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

Light-s alted cucumbers with celery - this is an opportunity to enjoy delicious preservation in 3-4 days after cooking. But not only quick recipes with herbs are popular with chefs. Small fruits are covered with celery in the traditional way and eaten throughout the winter.

Quick cooking method

The best way to try celery pickles is with a quick recipe. The taste of such cucumbers is incredible.

Ingredients:

• cucumbers 2 kg;
• 1-2 celery stalks;
• 2 heads of garlic;
• 8 allspice peas;
• 8 Lavrushka sheets;
• 8 cherry sheets;
• s alt;
• sugar.

S alt and sugar are taken at the rate of 1 tablespoon per 1 liter of marinade. Water volume is measured during cooking.

1. Small fruits are washed under running water. Fruits with a thin skin and small pimples are better suited. Cucumbers are cut off the tips.
2. Vegetables are tightly packed in an enamel pan, poured with cold water and pressed down with oppression.
3. Soak vegetables for 12 hours. After that, the water is drained and its volume is measured.
4. An equal amount of fresh water is brought to a boil. S alt and sugar (previously calculated for the required volume), lavrushka, allspice are added to boiling water. Bring the brine back to a boil.
5. Celery washed and cut into pieces.
6. Cucumbers with garlic and herbs are tightly laid in pre-sterilized jars. 1-2 cherry leaves are added to the bottom of each container.
7. The workpiece is poured with marinade chilled to 40 degrees. The jars are closed with lids and left warm for 3 days.

If the s alting will be stored for a long time, then after pickling the brine is drained, brought to a boil and re-poured into jars.

Cold s alting method

Cooking recipes may vary. Cold-sealed preservation is very tasty.

Ingredients:

• cucumbers 1 kilo;
• water 1 liter;
• s alt 100 grams;
• celery 6 stalks;
• lavrushka 4 sheets;
• garlic 4 cloves;
• allspice 6 pieces.

Pickles are ready in 2.5 weeks.

1. Gherkins are not suitable for pickling. Fruits should be selected small, the same size. They are washed and laid out in cold water for 2 hours, pressing down with a load.
2. Marinade is prepared from cold water with s alt.
3. Celery washed and cut into large pieces.
4. Lavrushka, peas, chopped garlic are placed in a sterilized jar. For spices add celery and cucumbers.
5. Jars are filled with cold brine and closed with a lid. Pickles are placed in containers and left to ferment for 3 days at room temperature.
6. After 3 days, the brine is drained. Water is changed to fresh without s alt. Canned cucumbers are rolled up with lids and kept at room temperature for another 2 weeks.

For the winter, conservation is removed in a cool cellar or basement. This recipe allows you to store pickles for a whole year.

Recipe with celery and sweet peppers

Marinated cucumbers are very tasty not only in the classic marinade, but also with the addition of sweet pepper. Recipes for making pickles largely depend on personal preferences. Therefore, the ingredients are approximate.

Ingredients:

• cucumbers;
• celery stalks;
• leaf and horseradish root;
• dill;
• sweet pepper;
• mustard grains;
• garlic;
• water;
• s alt.

Water and s alt are taken at the rate of 100 grams per three-liter jar of brine.

1. Pre-washed cucumbers are left to soak in cold water for 2-3 hours.
2. The marinade is prepared in advance in a large saucepan. Water with s alt is left to settle. This is necessary to obtain a sediment that is not used in cooking.
3. Greens and vegetables are washed under running water and dried. Peppers and celery are cut into medium-sized pieces. The garlic is finely chopped.
4. All spices are divided into 3 parts. The first one is spread on the bottom 1 teaspoon of mustard, horseradish, bay leaf, garlic, dill. Sweet peppers and celery are placed in a container along with cucumbers. About 2.5 kilograms of fruits go to one 3-liter container.
5. Pour s alting with cold brine and cover with gauze. Leave to marinate for 3-5 days. Time directly depends on the temperature in the room. At high temperatures, the fermentation process is more active.
6. After the fermentation of the marinade is completed, it is poured into a separate pan. The brine is boiled for 5 minutes.
7. Jars are refilled with boiling liquid and rolled up with metal lids.
8. Ready-made preservation cools upside down under a fur coat.

Any housewife who has ever s alted cucumbers with the addition of celery and other herbs returns to these recipes.

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