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Pickled cucumbers, prepared without vinegar, are made for those people who cannot afford canned acetic acid snacks. Mankind has been using this method of conservation for a long time, since it is not difficult to prepare. And as a result, the cucumbers turn out to be tasty and healthy.
Can you pickle cucumbers without vinegar?
Vinegar is harmful to the human body. Experienced cooks have found a substitute in conservation - citric acid. It is a good preservative. Crystalline acid is preferred for blanks.
How to dilute it correctly? For 100 g of water, 1 tbsp is added. l. citric acid. To get a concentration of 9% vinegar, you need to add 2 tbsp. powder.
Mustard powder, red currant, vodka are also used as a preservative. Their active substances prevent bacteria from multiplying inside the jar.
How to choose the right ingredients
After picking cucumbers, they need to be sorted into 2 groups by size, that is, to separate small and large specimens. This is necessary in order to put them in cans correctly in the future. Then rinse the cucumbers, soak in ice liquid for 3-4 hours, periodically changing the water. Then rinse again, cut off the "butts" and put in a clean dish.
In addition to cucumbers, it is required to prepare rock salt, pickling, without additives and spices. Horseradish root and its leaves, 2 types of peppercorns, berry leaves, and bay leaf are taken as aromatic spices. Sprigs of fresh parsley and dill umbrellas, as well as mustard in the form of powder or in grains, are used to give a bright aroma. Before use, fresh herbs are washed in cold water and poured over with boiling water.
Preparation of containers for the start of the procurement process
Banks must be carefully examined for chips and cracks before use. They should not be, otherwise the conservation will quickly deteriorate.
Then rinse in clean water with a soap and soda solution. It is not recommended to use liquid detergent due to the sheer amount of chemicals.
Now the container needs to be sterilized. A small-diameter saucepan is taken, water is poured and brought to a boil. It is required to put a grid on top, and on it a clean container. From the moment the liquid boils in the pan, the jars are heated with steam for 15-25 minutes, depending on the volume. Carefully place the sterile container upside down on a clean towel.
How to pickle cucumbers without vinegar for the winter?
There are many options for canning cucumbers without vinegar. They differ in spices, spices. We suggest considering popular cooking recipes.
Cold salting in a three-liter jar
Crispy cucumber fruits are obtained using ice water. The lack of hot potting makes the vegetables unusual in taste.
- cucumbers (how much will fit in a container);
- garlic - 3 cloves;
- aromatic herbs to taste and desire;
- bay leaf;
- black pepper (peas) - 3-5 pcs.;
- rock salt - 3 tbsp. l.
Put the processed leaves on the bottom of a clean container, after the dill umbrellas, chopped horseradish root, peeled garlic cloves, pepper in a pot. Arrange the cucumbers tightly: first vertically, then horizontally.
Pour salt into a 500 ml jar and add 350 ml of cold water. Stir until completely dissolved. Pour over the cucumbers, add plain clean water on top, leaving a little space. Cover with a shitty leaf. Put the container with the contents on a plate, cover with a nylon lid on top. Leave in this form for 3 days. After the specified time, you need to top up with salt water, close.
Citric acid recipe
Crystalline citric acid powder is used as a preservative.
Required to prepare:
- cucumbers - 700 g;
- garlic - 2 cloves;
- red hot pepper - 1 ring;
- lavrushka - 1 pc.;
- aromatic herbs to taste;
- 4 black peppercorns;
- citric acid - 1/2 tsp;
- water - 1.2 l;
- rock salt - 2.5 tbsp. l .;
- sugar - 2.5 tbsp. l.
Prepare the container, after putting the fragrant ingredients into it, then the cucumbers. Bring water to a boil in a separate container and fill the jars. Cover, leave for a quarter of an hour. Strain water, boil and pour again over vegetables.
After a quarter of an hour, drain back. Fill in the food required for the preparation of the marinade. Boil, turn off the heating and, with constant stirring, wait for complete dissolution. Add citric acid to the resulting brine, mix. Fill the jars with the resulting marinade, roll up.
With red currant
The red berry is rich in natural acid. It is for this reason that the blanks stand perfectly all winter.
- red currant - 0.3 kg;
- aromatic herbs at will;
- 8 cloves of garlic;
- sugar - 5 tbsp. l .;
- rock salt - 2.5 tbsp. l .;
- lavrushka - 3 leaves;
- carnation - 4 inflorescences;
- sweet peas - 7-8 pcs.
Put 1/2 part of the leaves, dill, garlic on the bottom of the container. Lay the cucumbers tightly in layers, between which you want to distribute the sour berry. Spread the second part of the fragrant leaves on top.
Boil water in a separate saucepan, fill the jars. Cover, leave for 10-15 minutes.
Repeat the procedure for draining and boiling the liquid 2 times. Then add bulk preservatives and aromatic seasonings to the prepared aromatic water. With constant stirring, wait for dissolution. Fill containers with contents, seal tightly.
With berry leaves
The leaves of garden berries give an amazing aroma and taste to the ready-made canning.
- cucumbers - 2.5 kg;
- salt - 110 g;
- garlic - 3 cloves;
- chili pepper - 1 pod;
- cherry leaves - 10 pcs.;
- horseradish root - 1.5 cm;
- dill (inflorescences) - 5-6 pcs.
Put the berry leaves in a jar along with other aromatic spices. Place the cucumber fruits, and pour salt on top for preservation. Fill with clean and chilled water. Close with a nylon lid, leave warm for 3 days. Drain the brine, measure the amount. Add water so that the total volume comes out 250 ml. Boil, fill a jar of vegetables. Roll up.
Preservation is being prepared without adding vinegar. The cucumbers are aromatic and crispy. Optionally, it is allowed to add a sprig of tarragon.
- cucumbers - how much will fit in a jar;
- lavrushka leaf;
- horseradish (root) - 1 cm;
- Dill seeds;
- black and allspice pepper - 5 peas each;
- chili - 1 pod;
- mustard beans - 1.5 tsp;
- clean water - 1 l;
- salt - 45-50 g.
Place the spices in a container, and then tightly lay out the whole cucumber and chili peppers. Pour the specified amount of mustard into the jar, cover.
Pour the liquid into a saucepan, add salt. Dissolve the grains with constant stirring. Pour into a jar, close with plastic lids, put in a cold place. It is allowed to store such cucumbers only in a cold place. You can use it after 2.5 months.
Cucumbers in vodka cans are considered an unusual snack. Consider how to properly prepare canning so that it does not explode.
- aromatic herbs at will and taste;
- black pepper and allspice - 8 peas each.
- rock salt - 80 g;
- water - 1.5-2 l;
- vodka - 50 ml each.
Put spices on the bottom of the container, fill it with cucumbers. Add salt, fill with clean, boiled water. Shake, remove, having previously covered with a nylon lid. After 72 hours, strain the brine, boil. Pour the specified amount of vodka into the jar, the brine is hot. Close hermetically.
Further storage of workpieces
Preservation, which does not include acetic acid, must be stored strictly in a cool and dark place. Otherwise, the risk of the appearance of the fermentation process and spoilage of the harvested product increases.