Pickled cucumbers are not only an everyday dish, but also a great snack. Many housewives try to make such preparations for the winter as much as possible. Typically, recipes are used that require sterilization of the product to avoid “bursts” of preservation. But this cooking option is quite troublesome. There are very high-quality recipes for the preparation of pickled cucumbers without sterilization, which, subject to all the subtleties, can also be stored for a long time. Consider the most popular of them.
Selection and preparation of cucumbers
First of all, you need to choose the right vegetables for harvesting. Best in banks look Zelentsy 10-15 cm long, no more. Such cucumbers are well laid out even in half-liter jars. It is necessary to take even, whole, uniform dark green color, with pimples and spikes, elastic greenery. The skin must be tight so that it is difficult to pierce it with a fingernail. Then the final product will turn out crispy.
It is advisable to fold Zelentsy of the same size into one glass container. Before preservation, the selected vegetables are soaked in containers with cold water for 3-4 hours. Water should completely cover them. This procedure will reveal the "hollow" cucumbers (they will pop up), and the fruits will be soaked in water and will not absorb the marinade. After soaking, the vegetables are washed thoroughly.
Important! If other vegetables other than cucumbers are used according to the recipe, they also need to be washed, peeled, and chopped. Needs preparation and greens (washes, boils with boiling water, shreds).
How many times do you need to pour cucumbers with boiling water during pickling without sterilization
When preparing a workpiece without sterilization, folded cans of vegetables are poured twice with boiling marinade. You can pour clean boiling water for the first time, and re-use the brine with vinegar. These actions allow passive pasteurization, which continues as the inverted and wrapped cans cool.
Winter pickled cucumber recipes in jars without sterilization
There are a lot of recipes. Each of them is delicious in its own way. But in any of them, it is supposed to prepare a marinade with vinegar or citric acid, with the obligatory addition of herbs, without it there is no way. We will give you several different recipes, and you choose the best one for yourself.
A simple way to pickle with vinegar
on a 3-liter jar 45-60 minutes for conservation
dill
2-3 branches (with inflorescences)
Nutrition value per 100 g
- Zelentsy are prepared as described previously, the banks are sterilized.
- The glass container is tightly filled with vegetables, the gaps are filled with carrots, garlic and herbs.
- Boiling water is poured into the vegetables and left for a quarter of an hour.
- The fluid is replaced by a new one.
- The water that has been drained is used for marinade. Seasonings and leaves are placed in boiling water.
- As soon as salt and sugar dissolve, the liquid is poured into jars.
- Vinegar flows in, the container is clogged.
Important! Cool preservation should be under a dense woven material, and store — in a cool place.
No vinegar
per 3 liter jar 45-60 minutes for preservation
cucumbers
how much will fit in a 3-liter jar
bell pepper
5 pieces
black pepper
2-3 peas
Nutrition value per 100 g
- Soaked and washed cucumbers fill the jar, interspersed with oak leaves, garlic, peas and peppers.
- The voids are covered with carrots and sweet peppers.
- Water is boiled and bottled in cans. Left for a quarter of an hour. It merges into a saucepan to become the basis for the marinade.
- Salt, sugar are mixed with the liquid. It boils for several minutes.
- Citric acid is poured into a glass container and hot marinade is poured.
- The workpiece is clogged and left to cool.
Did you know? The favorite treat of the people living along the Mississippi River is a cucumber cut in half soaked in a Kool-Aid (powdered sweet drink). To get the right taste, the delicacy should be infused for 7 days.
Like shopping
per 3 liter jar 45-60 minutes for preservation
cucumbers
to fill a 3 liter can
vinegar essence
37 g (70%)
Nutrition value per 100 g
- The prepared greens are cut off the tips, after which they fill the glass container.
- In the same capacity put bay leaf, garlic, pepper, horseradish.
- The blank is poured with boiling water. Leave to cool.
- The liquid is poured into the pan to prepare the marinade.
- Mix sugar, salt. Boil water, set aside, pour vinegar into it.
- Marinade pour vegetables and clog.
- The container is put upside down, wrapped and left to cool. After a day, the workpiece is sent to the cellar for storage.
In Bulgarian
for 3 liters of preservation45-60 minutes for preservation
salt
15 g (per 1 liter capacity)
black and allspice
10 peas (per 1 liter)
Nutrition value per 100 g
- Vegetables are washed and soaked for 4 hours. After that, the tips are cut off from the greenbacks.
- Wash greens. The container is disinfected.
- Jars are filled with herbs, spices, vegetables. All components are poured with boiling water for 20 minutes.
- The liquid is drained and a marinade is prepared on its basis. Mix sugar, salt. Boil and set aside.
- Vinegar is poured into the marinade and filled with cans.
- Cork blanks and leave to cool. Preservation can be consumed after 30 days.
Did you know? There is a cucumber of an absolutely atypical color. The variety has the name Momordika or crocodile cucumber. Its fruits are yellow-orange with a red stripe that resembles the mouth of a crocodile.
With citric acid
for 3 liter cans45-60 minutes for conservation
dill
1 sprig with inflorescence
Nutrition value per 100 g
- They wash the vegetables and put them in jars together with spices. In cucumbers, it is advisable to remove the "butt", cut the pepper into slices, and garlic into small pieces.
- Pour boiling water over the container, cool for a quarter of an hour, drain. The action is repeated again.
- Salt, sugar are mixed in the drained water, boiled.
- Vegetables fall asleep with citric acid and pour boiling marinade, clog.
Sharp
for 2 two-liter cans; 45-60 minutes for conservation
vinegar essence
30 g (70%)
Nutrition value per 100 g
- In clean two-liter jars spread herbs and spices. Cucumbers (whole or sliced) are laid on top.
- Boiled water is poured into containers, cooled for a quarter of an hour and drained to prepare the marinade.
- Salt and sugar are dissolved in water. The mixture is boiled, vinegar is poured.
- The liquid is poured into cans. Billets roll up.
Features storage of cucumbers
Subject to all conservation rules (sterilization of containers, caps, selection of components), the workpiece can be safely stored even at room temperature. If you are still not sure about the quality of the workpiece, then it is better to hide it in a cool place away from sunlight. Usually, conservation is hidden in the basement or cellar, but for lack of such premises it can be put in the refrigerator on the lower shelf or taken out on a glazed balcony.
If you opened the workpiece and did not eat it immediately, then so that it does not deteriorate, remove the vegetables, dry and hide in a tight bag. In this form, they can be sent to the freezer for quick freezing. Unfortunately, after such a freezing, cucumbers can only be used for cooking dishes subject to heat treatment (pickle, pizza, etc.).
Useful Tips
Some useful tips to help you prepare delicious pickled cucumbers:
- For the elasticity of cucumbers, oak leaves are added to the blank.
- Peppers or horseradish root will give sharpness to the blanks. Mustard will make vegetables more fragrant.
- When preserving without sterilization, it is more convenient to use containers with euro covers.
- In order not to “explode” the non-sterilized workpiece, carefully sterilize the container and lids (process inside with boiling water and completely dry).
- The lower the temperature of the water in which the greens are soaked, the more they become crispy.
- It is undesirable to use a lot of garlic, because it softens the main component of the workpiece.
The described recipes have been repeatedly tested by the hostesses and have positive reviews. If you are not sure which of the recipes is more suitable for you, then you can prepare one test jar of each variant of the blanks and taste them in a month.
