Pickled cucumbers with basil for the winter: recipes with photos and videos

Classics of winter preparations are pickled and pickled cucumbers. Fragrant greens and spices help to diversify the usual taste of the product, on which the success of the snack on the dining table ultimately depends. Numerous recipes differ only in the amount of s alt, sugar and vinegar - the main preservatives on which the strength of the marinade depends, but otherwise completely depend on the taste preferences of the hostess.

Basil - royal spice

Bay leaf, horseradish root, dill umbrellas, mustard seeds are added to the usual peppers and garlic. These ingredients are included in almost all recipes. But only spicy herbs of cilantro, basil, parsley, celery, coriander grains can fundamentally change the taste.

The list of fragrant greens is long, but the reviews speak of a very pleasant, unusual taste of preparations prepared with basil. This spice blends harmoniously with the taste of pickled cucumbers, giving them a new flavor profile.

Basil is a plant whose leaves and flowers are used as a spice. It has an astringent, slightly bitter taste and a very strong aroma. Basil is included in the recipes of vegetable, fish and meat dishes, all kinds of drinks, sauces. Perfectly stimulates the appetite, enhances the digestive processes. Basil is distinguished by the color of the leaves and the characteristics of the smell. Leaf color ranges from light green to purple.

For pickling and pickling cucumbers from the whole variety of smells, it is better to choose varieties of basil with aromas of cloves, allspice, laurel, cinnamon, anise. In pickles and marinades, the spice goes well with mint, tarragon, coriander, marjoram, parsley.The name of the plant literally translates as a fragrance worthy of kings.

Marinated cucumbers, gourmet, with basil

Basil is a self-sufficient spice to get the most of its aroma, do not put too many fragrant herbs in one piece. Cilantro harmonizes well with it. But it is customary to put in winter preparations not greens, but grass seeds, which are called coriander, especially since the taste of the plant and its seeds is fundamentally different.

To prepare pickled cucumbers with basil for the winter you will need:

• cucumbers;
• basil bunch;
• dill umbrellas;
• coriander;
• bay leaf;
• black peppercorns.

For marinade filling you will need:

• water - 1 l;
• coarse rock s alt - 1 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• acetic essence (70%) - 0.5 tsp

Zelentsy is better to choose a small size, strong, without signs of spoilage. Before preserving cucumbers, they are soaked in cold water for 2-3 hours, washed thoroughly. During this time, prepare the container. It is most convenient to use jars from 750 ml to 3 liters for canning. Depending on the size of cucumber raw materials, the number of cans for pickling is calculated. Glass containers and tin lids are washed with soda and rinsed thoroughly in running water. Dishes are sterilized, tin lids are boiled.

1. Jars are filled with cucumbers. Between them should be laid dill umbrellas, a few sprigs of basil, bay leaf.
2. Jars filled with cucumbers are poured with boiling water. After 10 minutes, the cooled water is drained, the procedure is repeated again.
3. Marinade is prepared in a separate container. S alt and sugar are dissolved in a measured volume of water, vinegar essence is added at the end of boiling.
4. At this stage, you can adjust the strength of the brine. Just taste it and add s alt or vinegar to your liking.
5. Black peppercorns, coriander are poured into jars and cucumbers are poured with boiling marinade to the very neck.
6. Preservation is rolled up with lids, turned upside down. Small jars are wrapped to prolong the cooling process.

Cucumbers harvested for the winter in jars are stored for a very long time. In cold cellars with a constant temperature, not a single year. I preserve cucumbers in this way all the time, and even after a year in the cellar they remain crispy and very tasty. For long-term storage, recipes with a higher strength of marinade filling are used, but this is reflected in the taste of the product.

This option is suitable for canning small cucumbers and gherkins.

Various recipes talk about the use of sweet red and yellow peppers, carrots, miniature tomatoes in marinades. All these additives are combined to taste with basil and coriander and look beautiful in jars. They can be used simply for a more attractive look of blanks.

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