A bottle of vinegar is present in the kitchen of any housewife. But here's the problem: vinegar of different concentrations is used for different purposes. Which vinegar is better to buy and how to dilute the vinegar essence to the percentage you need, consider below.
What is vinegar essence
First, let's clarify what vinegar essence is. This is a 70% aqueous solution of acetic acid. This solution contains 7 parts of acid and 3 parts of water. Sometimes you can find 80% and 30% essence on sale. Accordingly, in the first, the ratio of acid and water will be 8:2, and in the second - 3:7. Such concentrated solutions are dangerous; when taken orally, they cause burns of the mucous membranes of the digestive tract. In industrial production, it is called the food additive E260, and housewives use it in the kitchen and for domestic purposes in the form of diluted table vinegar. Table vinegar is also sold in stores, its concentration ranges from 3% to 9%. In addition, on the shelves you can find vinegar obtained from natural raw materials: apple, wine, malt, balsamic, sherry and even coconut. Such a product is used for cooking culinary dishes.
And yet, for domestic needs, the essence is most in demand. After all, from one teaspoon you can cook a whole glass of table vinegar. Before we learn how to dilute vinegar essence 70%, let's dwell on the quality of the original product.
How to buy good quality vinegar
Quality essence is sold only in glass bottles. There should be three convex rings on the neck of the bottle - to warn visually impaired people that the product is dangerous for ingestion. Also on the bottle there are four horizontal stripes, between the lower two on the inner surface of the glass there is a stamp of the manufacturer. The label indicates the concentration of vinegar - 70%. When shaking, the contents foam up, then within two to three seconds it becomes the same. If the bottle is fake, the foam will last longer than ten seconds. Do not buy fakes, they are harmful to health and, at best, will spoil your cooked dishes and preservation.
Usually the label gives very brief instructions on how to dilute the vinegar essence. Manufacturers write that you need to dilute the original product with water one to twenty. To obtain a solution of different concentrations, the amount of initial ingredients will be different. You can use a mathematical formula.
Mathematical calculation
For those who are friends with mathematics, it is easiest to dilute the essence to the required concentration according to the formula:
- The amount of essence needed to obtain table vinegar \u003d desired concentration of the solution * the volume of the finished solution we need / the concentration of the essence.
for instance: how to dilute vinegar essence to get 200 ml of 9% table vinegar.
9% * 200 ml / 70% = 25.7 ml of essence, dilute with water to 200 ml.
In another option, you can go from the opposite.
- Amount of water needed for dilution = amount of essence * concentration of essence / desired concentration of the solution.
for instance: it is necessary to dilute 15 ml of 70% vinegar essence to 6% table vinegar.
This requires the following amount of water: 15 ml * 70% / 6% = 175 ml of water.
To measure the volume, you can use a measuring cup or focus on the following numbers:
1 teaspoon = 5 ml, 1 dessert spoon = 10 ml, 1 tablespoon = 15-20 ml (depending on its depth). Classic faceted glass: full = 250 ml, rim = 200 ml, vodka glass = 50 ml.
For those who are reluctant to mess with the calculations, we suggest using standard coefficients.
How to get nine percent vinegar
Table vinegar of this concentration is used for canning products. How to dilute vinegar essence to obtain a solution with a concentration of 9%? It is necessary to dilute the essence with 70% water in the ratio: 1 part concentrate and 7 parts water. That is, for 0.5 liters of water, you need to add 75 ml of essence (one and a half piles).
A solution of table vinegar is recommended to be used as a rubdown for diseases accompanied by an increase in body temperature. How to dilute vinegar essence at a temperature? One liter of water is poured into enameled dishes and 2 tbsp. l. 9% table or apple cider vinegar.
How to get six percent vinegar
Six percent table vinegar is added to meat marinades. How to dilute vinegar essence: 10.5 parts of water for 1 part of the concentrate. To obtain 0.5 liters of solution, take 45 ml of essence (three tablespoons).
How to get 3% vinegar
Table vinegar with a concentration of 3% is used to dress ready-made dishes: salads, dumplings, pickled mushrooms, onions, sauces, etc.
How to properly dilute vinegar essence and get a three percent solution: 22 parts of water are taken for one part of the essence. To prepare 0.5 liters of table vinegar, you need 20 ml of vinegar essence 70%.
Dilute the essence in a glass or enamel bowl. First, the right amount of clean drinking water is measured into it. The water must be cool. Then add the calculated amount of vinegar essence. Avoid contact with the concentrate on the skin and especially on the mucous membranes of the eyes and mouth. But if, nevertheless, such a nuisance occurs, rinse the place of contact under a stream of cool running water. Store vinegar essence in a dark place out of the reach of children. Remember - it's an acid and if mishandled it can be harmful to your health.
