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Pickled cucumbers in vinegar

Pickled cucumbers in vinegar


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Wash the cucumbers and leave them in cold salted water. Meanwhile, clean the vegetables and horseradish, cut julienne or slices.

Place the pieces of vegetables, horseradish and the rest of the spices listed above in the jar, then place the cucumbers in sterilized jars.

It is measured in a jar how much water enters over the cucumbers (it does not have to be filled to the top), we measure the quantity, after which we count how many filled jars we have and we multiply the amount of water obtained. Boil water with vinegar, sugar and salt.

After it boils, we pour the liquid over the cucumbers (we must put a stainless steel knife under the jar!) And we throw what is left of the vegetables, horseradish, celery leaf on top.

The next day the boiling of the liquid is repeated. Leave to cool until the next day, then close with an airtight lid.


Cucumbers in vinegar

Boil the water and when it has boiled, add the sugar, salt and mix the spices until the sugar and salt dissolve. Remove the pan from the heat and add the vinegar.

The cucumbers are kept for 24 hours in a concentrated solution of salt (as long as they keep the egg on the surface), after which they are washed with cold water and placed in a glass jar or a little, interspersed between rows of green parsley, dried dill, tarragon, horseradish roots, cherry leaf, garlic cloves. Pour the prepared, hot solution over the cucumber (fill the jar).

After it has cooled, in order not to catch mold, a thin layer of oil is poured on the surface. Tie the jar and keep in a cool, dry place.

Cucumbers in vinegar

Put the vinegar in a 2-finger jar, then the cucumbers, salt and sugar, mustard seeds and

Pickled cucumbers in vinegar

Choose fresh cucumbers of the right size that are washed and kept in a bowl with cold water


Cucumbers in vinegar

  • 3 kg cornison cucumbers
  • 1 horseradish root
  • 300 ml vinegar 9 °
  • 1 l apa
  • 2 tablespoons sugar
  • peppercorns
  • dill flowers
  • celery leaves
  • Bay leaves
  • mustard seeds
  • 1 fixed envelope Sweet and sour

The cucumbers are washed, cut into slices and placed in small jars. Put celery leaves, 12 bay leaves, dill flowers, 3-4 peppercorns, horseradish berries on top.

The vinegar, water, sugar and the fixed sachet are put in a pot and boiled together, and the hot composition is poured over the cucumbers, then sealed. After cooling, the cucumber jars in vinegar are kept in a cool place.


First you will have to buy the smallest cucumbers you can find, because those are the best. I used two and a half kilograms of small cucumbers that I put to pickle in a 5 liter jar.
Wash the cucumbers very well and leave them to soak for an hour in cold water.
Then prepare the brine: in a pot mix water with salt, mustard seeds and peppercorns. Put on the fire and leave until the salt melts completely. You do not have to boil the mixture, just leave it until the salt dissolves.
Meanwhile, slice the onion.

Pickled cucumbers in brine

Prepare the jar: at the bottom of the jar in which you will make the cucumbers, arrange half the amount of cherry leaves, bay leaves, dried dill. Put a few well-cleaned onions, garlic and horseradish pieces over a few rounds.
Start arranging the cucumbers upright in the jar. If you use a large jar, as I used, they will probably come in two rows. Arrange the pieces of horseradish, hot pepper, garlic and onion rings between the cucumbers.
After filling the jar with all the ingredients, put the rest of the bay leaves, dried dill and cherry leaves on top of the cucumber. Fill the jar with previously made brine.
Pickled cucumbers are kept in the pantry for 3-4 weeks and then they are ready to serve.
Good appetite!
For the video recipe and many other interesting recipes visit.


Bulgarian cucumbers in vinegar

1. Wash and sterilize the jars (by boiling).

2. Wash the cucumbers and cut off their heads.

3. In each jar we place cucumbers, 2 slices of onion, 2-3 slices of carrot, 3-4 slices of horseradish, 1 teaspoon of mustard seeds, 1 teaspoon of peppercorns, 1-2 bay leaves, 1 tablespoon grated salt , 1 tablespoon grated sugar, 5 tablespoons vinegar.

4. Fill with cold water, put the lids on and shake the jars to mix the ingredients.

5. Put them to boil in the pot on the bottom of which a kitchen towel has been placed.

6. Let it boil for 20-25 minutes from the moment the water starts to boil.

7. Cover with towels for slow cooling.

You have to see it too.


How to make pickle brine for sweet and sour pickles?

