Three-time filling cucumbers for the winter: a step-by-step pickling recipe, storage

It is unlikely that there will be a person who can refuse homemade pickles, which teases with the spicy aroma of garlic. Every family from year to year uses the same proven method of harvesting a crispy vegetable for the winter. But any housewife should cook canned cucumbers, the recipe of which involves pouring three times.

Features of pickling cucumbers with triple filling for the winter

The main feature of the recipe is the triple filling of cucumbers, which involves pouring boiling water over the fruits twice a day, and the third with a ready-made marinade. Before you start cooking, you should study a few practical tips:

• to prepare the marinade, you can use water from the first pour to speed up the process;
• add vinegar only after the marinade is removed from the stove, it is also welcome to add it directly to the jar.
• if there is not enough marinade to fill the jar, you can add a little boiling water to the jar.

It will take no more than 1 hour to cook pickled cucumbers.

Advantages and disadvantages of the method

The method has many advantages:

• fruits perfectly retain their original appearance even after the third filling;
• the main ingredient is quickly and efficiently soaked in marinade;
• after such a procedure, the snack is stored for a long time without losing its taste and useful properties.

In addition to pluses, there are also minuses. They appear only in the duration and inconvenience of cooking.

How to choose the right ingredients?

To begin with, it is worth sorting out all the vegetables and selecting only young hard cucumbers for harvesting. So that they do not lose their characteristic crunch after s alting, it is worth starting cooking immediately after harvesting or buying on the market. Wash the vegetables, remove the stalk and tendrils.

In addition to cucumbers, for the preparation of preservation, you must have:

• dill umbels, blackcurrant leaves, celery, parsley and other herbs optional;
• 5 teeth garlic;
• 10g horseradish root (leaves can be used).

For the marinade you need to prepare:

• 100 g s alt;
• 30g sugar;
• 100-150 ml vinegar (9%).

Calculation of ingredients for one three-liter jar.

Preparation of containers

The jar needs to be sterilized with high quality in the microwave or oven, leaving it to steam for 20-25 minutes.

New lids need only be poured over with boiling water, but for a greater guarantee, send them to be sterilized along with the jars.

How to preserve cucumbers using the 3-fold filling method

To prepare pickles using the three-time filling method, the following steps must be taken:

1. Put the greens on the bottom of the jar in the first layer, then tamp the cucumbers in a vertical or horizontal position.
2. Gently pour everything with boiling water and leave for 3 minutes. Drain the liquid and refill the jar with clean boiling water.
3. In a separate container, combine s alt and sugar with the filling, boil the marinade, cook for 3 minutes, turn off the gas and add vinegar.
4. Place garlic, horseradish root in a jar and pour in hot marinade to the very edge.

Close the workpiece with a lid, turn it over, cover with a blanket and wait for it to cool completely.

Then send the pickled cucumbers to a cool place.

How and how much you can store the finished product

For long-term storage of the workpiece, you need to organize the right conditions and adjust all indicators. The temperature in the room should range from 5 to 15 degrees, the humidity index should not exceed 85%. It is also worth remembering that sudden changes in temperature can adversely affect product quality. Pick up a place away from the light.

The shelf life of conservation is 2 years, subject to all standards. After opening, the jar is recommended to be stored in the refrigerator for no more than 3 weeks.

Recommended