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Pickled cucumbers quickly

Pickled cucumbers quickly


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Servings: 1

Preparation time: over 120 minutes

RECIPE PREPARATION Quick pickled cucumbers:

The cucumbers are washed very well and grown at the ends. Put salt water to boil. Place the cucumbers in the jar and put the bread crust and garlic cloves on top. Pour hot water on top, put the lid on and then leave the jar in the sun 3-4 days (if it is hot they are pickled in 3 days). It is kept in the refrigerator and it is preferable to consume it shortly after pickling.

Tips sites

1

The amounts of water, salt, cucumber depend on the jar used


Grandma's pickled cucumber recipe! You must have this preparation in the pantry

Autumn is knocking at the door, so we need to prepare supplies in advance for the cold season. The end of August and the beginning of September are the best time to pickle, so that in winter we have something good in the pantry when we are hungry.

Pickled cucumbers are one of the dishes that you should not miss from home, because they are delicious and contain a lot of vitamins. Here is a simple recipe for pickles, which is easy to make and can be prepared by anyone.


Cucumber recipe in the package

I suggest you very quickly recipe for pickled cucumbers in a bag, for which we need the following ingredients:

Cooking salt - two tablespoons

A few spurs of fresh dill

A few chicks of fresh parsley

Plastic bag (tight)

so, msalted cucumbers in the recipe packagefast food on the site zagotovkinazimu.ru

As in the case of cooking pickles for our recipe, the fruits must be selected of the same size and ripe. Rinse them well and wipe them dry with a cotton swab or waffle towel.

Next, cut the tips on each side of the cucumbers and place them in the prepared plastic bag, better tightened. Pour salt, sugar, herbs and garlic into the bag, shake for a few minutes and refrigerate for six and a half hours.

Later, set aside for quick salted cucumbers at home, take our work piece out of the fridge and put it in a clean glass jar, pour the liquid formed with the cucumbers there.

Lightly salted cucumbers are ready, can be served, and keep away in the refrigerator in a glass jar with a regular nylon lid.


Grandma's pickled cucumber recipe! You must have this preparation in the pantry

Autumn is knocking at the door, so we need to prepare supplies in advance for the cold season. The end of August and the beginning of September are the best time to pickle, so that in winter we have something good in the pantry when we are hungry.

Pickled cucumbers are one of the dishes that you should not miss from home, because they are delicious and contain a lot of vitamins. Here is a simple recipe for pickles, which is easy to make and can be prepared by anyone.


Salads with pickles

Because I told you about the new pickle jars from Râureni, today we inspire you in the kitchen with salads with pickles. They are perfect as snacks between meals or at parties with friends, when you want to eat something fast, easy and very tasty. The recipes are special and will immediately conquer all of you.

Here are ideas for salad recipes with pickles:

Simple pickled cucumber salad

2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon sugar
2-3 bell peppers (red or green)
4-5 pickles
1 teaspoon chopped coriander or a few fresh coriander leaves

Put the balsamic vinegar and sugar in a pan over the fire. Stir until the sugar dissolves, then add the olive oil, season with a pinch of salt and pepper and leave the pan on the fire until the mixture boils. Turn the heat to low and add the pickles. After 1-2 minutes, after the cucumbers have left a little juice in the mixture, take the pan off the heat. Allow the salad to cool, then refrigerate. Before serving, add a few fresh coriander leaves or a teaspoon of chopped coriander. That's it, you can serve the simple pickle salad!

