How to cook pickled cucumbers, as in the store: recipes and tips

Each landlady has her own, time-testedways of home preservation of vegetables. But sometimes you want to apply in practice and other, new recipes. For example, how to close the house pickled cucumbers, as in the store? Let us consider several such useful recipes. Also in this article are tips and recommendations for making this amazingly delicious and appetizing snack.

What is unusual for a fresh crunch and aroma?

Homemade blanks are always good, but sometimesI want them to have a "shop-like" taste. What's so special about buying a snack? After all, these cucumbers seem to be ordinary, but crunch is more fun, and the fragrance from the jar is elusive somehow, specific and appetizing. Certainly they are preparing somehow such cucumbers pickled for the winter. Crunchy they are obtained either by observing certain technological rules, or by using special ingredients. We will disclose some secrets that can be successfully applied in practice at home canning vegetables.

Proper preparation of cucumbers for conservation - the key to obtaining a successful result

Certainly, a set of ingredients according to the recipe andcompliance with all technological stages is very important. But much depends on the quality of raw materials. Therefore, if you want your cucumbers, pickled for the winter, crunchy, turned out to be of the highest quality, observe the following rules:

- Take only fresh vegetables that were collected in the previous 1-2 days (only in the morning or evening, cool hours, and not on the hottest noon).

- Sort the cucumbers in size and shape, preferably picking the fruit no more than 10-12 cm in length and 3 cm in diameter.

- Pour the cucumbers with cold water before working for at least 30-50 minutes. They are saturated with additional moisture.

- Of the specific spices giving a special crunch to cucumbers, use dry mustard, leaves and horseradish root, leaves of stone fruit trees.

How to close at home cucumbers pickled, as in the store? Cold Filling Method

1. In a clean jar on the bottom, put the garlic (3 mediumdenticle), 2-3 leaves of black currant, cherry, inflorescence of dill (can be dried), 1 bitter pepper (cut the tip with "panicle"), 1 large sheet of horseradish (cut off the middle hard veinlet).
2. With cucumbers (before soaking in water), cut off the tips on both sides. Then tightly lay them in a jar and pour neatly, in small portions, with steep boiling water.
3. While the cucumbers are warming up, cook the marinadefrom 1 glass of spring cold water, 3 tbsp. l. salt, 1 tbsp. l. dry mustard and 1 tsp. Sahara. Stir the dry ingredients until completely dissolved.
4. After insisting for half an hour, drain the water from the can.
5. Then act very cautiously, because againthere will be a sharp change in temperature, which can lead to a split glass. For cucumber pour 2 tbsp. l. 9% vinegar and the prepared solution. If there is a shortage, fill the jar with clean water.
6. Cover with a plastic lid and take it out in the cold.
7. Periodically, after 3 hours during the day, shake the jar.
8. After 4-5 days, pickled cucumbers, like in a store, are ready. The shelf life of such a snack (in a cool place and in a refrigerator) is no more than 10 days.

"Hot" option of conservation. Marinucing cucumbers without sterilization

This recipe is different from the previous onetemperature treatment. In addition, you can store all winter such cucumbers pickled. "As in the store!" - this is also about them! But the aroma turns out a little different, and the crunch remains. Put in the jar (sterile) similar condiments and additionally black pepper peas (5-6 grains), 1-2 pieces. cloves and bay leaf. Then - prepared cucumbers, and top with pour boiling water. Cover with a lid. After 40-50 minutes. pour the solution into a saucepan and add salt and sugar to it in the following proportions: 1 liter of water - 1 tbsp. l. sugar and 1.5 tbsp. l. table salt. Pickled cucumbers from above with vinegar - 100 g per jar. Then fill with the boiling marinade and immediately roll up the lid. Turn it gently upside down, wrap it and wait until it cools completely.

Method using sterilization of cucumber filled cans

Also very tasty cucumbers, pickled for the winter,are obtained by treatment with double thermal heating. When the time (up to 10 minutes) is reduced to the preliminary bay with boiling water, it is necessary to sterilize the banks in addition. For this container, after filling with the marinade (the 2nd stage of heat treatment), place it in a pan, having previously covered the bottom with a cloth. Then fill the empty space around the jars with hot water and put on the fire sterilized. After boiling, soak for 15 minutes. Remove the jars, roll up the lids and cover with dense material. Cucumbers turn out crispy and fragrant!

Cucumber Assortment

This usual winter snack can be not onlyone-part, but also vary with other vegetables. So, pickle cucumbers in jars with tomatoes, carrots, bell peppers and cabbage. Take as a basis the recipe for hot filling without sterilization, filling the jars with a "cheerful" assortment. You can combine vegetables at your own discretion, while observing the main rule of laying down the levels at the bottom:

- spices,

- cucumbers, squash, carrots,

- pepper, cabbage,

- Tomatoes.

The most delicious is pickledProcurement, if the vegetables are small and about the same size. For this, usually pepper is cut in half, carrots - along four parts, cabbage - on the lobules with a base-cob.

Successful conservation!