It is already the middle of summer and in many gardens cucumbers are growing with might and main. They have already eaten, so it's time to clean them for the winter. Indeed, in the cold season it is very tasty to add them to, and winter. So it's time to take care of the presence of jars of salting on the shelves in the cellar.
Today I will focus on marinades. After all, we want to get moderately sweet and moderately salty cucumbers, without a strong and intrusive vinegar smell and with a pleasant crunchiness on the teeth.
And the correct composition of the brine is responsible for this. I will give all recipes for 1 liter of water. If you close three-liter jars, then multiply all the ingredients by 3, if you have two-liter jars, then by 2, respectively. I think that this is not difficult.
Let's briefly describe the cooking process so that you just have to choose the recipe for the marinade itself for pouring.
So, fresh, not prickly cucumbers need to be washed and dried. If they were collected yesterday and have already lost some moisture, then they need to be soaked in clean water 2 or 3.
We always cut off the ends a little. If the fruits are prickly, then after soaking, carefully wipe them clean with a sponge, then the fruits will become smooth.
Spices usually take the following (I will immediately indicate their number per 1 liter jar):
- 2 allspice peas,
- 5 black peppercorns,
- dried cloves - 2 pcs,
- a piece of capsicum,
- cherry leaves - 5 pcs,
- currant leaves - 5 pcs,
- 1 garlic clove
- 5 slices of horseradish root,
- a couple of horseradish leaves
- 2-3 dill umbrellas,
- 3 bay leaves.
Of course, not all of this list immediately fit into banks.
For example, we often put dill umbrellas, peppercorns and horseradish. Rarely add garlic. Because I believe that it softens the fruits and they become less crispy.
The main highlight is the marinade.
So, I think the most popular brine recipe is the one in which there is vinegar. It preserves the workpieces well and they do not sour longer.
Ingredients:
- 1 tsp without top 70% vinegar,
- 20 g salt
- 14 g sugar.
1. So, let's start with the fact that we have already put spices and cucumbers in jars.
2. We put the right amount of water to boil and fill it with a jar of ingredients. This is done in order to keep the green fresh color of the cucumbers and warm them up a little.
3. After 5-10 minutes, drain this liquid into a container and add granulated sugar, a spoonful of salt and a spoonful of vinegar. As soon as we saw that the brine was seething, then without wasting time, we immediately fill the jars to the very neck. Beware, it's very hot right now!
4. We take a wide pan, close the bottom with a towel and put the jars out. Pour warm water into the pan up to the shoulders of the container. Attention! We do not use cold water, otherwise our jars may crack due to temperature changes.
5. And sterilize 5-6 minutes. Then immediately roll up the lids and turn all the containers upside down. So we will check whether the tightness is broken and whether air enters the workpiece.
6. We send cucumbers "under a fur coat" for 12 hours.
Pickle option with aspirin per 1 liter jar
Aspirin is also an acid, like citric and acetic, it can extend the shelf life of canned food. But to enhance the effect, add a little lemon to it.
Attention! Before preparing, make sure that none of your household is allergic to acetylsalicylic acid.
Ingredients for 1 liter of water:
- 1 aspirin tablet
- 1 tsp without a slide of citric acid,
- 1 tbsp salt,
- 1 tsp Sahara.
1. Fill the filled jar with boiling water, cover with a lid and a towel. Let the vegetables warm up for 15 minutes.
2. Drain the boiling water from the jar. And inside we spread aspirin and a spoonful of citric acid.
3. We put water on the stove to boil, in which we stir sugar and salt.
4. Bring to a boil and fill the jars. We immediately twist the lids and put them upside down under a towel to cool naturally.
Recipe with lemon (no vinegar) and no sterilization
Another popular recipe that does not require sterilization of the contents. But it definitely requires processing with steam and high temperatures of cans.
Brine for 1 liter of water:
- salt - 2 tbsp. without a slide
- granulated sugar - 2 tbsp. with a slide
- citric acid - 1 incomplete teaspoon.
1. This stage is standard everywhere: brew cucumbers with boiling water, cover them with a lid and leave for 15 minutes. Then pour the liquid into a saucepan.
2. And now, on the basis of this drained water, we prepare the marinade. Mix sugar and salt in it.
3. Bring the brine to a boil.
4. Before pouring the filling into each jar, pour citric acid. And only then pour boiling water. We do not waste time and immediately roll up the banks.
