Step-by-step recipe for Hungarian pickled cucumbers for the winter

Pickled cucumbers prepared according to the Hungarian recipe are very popular among gardeners for their light taste and ease of preparation. This recipe is actively used for preserving small gherkins and greens.

Features of Hungarian cucumbers

The peculiarity of the Hungarian method of preservation is to give the dish a slight piquancy and spiciness. The use of natural acids and preservatives in the recipe makes them suitable for use by children of all ages. Preservation is an excellent additional dish to any side dish and a real table decoration.

Among the advantages of Hungarian cucumbers are:

• light salting;
• crispy juicy fruits;
• light taste with a spicy edge;
• storage duration.

Canned cucumbers are stored in a dark, cool basement throughout the winter. The recipe allows replacing tartaric acid with fruit or acetic acid.

Traditional cooking recipe

The traditional recipe for Hungarian-style cucumbers for the winter is distinguished by its ease and minimum of necessary components. Tartaric acid is used as a preservative.

Ingredients:

• 1 kg of cucumbers;
• 1 teaspoon mustard;
• 3-4 pcs. pepper and cloves;
• 150 gr. wine vinegar;
• liter of water;
• 2-3 cloves of garlic;
• 100 grams of granulated sugar;
• 1 tbsp. spoon of salt.

The secret of preservation lies in the correct selection of small-sized greens.

Hungarian cucumbers are prepared in several stages.

1. Sterilization of jars. Jars with a volume of no more than 1 liter are considered optimal. They must first be prepared: washed and sterilized.
2. Preparing greens. Cucumbers are washed and the tip is cut off. Then they are placed in a jar.
3. Bookmark spices. Mustard is added to the jar first. Then add the rest of the spices to taste. The last spice to add is garlic.
4. Preparing the brine. Add sugar and salt to a liter of cold water. The marinade is kept on fire until it boils. Then add tartaric acid.
5. Filling with marinade. The resulting brine is poured into jars and left for 5 minutes. Then they are covered with lids. The finished preserve is turned upside down and covered with a warm blanket.
6. Storage. After 5-8 hours, the jars can be stored. Store the preserves in a cool, dark place.

Pickled cucumbers have a spicy, slightly sweet taste.Thanks to natural preservatives, they are stored for a long time.

Recipe with carrots and onions

The use of carrots and onions in the marinade allows you to diversify the taste of Hungarian cucumbers. The recipe for Hungarian pickled cucumbers with additional ingredients not only tastes better, but also looks festive.

Ingredients:

• 1.5 kilograms of cucumbers;
• 1 carrot;
• 1 onion;
• 8-10 pieces of sweet peas;
• half a liter of water;
• 1 teaspoon salt;
• 2 tablespoons sugar;
• 70 ml. 9% acetic acid.

The specified amount of ingredients is distributed into 5-6 servings.

1. Preparation of ingredients. Vegetables are peeled. The carrots are cut into small rings, the onions into half rings. The tips of the cucumbers are removed.
2. Sterilization of jars. 5-6 0.5 liter jars are washed and sterilized in advance. Jars put away for the winter without sterilization can quickly deteriorate.
3. Bookmark ingredients. The greens are packed tightly into jars. Onions and carrots are evenly distributed between the fruits. Allspice is added last.
4. Preparing the brine. Dissolve salt and sugar in water and bring to a boil. Acetic acid is added last. After boiling again, the brine is removed from the stove.
5. Sterilization. The finished brine is poured into jars to the very top and covered with lids. In the flooded state, they are sterilized for 15 minutes.
6. Twisting cans and storage. After 10-15 minutes, the jars are rolled up or closed with new sterilized lids. The finished preserve is turned over with the lid down and insulated. They are kept warm until completely cooled. Pickled cucumbers should be stored in a cool place.

Preparing Hungarian cucumbers is simple. The canning recipe is suitable even for novice cooks.