Salted cucumbers on the tables appeared only due to the fact that the taste of the newly imported foreign vegetable seemed to the Russian peasant (and, perhaps, the boyar) too inexpressive, “no”.
Trying a new agronomic miracle, the Russians exploded with criticism at him, called “water – water” and tried to somehow diversify the bouquet of taste of this vegetable.
In those days, and this was the period of the reign of the unforgettable John Vasilyevich, there was no other way to change the taste of any vegetable, except to place it in a barrel with brine.
This fate has not escaped cucumber.
And appearing to the world after aging in a spicy brine, became a favorite snack, everyday food and festive decoration of the table.
In his honor in the markets, even the holidays and fun staged.
Essentially – festivals, because this word 400 years ago did not know and did not use.
The festive cucumber time was at the end of October – it was during this period that the barrels of pickles began to be uncorked in large quantities..
Suitable cucumbers for seaming
In ancient times, cucumbers were not sorted out: which one grew up on a bed, that one went to the barrel.
But even then, the hostesses noticed that the thinner his skin was, the better he sucked in the pickle and the sharper the taste.
Modern selection has pleased the housewives with more than one variety of pickling cucumbers, the most popular of which are Nezhinsky, Muromsky, Voronezhsky, Altai, Crunchy and hybrids Salting F1, Hermann, Rodnichok F1, Zozulya F1, Courage F1, Parisian gherkin.
The main characteristics of pickling cucumber:
- pimples pronounced, dark;
- crisp dense pulp;
- small amount of seeds;
- fruit length does not exceed 15 cm (optimal from 7 to 15);
- no voids inside;
- lack of bitterness;
- thin skin that is easy to pierce with a fingernail.
Not long ago, breeders proposed a new species – universal, claiming that these fruits are excellent for salads and for pickling.
But we would not recommend salting them.
These cucumbers best pickled with vinegar.
In addition to varieties, the criterion for selecting fruits for harvesting pickles for the winter is their appearance and quality..
Sluggish, with various kinds of injuries, with reddish-yellow spots on the skin – these are not the fruits that you should even pay attention to, and not just choose to put in the jar.
Another way to choose pickled cucumbers is their length, according to which the fruits are divided into calibers: pickles (3-5 cm), gherkins (5-9 cm) and Zelentsy (9-15 cm).
|medium-sized cucumbers –||10 pieces|
|horseradish sheet –||1 PC.|
|Bay leaf –||2 pcs|
|garlic –||2-3 cloves, cut into thin plates|
|hot pepper –||1 pod|
|black pepper peas –||6 pieces.|
|salt –||100 g|
|sugar –||one and a half Art. l.|
|lemon acid –||1 tsp no slide|
|Time for preparing: 6500 minutes||Calories per 100 grams: 16 Kcal|
Put all ingredients tightly in a jar, cover with cold water and cover with gauze.
Let them stand for 4 days.
During this period, shake the water in the jars several times to dissolve the salt as soon as possible..
At the end of the first exposure, drain the brine and replace it with cold water, which also drain.
The third fill is very cold water.
Her and leave the banks, sealed containers with plastic caps.
Now you can send a harvest of cucumbers for the winter for storage in a dry cool room.
And here’s another recipe for homemade “crunchy” in the video below:
- cucumbers – how many will you collect;
- grape leaves – by the number of cucumbers.
For the marinade (based on a three-liter jar):
- water – 1 l;
- apple (grape) juice – 1.5 cups;
- salt, sugar – ¼ cup.
Wash cucumbers and in turn pour boiling water and ice water.
Wrap each fruit in a grape leaf, place it tightly in jars and pour boiling marinade three times..
The third time the marinade does not drain – roll up the banks and leave to cool.
The main spice in this recipe is the leaves of the vine, giving the original flavor to the roll-in and retaining the emerald color of the main ingredient..
Cucumbers in tomato juice
- pepper (peas);
- horseradish leaves;
- Bay leaf;
- tomato juice;
- acetic essence – 1 tsp. per liter of juice;
- sugar and salt – 2 tbsp. l per liter of juice.
One-dimensional cucumbers wash and spread on banks, shifting spices.
Pour boiling water and leave for 10 minutes, and while they are infused, bring tomato juice to a boil.
Water from vegetables drain and boil again.
The second time, pour boiling water into the jars, again for 10 minutes..
After the second pouring, water is no longer needed – for the third time, fill the blank with tomato juice with vinegar, salt and sugar.
Banks should be rolled up and wrapped..
The slower they cool down, the better the quality of the snack..
Cooking without sterilization
Components (based on 1 three-liter jar):
- cucumbers – 2 kg;
- Dill umbrellas – 2 pcs .;
- 3-4 currant leaves;
- sugar – 1.5 tbsp. l .;
- salt – 2 tbsp. l .;
- acetic essence – 1 tbsp. l .;
- bell pepper.
Washed fruits put in a spacious container (bowl or large saucepan) and pour cold water.
Soaking time – 3-4 hours, change water 2-3 times.
While they are “floating”, prepare the cans, sterilizing them in any way convenient for you, clean and wash the spices..
When the cucumbers go through a “soak session”, place them in prepared containers, pre-lining the bottom with leaves, dill, and pepper.
To make the marinade, boil 1.2 liters of water with salt and sugar.
Fill the banks with boiling marinade, roll up, wrap.
If you do the preservation without adding vinegar, you get such a tasty billet:
The most valuable qualities of a salted or pickled cucumber – crispness and elasticity.
To achieve them, you need to follow the rules for salting – very simple, but necessary:
- For recipes harvesting cucumbers for the winter, choose young fruits with delicate skin. Ideally, they should only be from the garden and this requirement is doable if you have your garden. If you have to buy vegetables on the market, do not hesitate to check their freshness to the touch..
- Before canning (pickling), sort the fruit by size and soak it for several hours in cold water (fine, if it is tough, the harder the water is, the more appetizing the cucumber looks and crackles).
- When filling the jar, place the vegetables vertically – this way you can maximize the use of container volume..
Salted cucumber will never go out of culinary fashion, it is good as an independent snack, and gives a unique taste to your favorite salads.
Marinated fruits become just salvation during diets, when you have to limit yourself to food and eat the same type of fresh food..
Therefore, do not hesitate whether such preparations are necessary – preserve cucumbers in several ways, and the next winter will show how right you were..
If you want to surprise everyone with your culinary ingenuity, then we offer you a recipe for cucumber salad for the winter: