Pickled cucumbers in plastic bottles: TOP 5 recipes for the winter with photos and videos

There are situations when there is not enough time, glassware runs out, and there are still a lot of cucumbers. And everything needs to be s alted. S alting cucumbers cold is a quick and easy way. And in terms of taste, pickles canned in ordinary plastic bottles are in no way inferior to the traditional hot method.

Advantages and disadvantages of pickling cucumbers in a bottle

This method will save time for busy housewives and prevent possible injuries, because banks can be broken and injured in a hurry. Therefore, even children can be allowed to preserve pickles in plastic bottles if they show an active desire to participate.The taste of this delicacy is quite unusual, so it can pleasantly surprise many on the festive table.

Among the shortcomings, it can be noted that the harvesting process is extended in time. After 7 days of insisting cucumbers, you will have to remember about the snack and finish cooking it. In addition, this pickle must be stored in the refrigerator in order to avoid quick spoilage. It may also be difficult for someone to get the fruit from the narrow neck of the bottle, but this problem is solved by the small size of the cucumbers or by cutting off the top of the container.

Choice and preparation before starting the process

It is recommended to choose pickled cucumbers. They are also versatile and salad, but cucumbers ideal for pickles have black spikes and an extremely bumpy surface. The fruits should not be large and too soft. For example, gherkins are great.

Preparation will not take long. Cucumbers should be carefully examined and sorted by size if the aesthetics of the dish are important: fruits of the same complexion will look more beautiful. Cut off all damaged areas and the place of attachment to the stalk, wash well.

If the skins of vegetables seem tough, don't peel them off. In brine, it will soften, and the cucumbers will become nicely crunchy.

Ideally, if the size of the cucumbers will not exceed the diameter of the bottle neck.

Preparation of plastic containers

Also, dishes are needed for conservation. Housewives usually use glass jars, but when they are not at hand, plastic bottles from spring water from a regular store are perfect. Moreover, cold cuts have an interesting s alty-sour taste.

Be sure to clean the container thoroughly with a brush.

If you use not old bottles that have been lying around in the house for some time, but new ones just bought with spring water, it is better to pour the liquid into another container. It will come in handy in the s alting process.

How to pickle cucumbers for the winter in a 5 liter bottle

It is necessary to collect all the necessary ingredients and a couple of five-liter containers, and all preparations for snacks for hot dishes are finished. Any spices to taste are added to the recipe: they will give the workpiece original notes. According to a similar scheme of actions, tomatoes and eggplants can be s alted in five-liter barrels.

Ingredients

The beauty of this recipe lies in the availability of its ingredients. You can get them in any, even a small store.

For one five-liter bottle you will need:

pickled cucumbers - 3 kilograms;
currant leaf - 1 piece;
bay leaf - 1 piece;
bell pepper - 2 pieces;
an umbrella of fresh dill and its stalk - 1 each;
black peppercorns - 6 pieces;
horseradish - 1 leaf or 1 cm root.
garlic - 6 cloves.

Brine will require:

1 liter of spring water;
40 grams of coarse non-iodized s alt.

Usually preparation takes about 20 minutes, and the preparation of preservation itself takes 7 days.

Cooking

Five-liter dishes will save a lot of time and bring new sensations to the usual process of pickling cucumbers.

Wash the cucumbers, remove the back parts, immerse in a bowl of cold water and leave for 20 minutes.
Time to prepare the rest of the ingredients. Rinse the bell pepper well, cut the core and cut into four parts. Wash horseradish and dill and chop coarsely.
Remove the peel from the garlic and rinse it under running water.
In clean five-liter bowls, place sliced pepper, garlic, dill and horseradish. Add currant leaf. Lay cucumbers on top. Finally add the peppercorns and bay leaf.
Then take a large deep container (even a basin will do) and pour water into it, mix it with s alt until completely dissolved.
Add water to bottles of cucumbers. Tighten the lids well and put away in a dark, cold place.
The readiness of the snack is determined by the foam that forms under the lid. If it appears, you can proceed to the final stage of preparation. This usually happens after 5-7 days.
When this happens, the cucumbers must be washed. To do this, the fermented water must be drained, and pour clean plastic containers into plastic containers, shake. Repeat the procedure several times.

For this, spring water, which is bottled upon purchase, will come in handy. It can be previously drained into another container, and then used.

In order for pickled fruits to be easily removed from a five-liter bottle, it is recommended to cut its upper edge.

Further storage

Cucumbers pickled in this way are stored for a long time. However, it is better to clear a shelf for them in the refrigerator or in another cool place, such as a basement or garage.