How to pickle cucumbers?

Often the summer is associated with us with a crunchfresh cucumbers, while in the winter it's so good to eat salty with their variation with hot potato with meat. No less tasty pickled cucumbers, but we will not confuse these canning processes, our conversation will be just about how to pickle cucumbers for the winter (and not only for the winter, but about this a little later).

Pickling cucumbers: highlights

There are many recipes for pickles cucumbers,they differ in the technology of cooking, adding certain ingredients, holding time and so on. But you can identify the most basic stages, based on which, it will be easier for you to understand the general algorithm of how to properly pick up cucumbers.

1. Selection of cucumbers for pickles. Choose strong cucumbers about the same size, so that they will penetrate evenly. See that cucumbers are not rotten, it's best to take fresh cucumbers.
2. Mine cucumbers. Before proceeding to pickling, cucumbers should be thoroughly washed, then burned with boiling water.
3. Soak it. Cucumbers must be soaked in cool water for at least 6 hours, if they are not only ripped off the beds (already lying down or bought on the market).
4. Preparation of brine. Here we will not go into depth, since different recipes may differ in the composition of the ingredients for the pickle. In general, it is boiling water with salt and other spices, spices, etc.
5. The main stage - soaking in cooked brine cucumbers.
6. There are recipes with an additional stage, because salting cucumbers can be sterilized and without it.
7. Choosing a storage location. It should be a pretty cool place where we will send our salting cucumbers.
8. And the last stage (well, if you have waited for the winter) - crunch tasty salty cucumbers of self-cooking. Nicely...

Solim cucumbers: recipes

Consider how it is delicious to pickle cucumbers differentlyways. Let's talk about cucumbers for the winter, that is, those that need to wait, and we will not forget about lightly salted cucumbers, which can be cracked literally the next day after cooking.

Classical pickled cucumbers

Using the example of this standard recipe, we show how to pickle cucumbers in a jar.

We prepare: cucumbers (650g); garlic (2 tooth.); dill (25gr); currant leaves (4pcs); hot pepper (pinch); horseradish (a small piece). For brine (per 10 liters of water): salt (600), vodka (3/4 cup), you can vinegar (glass).

1. We prepare the brine (mix all the ingredients) and fill them with prepared cucumbers. They should be left for 12 hours for fermentation (not yet in jars, in any enamel ware).
2. Sterilize the banks. We put in them cucumbers with all the spices listed, spices.
3. Brine bring to a boil (do not boil), if necessary, remove the foam. Slightly cool.
4. We fill our cucumbers in jars with brine and cover them with gauze. We leave it for 24 hours to cool down.
5. In a day, if you need to top up the banks with a cold brine, tightly close the caps and send it to a cold place.

Lightly salted cucumbers

Now tell us how to pickle the salted cucumbers, so that you do not wait for winter, but enjoy a delicate crunch after 3 days (or even in a day).

1. We need: cucumbers (preferably small, krepenkie); salt (2 tablespoons without a slide on a liter of water); leaves and roots of horseradish; garlic; dill and red bitter pepper.
2. Fill cucumbers with cold water (an hour for 2) and prepare spices. Garlic and horseradish root are cleaned and cut into pieces; in small pieces cut the red pepper.
3. We shall salt for convenience in enameledsaucepan. At the bottom of it we lay some of all the spices. From above a layer of cucumbers, again spices well and further, we alternate. Top with horseradish leaves. By the way, the more leaves, the more crisp cucumbers will turn out.
4. Cook the brine (the proportions are indicated above). Then you can do differently, and this will depend on the waiting time for lightly salted cucumbers. So, you can cool the brine and pour in cucumbers with spices. In this case, we wait three days. if you pour hot brine, then it will be enough to stand for 24 hours. You can make both versions, and then compare them to the taste.