Today I suggest you try making another recipe for delicious pickled cucumbers. The recipe is worthwhile, I have tested it so that you can safely use it. And in general, everything that I post here has been tried and you can be sure that everything works.
Pickled cucumbers “emerald” According to this recipe, they practically do not change their color, and remain green, crispy and very tasty. So, what do you need for “emerald” cucumbers?
Pickled “emerald” cucumbers - recipe
- – cucumbers – 2 kg
- - salt - 75 g
- – sugar – 75 g
- - citric acid - 10 g (or fruit vinegar - 100 g)
- — water — 1.5 l
- - vodka -50 g
- - spicy herbs - to taste
How to prepare pickled “emerald” cucumbers
Preparation:
Freshly picked green cucumbers, rinse well cold water and cut off the ends on both sides. Boil water, pour boiling water over them and immediately immerse them in cold, almost ice-cold water.
Prepare three liter jar, wash and sterilize. Then we place the cucumbers tightly in a jar, sprinkling them with spicy herbs (use the amount of herbs at your discretion).
Separately, put the water on the stove, and when it boils, add salt. sugar, citric acid or vinegar, stir until everything dissolves and pour in the cucumbers, leave for 5 minutes, covering with a sterilized metal lid.
After 5 minutes, pour the brine back into the saucepan, bring to a boil and pour in the cucumbers again, leave for another 5 minutes. After the secondary filling, drain the water again and boil it. And for the third and last time, we pour it into a jar of cucumbers, add vodka and roll up the jar.
Turn it upside down, cover it with something warm and let it cool completely in this position. All our pickled “emerald” cucumbers are ready to eat. Friends, try to make this preparation of cucumbers for the winter. In winter you open the jar, and the cucumbers are as green as in summer and very tasty! Bon appetit!
I liked the recipe for such crispy pickled cucumbers - no need to bother with boiling water. I'm not a fan of sterilization, but this time everything went somehow without any stress.
In addition, in winter, cucumbers pickled according to this recipe do not need to be cut into slices or cubes, just open the jar and place on a plate.
Products:
- 2 kg cucumbers
- 100 ml sunflower oil
- 0.5 cups 9% vinegar
- 40 g salt (2 tablespoons)
- 0.5 cups sugar
- 1 tsp. tablespoons ground pepper
- 6-8 cloves of garlic
- Parsley, finely chopped (large bunch 200 grams)
- cans 0.5 l or 0.7 l
Recipe for making crispy pickled cucumbers in oil for the winter:
Wash the cucumbers well; if they were picked a few days ago, you need to soak them in water for 3-4 hours. In this recipe we do not use water at all - cucumber juice will play the role of marinade.
So, cut the cucumbers lengthwise into 4 parts, if very large cucumbers can be cut into 6-8 parts.
Wash a good bunch of parsley, dry it, chop it finely and add it to the pan with the cucumbers.
Add vegetable oil
Pour out table vinegar
Add the required amount of salt (preferably coarse). Mix
Add sugar. Mix
Add ground black pepper. Mix
Peel the garlic and cut lengthwise into 3-4 pieces.
Place in a saucepan with cucumbers.
And mix well again.
Cover the pan with cucumbers with a lid and leave for 4-6 hours at room temperature.
During this time, you need to shake the cucumbers several times so that they are simultaneously soaked in the marinade.
During this time, cucumber juice is actively released - it will be the basis for the marinade, along with vegetable oil and vinegar.
Then you will need to use a fork to place the cucumber slices into sterilized jars. It is better to take small jars 0.3 l, 0.5 l, 0.7 l. Place the cucumber slices while standing, placing the jar on its side. When the first row is laid and there is still space left in the jar, we lay the second row of cucumbers “lying”, maybe in rings, because cucumbers soaked in marinade become softer.
When all the cucumbers are placed in jars, pour the marinade into them, along with herbs and garlic.
Now you need to sterilize the jars of pickled cucumbers so that they are well stored in the winter.
Place a cloth at the bottom of the pan, place the jars and pour cold water into the pan so that it reaches the hangers of the jars (maybe 1-2 cm less).
