There is hardly a person who can refuse homemade pickled cucumber, which tantalizes with the piquant aroma of garlic. Each family uses the same proven method of preparing crispy vegetables for the winter from year to year. But any housewife should prepare canned cucumbers, the recipe for which requires filling three times.
Features of pickling cucumbers by three times pouring for the winter
The main feature of the recipe is triple filling of cucumbers, which involves pouring boiling water over the fruit twice, and the third time with ready-made marinade. Before you start cooking, you should learn a few practical tips:
- to prepare the marinade, you can use the water from the first pour to speed up the work process;
- add vinegar only after the marinade is removed from the stove; it is also recommended to add it directly to the jar.
- If in the end there is not enough marinade to fill the jar, you can add a little boiling water to the jar.
It will take no more than 1 hour to prepare pickled cucumbers.
Advantages and disadvantages of the method
The method has many advantages:
- the fruits perfectly retain their original appearance even after the third filling;
- the main ingredient is quickly and efficiently soaked in the marinade;
- After this procedure, the snack is stored for a long time without losing its taste and beneficial properties.
In addition to the pros, there are also cons. They manifest themselves only in the duration and inconvenience of preparation..
How to choose the right ingredients?
To begin with, you should sort through all the vegetables and select only young, hard cucumbers for harvesting. To prevent them from losing their characteristic crunch after salting, you should start cooking immediately after harvesting or purchasing them at the market. Wash the vegetables, remove the stems and tendrils.
In addition to cucumbers, to prepare the preserve you must have:
- dill umbrellas, blackcurrant leaves, celery, parsley and other herbs as desired;
- 5 tooth garlic;
- 10 g horseradish root (leaves can be used).
For the marinade you need to prepare:
- 100 g salt;
- 30 g sugar;
- 100-150 ml vinegar (9%).
Calculation of ingredients for one three-liter jar.
Preparing containers
The jar needs to be thoroughly sterilized in the microwave or oven, leaving it to steam for 20-25 minutes.
New lids just need to be doused with boiling water, but for greater guarantee, send them to be sterilized along with the jars.
How to preserve cucumbers using the 3-fold pouring method
To prepare pickled cucumbers using the triple-fill method, you need to do the following:
- Place the first layer of greens on the bottom of the jar, then compact the cucumbers in a vertical or horizontal position.
- Carefully pour boiling water over everything and leave for 3 minutes. Drain the liquid and fill the jar again with clean boiling water.
- In a separate container, combine salt and sugar with the filling, boil the marinade, cook for 3 minutes, turn off the gas and add vinegar.
- Place garlic, horseradish root in a jar and pour hot marinade to the very edge.
Close the workpiece with a lid, turn it over, cover it with a blanket and wait until it cools completely.
Then send the pickled cucumbers to a cool place.
How and for how long can the finished product be stored?
For long-term storage of workpieces, you need to organize the right conditions and adjust all indicators. The room temperature should range from 5 to 15 degrees, the humidity level should not exceed 85%. It is also worth remembering that sudden changes in temperature can negatively affect product quality. Choose a place away from light.
The shelf life of the preservation is 2 years if all standards are met. After opening, it is recommended to store the jar in the refrigerator for no more than 3 weeks.
