The summer gives us a rich harvest: the abundance of vegetables and fruit, apparently, will never end. But at this particular time it is time to think of long winter and to make stocks. One of the most popular tinned vegetables, cucumbers which ways of pickling there is a set are.
It is required to you
- Spicy pickles:
- 5 kg of cucumbers;
- 100-150 g of fresh fennel;
- 10 g of a root of horse-radish;
- 10-15 g of seeds of mustard;
- 10 g of greens of a tarragon;
- garlic head;
- 2-3 g of a sprinkling black pepper;
- 4 liters of water;
- 700 g of a table vinegar;
- 150-200 g of salt;
- 150-250 g of sugar.
- Salad cucumbers:
- 5 kg of cucumbers;
- 200 g of onion;
- 7-8 g of seeds of fennel;
- 3 l of water;
- 1 l of a table vinegar;
- 50-70 g of salt;
- 300-400 g of sugar;
- 10 peas of a black pepper.
- Marinated gherkins:
- 5 kg of gherkins;
- 5 average carrots;
- 20-25 small bulbs;
- 2 heads of garlic;
- 5 l of water;
- 250 g of vinegar;
- 400 g of salt;
- 10-15 peas of a black pepper;
- 10 laurel leaves.
Instruction
1. marinatedcucumbersCarefully wash up sharp Ogurtsy of average size, cut off tips. Sterilize banks 10 - 15 minutes. Lay a half of largely cut fennel and a tarragon, horse-radish, garlic, mustard and pepper on a bottom. Vertically lay cucumbers, and from above on them put the remained half of fennel and a tarragon. Prepare marinade: add salt and sugar to the boiling water, you cook 10-15 minutes, and then add vinegar. Fill in marinade in banks and pasteurize them at 90 °C. If you used small banks, then there is enough 20 minutes. If 3-liter jars – half an hour. For turning use better the varnished covers as vinegar can react with iron. Put the rolled-up cups necks down and properly wrap up. In a day move away them to the dark place.
2. Salad ogurtsyogurets wash up, clean and cut with circles up to 1 cm thick. Powder them I will merge, fennel seeds, the crushed onions and pepper, carefully mix everything and lay in the sterilized banks. Then fill in with marinade which is cooked by the way stated above. Pasteurize banks at 85 °C of 10-15 minutes.
3. Marinated you kornishonyotberit cucumbers up to 7 cm long, wash up them, for couple of seconds lower in the boiling water, merge it, and then at once put a baking plate cold. Prick each cucumber with a toothpick in several places, lay in the enameled ware, rub with salt and press down something heavy. Put for 12 hours to the cool place. Cut carrots with circles, clean onions and lower them in the boiling water for a couple of minutes. On a bottom of the sterilized cans put on several garlic gloves, and then vertically stack gherkins, layers adding carrots, onions and bay leaf. Fill in with marinade and pasteurize as it is described in the first recipe.