Winter vegetable salad, pickles and sauce

For the sauce
1 clove of garlic
300 ml milk
a few endives in oil
150 ml of olive oil
2-3 tablespoons of balsamic vinegar

For salad
1-2 fresh carrots
1-2 beetroot roots
half cauliflower
a few arugula leaves
a few radishes
4-5 pickles

Start by preparing the vegetables for the salad, wash them and clean each one, as you like to look on the plate, chopped or larger pieces. The combination of colors and shapes is what will conquer you, in addition to the good taste of vegetables. As soon as you have finished preparing them, start with the sauce. Put the garlic, milk and endives in a pan and leave the mixture on the fire until it boils. Stir gently so that it does not stick or the milk burns. Then lightly pour the olive oil and balsamic vinegar and mix until you get the consistency you like, thinner or thicker, like a paste. Season to taste and place in a bowl. Now arrange the vegetables on a salad platter, season and serve with the sauce. Yum!

Good for licking your fingers!

Don't forget to try the Covăsiți Cucumbers from Râureni. We can't wait for you to share your impressions with us.


1. Wash the cucumbers and put them in a large jar of pickles, without placing them in a certain way. Place 4 forks under the jar, with the handle towards the jar, to prevent the container from cracking.
Scald them with a solution of salted water (1 tablespoon of pickle salt to 1 liter of water). Put cellophane on the mouth of the jar and tie it.

2. When the brine in the jar has cooled, drain it back into the pot in which you initially boiled it and bring it to the boil again. In the meantime, place the chestnuts vertically in 3 L jars, adding horseradish (prevents the softening of the cucumbers), mustard seeds, peppercorns, allspice seeds and garlic cloves.

3. Place cherry twigs on top, to keep the chestnuts in the brine, and the dill seeds.

4. In the boiling brine, add a cup (about 250 ml) of vinegar to every 8 L of liquid, then scald the chestnuts again with this brine, with the jar placed in the same way, on top of 4 forks / spoons / metal knives.

5. Tie the jars to your mouth, wait until the cucumbers cool completely, then move them to storage for the winter.


Nutritional information

  • Kcals 896
  • Fatty 59.3 g
  • saturate 12.2 g
  • Carbohydrates 55.7 g
  • Sugars 22.7 g
  • Fiber 3.6 g
  • Protein 33.1 g
  • Salt 2 g

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Crispy cucumbers, preserved in cold brine - 2 wonderful recipes!

One of the most common ways of preserving cucumbers is to pickle them. Therefore, we will offer you 2 more recipes for salting cucumbers in cold brine, in 3 liter jars.

The recipes are very simple: anyone will be able to prepare them without difficulty.

THE EASIEST RECIPE FOR WINTERING CUCUMBERS FOR WINTER

The only condition that you must follow if you want to prepare this recipe is to keep canned food in the cellar or in a cool room in the basement. They change at room temperature.

Ingredients (for a 3 liter jar):

-2 oak leaves (optional)

hot peppers - to taste (optional)

-3 tablespoons salt (chewed, for salting).

1. Be sure to choose cucumbers from the right varieties for pickling. As a rule, on the sachets with seeds are indicated: pickles for pickles or salads.

2.Prepare the jars clean. It is not mandatory to sterilize them.

3.Wash thoroughly and dry all necessary ingredients.

4.Place all the leaves, dill umbrellas, garlic cloves (cut each one into 2-3 parts) and a few pieces of hot pepper on the bottom of each jar.

5. Cucumbers must be freshly picked. Before soaking, soak them in cold water for 30-40 minutes.

6. Without cutting off their heads and stinging them, place them compactly in the jar: the lower layer should consist of larger cucumbers, arranged in an upright position. Then fill all the gaps with smaller cucumbers.

7. Fill the jar halfway with clean, cold, unheated water. It would be best to use spring water or well. You can use bottled water. If the water is from the tap, you must filter it.

8. Dissolve the salt in a glass with the same type of water. It must be chewed, suitable for salting and in no case iodine. Fine, edible salt is not really suitable.

9. Pour the saline solution into the jar, then fill the remaining space with cold water so that it fills completely.

10. Cover the jar with a plastic lid and place it in the cellar or in a cool room in the basement. The cucumbers will be ready in a month.

