Pickles for the winter

It is hard to imagine a more ideal snack than pickles and maybe it does not exist. Be prolonged and cheerful feast, which would not present this vegetable. And prepare cucumbers in the winter, you'll be more long to please all appetizing crunch this unique snack

Before proceeding to the workpiece, prepare foods: For unmistakable conservation should ideally sterilize all jars and lids. This can be done by immersing prewashed banks in deep pot with water and boiled for 15 minutes.

Prior to the process should be carefully washed cucumbers, cut ends and soaked in cold water for 2-4 hours as needed. In this way we get rid of unwanted gas and cucumbers are getting the most crispy.

Pickles for the winter

In each jar Put three cloves of garlic, herbal spices: Dried seeds of parsley and cayenne pepper, black peppercorns

Pickles for the winter

Also, add the washed fresh dill, roughly 2-3 sprigs. The amount may be any

Pickles for the winter

Fill jars cucumbers. In my case, I canned liter cans, and therefore, had to cut them. If you use smaller or vegetables will be preserved in a capacious bowl, it is advisable not to cut cucumbers

Pickles for the winter

Marinade for cucumbers

Meanwhile, in a deep bowl add water, add sugar, salt and all the time stirring, bring to the boil. Once the water starts to boil and the sugar has dissolved completely - remove from the heat and then pour the vinegar.

Pickles for the winter

Pour the hot marinade into warm jars, it does not try to fill to the top and pour the marinade in small pieces so that banks do not burst

Pickles for the winter

Cover the jars and sterilized lids and roll them. Transfer the preform bottom up in a moderately cool place. Allow them to cool slowly. And the next day, already completely cooled banks can be shifted in place for long-term storage

Pickles for the winter

In the season when the cucumbers will cost is not very expensive, make timely harvesting and small "portions"

Pickles for the winter

The process is not so long, and how much time consuming. And even though, the result justifies itself, and as a result you get a crunchy pickles.

- fun is not your edge

Notes and advice to the recipe:

- sea salt used in the recipe. You can use plain - cookbook, the main thing that did not contain iodine, which causes a reaction, and thus can change the color of the garlic.

- The main condition of perfect preservation, which should be observed, is the purity of: - namely, in the first sterilization, clean and processed foods, and of course the cleanliness of utensils and all surrounding objects.

- Always check the jars before preservation. And if it turns out at least one flake, even unobtrusive, such a bank is not good enough!

How to pickle cucumbers Cold

To achieve the desired results it is recommended to use the hosts Cold pickling cucumbers. So Cold pickling cucumbers need ingredients such as

- cherry leaves, horseradish, black currant;

- the teeth of garlic peeled large (three pieces);

- coarse salt sea (3 tablespoons to slide.);

- cucumbers choice of medium size (for three-liter jars);

- burning red pepper (a pinch);

- black dried pepper peas (ten pieces);

- dill umbrellas (at its discretion).

All components from the list above are designed for a very large jar. After the necessary capacity to be prepared, it is necessary for a day in the cold water soak fresh cucumbers.

Next on the bottom of the prepared banks will need to put all the spices, horseradish leaves, cherry and currant, then put back the whole cucumber, cut into large slices.

In half a glass of filtered water to dissolve salt, pour it into the jar where all the components have been posted previously. Further, if necessary, to pour as much cold filtered water to the level reached almost to the neck of the cans, after that, a container with pickles immediately render in a cold place and then left there for further storage.

Pickles only can be considered well-prepared, if they have a delicate aroma, appetizing crunch and have a piquant taste.