S alting cucumbers for the winter: top 12 recipes for sweet and crunchy vegetables

Marinated vegetables are a delicious appetizer that can decorate both a festive and everyday feast. There are a large number of interesting and uncomplicated options for pickling crispy and sweet cucumbers for the winter. All recipes are slightly different, but the result is always the same - a savory and delicious preservation that will delight all lovers of s alty.

Features of harvesting sweet crispy cucumbers for the winter

Before harvesting, vegetables should be soaked for several hours in cool water. In addition, in order for pickles to turn out crispy, it is important to observe the heat treatment time, not exceeding the prescribed amount.Sweetness and spiciness can be adjusted while cooking the marinade by adding spices to taste.

Requirements for the main ingredients

For seaming, it is recommended to use ground cucumbers, because vegetables from the greenhouse do not keep so well. Cucumbers that are covered with prickly pimples are also better suited - they will be dense and crispy. Vegetable oil should be chosen odorless. In addition, spices are sure to be added.

How to prepare the container?

The key to successful preservation is proper sterilization of containers. To do this, you can choose any method: oven, microwave or steam processing. Sterilization time varies from 5 to 10 minutes.

Methods of making sweet cucumbers

Thanks to a large number of recipes, each housewife can choose the right method of preservation for herself.

Classic recipe

Brine according to the classic recipe is moderately sweet and sour. Ingredients:

• cucumbers - 1 kilo;
• marinade - 1 liter;
• garlic - 4 cloves;
• lavrushka - 1 piece;
• s alt - 1.5 large spoons;
• sugar - 3 tablespoons;
• vinegar - 0.2 liters;
• dill and parsley.

Cooking:

1. Soak vegetables in cold water, steam jars.
2. Place dill, parsley and garlic in containers. Lay the cucumbers tightly and pour boiling water over them.
3. Pour a liter of water into a saucepan, s alt and sugar. Wait for the boil and boil for five minutes.
4. Drain the boiling water from the vegetables, fill the containers up to the neck with ready-made brine and add vinegar.

Turn the jars over and wrap them in a blanket for a couple of days.

No sterilization

You can pickle crispy cucumbers without prior sterilization of containers. You can use any recipe for seaming. The marinade is boiled for about five minutes, and then the containers with all the components are immediately poured. It remains only to roll up and wrap.

Sweet and sour

To s alt sweet and sour cucumbers, you need to add less sugar and vinegar. Following the classic recipe, only 50 grams of sugar, 70 grams of s alt and 100 milliliters of vinegar are added to 2 kilograms of vegetables.

Sweet and spicy

For lovers of snacks with a "light", you can pickle cucumbers with hot peppers or one chili pod. The amount of the spicy component varies depending on preferences, 4 tablespoons of sugar will be enough. Herbs and cloves will help “decorate” the taste.

No Vinegar

For s alting without vinegar, a standard set of ingredients is taken (peppercorns, dill, garlic, horseradish, s alt). S alt is diluted in water (2 large spoons per liter) and filled jars are poured. Next, you need to remove the containers for 3 days for s alting.

With citric acid

If you do not want to add vinegar to the roll, you can use citric acid. For a 3-liter bottle, 10 grams of lemon will be enough. It is added directly to the container.

Seasonings and spices are put to taste and desire.

With mustard

The s alting scheme does not differ from the classic one. For this recipe, you will need 2 tablespoons of mustard seeds or 1 tablespoon of mustard powder. The necessary component is immediately placed in jars, and then poured with marinade.

With tomatoes

For a 3-liter bottle take 1 kilogram of cucumbers and tomatoes. As a standard, containers with ingredients are poured with boiling water, and then the marinade is prepared. Spices, garlic and herbs are used for aroma. Sugar and s alt are added to taste.

In oil

The main component must be chopped and mixed with oil, vinegar and spices. Then everything is laid out in jars, sterilized and rolled up. 200 milliliters of oil will be enough.

With sweet pepper

Half a kilogram of sweet pepper is taken for a 3-liter container. This component must be cut, placed in a jar along with other vegetables and poured with marinade. You can complement the taste with garlic, paprika and bay leaf.

With horseradish

The recipe is identical to the classic one. One horseradish root will be enough for one liter jar. This component is placed in a jar along with the rest of the ingredients and poured with cooked marinade.

Sliced, with grapes

For this recipe you will need a handful of sour grapes. If desired, add dill, garlic, allspice, lavrushka. First, spices, cucumbers, and then grapes are placed in the container. The brine is prepared, the jars are poured and twisted.

Specificity and shelf life of preservation

For better preservation of pickles, a cold and dark place is suitable: cellar, pantry, basement or balcony. Preservation can be stored for up to two years if natural preservatives have been added. Jars with nylon lids are stored exclusively in the refrigerator.

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