There is another option to use a lemon - add it to the boiling brine not immediately, but after turning off the fire.
Method for preparing sugar-free marinade for lightly salted cucumbers
We usually do not put horseradish leaves in lightly salted cucumbers, it does not have time to fully give up its flavor.
Also in the recipe for this marinade, we removed the sugar. It is completely useless here, because we only need to soak the flesh with a little salty brine.
1. We wash the cucumbers and cut them lengthwise into four parts.
2. Put them in a deep enameled container and mix with dill and garlic. You can add allspice for piquancy.
3. And prepare the brine:
- 1 tbsp salt,
- 1 liter of water.
4. We heat the saline solution to a boiling state, and pour the vegetables.
5. Cover with a lid and remove the cucumbers to infuse for 6-8 hours.
Sweet marinade for pickling cucumbers
And we have lovers of everything that is sweeter. For these incorrigible sweet tooth, I have prepared a sweeter pickle recipe than you are used to seeing.
Ingredients for 1 liter of water:
- Sugar - 150 g,
- Salt - 40 g,
- 1 tsp lemons.
1. All preparatory steps are similar to the previous ones. Filled jars are also filled with boiling water.
2. We warm the container and vegetables for 10 minutes, then pour the liquid into the pan and turn on the fire.
3. Pour sugar, salt and lemon into the jars themselves.
4. As soon as the water boils, remove it from the heat and fill the jars. Here you can not hesitate, otherwise the desired temperature will drop and proper sterilization of jars and vegetables with steam and boiling water will not occur.
Preservation brine with 9 percent vinegar
I have familiar housewives who do not use vinegar essence in blanks. Therefore, I give the ratio of ingredients with 9 percent vinegar.
For 1 liter of water:
- salt - 1 tbsp,
- granulated sugar - 1 tbsp,
- vinegar 9% - 30 g.
1. Pour cucumbers with boiling water for five minutes.
2. Then drain the brine and set it to heat up again.
3. Stir in it a spoonful of salt and sugar, and pour a spoonful of vinegar into the jars themselves.
4. We are waiting for the marinade to boil and fill them with cucumbers.
5. We roll up the lid, turn it over and under a fur coat.
I consider the selection complete, this is the ratio of the necessary seasonings for the brine, which will make the taste balanced and the texture of the vegetables crispy.
Happy cooking!
14 recipes with cucumbers for the winter1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
3. Cucumbers with apples (pickled and salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.2 7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the easiest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. The secret recipe for awesome cucumbers "You will lick your fingers"
11. Pickled cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers "Sharp"
14. Summer salad for the winter
1. Canned cucumbers with red currants.
Ingredients:
Cucumbers 600 grams;
Garlic 2 cloves;
Onion one piece;
Red currant 1.5 cups;
Black pepper, peas three pieces;
Carnation three pieces;
Water 1 liter;
Sugar - 1 tbsp;
Salt 2.5 tbsp. ;
Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).
2. Cucumbers in spicy tomato sauce.
Wash cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. You can add salt to taste as you work. Vinegar 6% - 150 ml, Hot paprika - 1 tsp, Black pepper. they say - 1 tbsp.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Let's put out the cucumbers for another 15 minutes. Add the vinegar. The total quenching time is 40-45 minutes. Cover the pot with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and invert until completely cool.
3. Cucumbers with apples (pickled and salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp, salt 4 tsp, vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens. We put washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup and roll it up with boiled lids. Banks are turned over and wrapped until cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Put cucumbers with spices and apple slices in a deep bowl. In hot water (per 1 liter), we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, then put in the refrigerator. The next day, the cucumbers are ready to eat.
4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Dill umbrella - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bulgarian pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars. Pour cucumbers with boiling cucumber water one jar at a time. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and put in the pre-prepared "heat". Leave cucumbers pickled for a day.
5. Pickled cucumbers with gooseberries.
The recipe has been tested many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - jars do not explode, they do not become cloudy.
Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs, Large horseradish leaf - 1 pc. ,Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Carnation - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters, For marinade (per 1 liter of water):, Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the "bottoms" of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top so that it even flows out a little. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.
6. Pickled cucumbers for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon - 3 sprigs each
capsicum and Bulgarian (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, for 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Lay spices, cucumbers, spices and cucumbers in layers on the bottom of the jar, lay dill on top. Prepare a brine (dissolve salt in cold water), pour cucumbers with brine to the very edge of the jar. Cover with cheesecloth and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Immediately cover with the prepared lid and roll up. Turn the jar upside down, on the lid, carefully wrap (cover with a warm blanket) and leave to cool.
