A bottle of vinegar is present in the kitchen of any housewife. But here's the problem: vinegar of different concentrations is used for different purposes. What vinegar is better to buy and how to breed vinegar essence to the percentage you need, consider below.
What is vinegar essence
First, let's clarify what vinegar essence is. This is a 70% aqueous solution of acetic acid. This solution contains 7 parts of acid and 3 parts of water. Sometimes you can find 80% and 30% essence on sale. Accordingly, in the first, the ratio of acid and water will be 8:2, and in the second - 3:7. Such concentrated solutions are dangerous; when taken orally, they cause burns of the mucous membranes of the digestive tract. V industrial production he bears the name food additive E260, and housewives use it in the kitchen and for domestic purposes in the form of a diluted table vinegar. Table vinegar is also sold in stores, its concentration ranges from 3% to 9%. In addition, on the shelves you can find vinegar obtained from natural raw materials: apple, wine, malt, balsamic, sherry and even coconut. Such a product is used for cooking culinary dishes.
And yet, for domestic needs, the essence is most in demand. After all, from one teaspoon you can cook a whole glass of table vinegar. Before we learn how to dilute vinegar essence 70%, let's dwell on the quality of the original product.
How to buy good quality vinegar
Quality essence is sold only in glass bottles. There should be three convex rings on the neck of the bottle - to warn visually impaired people that the product is dangerous for ingestion. Also on the bottle there are four horizontal stripes, between the lower two on the inner surface of the glass there is a stamp of the manufacturer. The label indicates the concentration of vinegar - 70%. When shaking, the contents foam up, then within two to three seconds it becomes the same. If the bottle is fake, the foam will last longer than ten seconds. Do not buy fakes, they are harmful to health and, at best, will spoil your cooked dishes and preservation.
Usually the label gives very brief instructions on how to dilute the vinegar essence. Manufacturers write that you need to dilute the original product with water one to twenty. To obtain a solution of different concentrations, the amount of initial ingredients will be different. You can use a mathematical formula.
Mathematical calculation
For those who are friends with mathematics, it is easiest to dilute the essence to the required concentration according to the formula:
- The amount of essence needed to obtain table vinegar \u003d desired concentration of the solution * the volume of the finished solution we need / the concentration of the essence.
for instance: how to dilute vinegar essence to get 200 ml of 9% table vinegar.
9% * 200 ml / 70% = 25.7 ml of essence, dilute with water to 200 ml.
In another option, you can go from the opposite.
- Amount of water needed for dilution = amount of essence * concentration of essence / desired concentration of the solution.
for instance: it is necessary to dilute 15 ml of 70% vinegar essence to 6% table vinegar.
This requires the following amount of water: 15 ml * 70% / 6% = 175 ml of water.
To measure the volume, you can use a measuring cup or focus on the following numbers:
1 teaspoon = 5 ml, 1 dessert spoon = 10 ml, 1 tablespoon = 15-20 ml (depending on its depth). Classic faceted glass: full = 250 ml, rim = 200 ml, vodka glass = 50 ml.
For those who are reluctant to mess with the calculations, we suggest using standard coefficients.
How to get nine percent vinegar
Table vinegar of this concentration is used for canning products. How to dilute vinegar essence to obtain a solution with a concentration of 9%? It is necessary to dilute the essence with 70% water in the ratio: 1 part concentrate and 7 parts water. That is, for 0.5 liters of water, you need to add 75 ml of essence (one and a half piles).
A solution of table vinegar is recommended to be used as a rubdown for diseases accompanied by an increase in body temperature. How to dilute vinegar essence at a temperature? One liter of water is poured into enameled dishes and 2 tbsp. l. 9% table or apple cider vinegar.
How to get six percent vinegar
Six percent table vinegar is added to meat marinades. How to dilute vinegar essence: 10.5 parts of water for 1 part of the concentrate. To obtain 0.5 liters of solution, take 45 ml of essence (three tablespoons).
How to get 3% vinegar
Table vinegar with a concentration of 3% is used for dressing ready meals: salads, dumplings, pickled mushrooms, onions, sauces, etc.
