Salted cucumbers - perhaps the most popular canned food on our tables. Many families are engaged in the manufacture of home canned food for the winter, from which vegetables and fruits it depends on personal preferences. But cucumbers canned absolute majority of families.
We will share a simple and tasty recipe.
Features of product selection: what should be pickled cucumbers
We should start with the selection of cucumbers, because the final success of the entire enterprise depends on this, because the poor source product can spoil the most successful and tasty recipe.
Important! Recently, parthenocarpic, or self-pollinating varieties have become very popular, including for pickling. These are hybrids that grow well in greenhouses, on soil or hydroponics, and have a lot of excellent qualities. Most of these varieties contain F1 in their names. In such cucumbers there are practically no seeds. But even if you managed to collect a few seeds, they do not give a good harvest when they shoot, as they do not retain hereditary traits.
All varieties of cucumbers are divided into salad, pickling and universal. The main difference between salad and other species is in a thick skin. Thanks to it, they can be stored for a long time, but such a protective coating does not allow brine or marinade to properly penetrate into the pulp of the vegetable and soak it.Find out who can eat, and who should refrain from eating salted, salted and fresh cucumbers.The main difference between the versatile and pickling varieties is: they have dark spikes, while the salad varieties have light spikes. Here are some more recommendations that you should pay attention to when choosing vegetables:
- Buy better in the market in the morning. The path from the producer to you on the market is the shortest, and in the morning the vegetable is the freshest.
- Look for medium and slightly smaller vegetables. Best fit length is 7-13 cm.
- The cucumber should be bright, elastic, typically green in color, at the ends and on the sides with light yellowness.
- On the surface there should be no stains, the shape of the vegetable is oblong, regular, free of defects.
- Break in half your favorite copy. Pay attention to the thickness of the peel, as well as its "core" - it should not be empty.
Did you know? In ancient Egypt, cucumbers were painted on sacrificial tables and placed in the tombs of the most eminent pharaohs.
What you need in the kitchen: appliances and utensils
For conservation, we need:
- 3 l glass jars;
- plastic and tin covers (by the number of cans);
- capacity to dissolve salt (mug or 1 l can).
Familiarize yourself with no less tasty recipes of salted cucumbers, pickled pickle in jars, pickled tomatoes, zucchini, honey agaric, tomato in jelly, salted mushrooms, bacon onion peel, pickles, pickled plums, sauerkraut, cavisson and eggplants.
Required Ingredients
- cucumbers;
- salt, preferably coarse, at the rate of 200 g (1 cup) per can of 3 liters;
- cold tap water;
- traditional herbs and spices for salting (garlic, dill, cherry leaves, currants, horseradish root and leaves, etc.), the number of spices and their choice - at your discretion.
Important! Cucumber contains on average 96% water. The rest is minerals, chlorophyll and vitamins. Nutrients, and accordingly, and calories, there is practically no. If you want to lose weight, this vegetable is the ideal basis for nutrition.
Step-by-step recipe
- Wash bottles with detergent and then rinse thoroughly with running water.
- In washed cucumbers, trim the tips on both sides.
- Put cucumbers in a clean bottle (to the top).
- Dissolve salt with tap water in a liter mug. Do this procedure for several times in a small amount of water. When all the salt is in the jar (if the salt is not completely dissolved, do not worry, this is normal, it will dissolve later), add water to the jar all the way to the top.
- Cover the jar with a tin lid and leave it in this condition for 2 days so that direct sunlight does not fall on it.
- After two days, the brine is drained (it is no longer needed at all).
- We wash cucumbers several times (4-6), filling the jar with water from the tap, and drain the water.
- In a jar of washed cucumbers put spices on top.
- Fill the bottle with cucumbers and spices with running water again and close with a plastic cap.
Where is the best place to store the billet
Store cucumbers, salted in this recipe, should be in a cool dark place. The best option would be a cellar, but a refrigerator would do. Its only flaw - small capacity.
Did you know? In size, table cucumbers are divided into pickles - 3-5 cm long, gherkins - 5-7 cm, and green stuff - 7-12 cm.
What is the combination and where can I add cucumbers from the recipe
Rassolnik, solyanka, many different salads, among which the most famous are Olivier and vinaigrette. Azu, stewed kidneys with cucumbers - this is not a complete list of dishes for the preparation of which use pickles. You can make a huge number of different canapés or sandwiches, where a slice of pickled cucumber will be not just an ornament, but an excellent addition.
The main thing is to know what products it combines: anchovies (sprat), herring, sprats, mayonnaise, green peas, various Korean-style pickled vegetables, pickled mushrooms, some types of cheese. 
A slice of rye bread, spread with a thin layer of butter, with a slice of cucumber and a slice of herring or a killer, sprinkled with green onions is a classic recipe from the original of our kitchen. Not to mention the strong drinks, as the pickled cucumber is a classic snack for vodka, the main thing is not to abuse it.
Learn how to keep cucumbers fresh longer.In the event that you do not have a cellar, do not be discouraged. Try to make at least two cans of cucumbers per season according to our recipe (they won’t take up much space in the fridge) and you won’t regret it. In addition, this recipe has two significant advantages - excellent taste and ease of preparation. Enjoy your meal!
Recipe for pickled cucumbers
