Hungarian pickled cucumbers for the winter: recipe step by step with photo

Hungarian pickled cucumbers are very popular with gardeners for their light taste and ease of preparation. This recipe is actively used to preserve small gherkins and greens.

Features of Hungarian cucumbers

The peculiarity of the Hungarian method of preservation is to give the dish a slight piquancy and spiciness. The use of natural acids and preservatives in the recipe makes them suitable for children of all ages. Preservation is an excellent complementary dish to any side dish and a real table decoration.

Among the virtues of Hungarian cucumbers are:

• light s alting;
• crunchy juicy fruits;
• light flavor with savory spiciness;
• Storage duration.

Canned cucumbers are stored in a dark, cool basement throughout the winter. The recipe allows the replacement of tartaric acid with fruit or acetic acid.

Traditional cooking recipe

The traditional recipe for Hungarian-style cucumbers for the winter is light and has a minimum of necessary components. Tartaric acid is used as a preservative.

Ingredients:

• 1 kg cucumbers;
• 1 teaspoon mustard;
• 3-4 pcs pepper and cloves;
• 150 gr. wine vinegar;
• liter of water;
• 2-3 garlic cloves;
• 100 grams of granulated sugar;
• 1 tbsp a spoonful of s alt.

The secret of conservation lies in the right choice of greens of small sizes.

Hungarian cucumbers are prepared in several stages.

1. Sterilization of jars. Banks with a volume of no more than 1 liter are considered optimal. They must first be prepared: washed and sterilized.
2. Preparation of greens. Cucumbers are washed and cut off the tip. Then they are put into a jar.
3. Bookmark spices. Mustard is introduced into the jar first. Then add the rest of the spices to taste. The last of the spices is garlic.
4. Preparing the brine. Sugar and s alt are poured into a liter of cold water. The marinade is kept on fire until it boils. Then tartaric acid is poured in.
5. Pour marinade. The resulting brine is poured into jars and left for 5 minutes. Then they are covered with lids. The finished preservation is turned upside down with a lid and covered with a warm blanket.
6. Storage. After 5-8 hours, the jars can be removed for storage. Store preservation in a dark, cool room.

Pickled cucumbers have a piquant, slightly sweet taste. Thanks to natural preservatives, they keep for a long time.

Recipe with carrots and onions

To diversify the taste of Hungarian cucumbers, use carrots and onions in the marinade. The recipe for Hungarian-style pickled cucumbers with additional ingredients not only tastes better, but also looks festive.

Ingredients:

• 1.5 kilograms of cucumbers;
• 1 carrot;
• 1 onion;
• 8-10 sweet peas;
• half a liter of water;
• 1 teaspoon s alt;
• 2 tablespoons of sugar;
• 70 ml. 9% acetic acid.

The indicated amount of ingredients is divided into 5-6 servings.

1. Preparation of ingredients. Vegetables are cleaned. Carrots are cut into small rings, onions - into half rings. The tips are removed from cucumbers.
2. Sterilization of jars. 5-6 jars with a volume of 0.5 liters are washed and sterilized in advance. Jars stored for the winter without sterilization can quickly deteriorate.
3. Bookmark ingredients. Zelentsy tightly stacked in jars. Onions and carrots are evenly distributed between the fruits. Allspice is added last.
4. Preparing the brine. Dissolve s alt and sugar in water and bring to a boil. Acetic acid is added last. After boiling again, the brine is removed from the stove.
5. Sterilization. The finished brine is poured into jars to the very top and covered with lids. When flooded, they are sterilized for 15 minutes.
6. Jar sealing and storage. After 10-15 minutes, the jars are rolled up or closed with new sterilized lids. The finished preservation is turned upside down and insulated. They are kept warm until completely cooled. Pickled cucumbers should be stored in a cool place.

Cooking Hungarian cucumbers is easy. The preservation recipe is suitable even for beginner cooks.

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