How to Make Cucumber Pickled Crispy

One of the most commonly used in conservation of vegetables is a cucumber. Very rarely the feast does without such a snack, as pickled cucumbers . And as an ingredient for different salads or other dishes, they are very common. It is worth noting that there are a lot of recipes for preparing such a billet, but they differ from each other in additional components. The result, most often, will be the one that is needed.

So, to make cucumber pickled crispy, selected fruits are medium-sized and well washed. If they are only torn from their own beds, then this is enough, and after removing dirt and dust from them, they are suitable for canning. If the vegetables are stored for a while or bought on the market, they must be soaked in water, this will restore their freshness. At this time glass bottles are being prepared. It is better to take 1.5 or 2-liter. In each of them is placed on the dill umbrella, cherry leaf, celery greens, horseradish (this is enough for half the leaf), garlic (you need to take a few denticles, do not need too much) and peas of black pepper. Some add a bay leaf here, which is a matter of taste.

The soaked cucumbers are washed under running water and put in cans. Boiled water is poured here for 3-4 minutes and merges. These manipulations are repeated 2 times. After the water is drained a second time, salt is poured into the jars (1 tablespoon with top). Also poured in 2 tbsp. Spoons of 9% vinegar. Further, the container is filled with boiling water, it is clogged with prepared lids, and the pickled cucumbers leave to cool.

It should be noted that some housewives add several aspirins to the preparation. In this case, it is an antiseptic, helping to prevent adverse processes that occur when storing cans at home. This is especially true for those who do not have a cellar or balcony, where you can place twists.

Do not put a lot of garlic, as it will help to make cucumbers flabby. The colder the water, which will be pre-soaked vegetables, the more crisp the result will be. It is better to pre-sterilize the banks for storing the workpiece.

To make lightly salted cucumbers, crispy and tasty, they are washed, folded, filled with brine, for the preparation of which a liter of water takes salt, sugar, acetic essence. If the first two ingredients are put the same (one tablespoon) or 1: 2 (depending on the preferences), then the essences are small enough spoon. The solution is boiled, cooled, poured into cans, where cucumbers with spices are already lying. The container is clogged with polyethylene lids and left in a cold place for several days. After two days they can already, if desired, eat.

Recipe, which can prepare cucumber salted crispy, you can take the following. Washed, soaked for several hours in the water, the fruits are dried, their hats are cut off. In 3-liter cans, dried dill umbrellas, horseradish, blackcurrant leaves (2 pieces), garlic, black peppercorn, carnation are laid. Cucumbers are laid out here, they are well packed. Boiling water is poured into the jars, which is left for 20 minutes. Then it merges into a pan. Further in it put salt, sugar, 9% vinegar. A liter of liquid is taken over a tablespoon of all these substances. It is again brought to the boil, and the remaining brine is filled with the rest of the ingredients. Banks immediately clog, roll over, cover with a blanket before cooling down.

It must be said that properly cooked pickled cucumbers are stored for several years in a cool place. In this case, the brine should not grow dull. If this happens, you need to open and use these cans as early as possible.