Pikuli: a recipe for the winter of cucumbers and cabbage, pickling with photos and videos

Cucumber pickles for the winter - canning small-sized vegetables. Gherkins, onions, baby tomatoes, small cobs of corn or individual grains, green peas, green beans, which are also called "piculi", can be closed in one jar.

Culinators from America always add such preservation to sandwiches. Vegetables make an excellent appetizer for side dishes and meat, pickles are combined with any potato dish.

Essential Products

There are enough ingredients for this recipe to preserve about 4 liter jars.

Ingredients:

1. Vegetables: 25 pcs. gherkins, 30 pcs. cherry tomatoes, 1 head cauliflower, 15 small carrots (about 3 - 5 cm long), 300 g small onions.
2. Peppercorns - 10 pcs
3. Coriander - 20 grains.

Now let's look at what and how to do so that in winter a delicious cucumber appetizer flaunts on the table.

Rules for choosing vegetables

To make everything look appetizing and original in jars, you should buy assorted vegetables of the same size. Cucumbers should be about the size of a little finger. This appetizer is prepared from overgrown cucumbers for the winter, but then the vegetables are cut into bars. Cherry tomatoes do not have to be bought red - tomatoes are yellow, pink, striped.

It is not always possible to find small carrots on the market, so you can take a regular-sized root crop and cut into small bars.Cabbage can be bought not only white, but also purple. Pickled pickles in a jar are alternated in layers, focusing on the color scheme. It turns out quite bright and original. To make the pickles crispy, peeled horseradish is placed at the bottom of the jar. Jars for pickles are best used for 1.5 - 2 l - so it is more convenient to arrange the vegetable layers.

Steps of canning

It is necessary to follow the recipe at all stages of preserving vegetables for the winter. First, the vegetables are washed and the stalks are cut off. Dense root crops are peeled, and cauliflower is divided into clusters. At the preparatory stage, it is necessary to sterilize the jars.

Before pickling large root vegetables, they are cut into circles or slices about the same size as vegetables that will be preserved whole. Prepared foods are poured into separate bowls for convenience.

It is desirable to cut off the tips of cucumbers. Carrots and cabbage are slightly boiled (blanched). All inflorescences can be separated from cabbage. A large carrot is cut into plump rings or into 4 pieces.

Blanching is done by lowering a colander with vegetables into boiling water. Boiling for 5 minutes is enough for the vegetables to reach the required condition, and after cooking they crunch when biting.

Before laying in sterilized jars, vegetables are placed in separate containers, and then the hostess alternately places them in layers. It is advisable to alternate products in contrasting shades so that the canned platter has an interesting color pattern.

For example, you can put a layer of zucchini on the bottom, and then put Cherry tomatoes, place white cabbage on top, you can choose carrots or pickle cucumbers as the next layer, etc.

Pouring boiling water

Jars filled to the top are poured with boiling water. In order not to crack the glass during the infusion of hot water, the container is first filled with about 1/3 part, and after half a minute the water is added almost to the neck.

Heating in the oven

After filling with boiling water, jars of pickles for the winter according to the recipe are covered with a lid and placed in the oven to heat. It is preheated to 100 degrees and the jars are kept there, in which pickles are pickled for the winter, for 15 minutes. After that, the water is drained, and the jars are covered with a warm towel so that the jars do not cool down during the preparation of the marinade.

Preparation of marinade

The next step in this preservation is to prepare the liquid to marinate the pickles. The brine is prepared from the water that was poured from cans of canned vegetables. Based on 1 liter of boiling water, the following ingredients are added: 50 g of s alt and sugar, 10 black peppercorns, 20 coriander seeds.

The brine is boiled on the stove until the s alt and sugar crystals dissolve in the water. At the end of cooking, vinegar is added to the pan and the lid is covered so that the acid does not evaporate. If desired, table vinegar can be replaced with apple or wine. After boiling, the ingredients are boiled in the marinade for 2-3 minutes, then poured into jars with vegetables.

Vegetable jar sterilization process

The pickle blanks for the winter are covered with lids (not airtight) and placed on a baking sheet in the oven. The temperature of the ovens with the appropriate regulator is set to 200 degrees. The jars should be in the oven until air bubbles appear from the day of the jars. This indicates that the boiling process has begun. From now on, you need to set the timer for 20 minutes. After the containers are removed and hermetically rolled up with a special key, and the lids for jars with thread (twist-off) are simply turned all the way.

You can prepare preservation without sterilization. In this case, banks are poured 2-3 times with boiling water. Now you know how to cook pickles.

To determine the tightness of a sealed lid, a jar of preservation is placed on a flat surface of the table and observe if a chain of air bubbles has appeared in the jar. In this case, turn the seaming key again or tighten the twist-off cover more tightly.

Preservation with pickles is kept indoors until it cools completely, and then the blanks are lowered into the basement or transferred to the pantry for storage. Ready-to-eat pickled vegetables are obtained in 1 - 1.5 months, completely saturated with marinade.

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