Pickled cucumbers are one of the widespread ways to preserve the harvest. In the article you will find information on how to pickle these fruits with coriander, mustard and other herbs for the winter. We also give the best, according to the reviews of the hostesses, but simple recipes and storage rules for pickled cucumbers.
Selection and preparation of ingredients
Pickled cucumber is a vegetable preserved in a solution of food acid, for example, in vinegar. Acid adversely affects microorganisms, thereby contributing to the preservation of pickles. For canning, choose homogeneous fresh fruits of bright green color, dense and with a magnificent cucumber aroma.
Did you know? Soaking Cucumbers for a few hours in water before pouring the marinade will help them maintain crisp properties.
The seeds in them must be underdeveloped. All cucumbers are sorted, cleaned of dust, stalks are removed, washed. Then they are necessarily soaked for several hours - up to 6 hours in cold water. During soaking, you need to change the water 2 times. The procedure can be replaced by blanching in water with a temperature of + 60 ° C for 6–7 minutes.
As additional ingredients in marinades, horseradish and celery leaves, basil, dill, allspice (peas), garlic are used. Greens should be fresh: they must be washed and cut into pieces about 5 cm long.
The technique of laying in jars does not depend on the recipe: they put greens on the bottom, then cucumbers on it. Vegetables can be stacked horizontally or vertically. If the cucumbers are large, they are cut into equal parts before laying.
Did you know? Historians have the opinion that Christopher Columbus and Amerigo Vespucci used pickles on the menu to prevent scurvy among the crews of their ships.
Cooking recipes for cucumbers with basil for the winter
The preparation of marinades is based on a basic recipe, in which these or other ingredients are added to change the aroma and taste. So, in any recipe there will definitely be water, salt, vinegar. Variable components are herbs.
Classic recipe
The classic recipe is based on a pouring of water, salt and vinegar. Consumption rate: for 200 g of water you need 15 g of salt and vinegar. Pour the ingredients into a pan with boiling water and let it boil for 2 minutes. Then add vinegar, and as soon as the mixture boils - turn off.
Prepared jars with cucumbers, dill, pepper and garlic are filled with such a filling. The consumption rate of the components is as follows - for 300 g of fruit, 5 g of dill, 0.5 peppercorns and 1-2 cloves of garlic are needed. But the above recipe has long been expanded by the hostesses and is used in a composition more saturated with aromas and taste.
560 minutes
cucumbers 5-10 cm long
3 kg
Energy value per 100 g:
First you need to wash and prepare cans, vegetables and herbs.
Boil water to prepare the marinade fill. Put salt, sugar in boiling water and boil for 2 minutes, stirring until crystals are completely dissolved. Add vinegar, after the mixture boils again - turn off.
At the bottom of the cans, sequentially lay all the greens: leaves, dill umbrellas. Add the same garlic, bay leaf, allspice.
Download cucumbers.
Pour the vegetables with brine.
Cover with lids.
To sterilize, prepare a large pot of hot water. Place a special wire rack or towel on the bottom of the pan for sterilization.
Place filled jars in the pan.
If you put a pan lid on them, the vegetables will be ready much faster.
You can focus on the color of cucumbers during cooking. If they begin to turn yellow, they are ready and can be removed. This will happen approximately 40 minutes after the start of sterilization for 3 liter cans.
Then the containers are removed and rolled up.
First you need to wash and prepare cans, vegetables and herbs.
Boil water to prepare the marinade fill. Put salt, sugar in boiling water and boil for 2 minutes, stirring until crystals are completely dissolved. Add vinegar, after the mixture boils again - turn off.
At the bottom of the cans, sequentially lay all the greens: leaves, dill umbrellas. Add the same garlic, bay leaf, allspice.
Download cucumbers.
Pour the vegetables with brine.
Cover with lids.
To sterilize, prepare a large pot of hot water. Place a special wire rack or towel on the bottom of the pan for sterilization.
Place filled jars in the pan.
If you put a pan lid on them, the vegetables will be ready much faster.
You can focus on the color of cucumbers during cooking. If they begin to turn yellow, they are ready and can be removed. This will happen approximately 40 minutes after the start of sterilization for 3 liter cans.
Then the containers are removed and rolled up.Video recipe
Classic recipe
Important! A well-rolled lid should not scroll around the neck of the can. And if you are not sure about the quality of the capper, then turn the rolled cans over: drops of water will appear from under the poorly twisted lids.
No sterilization
Basil is a herbaceous spicy plant. It gives the marinade a unique flavor. To use it in a marinade, one sprig per jar is enough.
560 minutes
cucumbers 5-10 cm long
1-2 kg
vinegar essence 70%
1 teaspoon
Energy value per 100 g:
- Wash the vegetables, remove the stalks and leave to soak in cold water for 5-6 hours.
- Fill jars with herbs and spices.
- Fill them with cucumbers.
- Pour boiled hot water. Stand in this position for 25 minutes.
- Prepare a marinade fill from water, sugar, salt.
- Gently pour the water out of the cans. Pour them with marinade. Let stand for 25 minutes.
- Drain the marinade pour into the pan and bring to a boil again.
- Pour the mixture into jars, add vinegar essence, 1 teaspoon each.
- Roll up containers with lids.
With coriander
Coriander (cilantro) is used as a spice. It is added to the composition of sausages, cheeses, marinades, pastries. Cilantro is called the leaves of a plant, but its seeds are also used in cooking.
560 minutes
cucumbers 5-10 cm long
2.5 kg
black pepper peas
3-4 pcs.
Energy value per 100 g:
- Wash cans of soda or soap and prepare the lids. Then sterilize each container for 5 minutes.
- Cucumbers are washed, soaked in water, cut the stalks.
- At the bottom of each jar, lower the garlic, currant leaves, parsley.
- Put cucumbers in jars.
- Pour the boiling water into the cucumbers.
- Cover the jars with lids for 15–20 minutes.
- Drain the water - it will no longer be needed.
- Pour the next portion of boiling water over the vegetables. Cover with lids for 15-20 minutes.
- Drain the liquid into the marinade container.
- Add sugar, salt to the fill, and then bring to a boil. Add vinegar after 2 minutes, wait for the boil and set aside from the heat.
- Add jars of coriander, mustard and allspice to the jars.
- Pour the cucumbers with the finished marinade, after which the banks are closed with lids.
Basic storage rules
Typically, you can store blanks in the pantry - in the house or apartment, as well as in the cellar and other places. When choosing a storage location, consider that it should not be exposed to direct sunlight. This can ruin the taste and texture of preservation. It is advisable to put pickled cucumbers in a cool room. If this is not possible, place them away from radiators.
Important! Wash cans with soda. It not only neutralizes the vital activity of microbes, but is also absolutely harmless to the body.
Delicious and crispy cucumbers contain many healthy vitamins and minerals. They are able to improve digestion processes and have a beneficial effect on the body, in addition, preparing them is very simple. Cook using the recipes listed and enjoy the great taste.
