It is better to preserve freshly picked fruits, if they lie down for a day or even several, then they must first be soaked in cold water for 4 hours. Before some types of salting, they must be soaked in any case. There are other subtleties that you need to know when harvesting greens.
Pick your recipe
To preserve cucumbers, you need to take only good water - purified, from a well, a well. If good quality water flows from the tap, you can take it. If not, pre-clean the liquid, otherwise the brine will become cloudy during storage and the cans may “explode”.
Take only pickled cucumber varieties. Lettuce categorically does not fit, because of one such fruit the whole jar can be spoiled, as well as because of one soft copy that has lost freshness.
Pickles, unlike pickles, can be eaten by children. To make such a blank for the winter, take one 3-liter jar:
- 1.5-2 kg of cucumbers (depending on their size);
- 5 cloves of garlic;
- 1 sheet of horseradish;
- 4 leaves of red currant;
- 5 leaves of cherry;
- 2 dill umbrellas;
- 3 tablespoons coarse salt;
- 1.2 liters of water.
Rinse the cucumbers well, if they are dirty, gently rub each with a soft cloth, moistening it in water, then rinse well. Soak them for 4 hours in cold water, then cut off the ends on both sides.
Wash the jar well, stack the fruits vertically and close to each other. Peel the garlic, cut each slice in half.
In the old days, housewives pounded garlic, dill and 1 tablespoon with a pestle. salts, put this mixture in jars for a stronger flavor.
You can do this or distribute dill, chopped garlic, currant leaves, cherries almost in half and put them when laying cucumbers on the bottom and in the middle of the jar, and cut a small leaf of horseradish into 2-4 parts in the center and up.
If you have well or spring water, then you can use the cold salting method. To do this, dissolve the salt in cool water, pour into cucumbers, cover the jar with a cellophane lid and store in the basement, cellar, and refrigerator.
If such water and similar storage areas are not available, use another method. To do this, pour purified water into the jar or from the tap, put a double layer of a bandage on top of the neck of the container, pour salt. Gradually, it will dissolve, and then remove the unnecessary impurity with the bandage.
In this form, cucumbers should stand 3-3.5 days. Cover them twice a day, turn them over, then put them to the bottom again. This method will help them evenly salted. After this time, pour the brine into the pan, bring to a boil, pour the cucumbers. Roll up the jars with sterile iron lids, turn over, wrap until cool.
Delicious and pickled cucumbers. To do these, take:
-1.5-2 kg of cucumbers;
- 3 sprigs of parsley;
- 6 peas of black pepper;
- 2 bay leaves.
For 1 liter of water:
- 2 tbsp granulated sugar;
- 3 tablespoons salt (no slide);
- 1 tsp vinegar essence.
Place the washed cucumbers with cut ends in a sterilized 3-liter glass jar, alternating them with seasonings.
Put parsley up, then when pouring boiling water, the top cucumber will not be "boiled".
Pour salt, sugar into the water, bring to a boil. Pour the brine into a jar, let stand for 20 minutes. Then pour the marinade into the pan, put it on the fire again. When the liquid boils, fill it with a jar, add the essence, roll it up with an iron lid, turn it over and wrap it up.