On what only to recipes don't prepare cucumbers for the winter. Pickle, ferment together with tomatoes or squash, using dry spices and greens. Someone prefers salting in barrels, someone - in glass cylinders. But there are several easy ways of salting cucumbers with which even the inexperienced hostess will cope.
Salting cucumbers in glass jars
This recipe - an easy way of preservation of vegetables in glass 3-liter jars. Hermetic packing of a container is capable to provide high quality of a pickles and long-term storage of a product during the winter at a temperature which isn't exceeding 20 wasps. For salting the cucumbers should be washed out, densely to lay in glass cylinders, shifting them spicery. Whenever possible cucumbers should be selected one size and thickness that process of salting happened evenly.
For preservation of 10 kg of cucumbers it is necessary to make the following amount of spices:
- 300 grams of fennel; - 50 grams of the cleaned horse-radish roots; - 30 grams of segments of garlic; - 10 grams of a bitter capsicum. To improve taste and aroma of pickled cucumbers, it is possible to add the following spicery: - leaves of currant; - stalks and leaves of a celery; - parsley; - stalks with fennel inflorescences; - horse-radish leaves; - basil branches. For giving to cucumbers of special fortress it is possible to add oak and cherry leaves to banks. The total weight of spicery shouldn't exceed 5% of the weight of cucumbers.
It is necessary to remember that the overstock of spicy herbs can impact to pickled cucumbers a bitter and unpleasant taste.
The most part of spicery should be laid in bank over cucumbers not to allow them to emerge. Then cucumbers need to be filled in with a brine. For its preparation it will be required: - 10 liters of water; - 700-800 grams of rock salt.
It is impossible to use iodinated salt for salting vegetables.
The cucumbers which are filled in with a brine have to stand idle in such look from five to six days at a temperature 18-20os for completion of process of fermentation. During this period it is regularly necessary to delete from a brine surface the formed film or a skin with a mold (at their emergence). Out of need it is possible to add a brine of the same fortress in banks. Upon termination of a sbrazhivaniye from glass cylinders it is necessary to merge all brine in a pan and to boil. The foam which appeared when boiling should be removed from the surface of liquid, and then to pour a brine back in banks with cucumbers.
That cucumbers after fermentation kept a crunch and elasticity, it is possible to add before boiling to a brine of a little dry mustard.
After 3-5 minutes the brine needs to be merged in a pan again and to heat to a boiling stage. After that cucumbers should be filled in repeatedly with a brine and to close hermetically the sterilized covers.
Pickled cucumbers in tomato sauce
It is possible to receive juicy cucumbers if instead of a brine upon termination of fermentation process (in 3-5 days after salting) to fill in banks with cucumbers hot (95 wasps) salty tomato juice, it will be required: - 1 liter of juice; - 15-20 grams of rock salt. In this case additional sterilization of cans with pickled cucumbers is necessary: three-liter – 50 minutes, liter – half an hour. After sterilization of capacity with cucumbers it is necessary to twirl boiled covers, to turn and to wrap up warmly.