For brine with vinegar my formula is: to 1 L of water I put 25 g of salt, 30 g of sugar and 450 ml of vinegar. In total it results approx. 1.5 L brine with vinegar. For 1 jar of 640 ml I needed 300 ml of brine with vinegar. If you want, you can put more sugar (double). I do not like very sweet & # 8230

I boiled the water in a pot together with the salt and sugar. When it started to boil, I added vinegar and put out the fire. Salt must be special for pickles (never). I let the brine cool for 5 minutes and then, with the help of a polish, I poured it hot over the cucumbers in the jar. I made sure to place the jars on a metal tray before pouring the brine. The metal helps to dissipate heat, taking it over and eliminating the thermal shock that could lead to the jars bursting.

I let the jar of cucumbers in vinegar cool before screwing on the lid. That's what the next day looks like. They have already changed color.

Cucumbers in Bulgarian vinegar need 4-6 weeks to ripen. It lasts very well and in 1 year if it is prepared correctly and stored in the cold.

You will see how crunchy these cucumbers are in vinegar if you prepare them according to this recipe! Neither scalded nor boiled jars should be scalded in a bain marie after filling.

It's worth trying to at least do a jar of sweet and sour Bulgarian cucumber vinegar! You won t regret!


Pickles

For this pickled cucumber recipe I had to change the author, because this is not my field of pickles and refined, sour cherry, my husband takes care of.

They are all so good, it would be a shame to intervene to ruin the job :))

It does not have a fixed recipe, with weights and measurements, but you will easily realize the quantities in the image and description. I'll just give you the ingredients you need.

In general, these pickles are prepared in large jars, do not keep them warm at all and do not petrify them.


  • green cucumbers, as fresh as possible
  • green celery leaves
  • dry dill
  • parsley or parsnip slices
  • horseradish fascia
  • garlic 2-3 cloves in a jar
  • 1 hot pepper
  • pickle salt
  • the water
  • a slice of beetroot
  • vinegar - a tablespoon or two per liter

How to prepare pickles

Each pickle recipe is adapted and prepared according to the preference and previous experiences of the chef.

This recipe is not fixed, holy, kind & # 8211 & # 8220, that's the only way to do it! & # 8221. Prepare it only if you like our idea and result.

First, prepare large jars, which you wash well, rinse, then sterilize in the oven.

Prepare the ingredients at hand & # 8211 slices of parsley or parsnip washed well, celery leaves, dried dill, water, sea salt, pickles, 2-3 cloves of garlic in each jar, sliced ​​hot pepper, slice of beets, horseradish cut into strips and vinegar.

Place in a jar first a few celery leaves and dried dill, then cucumbers, interspersed with the rest of the ingredients. Finish with celery and dill.

In a large bowl, prepare the brine. Dilute a tablespoon and a half of salt for each liter of water prepared. Stir until melted and pour over the cucumber. Do not pour anything that settles to the bottom of the pot. Add 2-3 tablespoons of vinegar / per liter of water to each jar. I think two is enough.

Without boiling water beforehand, without sterilization or bain-marine after! We use spring water.

Staple the jars and store them in the cellar or in a cool place until the cucumbers are pickled, crispy and good, as Caesar does


Bulgarian pickles

2. Cut the onion, carrots, celery and garlic according to your preferences and add them to the jar, taking into account the aesthetic aspect.

3. In a pot, put water with salt, sugar, pepper, bay leaf and mustard and boil until boiling.

4. Pour hot water into jars, put the lids in jars and boil them in a bain-marie for about half an hour.

5. After they have cooled, put them in a cool place in the pantry.

You have to see it too.


Cucumbers in vinegar

Boil the water and when it has boiled, add the sugar, salt and mix the spices until the sugar and salt dissolve. Remove the pan from the heat and add the vinegar.

The cucumbers are kept for 24 hours in a concentrated solution of salt (as long as they keep the egg on the surface), after which they are washed with cold water and placed in a glass jar or a little, interspersed between rows of green parsley, dried dill, tarragon, horseradish roots, cherry leaf, garlic cloves. Pour the prepared, hot solution over the cucumber (fill the jar).

After it has cooled, in order not to catch mold, a thin layer of oil is poured on the surface. Tie the jar and keep in a cool, dry place.

Cucumbers in vinegar

Put the vinegar in a 2-finger jar, then the cucumbers, salt and sugar, mustard seeds and

Pickled cucumbers in vinegar

Choose fresh cucumbers of the right size that are washed and kept in a bowl with cold water



Comments:

  1. Boulad

    the ending is predictable from the very beginning

  2. Haddon

    Let's Talk, I have something to say.

  3. Nu'man

    Really and as I have not thought about this before

  4. Kenan

    In my opinion it is obvious. You did not try to look in google.com?



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