Place sterilized lids on top of the jars.
Turn on the heat and wait for the water in the pan to boil, reduce the heat so that there is a slight boil, and sterilize the jars of cucumbers for 25 minutes.
At the end of sterilization, remove the jars from the water and close the lids for the winter: if they are screwed, we tighten them, and if they are under the machine, we tighten them with a machine accordingly.
We turn the jars upside down and leave them in the air until they cool completely.
Bon appetit!
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Calories: Not specified
Cooking time: Not indicated
One way to extend the shelf life of cucumber and tomato preparations is to add vodka to the marinade. IN in this case the alcoholic drink acts as a preservative and is completely safe for children, so you should not consider this recipe for crispy pickled cucumbers with vodka for the winter food exclusively for adults. In addition to vodka, vinegar, salt with sugar and spices are added to the marinade.
For cucumbers, as in any other recipe, it is better to choose pickled varieties, medium-sized, dense, with pimples. Before putting cucumbers into jars, soak them for several hours cold water. This proven method will firm them up and restore their freshness and crispness.
Ingredients for a 1 liter jar:
- medium-sized cucumbers - how many will fit;
- salt– 1 tbsp. l. without slide;
- sugar – 1 tbsp. l. with a low slide;
- vinegar 9% - 1.5 tbsp. l;
- vodka – 1 tbsp. l;
- garlic – 2 cloves;
- horseradish leaf – 2-3 pieces;
- dried dill umbrellas – 2 pcs;
- hot peppers– 1/3 pod;
- allspice – 4-5 peas;
- water.
Recipe with photos step by step:
Soak the cucumbers in cold water, changing the water two or three times if possible. Let stand for three to four hours. We carefully prepare the jars and lids: wash them with soda or other detergent, rinse several times. To be on the safe side, you can sterilize the jars and boil the lids. At the bottom of the prepared jars we place a couple of pieces of horseradish leaf, a large umbrella of dill, two rings of pepper and a clove of garlic, cut into slices.
Fill the jar with cucumbers. Down larger, the remaining space can be filled with small cucumbers or cut large ones into two or three parts. Place dill, garlic, horseradish and pepper on top of the cucumbers. Add allspice peas.
Fill with boiling water, cover with a lid (do not roll up) and leave for 20-25 minutes to warm up.
Pour the water back into the saucepan, boil again and refill. Let the cucumbers stand for 15 minutes under a closed tin lid.
After the second pour, add salt and sugar to the drained water and bring to a boil. Boil over low heat until the salt and sugar dissolve.
Pour vinegar and vodka into a jar of cucumbers. Instead of table vinegar, you can use apple cider vinegar, but be sure to check the strength - you need 9% vinegar.
Pour the boiling marinade into jars. Pour it full so that it spills a little onto the plate.
Screw tightly with tin lids or roll up using a machine. Turn the jars upside down and wrap them up.
Leave the jars of cucumbers for additional heating for a day. Then we rearrange it for storage in a cool, dark room or put it in the pantry. In winter, pickled cucumbers can be served as an appetizer, added to salads, and vinaigrettes. Good luck preparing for the winter!
Try also delicious
Crispy cucumbers - 2 Cooking Author unknown -
Pickled cucumbers “Emerald”
For a 3-liter jar - 2 kg of cucumbers.
Brine: 3 tbsp. l. sugar, 10 g citric acid or 100 g apple cider vinegar, 2 tbsp. l. vodka, 1.5 liters of water, spicy herbs - to taste.
Wash fresh green cucumbers, pour boiling water over them and immediately immerse in very cold water. Place the cucumbers tightly in a three-liter jar, topping them with spicy herbs. Dissolve salt, sugar and citric acid in boiling water, pour it over the cucumbers, let sit for 5 minutes. Drain the solution, heat it to a boil and pour it over the cucumbers again. After a second five-minute soak, drain the solution again, bring it to a boil again, pour the boiling solution over the cucumbers a third time, add 50 g of vodka to the jar and roll up.
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