cellar. But for home-made pickles, small barrels are now being made, which can be put directly on the stool or on the balcony. Most often for pickling cucumbers in barrels use a cold method. Cold pickling of cucumbers differs from hot pickling so that the brine does not need to be boiled.

Cucumbers are densely packed in barrels together with seasonings, pour in brine and store in a cool place. In the process of salting, lactic acid will form in the barrels, which must be removed in time, otherwise mold will appear. To combat mold, often use a recipe for pickling cucumbers with mustard. It is enough to sprinkle the brine surface with powder from the mustard seeds, and there will be no mold.

Dry pickling of cucumbers

Dry pickling of cucumbers is for those who do not have time to wait long until the cucumbers become salted. The recipe is unusually simple and powerful for any hostess.

Washed cucumbers (1 kilogram) are packed in a cellophane bag, covered with ground dill (1 bunch), garlic and salt (1 tablespoon). Next, the package should be tied up, shaken well and sent to the refrigerator for at least 12 hours. This quick pickling of cucumbers in the package can be used on the eve of the arrival of guests.

For pickling cucumbers, you can use different types of brines and even citric acid. Look for the most delicious recipe for pickling cucumbers and do not be afraid to experiment. Then, salted cucumbers will become your favorite snack all year round.