7. Pickled cucumbers, sterilized without vinegar.
The recipe for pickles without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Products: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 gr, dill (seeds) - 2-3 pcs. , For brine:, Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for the aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.
8. Pickling cucumbers in jars is the easiest and most delicious recipe.
Products: Water - 1 l, Salt - 50 g, Cucumbers - how much it will take, Spices to taste.
A small amount of cucumbers can be salted without pasteurization in glass jars. Fresh, preferably of the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling (but it can also be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g salt per 1 liter of water). The jars are closed with tin cans boiled in water, but they are not rolled up, but put at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products: For a three-liter jar: Cucumbers - how much will it take, tomatoes - how much will it take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onion - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., leaves of cherry, currant, oak - 3-4 pcs., amaranth (amaranth) - 1 sprig
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.
10. The secret recipe for awesome cucumbers “You will lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Black ground pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. My. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not add a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: we put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly. Put the jars upside down, wrap them in towels until they cool completely.
11. Pickled cucumber salad
An excellent recipe for cucumbers for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 tsp, Bay leaf - 1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of 0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 cup
0.5 l jars with lids must first be sterilized. Wash cucumbers. We clean the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into centimeter washers. We also cut the onion into thin rings, and rub the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice pepper. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram cup), 150 g of sugar and pour in a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.
12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaf, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.
13. Lightly salted cucumbers "Sharp"
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ pod of hot pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced garlic. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting saline solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave cucumbers at room temperature for 2 days.
14. Summer salad for the winter.
In a sterile jar (I have 1 liter), put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a hot pepper ring, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( pepper, I always take either yellow or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well brown, so that they do not sag and turn into porridge). When laying vegetables, tamp a little. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 tablespoons of topless salt, when it boils, pour 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil to taste.
Pickled cucumbers will turn out tasty and crispy only if the marinade is prepared correctly. Delicious or not, only an individual hostess can determine, depending on her taste sensations.
Cooking marinade for cucumbers - a recipe for 1 liter of water with 70% vinegar
It is worth noting that when preparing a dish, it is the concentration of vinegar that is very important. It should also be taken into account that if vinegar is prescribed in the recipe, then you should not use vinegar essence. This is due to the fact that its concentration is much stronger than in vinegar.
To prepare this recipe, you will need one kilogram of cucumbers, one pod of bell pepper, two dill umbrellas, five cloves of garlic, one liter of water, sugar and salt to taste, one teaspoon of 70% vinegar, allspice and black peppercorns, a few bay leaves sheet.
There is no need to sterilize cucumbers prepared according to this recipe.
- First, carefully wash the cucumbers and leave them in cold water for several hours. We wash the liter jars with soda and sterilize them for five minutes. Boil the lids for no more than ten minutes.
- Next, dill and bay leaf are placed in boiling water for one minute.
- We put sweet pepper cut into pieces, two bay leaves, allspice and black pepper, dill and garlic in jars.
- Arrange the cucumbers vertically in jars. You should first cut off their “butts”. Next, arrange the cucumbers horizontally. Put garlic and dill on top of them. Pour boiled water into jars and leave for ten minutes. Then we drain the water and immediately fill it with new water.
- After the second filling has passed, we remove the water again. This is done only in order to give a beautiful appearance to the rolled up jar. After all, the poured water is slightly cloudy and foamy.
- To prepare the marinade, you will need one liter of water, a tablespoon of salt and two tablespoons of sugar. Bring water to a boil and dissolve salt and sugar in it.
Pour fresh marinade into jars. Add one teaspoon of 70% vinegar and close them immediately. Then turn over and wrap until they cool down.
Pickled Cucumbers with 9% Vinegar
The choice of spices should be treated very carefully. For example, if you overdo it with garlic, then the cucumbers will turn out soft. Ingredients such as cloves, allspice, bay leaves and currant leaves do not affect crunchiness in any way. If you choose a recipe for 1 liter of cucumber marinade water according to your taste preferences, then crispy cucumbers will perfectly fit into homemade preparations for the winter.
When cooking, you should use 9% vinegar, then you can do without sterilization. To prepare these cucumbers you will need:
- half a kilogram of cucumbers;
- two teaspoons of sugar and two teaspoons of salt;
- two peas of allspice;
- clove of garlic;
- two teaspoons of vinegar 9%;
- bitter pepper, horseradish, dill and currant leaves;
- onion or bell pepper.
After all the ingredients are prepared, we begin to prepare the seaming. First, choose cucumbers of the same size. It is desirable that they be dense and their pimples have a dark green color.
