Home-made pickles - great snack and tasty addition for many dishes. That spicy sourish and salty cucumbers turned out strong and crunchy, and banks with them didn't "blow up", carefully observe technology of preparation.
Cucumbers and spices: small secrets of pickling
For pickling select cucumbers free of defects, the average size. That canned food turned out tasty, cucumbers have to be very fresh, dense and strong. Reject the outgrown and sluggish vegetables.
That the taste of canned food turned out balanced, carefully observe proportions of spices and spicy herbs. The root and leaves of horse-radish have to be twice more, than parsley, and fennel - is two-three times more, than horse-radish. Be careful with red burning pepper. It adds to cucumbers savor and sharpness, but the surplus of pepper will make vegetables bitter. On one liter no more one tenth part of a small pod is necessary. Don't put a lot of garlic - a large clove on marinade liter quite enough.
We pickle cucumbers correctly
On 1 liter of volume banks it is required to you: - 3-4 buds of a carnation; - 7-8 peas of a black pepper; - 1/3 teaspoons of ground cinnamon; - bay leaf; - large garlic glove; - 1/10 part of bitter paprika; - 1-2 branches of parsley; - leaves and roots of horse-radish; - fennel greens. Wet the prepared cucumbers for 6 hours in cold water. Wash out banks with soda and carefully rinse. In each capacity lay out spices and previously cut spicy herbs. Wash out cucumbers and cut off their tips. Lay vegetables in banks, having them vertically. The topper of cucumbers has to reach a neck banks. Make marinade. On a 3-liter jar it is required to you: - 1.5 liters of water; - 75 g of salt; - 75 g of sugar; - 1.5 teaspoons of acetic essence.
For marinade take salt of a coarse grinding and pure well or spring water.
Pour salt and sugar into water, stir. You boil mix several minutes. Warm up filled with cucumbers to bank over steam and fill in it with the boiling marinade. Cover to bank sterilized in boiled water. Let's canned food stand a couple of minutes, and then put them in the container with hot water on a wooden support or a towel. Bring water to the boil and sterilize cucumbers of 15 minutes (for 2-liter jars) or 20 minutes (for three-liter). After process ends, take banks and pour in each acetic essence. Then at once twirl covers the special machine.
After cooling of cans cover covers with anticorrosive lubricant, then they won't rust.
Turn banks upside down and put in a basin. Cover them with the towels moistened with warm water. Water banks every 2-3 minute at first warm, and then with cold water. Such way of cooling will keep bright color of cucumbers, will make them strong and crunchy. After half-hour cooling turn banks covers up. Wipe them a dry towel and remove on storage.