Volgograd-style cucumbers: pickling recipe for the winter and storage conditions

Cucumber blanks are the most popular in winter. They are suitable both as an appetizer and as an addition to a variety of side dishes. What is a festive table without pickles? Volgograd-style cucumbers are not a new recipe, but proven over the years. Easy to do, even a teenager can handle it. Cucumbers always turn out excellent. The recipe has its own characteristics and cooking secrets. The shelf life of the workpiece depends on the rules of canning and preliminary preparation of containers.

Features of pickling cucumbers in Volgograd style

The main feature of pickling according to this method is that the cucumbers are kept in boiling water until they are placed in a jar Picked cucumbers must be poured with boiling water and covered with a lid. You can put a blanket on top and let it cool down slowly. Then proceed directly to cooking. This allows the cucumbers to marinate faster.

Ingredients for the recipe

To prepare the blank, you will need the main product in unlimited quantities.

Spices for a three-liter jar:

• garlic - 2 cloves;
• bell pepper - ½ pcs.;
• black pepper - 7 peas;
• ground pepper - ½ tsp;
• bay leaf - 2 pieces;
• your favorite greens for cooking brine, do not add it to the jar.

Brine per 1 liter of water:

• s alt - 1 tbsp. l. slide;
• sugar - 1 tbsp. l. slide;
• acetic essence - 1 tbsp.

Preparation of containers

The quality of the workpiece and the shelf life depend on the correct preparation of containers. After all, the bacteria, microbes and fungal spores remaining on the walls will lead to damage to the workpiece. Don't forget about botulism.

Capacities must be washed well with soda. Rinse several times and be sure to disinfect.

There are several ways to do this:

1. With steam. It is necessary to boil water, cover with a special circle for sterilization and put a jar in it. The procedure takes 3-5 minutes.
2. Warm up in the oven.
3. Boil, fully immersed in boiling water.
4. Use the microwave. Modern way of disinfection.

Cooking method

Steps of cooking canned cucumbers:

1. After picking, the vegetables should lie down a little and wilt a little.
2. Rinse cucumbers thoroughly in several waters. Cut off the ends on both sides and put in a large container.
3. Pour boiling water over and leave to infuse for a while.
4. When the water temperature drops to 40 degrees, you can pickle cucumbers.
5. While the cucumbers are cooling, it is necessary to prepare the filling liquid.
6. Take water from the filter into a separate container. The amount of water must be calculated from the number and volume of cans. A three-liter jar filled with vegetables holds approximately 1.5 liters of water.
7. Add s alt and sugar and add your favorite herbs. Boil the liquid, then catch the greens.
8. Put garlic, pepper, bay leaf on the bottom of the jars, you can add paprika or dry mustard.
9. Put the cucumbers compactly into the jar.
10. Add vinegar essence to the boiling marinade. This should be done in small portions, as the liquid will start to foam and may run away.
11. Fill jars with brine to the very top and cover with lids.
12. Seal jars quickly and hermetically.
13. Put on lids and wrap well with a warm blanket.

In this position, the workpiece must be completely cool. Then you can clean the cucumbers for winter storage.

This recipe is universal. If cucumbers need to be eaten after 3 days, then the workpiece is closed with a nylon lid.

The recipe is also suitable for cooking cucumbers in a bag. They marinate quickly and can be eaten within a day.

For cooking you need:

1. Rinse the cucumbers and remove the tips. Soak in boiling water.
2. Put in a bag and add spices, your favorite herbs. Be sure to add the garlic passed through the press.
3. S alt and add a little sugar.
4. Tie the bag tightly and shake the workpiece to evenly distribute the spices.
5. You don't need to add water. Vegetables will give the required amount of juice and marinate well.
6. Put in another bag or plate.
7. Leave the first day at room temperature. Further store in the refrigerator.

Expiration date

If all the rules have been followed, then hermetically sealed blanks are stored for up to two years. Under a capron lid can be stored for six months. When stored for a long time, they turn sour and become soft.

Storage rules

Special conditions are required for the storage of preservation. The first is to choose the right storage space.

The cellar and basement meet the ideal conditions. It's dry and cool there. Some housewives adapt to store food on balconies and loggias. The main condition is that the temperature, even in severe frost, should not drop to 0. If this occurs, the containers will burst and the workpiece will deteriorate. Storage balcony should be insulated and glazed. Additionally, build special boxes lined with foam inside.

Before being sent for storage, the year must be indicated on the lid with a marker. This will allow you to quickly orient yourself and prevent long-term storage.

If there was no characteristic sound during opening, which indicates the presence of a vacuum, then discard the workpiece.

Store hermetically sealed jars at home. Place blanks in places far from heat sources. A pantry would be great.

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