- We put the cucumbers in a large container with ice water and leave them there for three hours. It is advisable to pour a colder liquid every half hour.
- Pre-sterilize jars. There are no clear recommendations for this, because each hostess does it in her own way. For example, using the opening of a kettle, microwave or oven. In the oven, it is more convenient to carry out this procedure if there are a lot of cans. Boil the lids in a saucepan.
- We put garlic, pepper and herbs at the bottom of the jar. We place the first row of cucumbers while standing, and we report the rest to the top in a free form. On top we place a leaf of horseradish or cherry.
- We take a large pot, boil water in it and pour it into jars. Then we cover them with lids and leave them in this state for ten minutes.
- Carefully drain the water from the jars back into the pan, add sugar, salt to it and mix well. The resulting marinade is poured into jars, slightly underfilling it to the top. We take 9% vinegar and pour two teaspoons into a jar. Then quickly roll up the lids.
The preparation is completed by the standard procedure. We turn the jars over and wrap them in a blanket for better sterilization. After they cool down, we transfer them to the basement.
canned cucumbers with aspirin
Everyone knows the method of pickling cucumbers with aspirin. Housewives agree that such a dish will turn out crispy and tasty. These cucumbers are perfect as an appetizer or as a salad ingredient. An aspirin marinade perfectly preserves vegetables all winter.
Many people know that aspirin creates a wonderful acidic environment in which bacteria die. This preservation process allows you to store cucumbers for a very long time. At the same time, one should not forget that the excessive presence of a preservative in a saline solution contributes to the formation of phenolic compounds. That is why acetylsalicylic acid was banned from being used in food production.
In order to close a liter jar of this dish, you will need:
- 0.3 kilograms of cucumbers;
- a few sprigs of parsley and dill;
- laurel leaf;
- 4 pieces of peppercorns;
- clove of garlic;
- water and an aspirin tablet;
- a few tablespoons of salt and a leaf of horseradish.
- We take liter jars and sterilize them. Boil the lids in a container of water for about ten minutes. Then we put spices in a jar. They should be evenly distributed.
- We wash the cucumbers, while we look that they are without damage and rot. If such come across, then we postpone them. Cucumbers are placed in the jar vertically or horizontally. Lay laurel, dill and parsley on top. We clean the garlic from the husk and add it along with the horseradish.
- We are preparing the marinade. To do this, take hot water and dilute salt in it. We put the resulting liquid on the stove and boil for five minutes. Then pour the marinade into jars and put one aspirin tablet in them. Leave them like this for fifteen minutes. After this time, we twist them.
At the end of cooking, put the jars with lids on the floor and wrap them in a warm blanket. After a few days, we clean it in the basement.
How to close cucumbers in a marinade without vinegar
Everyone knows that vinegar allows you to save blanks for a long time, but at the same time they lose their useful properties. This is a fairly aggressive product that can spoil the gastrointestinal tract.
If you use a preservative without vinegar, then it must be replaced with one that simply inhibits the growth of microflora. Citric acid is very popular, which is great for home canning. Its taste is not as sharp as that of vinegar, but the products are excellently stored.
You can replace vinegar with redcurrant juice. To do this, it is enough to pour berries into a jar of cucumbers and pour it all with boiled saline.
There is also a very interesting preservation in which vinegar is replaced by vodka. It is added before rolling up the jar. Just a couple of teaspoons of this drink is enough.
It can also be noted that apple cider vinegar or wine vinegar is perfect for a marinade. These are natural products that will retain useful vitamins in vegetables and fruits.
Here, for example, take a recipe for cooking cucumbers with citric acid marinade.
To prepare a liter jar of cucumbers with marinade without vinegar, you will need:
- cucumbers;
- three oak leaves;
- a few cloves of garlic;
- two small pieces of carrots;
- two or three strips of bell pepper;
- half a chili pepper;
- a teaspoon of citric acid;
- half a liter of water;
- one teaspoon of salt;
- three spoons of sugar.
- We soak the cucumbers in water for several hours, after which we must rinse them under cold water.
- We put cucumbers together with garlic, pepper and peas. Here we add strips of bell pepper and slices of carrots.
- Boil water and pour it into previously prepared jars with vegetables for fifteen minutes. Then pour this water into a saucepan, add sugar and salt and boil for another five minutes.
- Pour citric acid into a jar of vegetables and pour the previously prepared brine to the very neck. Close the lid tightly and turn upside down.
- The jar should be wrapped in a blanket until it cools down.
When preparing pickled cucumbers, the above recipes can be slightly adjusted and spices can be added at your discretion.
