Shelves in the pantry with a lot of cans with compotes,jam, pickles and marinades, - a welcome sight for any mistress. How appetizing red tomatoes look on the background of green pimply cucumbers, orange bell peppers, light-colored zucchini, along with caviar of different varieties, adzhiki, etc.! True, that all this splendor appeared, the hostess has to work hard. And know many of the subtleties of certain recipes. Let's talk about ways of pickling cucumbers today.
Little tricks
We all love sour, crispy cucumbers.Salting them, however, is not an easy matter. Let's start with the product itself. For billets in a whole kind of vegetables are suitable with a dark green skin and a lot of pimples. If they are ostrenkie - hence, the cucumbers recently removed from the bush and did not have time to tie. But if you have already bought podvyavshie, put them for several hours in cold water. They put small cucumbers in small pieces. Salting large is produced either in barrels or in plastic tubs. Or cut them into circles 2-2.5 cm thick and also put in bottles or other glass containers.
Now spice.In brine and marinade, you must add garlic, dill, spicy pepper. Garlic gives vegetables a special pleasant taste. Pepper is sharp. And thanks to the dill, any fruits, even tomatoes, even cucumbers, become unusually aromatic and mouth-watering. Salting allows you to use both fresh seasoning and dried. Fortress, crunchiness do not lose the vegetables lying in the brine, thanks to the oak and cherry leaves. A light, pleasant sweet taste will give the pickled cucumbers slices of red beets, if they are also placed in cans or kegs. Leaves and roots of horseradish will bring their flavor and aroma to the product. A peculiar spice and tartness is acquired by cucumbers, the pickling of which includes, among other ingredients, currant leaves and tarragon. And, finally, the last remark: for brines and marinades take only ordinary table salt, without iodine additives. Otherwise, your blanks will be unpleasantly brown, the taste of them will become frankly iodine. And now the recipes!
Cucumber casks
First, let's talk about how pickling cucumbers is done.barrel or kadushke (tub). The container itself must be soaked, thoroughly washed, soaked with boiling water, so that there are no extraneous smells and harmful microbes. Cucumbers to sort out, wash. Tips can not be cut. Pour the bottom of the packaging with clean oak, cherry, etc. leaves. Put the garlic, sliced slices, twigs and umbrellas of dill, pieces of hot pepper. Then put a layer of cucumbers. Put them tightly, horizontally. Between the rows again make layers of spices and seasonings. The last layer of dill. Pour brine, which is prepared from the calculation: a bucket of water / 600-700 g salt / 2-3 heads of garlic / 4-5 sharp peppers. The rest to taste. The brine should cover vegetables for 3 cm. Put on top with a decay, cover with a clean towel, and let the cucumbers sour. They are ready in about a month and a half. Store in a cool place.
Cucumbers in cans
Pickling cucumbers in cans is done approximately like thisHowever, only their lower tails are cut off. At the bottom of the cans, dill, spice leaves, garlic, sweet pepper, and hot pepper are also placed. Then the cucumbers themselves: at the bottom those that are larger, closer to the neck - which is smaller. Distribute vertically, tightly, if necessary - shake cans. From above - umbrellas of dill. Depending on the volume of the can, in each one put from 1 to 3 tablespoons of salt and pour boiling water. The cans are covered with lids and left to sour for 5-6 days. When the cucumbers are sufficiently salted, the brine is poured into a saucepan and boiled. Cucumbers and spices are washed in running water, re-stored on cans, poured with boiling brine, where you can add a spoonful of vinegar to the jar. Then they roll up.
The proposed recipes are pleasant in that they are simple, easy to carry out, and cucumbers are surprisingly delicious.
