Berlin-style cucumbers: a recipe for cooking for the winter, storing pickled vegetables

Pickled cucumbers are one of the most popular preparations. This is a great independent snack, as well as the basis for many other dishes. They are often used in the preparation of various salads. In the season of vegetables, it is easy to cook them, and in winter, cucumbers from such a jar will delight you with a wonderful taste. There are many ways to pickle this vegetable. One of the most popular recipes is Berlin-style cucumbers.

Features of the recipe for pickled cucumbers "Uncle Vanya" in Berlin style for the winter

This recipe is of German origin. It is very popular because vegetables cooked this way are savory and delicate.

Cucumbers according to this recipe are crispy and moderately spicy.

For such pickling, you will need vegetables that are small and the same in size. The composition of the marinade must include whole grains of dry mustard.

Required Ingredients

To make Berlin-style cucumbers you will need the following ingredients:

• cucumbers - 3 kg;
• vinegar 9% - 60 ml;
• garlic - 6-8 cloves;
• hot pepper - 1 piece;
• allspice - 5 g;
• bay leaf - 6-7 pieces;
• mustard seeds - 2 teaspoons;
• s alt - 2 tablespoons;
• sugar - 4 tablespoons.

When preparing the marinade, you should use ordinary table s alt without any additives. Do not use iodized s alt.

You can add cherry, grape or currant leaves to each jar. This will only make the taste of ready-made cucumbers better.

The indicated amount of vegetables produces an average of 7-8 cans of 0.5 liters or 4-5 liter cans.

How to choose and prepare vegetables

The taste of the finished product largely determines the quality of the cucumbers used. It is necessary to take for s alting only ground vegetables that have ripened according to the season. Fruits of approximately the same size should be carefully selected. They should be elastic, without damage.

Cucumbers must first be washed and left for 4-5 hours in clean cold water. During this procedure, the vegetables will absorb the missing moisture, and during the pickling process they will become elastic and crispy. They should then be rinsed again with clean water.

Rules for the preparation of containers

It is very important to prepare the correct container in which the cucumbers will be placed. It will depend on this whether the appetizer can be preserved until winter in the proper form.

Glass jars intended for closing should be pre-washed with soda and any detergent, then rinsed several times with running water. After that, the jars are sterilized in any convenient way:

• microwave;
• for a couple;
• in the oven.

After such sterilization, the dishes are placed on the table with the neck up.

Marination process

At the bottom of each jar, put dill, a few rings of hot peppers, 3-4 peas of allspice, 1-2 bay leaves, 2-3 cloves of peeled garlic (large cloves can be cut into several parts).

Dry mustard seeds must be an essential ingredient.

Prepared cucumbers are placed tightly on top. Then the jar is poured with boiling water, closed with a clean lid and allowed to stand in this form for 20-30 minutes. After the time has elapsed, the water is removed, the vegetables are poured with hot prepared brine.

While the jars are standing, you can prepare the marinade. S alt and sugar are poured into boiling water in the specified amount. The liquid is gently stirred until these substances are completely dissolved. Boiling brine is poured into each jar, not reaching its edge 1 cm.

At the very end, before closing the lids, add vinegar to each jar (approximately 2 teaspoons for each liter jar).

After that, the jars are covered with boiled lids and rolled up. Then wrap and leave to cool completely.

If cucumbers are stored in a cool place, then additional sterilization is not required.

When stored at room conditions, for better preservation, the workpiece can be further sterilized. To do this, jars with cucumbers and marinade are placed in a deep saucepan before rolling, on the bottom of which you need to put a small towel or any cloth.

Banks covered with boiled lids are poured with hot water to the neck. Sterilize like this:

• 0.5L - 8-10 minutes;
• 1 l - 15-20 minutes.

After such a procedure, they take it out and roll it up.

Water for such cucumbers should be taken bottled or purified with a filter. Don't use tap water for canning.

How and how much can be stored?

It is very important to observe the storage conditions of canned vegetables. Their violation will lead to the fact that the product will be hopelessly spoiled and will harm he alth when eaten.

Store any homemade preparations, including Berlin-style pickled cucumbers, at a temperature of 0 to + 25 degrees in a dry place. At the same time, air humidity should not exceed 75%.

If these rules are followed, a jar of pickles can be stored for up to two years. After this time, it is not recommended to use the snack, even if there are no external changes.

Opened, these cucumbers can be stored in the refrigerator for no longer than 3 days.

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