How to properly dilute vinegar essence and get a three percent solution: 22 parts of water are taken for one part of the essence. To prepare 0.5 liters of table vinegar, you need 20 ml of vinegar essence 70%.
Dilute the essence in a glass or enamel bowl. First, the right amount of clean drinking water is measured into it. The water must be cool. Then add the calculated amount of vinegar essence. Avoid contact with the concentrate on the skin and especially on the mucous membranes of the eyes and mouth. But if, nevertheless, such a nuisance occurs, rinse the place of contact under a stream of cool running water. Store vinegar essence in a dark place out of the reach of children. Remember - it's an acid and if mishandled it can be harmful to your health.
Winter preparations from vegetables are ahead of various jams and compotes: this is not just a dessert, but full meal. Salting and pickling cucumbers in liter jars help create a quick healthy lunch out of them. In preservation, brine plays an important role, for which you need to carefully calculate the ingredients so as not to reduce the storage time.
How to prepare a pickle for lightly salted cucumbers per 1 liter of water
Number of liquid recipes for canned vegetables lots of. The standard composition of the brine - water and salt - is used by few housewives. Various spices, spices, herbs, as well as vegetables and even berries - everything is for the benefit of the taste, aroma and color of preservation. the only true the perfect recipe does not exist: it is undesirable to deviate only from some axioms regarding the proportions between salt and water, or the amount of vinegar at. The remaining nuances are left to the discretion of the hostess.
Some important tips from professionals to get delicious brine:
- Do you want cucumbers to crunch, regardless of the pickling method? Add leaves of currant, oak, grapes or horseradish, cherries. Do not forget that before twisting the lids they will need to be removed - the leaves are needed only at the time of preparing the brine.
- Need a flavorful, savory snack? Throw bunches of cloves and a little coriander into the jars after the brine is poured.
- A classic set for universal pickles - bay leaf, allspice, dill umbrella. They are collected 1 unit per liter of water, and only 3-4 peppercorns will be.
- When creating a brine, it is important not to overdo it with garlic, it can kill the whole dish. For a liter of water, only 1 small clove is enough.
- If you take horseradish, then for a liter of water you need a piece of root the size of 1/3 of the little finger. hot pepper take only 1/4 of the pod, and dry tarragon - on the tip of a knife.
- Do not try to put all the available ingredients in the brine, especially if there is only a liter of water: the more there are, the higher the chance of seeing fermentation in the jar.
- If you decide to try old recipe brine for cucumbers on vodka, the amount of salt can be reduced. This alcoholic product perfectly interferes with fermentation processes, therefore it acts as a very high-quality preservative.
Cold pickling method
This simple and fast option suitable for creating winter harvest long-term storage, and for preparing a snack that can be eaten in a few days. A significant plus is that the cucumbers will crunch, even if you did not take the densest specimens. Hot water often adversely affects the consistency of the product. However, due to the lack of heat treatment, preservation is more likely to deteriorate or explode before winter sets in, so the preparation of the brine must be given special importance.
Professionals give some important advice:
- The volume of liquid depends on the number of cucumbers: it will take about 2-2.5 cups per liter jar, but it is recommended to make 4 cups of brine. You can always get rid of excess.
- A brine for cucumbers prepared using this technology per 1 liter of water should have 2 large tablespoons (tablespoons) of salt with a slide: this is about 70 g. Less can not be taken even for - there is a high probability of spoilage.
- It is advisable to pour cucumbers with brine 2-3 times, leaving them for half an hour - an hour before adding spices and finally rolling up the jar.
- It is better to close cucumbers in small jars - liter or half-liter: such a blank will be stored longer.
Brine recipe for lightly salted cucumbers in a hot way
This cooking option is convenient because you don’t have to wait until you can open the desired jar: the cucumbers are ready the very next day. With cold preservation, the period is extended to 3 days, which not all housewives like. Cooking lightly salted vegetables in hot brine is also convenient due to the reduced amount of the main preservative, because the dish will undergo sterilization and will definitely survive more than one winter if it is not eaten earlier.
