How to pickle cucumbers for the winter in banks
If in winter you want to treat yourself to a delicious crunchy pickles, this article is for you. The secret of cooking is simple and requires no special skills. You only need to devote a free evening and have a glass jars.
- Cucumbers – 2 kg
- Salt-coarse – 3 tablespoons
- The leaves of a cherry tree – 5-6 pieces
- Dill – 2 umbrella
- Garlic – 3 pieces
- Hell – 2 sheets
- The leaves of the Bush of black currant – 5 PCs
- Pepper – 10 pieces
The preparatory stage is 2 hours, cooking time – 30 minutes.
Prepare cucumbers and banks
Two kilograms of fresh cucumbers to be soaked in water for 2-3 hours. The fluid should be changed every hour. Then cucumbers, thoroughly rinse, remove ends and allow to dry. For salting it is better to choose cucumbers of medium size, as large fruits are very large seeds. Of external damage to the vegetables shouldn’t be.
Three-liter jars should be washed with soda. Sterilization is best done in the oven, this procedure will take you no more than 10 minutes. When the jar has cooled slightly, remove them from the oven and place on a clean cotton towel. Now the container for cucumbers prepared, you can safely do vegetables.
The secrets to successful pickling
In a three-liter capacity, you will need two liters of brine. To prepare it, you need to take two liters of water, add 4 tablespoons of salt. Boil salted water for 4-5 minutes, allow to cool. The brine is ready, we will pour the cucumbers.
Now it’s time to think about the banks, which are already cooled and waiting in the wings, laid out on a towel. At the bottom of each tank to put one umbrella of dill, 4 sliced cloves of garlic, 3-4 leaves of black currant. Do not overdo it with currants, since its leaves make the brine cloudy. Then put on the bottom of the glass a sprig of tarragon (tarragon), horseradish 1/3 sheet and 3 small leaves of a cherry tree. Add three black peppercorns.
When all of the above ingredients will decorate a glass jar, you can move on to cucumbers. Long vegetables should be placed vertically as much as possible pressing them to each other. The second row spread with a slight slope. Then put on top a slice of garlic and a branch of tarragon. If you will go another layer of cucumbers, feel free to put the vegetables in a jar. The finishing touches is the umbrella of dill and horseradish leaves. Now pour the contents of the jar with the cooled brine.
The necks of the jars cover with clean gauze. Leave cucumbers on the kitchen table for two days. You want the vegetables to absorb the flavors of the herbs and a good proselytise.
The last stage of pickling
After two days pour the brine in a large pot and boil. Allow the liquid to cool, then pour into jars. Pre-wash the cucumbers, removing the white patches by using boiled water. Capacity lockable lid. If you use nylon (plastic) cover, you must hold them for 10 seconds in boiling water. If you chose cover of metal – boil them in a saucepan for at least 10 minutes. They will become sterile. After the seaming banks need to turn and put on a kitchen towel. After the cucumber has cooled, take the billet in a cellar or on a balcony for storage. You can put the jar in the refrigerator. In cold weather the pickles will be stored until spring. At room temperature pickles store is not recommended.
Spending only a half an hour for pickling fresh cucumbers, you will all winter thank yourself for it. Fried potatoes, pickle, salad or salad — any dish on your table will taste even better if you add some crunchy pickles.