ANOTHER RECIPE FOR COLDING CUCUMBERS IN COLD BRINE, IN 3 LITER JARS

Ingredients (for a 3 liter jar):

1.Put the prepared leaves, dill umbrellas, black peppercorns and garlic cloves (cut into 2-3 parts) on the bottom of a clean jar (it is not necessary to sterilize it).

2.Compact the first layer of cucumbers (preferably of equal size) in the jar.

3. Then, filling all the gaps, arrange the other cucumbers.

4. Dissolve the salt in a glass of cold, clean water. Pour the saline solution into the jar. If there is still undissolved salt on the bottom of the glass, add more water and dissolve it.

5. Fill the jar with cold and clean water up to the "shoulders". Place a horseradish leaf on the surface of the cucumber so that no mold forms, and then add water until you completely fill the jar.

6. Place the jar on a plate and cover it with a plastic lid - with the bottom up - and leave it at room temperature for 3 days. These days the fermentation process will take place. Therefore, some of the brine in the jar will spill.

7. In 3 days, pour saline into the jar to replace the one spilled in the plate. Cover the jar with a compact plastic lid and place it in a cool, dark place.

Pickled cucumbers according to this recipe are excellent preserved throughout the winter and are fragrant and crunchy.

If you want to use them for preparing salads, it is necessary to soak them a little or wash them very well with water.


Nutritional information

  • Kcals 896
  • Fatty 59.3 g
  • saturate 12.2 g
  • Carbohydrates 55.7 g
  • Sugars 22.7 g
  • Fiber 3.6 g
  • Protein 33.1 g
  • Salt 2 g

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Useful tips for successful pickles and preserves

  • Choose healthy vegetables without visible defects (spots, soft or moldy areas). Even if they are sold at a tempting price, you better avoid them. A single broken piece can ruin the whole series of cans you prepare.
  • Wash vegetables thoroughly in several cold waters to make sure you have removed any chemicals they may have been sprayed with.
  • Follow the instructions and weights in the recipes! A more dilute brine in pickles or a shorter cooking time of the zacustia can compromise the whole batch.
  • Zacusca (like jams and jams) boils easier and faster in pans wide. 40 cm in diameter. The evaporation rate of water is increased and the zacusca decreases faster if the pot has a large surface area. Of course you will have to have separate pots for jam and zacusca (the smell of onions stays in the pores of the pan no matter how you wash it).
  • Coarse salt is used never before. It can be bought in general in the markets and is sold in a 5 kg bag (it is called & # 8222Salt for the food industry & # 8221)
  • Horseradish, thyme, peppercorns, bay leaves, dried dill sticks are not just simple & # 8222 flavors and spices & # 8221. They contribute to the good preservation of canned vegetables. For example: horseradish gives firmness to cucumbers and donuts, ie keeps them crispy. That's why we don't add horseradish to the sauerkraut from which we want to make sarmale. All horseradish is the one that keeps the beautiful color of the broth!
  • In our recipes, only cold brine is used (even if it has been boiled, it is left to cool) so as not to soften the vegetables.
  • Observe the rules of food hygiene and conscientiously wash and sterilize the containers (and their lids!) In which you will keep these pickles and canned vegetables for the winter.
  • It is preferable to bottle the cans in larger and smaller jars (as appropriate) and open them gradually as you consume them. If one breaks down it's not a big deal. Containers must be adapted to the number of family members. If you are 2-3 people, it is recommended to put zacusca in 400 ml jars and pickles in 1.5 & # 8211 2 L jars. In a 30 L sauerkraut barrel, there are 9 cabbages! Do you eat them all until spring?
  • Make sure you have a suitable storage space for these jars: a ventilated and cool pantry, a dry cellar, etc. Unfortunately, many new apartments do not have rooms as in the past, but only closets where the temperature is much too high. Don't be surprised if the jams ferment or the pickles and zacusca mold.

If you follow the tips above, you will prepare some great pickles and canned vegetables!

Observation: You can read the complete recipes by clicking on titles or images From lower.


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