Classical hot pickle per liter of water is obtained from:
- dill umbrella;
- black peppercorns - 5 pcs.;
- rock salt - 55 g;
- aspirin - 1 tablet.
Cooking:
- Boil water, dissolve salt in it.
- Put the cucumbers tightly in a jar, alternating with pepper and dill.
- Fill with brine.
- Sterilize, add aspirin, roll up.
How to make a brine for pickled cucumbers
In terms of taste, such preservation differs only in increased astringency and piquancy. Vinegar - the main component of all marinades - increases the acidity of the product, so the finished snack will not be useful to everyone. Marinating is carried out according to the same rules as for containers of a larger or smaller volume. The marinade itself is prepared in the same way as the brine, only vinegar or its essence is added here.
How much vinegar per liter jar of cucumbers will be required
The volume of this ingredient depends on its variety: the lower the concentration, the more vinegar is needed in the marinade. In the absence of sterilization, the normative parameters are increased, as well as with an increase in the proportion of sugar. A separate approach is for the essence, which is literally injected in drops. From the position of professionals, in the classic brine for pickling cucumbers per 1 liter of water, in the presence of sterilization, they use:
- acetic acid 70% concentration - 1/3 tsp;
- 9% table vinegar - 1 tbsp. l.;
- 6% table vinegar - 2 tbsp. l.
How much salt per liter of water to use
The classic concentration for cucumber pickle is 20%, but if you have to marinate rather than pickle vegetables, this parameter goes down, because vinegar gets into the list of ingredients. Additionally, it must be taken into account that taste qualities simple fine table salt and coarse rock salt are different, so the volume per liter of water also varies. Professionals recommend focusing on the following points:
- V traditional marinade you need to add a tablespoon of table (not sea) salt without a slide for every liter of liquid. The share of the sea is reduced to a dessert spoon.
- Marinade with acetic acid may require 1.5-2 tablespoons without a slide for the same liter of water.
- If sugar is introduced into the marinade, and you want to get tender, crispy cucumbers, take 2 tablespoons of salt and 4 tablespoons of sugar for every liter of liquid.
Cucumber pickle for the winter with vodka
Pickled cucumbers for the winter in liter jars, prepared according to this recipe, are distinguished by high density and shelf life, but are unacceptable for children's and teenage nutrition - the alcohol concentration is too high. A set of ingredients in 1 liter of water classic:
- salt - 40 g;
- sugar - 50 g;
- vinegar - 1/5 tbsp.;
- vodka - a spoon.
Brine preparation:
- Dissolve sugar and salt in boiling water, add vinegar with spoons.
- Boil for a few minutes, if desired, introduce your favorite spices at the same moment.
- Carefully place cucumbers in a container and immediately pour hot brine.
- Add vodka last.
Video
14 recipes with cucumbers for the winter
1. Canned cucumbers with red currant
2. Cucumbers in spicy tomato sauce
3. Cucumbers with apples (pickled and salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.2 7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the easiest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. The secret recipe for awesome cucumbers "You will lick your fingers"
11. Pickled cucumber salad
12. Salted cucumbers with vodka
13. Lightly salted cucumbers "Sharp"
14. Summer salad for the winter
1. Canned cucumbers with red currants.
Ingredients:
Cucumbers 600 grams;
Garlic 2 cloves;
Onion one piece;
Red currant 1.5 cups;
Black pepper, peas three pieces;
Carnation three pieces;
Water 1 liter;
Sugar - 1 tbsp;
Salt 2.5 tbsp. ;
Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).
2. Cucumbers in spicy tomato sauce.
Wash cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Prepare: Garlic - 180g, tomato paste- 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. You can add salt to taste as you work. Vinegar 6% - 150 ml, Hot paprika - 1 tsp, Black pepper. they say - 1 tbsp.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Let's put out the cucumbers for another 15 minutes. Add the vinegar. The total quenching time is 40-45 minutes. Cover the pot with a lid and let it brew for 15 minutes. We decompose cucumbers into prepared sterilized 0.5- liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and invert until completely cool.
