Ingredients for the preparation of pickling cucumbers for the winter in liter jars
- Cucumbers (length from 7 to 10 centimeters) 1 kilogram
- Purified water 2 liters
- Sugar 2 tablespoons (with a slide)
- Salt (without iodine) 4 tablespoons (with a slide)
- Garlic 3-5 cloves per liter jar
- Currant leaf 3 pieces per liter jar
- Cherry leaf 3 pieces per liter jar
- Horseradish leaf 1/4 pieces per one liter jar
- Oak leaf 1/2 pieces per 1 liter jar
- Dill with an umbrella, leaves and stems 1 piece per one liter jar
- 3-6 black peas in one liter jar
- Allspice 3-6 units per 1 liter jar
- Hot red pepper (dried) 1 slice 1 to 2 centimeters long per one liter jar or to taste and desire
- Table vinegar 9% 1 tablespoon per liter jar
- Main ingredients: Cucumber, Garlic, Sugar, Greens
- World Cuisine
Kitchen scales, a tablespoon - 2 pieces, a kitchen knife, a bowl, a stove, a glass liter jar - 4-5 pieces, a metal lid with an elastic band for preservation - 4-5 pieces, a small pan (1 liter capacity), a large pan (3 capacity liter), a deep bowl - 2 pieces, a ladle, a regular wide-necked watering can, a watering can cover, a preservation key, a kitchen towel, a woolen blanket, tableware for serving.
Cooking pickling cucumbers for the winter in liter jars:
Step 1: prepare the cucumbers.
First of all, we take the right amount of fresh small cucumbers, although it is better to have a very small size and carefully wash them from sand, as well as any other contaminants. Then we shift the green fruits into a deep bowl or basin, fill with ordinary running water, so that it completely covers, and leave in this form for two hours, for which the air in the pores will leave this vegetable.
Step 2: prepare the inventory.
At the same time, we examine liter cans and ordinary metal covers with an elastic band for rust, cracks or other damage. Then we thoroughly rinse them along with the rest of the necessary equipment under the trickles of warm running water. This is best done with a soft kitchen sponge and baking soda, although you can use a dishwashing detergent, but one that contains a minimal amount of chemicals. Then we sterilize the glass containers in any convenient way, for example, in the oven, microwave or on the stove. The lids are boiled in a small saucepan and left in it until use, and the remaining small kitchen appliances are doused with hot water and put everything on a crystal clear countertop.
Step 3: prepare the rest of the ingredients.
After an hour and a half, you can begin to prepare the remaining ingredients that will be needed for salting. First, turn on two burners on medium heat, on one we put a full kettle of running water, and on the second deep saucepan with two liters of peeled. Using a sharp kitchen knife, we remove the garlic from the peel, rinse it and send it to a small bowl.
Fresh leaves of currant, cherry, horseradish, oak, as well as dill stalks are scalded with boiling water from a teapot, discarded into a deep bowl and left in it until use. Also, after two hours, we wash the cucumbers again, shake off excess liquid over the sink, transfer to a clean dish and allow to dry a little.
Step 4: we make pickling cucumbers for the winter in liter jars - stage one.
Then we take one liter jar and put a few prepared ingredients in it in the following sequence: 3-5 cloves of garlic, a branch of dill with an umbrella, a small piece of dried red pepper, 1/4 leaf of horseradish, 1/2 of oak and 3 pieces from currants, as well as cherries. Then we begin to fill the container with cucumbers, trying not to crush them once again, from this they are deformed and burst. Then immediately, with the help of a ladle and a wide-necked watering can, pour vegetables with greens boiling water from the pan, so that it completely covers them. We lower the metal lid on each jar and leave it in this form to warm up for 15 minutes.
Step 5: prepare the marinade.
After a quarter of an hour, in turn, we put on each can a plastic lid-watering can with holes and holding them with a kitchen towel, we drain the water that had time to cool slightly back into the pan. We put this dish on medium heat, bring the liquid to a boil and, as soon as it starts bubbling, pour in the right amount of granulated sugar and salt without iodine. Cook marinade 3-4 minutes and immediately after that we proceed to the next step.
Step 6: we make pickling cucumbers for the winter in liter jars - stage two.
In each jar of infused cucumbers, add two types of pepper peas: black and allspice. 3-6 grains per serving are quite enough. Then, using the same equipment, that is, a ladle and a watering can, we fill the vegetables with a very hot marinade, so that it does not reach the end of the neck of the glass container by 1 centimeter.
Then add 1 tablespoon of 9% vinegar in each jar, cover them with warm lids and, using a special key, tightly close the workpiece. Turn the jars upside down and look, if air comes out, reseal everything, so that there are no bubbles at all.
Then we send the blank to the floor with the lids down, wrap it in a woolen blanket, although the old jacket or coat will also work, and we leave the yummy to cool without sharp temperature drops for two to three days. After that, pickles can be removed in a more suitable, cool, well-ventilated place, for example, a cellar, cellar, pantry, and after 30-40, but it is better to taste them for 60 days!
Step 7: serve pickling cucumbers for the winter in liter jars.
Salting cucumbers for the winter in liter jars is a very simple option to save vegetables for the winter. In this form, they can stand in a well-ventilated place from 7-9 months to 1 year, without losing their taste. It’s nice to open a jar of this yummy in the winter and breathe in the well-preserved delicate summer-spring aroma. With what to eat pickles, you decide, they can be served along with any first or second hot dishes or served as a snack with other marinades, as well as pickles. This miracle will not leave anyone indifferent, so cook with love and enjoy!
Enjoy your meal!
- you shouldn’t soak the cucumbers for more than 2 hours, they will absorb the excess raw water, and from this the harvest can “explode”;
- very often, in addition to garlic, a few vegetables such as sweet lettuce, onions or carrots are added to each jar;
- if you have dried leaves instead of fresh leaves, as well as dill, you can use them, but in this case they do not need to be scalded with boiling water beforehand;
- during the pouring of the marinade, it is better to keep a kettle with boiling water on the stove just in case, if the marinade accidentally spills a little, you can safely dilute it with boiling water right in the jars.