Marinade for cucumbers. The best recipes

Have you ever thought about preparing marinated cucumbers yourself? Despite the fact that today you can buy any products in ready-made form, nothing can compare with home products. In order to make such a preparation for the winter on your own, you will need a stock of clean jars and pickles for cucumbers.

How to start cooking?

First of all it is necessary to find banks that have sufficient capacity. It is necessary to leave a free space between the top layer of the marinade and the top of the can.

Marinade for cucumbers: recipe and ingredients

• 3 tablespoons mustard seeds.
• 14 heads of fresh dill stem.
• 4 ½ tablespoons of dill seeds.
• 4 kg of medium-sized cucumbers.
• 7 liters of water.
• 1¼ cups of coarse salt.
• 1 ½ liters of vinegar (5 percent).
• 1/4 cup sugar to 2 liters of water.
• 2 tablespoons of dry spices of your choice.

Equipment:

• A large saucepan with a lid.
• Banks for canning and lids.
• Tongs to get the jars out of boiling water.
• Funnel for filling cans.

Note: if you are preparing a smaller amount of vegetables, you will need to prepare a marinade for cucumbers per 1 liter of water, by calculating the proportions of other ingredients by prescription.

Procurement instructions

1. Wash cucumbers and cut off the tips on one side, but leave about 5 mm from the pedicels. Dissolve ¾ cup of salt in 5 liters of water. Pour the resulting mixture of cucumbers and let them stand for 12 hours, then drain. Mix the vinegar, ½ cup of salt, sugar and 2 liters of water. Add mixed dry spices.

2. Heat the prepared marinade for the cucumbers to a boil. Fill the hot, previously sterilized jars with cucumbers. Add 1 teaspoon of mustard seeds and 1½ heads of fresh dill to each jar and pour a sufficient amount of boiling marinade to cover the cucumbers thoroughly. You should have about one and a half centimeters of free space between the upper level of the liquid and the top of the can. Remove all air bubbles from the cans by dipping into each clean non-metallic spoon or spatula. Wipe each jar with a clean paper towel and cover with hot, carefully sterilized lids.

3. Then it is necessary to sterilize the cucumbers in a jar by placing them in a large saucepan with boiling water. Heat tanks in a water bath for 10-15 minutes, depending on their volume. The pan used for sterilization should be deep enough to keep the cans in the boiling water almost completely during processing, projecting only 2-2.5 cm outwards. Then pull the prepared canned food with forceps, trying not to touch the covers. Banks should cool at room temperature for 24 hours, being spread out on racks or towels.

4. After 24 hours, check the fastening of the covers by pressing each one in the middle. If the lid bends, it is fixed badly and such cucumbers can not be eaten. In this case, you can try to treat the jar in boiling water and close it again. Keep pickled cucumbers in a cool, dry place. Such pickles are safe to eat while the lid remains intact. After opening the jar, it will be necessary to store the uneaten portions in the refrigerator. You can start eating cucumbers after a minimum of 24 hours after they have been rolled up. However, it is better to wait longer, so that they are as much as possible soaked in seasonings. It is best to fix, when you open each jar, it will help determine after what time the pickle for cucumbers has the most pleasant taste.

Quick Recipe Option

It was a recipe that allows you to prepare cucumbers for a long time. At the same time, many people prefer a quick recipe that allows you to enjoy salted vegetables in the shortest possible time. For example, many like sandwiches with dill and lightly salted cucumbers. How can I cook them?

First you need to cut cucumbers into thin pieces. If they are used for sandwiches, it is better to cut them into round thin ovals at a slight angle, rather than into longitudinal slices. In addition, marinade for lightly salted cucumbers should be prepared using ordinary table salt or sea salt. Flavored, iodinated and fluoridated for this recipe are not suitable, since they can add an extraneous taste. This method will appeal to those who wish to quickly pickle cucumbers. Marinade does not require boiling and the use of special equipment.

The following recipe refers to the simplest and only requires a short-lived finding of vegetables in the refrigerator. As a result, you will get fragrant and crispy cucumbers, which retain all the useful substances.

Marinade for lightly salted cucumbers. What do you need?

• 1 liter can with lid.
• A few fresh cucumbers (as much as you can put in a jar).
• 5 sprigs of fresh dill (or 1 tablespoon dry).
• 2-4 cloves of chopped garlic (or garlic powder).
• 3 tablespoons white vinegar.
• ½-1 tablespoon of table salt or sea salt to taste.
• Distilled or filtered water in the amount necessary to fill the jar.
• 20 peas of black pepper (optional).
• ¼ teaspoon red pepper (optional).

Cooking method

Cut the cucumbers into rings, ovals or slices, fold into a jar with all the ingredients except water, mix well. After everything has been folded and mixed, pour the contents of the jar to the top with distilled or filtered water and close it with a screw cap very tightly. Shake the jar for the best distribution of spices and leave at room temperature for twelve hours. After this time, shake it again so that the pickles for cucumbers are better absorbed into the vegetables, then leave for another 12 hours in an inverted state. After that the cucumbers are completely ready for consumption, while they remain crispy and fragrant. Keep them in the refrigerator, the product can be eaten for a month without any deterioration in quality.

Additional useful tips

The above recipe contains a list of ingredients with which you will prepare a marinade for cucumbers per 1 liter. You can make any number of it, based on the specified proportions of products.

In addition, the marinade for cucumbers (the recipe above) allows you to use it with any vegetables, so you are not limited to cucumbers alone. With garlic and dill, almost all vegetables are combined: tomatoes, sweet peppers and much more. If desired, you can add any other spices to taste, adjusting their quantity yourself.

How to keep pickled cucumbers longer?

If you put the vegetables in a jar very tightly and the amount of marinade turned out to be small as they are consumed, you should prepare a new portion of it for addition to the jar. Otherwise, lightly salted cucumbers will not be stored for more than a few days. In addition, you can add a little bit of filtered or distilled water with the addition of a small amount of vinegar.

If you stored pickled cucumbers for too long and the salty taste became too intense, you can soak them in a small amount of filtered water. As a rule, they are placed in a container of water at night in the refrigerator.