3. Cucumbers with apples (pickled and salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp, salt 4 tsp, vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens. We put washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup and roll it up with boiled lids. Banks are turned over and wrapped until cool. Cucumbers are stored room temperature or in a cool place.
Lightly salted cucumbers (hot method): In a deep bowl, put cucumbers with spices and apple slices. V hot water(per 1 liter) we breed 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, then put in the refrigerator. The next day, the cucumbers are ready to eat.
4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Dill umbrella - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bulgarian pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cucumbers cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars. Pour cucumbers with boiling cucumber water one jar at a time. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and put in the pre-prepared "heat". Leave cucumbers pickled for a day.
5. Pickled cucumbers with gooseberries.
The recipe has been tested many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - jars do not explode, they do not become cloudy.
Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs, Large horseradish leaf - 1 pc. ,Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Carnation - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters, For marinade (per 1 liter of water):, Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the "bottoms" of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top so that it even flows out a little. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.
6. Pickled cucumbers for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon - 3 sprigs each
capsicum and Bulgarian (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, for 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Lay spices, cucumbers, spices and cucumbers in layers on the bottom of the jar, lay dill on top. Prepare a brine (dissolve salt in cold water), pour cucumbers with brine to the very edge of the jar. Cover with cheesecloth and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Immediately cover with the prepared lid and roll up. Turn the jar upside down, on the lid, carefully wrap (cover with a warm blanket) and leave to cool.
7. Pickled cucumbers, sterilized without vinegar.
The recipe for pickles without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Products: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 gr, dill (seeds) - 2-3 pcs. , For brine:, Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for the aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.
8. Pickling cucumbers in jars is the easiest and most delicious recipe.
Products: Water - 1 l, Salt - 50 g, Cucumbers - how much it will take, Spices to taste.
A small amount of cucumbers can be salted without pasteurization, in glass jars. Fresh, preferably of the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling water (but it can also be cold - this cold way pickling cucumbers) with a 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin cans boiled in water, but not rolled up, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seamer. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products: For a three-liter jar: Cucumbers - how much will it take, tomatoes - how much will it take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onion - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., leaves of cherry, currant, oak - 3-4 pcs., amaranth (amaranth) - 1 sprig
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.
10. The secret recipe for awesome cucumbers “You will lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Black ground pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. My. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass to the pot sunflower oil, a glass of 9% table vinegar and 80 g of salt (do not pour a 100-gram glass to the top on your finger). Pour a glass of sugar into the resulting marinade for cucumbers, dessert spoon black ground pepper. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: we put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly. Put the jars upside down, wrap them in towels until they cool completely.
11. Pickled cucumber salad
An excellent recipe for cucumbers for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 tsp, Bay leaf - 1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of 0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 cup
0.5 l jars with lids must first be sterilized. Wash cucumbers. We clean the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into centimeter washers. We also cut the onion into thin rings, and rub the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice pepper. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram cup), 150 g of sugar and pour in a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn over. Cover the pickled salad - let it cool until the next day.
12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaf, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.
13. Lightly salted cucumbers "Sharp"
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ pod of hot pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced garlic. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting saline solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave cucumbers at room temperature for 2 days.
14. Summer salad for the winter.
In a sterile jar (I have 1 liter), put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a hot pepper ring, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( pepper, I always take either yellow or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well brown, so that they do not sag and turn into porridge). When laying vegetables, tamp a little. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 tablespoons of topless salt, when it boils, pour 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil to taste.
8 OPTIONS OF BLANKS!
1. OPTION-CUCUMBERS "LIKE STORE"
for 1 liter of water:
- 1.5 tablespoons of salt
- 3 tablespoons Sahara
- 10-12 tablespoons of 9% vinegar per 3 liter jar.
1. Bay leaf, allspice, cloves, onions (rings), dill put on the bottom of the jar, then cucumbers.
2. Pour boiling water over prepared cucumbers in jars, cool to a warm state, drain, add sugar and salt per 1 liter of water, boil again, pour over cucumbers and roll up.
