One of the popular ways to harvest cucumbers for the winter is pickling. It’s easy to pickle these vegetables, and if you do this without sterilization, the process will go quickly and without additional hassle. To prepare delicious cucumbers, we will consider the subtleties of the choice of ingredients, the step-by-step cooking process, the features of storage and consumption of the finished dish.
Did you know? In botany, cucumber refers to fruits and is a false berry, but in cooking it is considered to be a vegetable, since it is made exclusively from it salty dishes.
Selection and preparation of ingredients
The key to success in the preparation of any dish is the correctly selected and prepared ingredients. Delicious and crispy pickled vegetables are obtained only if they are collected from the garden. Greenhouse and greenhouse in the process of pickling become soft and stop crunching. For preparing snacks, mature small green greens with dark pimples are suitable. The greens of the same size will look better in a jar, their taste will also be balanced.
Preparation of fruits for pickling consists in thorough washing under running water. Rinse vegetables 3 times to wash off dust, plaque and foreign particles, which can cause poor preservation. After washing, if desired, the tips on the vegetables can be cut off. The remaining ingredients are also pre-prepared. The leaves are thoroughly washed and dried, garlic is peeled and washed.
Important! To make the cucumbers juicy and crunchy after canning, they are recommended to be left in cold water for 6 hours beforehand, and can be left overnight. In this case, it is advisable to periodically change the water to colder, merging the previous one.
Crispy salted cucumbers for the winter without sterilization
To prepare canned cucumbers, it is necessary to prepare auxiliary kitchen utensils: 3 liter glass jars; metal covers for twisting; a key for spinning; metal tablespoons; metal teaspoons; kitchen knife; chopping board; glass with measuring marks or scales; 2 liter saucepan; soft brush for washing vegetables.
30 minutes
black pepper peas
4 g
peeled garlic
30 g
Nutritional Information per 100 g
- Initially engaged in the preparation of containers in which vegetables will be preserved. The containers are thoroughly washed in a soapy solution, rinsed well under running water and turned upside down, placing on a waffle towel so that the remaining liquid drains.
- In the meantime, they are preparing vegetables, making the manipulations described above.
- At the bottom of a dried can, half of the prepared ingredients are laid - garlic, leaves, dill umbrellas, pepper.
- Next, cucumbers are tightly packed, filling the voids with smaller green stuff, trying to place the maximum amount in the container.
- Having laid half of the can before adding the second half to the cucumbers, add the remaining spices and leaves.
- Prepared water (preferably well or filtered) must be boiled and immediately pour vegetables on it. Cover the jar, leave for 6 minutes.
- After the specified time, drain the liquid from the can back into the pan, add salt, sugar and boil.
- In the jar of cucumbers add vinegar and vodka, pour boiling brine on top. Cork with tin lids and send under a warm blanket.
- When the jars have cooled down (preferably the next day after capping), they are transferred to a cellar or other cool dark place for storage.
Important! The recipe indicates the basic spices that are used to preserve cucumbers, if desired, you can add other favorite ingredients, for example, hot pepper, cilantro, parsley.
Features of storage of cucumber blanks
Since pickled cucumbers are cooked without sterilization, they need to be stored only in a cold place, basement or cellar. It is also possible to successfully preserve preservation on glazed loggias or balconies, if during the period of frosts they remain at positive temperature. It is advisable that direct sunlight does not fall on the cans, so when stored on a loggia or balcony, they are covered with a dense dark cloth or placed in cardboard boxes, covered with a piece of plywood or cloth on top.
How and with what to bring cucumbers to the table?
Pickled cucumbers are believed to stimulate appetite, so they are often served as a snack on a plate with other pickles, placed on a canapé, and added to salads that are served before main dishes. Pickled cucumbers are well combined with lean meat or poultry, potato dishes and some cereals, for example, buckwheat.
Did you know? India is considered the homeland of cucumbers. Cucumbers were first discovered at the foot of the Himalayas, where wild fruit-bearing plant species are still found.
Preservation is added to the first hot dishes - pickle, hodgepodge. It’s easy to make pickled cucumbers without sterilization, the main thing is to follow the recipe and the cooking technology to get delicious crispy vegetables as a result.
