Recipe for salted crispy cucumbers for the winter in a hot way at home

Each recipe uses a specific set of spices, spices, preservatives. How much salt per 1 liter of water you need to take when pickling cucumbers should be determined based on which cucumbers you want to get - more tender, slightly salted or vigorous for pickles, saltwort and vinaigrettes.

1. In a clean, chilled after frying in the oven, pour the washed greens, garlic cloves, pepper.
2. Prepared cucumbers (washed, soaked in ice water, with cut ends) tightly fill the tank.
3. Pour boiling water into a jar, after 20 minutes, pour into a saucepan.
4. Pour salt and sugar there, bring to a boil, fill containers with cucumbers with this composition.
5. The fruits are kept in a boiled brine (a solution of water with salt and sugar) for a quarter of an hour.
6. Next, the liquid from the jar with cucumbers is again poured into the pan and brought to a boil.
7. Food vinegar is added to the cucumbers in a jar, and gently pour hot brine.
8. Sterilized metal caps in advance are hermetically sealed, turned over.
9. After complete cooling, the cans are stored.

Video: pickling hot cucumbers

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Recipe for salted crispy cucumbers for the winter hot way at home Video recipe: Recipe for salted crispy cucumbers for the winter hot way at home

Classic Vinegar Recipe

The number of components is calculated per liter can:

Components for pouring:

The number of fill components is designed for 4 containers with a volume of 1 liter.

Important! To prepare pickled cucumbers, 60 g of coarse salt without additives per 1 liter of water is required.

1. In cold (preferably ice) water, place the fruits for 3 hours.
2. In glass jars, pour garlic, hot pepper, dill umbrellas, leaves, currant berries.
3. We place small cucumbers in jars without undue compaction.
4. Pour vegetables and herbs with boiling water 2 times for 5 minutes.
5. Pour the "second" water into a large pot and cook the marinade. Put spices with salt and sugar. Acetic acid is introduced into the boiling brine gradually, in a thin stream, avoiding the appearance of foam.
6. Pour the marinade in a container, seal it tightly.
7. Inverted cans are covered with a blanket until they cool completely.

Video: cucumbers with vinegar

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Classic vinegar recipe

No sterilization

The recipe is good because the fruits are crispy, with the taste of freshly salted (lightly salted) cucumbers.

A 3-liter jar requires:

For brine:

1. At the bottom of the can is placed finely chopped garlic, part of the leaves, a small piece of horseradish root (part of the leaf), dill.
2. Fill the jar with cucumbers, alternating with greens, hot pepper. The top layer under the lid should consist of leaves, so that when pouring with boiling brine, avoid direct hit of hot water on the cucumbers.
3. Pouring "clean" boiling water. Cans with loosely covered lids are kept for 1 hour. Water is poured into a large container; marinade is cooked on its basis.
4. Based on the brine recipe, add all components except acetic acid, wait for boiling. Pour vinegar.
5. Freshly prepared marinade is immediately poured into jars.
6. Close the key, put the bottom up.

With mustard

A very simple way to make crispy pickles.

1. Wash and dry cans.
2. Aged previously in cold water, cucumbers with clipped tails are placed in a jar with leaves and garlic.
3. Pour salt, pour boiling water.
4. Close the containers with ordinary (not thick) capron lids and leave them in a warm room for 3 days.
5. In the banks, after uncorking, remove the thin film formed on top of the brine.
6. Next, pour the liquid into the pan, bring to a boil, continuously removing the foam.
7. Pour dry mustard into a container, pour boiling pour and tightly roll up the cans. Leave to cool upside down.

Important! When buying dry mustard, you should pay attention to the packing date. Mustard powder for preserving vegetables should have a pronounced pungent taste and astringent aroma.

With apples

The recipe is for the lazy, and the result will not disappoint.

For a capacity of 3 liters it is necessary:

For brine:

1. The apples are crushed in equal slices, the core is removed. Cucumbers are tightly packed in jars with currant leaves, alternating with apple slices.
2. Pour the apple-cucumber mixture twice with boiling water for 5 minutes.
3. A mixture of water, sodium chloride and sugar is heated to a boil.
4. Banks are poured twice with boiling water and allowed to stand for 5 minutes each time. The third time is brine filling. Hermetically rolled up.

Recipe for nylon cap

A method that does not require key-rolling skills. Quick, reliable capping with plastic caps.

1. In sterilized jars lay greens, spices, cloves of garlic.
2. Tightly lay the cucumbers in a jar, with the top layer optionally put additional leaves, pepper. The quantity is regulated only by one’s own taste.
3. Pour vegetables with boiling water for 10 minutes, covering with lids.
4. After standing the specified time, it is poured into water in a pan, sugar and salt are added. When brought to a boil, the brine fills the volume of the container.
5. Thick nylon caps are lowered into boiling water for 10-15 seconds. After they are removed from boiling water, a small amount of vinegar essence is applied to the inside of each lid and the jars are quickly corked.

If you choose the right cap for the size of the neck of the container, the cans will be stored for a long time without the risk of depressurization.

Video: hot capron recipe

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Recipe for a nylon cover Video recipe: Recipe for a nylon cover