Add vinegar to the jar before the second filling!
2. OPTION-CRUSHING CUCUMBERS
-1 carrot
-2 bulbs
-1 head of garlic
- 1 leaf of horseradish, currant, cherry, lavrushka, dill umbrella
- black peppercorns
1. Put carrots cut into 4 parts and all of the above ingredients on the bottom of a 3-liter jar.
2. Put the cucumbers, pour hot boiled water for 15 minutes. Drain the water. Add to it:
- 5 tsp salt
- 10 tsp sugar
- 100g. table vinegar.
3. Boil water with spices again, pour into a jar. Roll up.
3. OPTION "TO THOSE WHO DON'T LIKE SPICY"
These are delicious pickled cucumbers. Ideal for those who for various reasons can not eat spicy.
For a 3 liter jar:
- 1.5 l. water
- 2 tbsp salt
- 3 tablespoons Sahara
1. Wash cucumbers and pour for 3 hours, changing the water.
2. Put in a jar:
- dill umbrellas, horseradish leaf, 5 currant leaves
- 4 cloves of garlic
-10 black peppercorns
- 4 cloves
– cinnamon
- tarragon
3. Lay cucumbers vertically in jars, pour hot brine for 3 minutes. Then drain the brine, boil again and pour for the last time, adding to the jar:
- 1 tbsp table vinegar
4. Roll up. Turn upside down and leave under a warm blanket until cool. Even in the spring, opening a jar of cucumbers seems to be lightly salted.
4. OPTION "COUNTRY SALTING"
A very simple way to pickle cucumbers, but very tasty, the cucumbers are crispy.
In clean sterilized jars (3l.) Put:
- horseradish leaves
– cherries
- blackcurrant
- dill sprigs
- 5 cloves of garlic.
1. Pour into each jar: - 100g. salt and sugar (4 tbsp sugar and 10 tsp salt).
2. Fill jars with cucumbers and pour cold water over them. Close them with plastic lids, put in a dark, cold place (like a cellar). Cucumbers will be ready in 3 months, but stand until spring.
5. OPTION "DRUNK" CUCUMBERS
1. Put on the bottom of the jar:
- horseradish root
- Dill
- garlic
- currant leaves
2. Then lay the cucumbers tightly and pour the marinade into 1.5 liters of water:
- 3 tablespoons of salt without a slide
- 2 tbsp. Sahara
- 1 tsp vinegar
- 2 tablespoons of vodka.
Sterilize for 15 minutes.
6. OPTION "CUCUMBERS IN TOMATO FILLING"
- 5 kg. cucumbers
- 2 kg cucumbers
- 250 g of garlic
- 250 g of vegetable oil
- 250 g of granulated sugar
- 3 tablespoons salt
- 2 tbsp. 70% vinegar
1. Pass the tomatoes through a meat grinder, add vegetable oil, granulated sugar, salt, bring it all to a boil and cook for 10 minutes.
2. Then gradually add the cucumbers cut into rings. After boiling, cook for 20 minutes, then add garlic and vinegar, mix everything and arrange in sterilized jars, cork.
It takes a long time to cut, but it turns out a lot of cans of 10 cans of 650 gr each.
7. OPTION PICKLED CUCUMBERS
Put cucumbers in jars and pour brine into 2 liters of water:
- 2 tablespoons of salt with a slide
- 6 tablespoons of sugar with a slide
- 5-7 peppercorns
- 5-7 laurels
1. Boil everything for 3 minutes, then cool, add
- 2 tbsp. 70% vinegar
2. Pour into jars. Then sterilize them for 5 minutes and roll up.
8. OPTION SMALLED CUCUMBERS
1. Place cucumbers in 3-liter jars with spices:
- Dill
- horseradish
- currant leaves
- garlic
- peppercorns (4-5 pcs)
- cloves (2-3 pcs.)
- cherry leaf
- 1 tbsp. salt with a slide
- 1.5 tablespoons of sugar without a slide
- 2 aspirin tablets
BON APPETIT!
