Recipes of cucumbers for the winter

The summer period is the best time for harvesting cucumbers for the winter. After all, salted or pickled cucumbers have always been a favorite snack on the tables of many Russian families. Cucumbers are indisputably recognized as a very useful vegetable, so they make salads, eat them raw, canned. There are numerous recipes for cucumbers for the winter. Methods of pickling, pickling and preserving cucumbers for winter harvesting abound.

Even an inexperienced beginner mistress can always choose for herself a convenient way of marinating and a recipe for turning the cucumbers. It should be noted that among the useful properties of cucumbers such as the stimulation of digestion, metabolism, they normalize the acid-base balance, purify the intestines and even cleanse the skin. Of them, appliqués, masks, lotions and cucumber water are made. And yet the most common is the recipes for cucumbers for the winter.

For example pickling cucumbers. For her, you should always choose beautiful, medium-sized and even fruits with black prickles. If you take pickles for pickling cucumbers from perishable dessert varieties, you can get as a result of "exploded" cans. Also not suitable for canning lean or soft cucumber. Usually summer residents get to their site only once a week on weekends, and in hot weather, grown vegetables during this time become already sluggish.

Such cucumbers can be revived by making a fork with a fork on the side of the peduncle pair of hairpins, cut off the tips and place them in cold water for 6 hours. By the way, just as you can revive before canning and cucumber, bought in the market. During this time they become stronger and out of them comes the extra air. All recipes for cucumber pickling require careful processing of glass jars, which must first be thoroughly washed and then sterilized.

In glass jars spread cucumbers, spices, greens and pour hot brine. Before packing in cans, greens should also be washed and sprinkled with boiling water. The time for sterilization can be different, but usually does not exceed 20 minutes. The cans are rolled up after sterilization, turned upside down and covered with a dense cloth, so that they are not cooled sharply. If in some place the lid leaks, it is better to open it at once, and again boil and spin. Such recipes for winter cucumbers allow them to be stored in a cool dark place for up to two years.

For a standard three-liter jar, approximately one and a half kilograms of cucumbers and a half-liter of brine is required. Salinity of cucumbers directly depends on the amount of salt in the brine and their size, you can not overdo it. But even then there is a way out: you need to put pickled cucumbers for a couple of hours in clean boiled water, but do not forget that in this case some of the spices will leave the cucumbers. Therefore, in salting, try to strictly observe the proportions of the necessary amount of salt and spices.

Also recipes for cucumbers for the winter can be continued marinating. To get marinated cucumbers, you need to take three kilograms of cucumbers, 450-500 grams of 6% vinegar, 100 grams of sugar, 100 grams of salt, five red peppers, 10 bay leaves, 50 peas of black and fragrant pepper and 40 pieces of cloves. Cucumbers need to be washed and soaked in cold water for about six hours. Then they need to cut off the tips on both sides and scald with boiling water. Put cucumbers in glass jars, add spices and spices. For the marinade, take one and a half liters of water and vinegar, sugar and salt in the quantities indicated. With a hot marinade, pour cucumbers with spices in cans, then cover with lids and sterilize in boiling water for no more than 20 minutes. After that, the banks should be tried immediately to cool, so that the cucumber does not become too soft.