Cucumber pickles - great snack and addition to salads, fried meat and other dishes. Small cucumbers are especially beautiful and tasty. They can be pickled in different ways, varying seasonings and trying to obtain perfect taste.
It is required to you
- Classical cucumber pickles:
- - 3 kg of small cucumbers;
- - 500 ml of 6% of vinegar;
- - 100 g of salt;
- - 100 g of sugar;
- - 1.5 l of water;
- - 10 buds of a carnation;
- - 4 bay leaves;
- - 4 garlic gloves;
- - 20 peas of a black pepper;
- - several umbrellas of fennel.
- Marinated cucumbers in Bulgarian:
- - 4 kg of cucumbers;
- - 10 glasses of water;
- - 1 glass of sugar;
- - 3 tablespoons of salt;
- - 250 ml of 9% of vinegar;
- - 20 peas of a black pepper;
- - 3 leaves of currant;
- - 3 leaves of horse-radish;
- - fennel;
- - 4 garlic gloves.
- Cucumbers with mustard:
- - 3 kg of small cucumbers;
- - 2 l of water;
- - 500 ml of 6% of vinegar;
- - 60 g of salt;
- - 150 g of sugar;
- - 15 peas of a black pepper;
- - 100 g of horse-radish;
- - 5 g of seeds of mustard;
- - 3 bay leaves;
- - 1 bulb;
- - several stalks of fennel.
- Gherkins with pepper:
- - 1 kg of gherkins;
- - 1 pod of bitter pepper;
- - 1 glass of water;
- - 1 glass of 6% of vinegar;
- - 6 garlic gloves;
- - 2 bulbs;
- - 1 tablespoon of salt.
Instruction
1. A cucumber pickles to a klassicheskiyepromoyta small cucumbers, dry them and cut off tails. On a bottom of dry and clean cans lay out the cut garlic, carnation buds, bay leaf, peppercorn. Ranks lay out cucumbers, from above place the washed-out and dried fennel.
2. Make marinade. Pour out water in a pan, bring to the boil and fill in the cucumbers laid in banks. Cover them with covers and let's stand 15 minutes. Then again drain water in a pan, add sugar and salt. Bring water to the boil, pour in vinegar, mix. Fill in with a warm marinade cucumbers. Close banks covers, turn them, cover with a blanket and let's canned food cool down.
3. On-bolgarskiogurtsy carefully wash up marinated cucumbers and wet for 6 hours in cold water. In a pan pour in 10 glasses of water, add sugar and salt. Boil water and pour in it in vinegar. Lay out cucumbers in a pan and you cook them 5-10 minutes, constantly stirring slowly. In the sterilized banks lay out previously dried leaves of currant and horse-radish, add fennel, thinly cut garlic and peppercorn. When cucumbers in a pan begin to boil, accurately spread out them on banks and fill in with a warm marinade. Close banks the sterilized covers and roll up. Let's them cool down completely, and then remove on storage.
4. Wash up cucumbers about gorchitseymelky cucumbers and spread out on banks, stacking them as it is possible more densely and alternating thinly cut horse-radish, ringlets of onions and stalks of fennel. Make marinade, having boiled in a pan water with bay leaf, sugar, salt, seeds of mustard and peas of a black pepper. Fill in with a warm marinade vegetables, cover banks with covers and leave for 10-12 hours. Then pour marinade in a pan, boil and again fill in with it cucumbers. Roll up banks covers and you store canned food in the cool place.
5. With перцемЛук clean gherkins and cut thin rings. Crush garlic. Cut a pod of bitter pepper lengthways, remove seeds. Wash out gherkins, dry and densely lay in previously sterilized half-liter banks. Shift cucumbers onions ringlets, garlic and thinly cut pepper. In a pan boil 250 ml of water, add salt, sugar and vinegar. Cool marinade and fill in with it cucumbers. Cover banks with covers, place them in a big pan, fill in with water and sterilize. Then roll up cucumbers covers, turn banks and wait for their full cooling.