Cucumber preparations are the most popular in winter. They are suitable both as a snack and as an addition to a variety of side dishes. What's a holiday table without pickles? Volgograd-style cucumbers are not a new recipe, but a proven one over the years. Easy to do, even a teenager can do it. The cucumbers always turn out excellent. The recipe has its own characteristics and cooking secrets. The shelf life of the product depends on the rules of canning and preliminary preparation of containers.
Features of pickling cucumbers in Volgograd
The main feature of pickling using this method is that the cucumbers are kept in boiling water until they are placed in a jar.. Pour boiling water over the picked cucumbers and cover with a lid. You can put a blanket on top and let it cool slowly. Then proceed directly to cooking. This allows the cucumbers to marinate faster.
Recipe Ingredients
To prepare the preparation you will need the main product in unlimited quantities.
Spices for a three-liter jar:
- garlic - 2 cloves;
- bell pepper - ½ piece;
- black pepper - 7 peas;
- ground pepper - ½ tsp;
- bay leaf - 2 pcs.;
- favorite greens for making brine, do not add them to the jar.
Brine per 1 liter of water:
- salt - 1 tbsp. l. with a slide;
- sugar - 1 tbsp. l. with a slide;
- vinegar essence - 1 tbsp.
Preparing containers
The quality of the workpiece and shelf life depend on the correct preparation of containers. After all, bacteria, microbes and fungal spores remaining on the walls will lead to damage to the workpiece. Don't forget about botulism.
The containers must be rinsed well with baking soda. Rinse several times and be sure to disinfect.
There are several ways to do this:
- With the help of steam. It is necessary to boil water, cover with a special circle for sterilization and place the jar in it. The procedure takes 3-5 minutes.
- Warm up in the oven.
- Boil by completely immersing in boiling water.
- Use a microwave oven. A modern method of disinfection.
Cooking method
Steps for preparing canned cucumbers:
- After harvesting, the vegetables should sit for a while and wilt slightly.
- Rinse the cucumbers thoroughly in several waters. Cut off the ends on both sides and place in a large container.
- Pour boiling water over and leave to steep for a while.
- When the water temperature drops to 40 degrees, you can pickle the cucumbers.
- While the cucumbers are cooling, you need to prepare the liquid for pouring.
- Collect water from the filter into a separate container. The amount of water must be calculated based on the number and volume of cans. A three-liter jar filled with vegetables holds approximately 1.5 liters of water.
- Add salt and sugar and add your favorite herbs. Boil the liquid, then catch the greens.
- Place garlic, pepper, bay leaf at the bottom of the jars, you can add paprika or dry mustard.
- Place the cucumbers compactly in a jar.
- Add vinegar essence to the boiling marinade. This must be done in small portions, as the liquid will begin to foam and may escape.
- Fill the jars with brine to the very top and cover with lids.
- Quickly and tightly seal the jars.
- Place on the lids and wrap well in a warm blanket.
In this position, the workpiece should cool completely. Next, you can remove the cucumbers for winter storage.
This recipe is universal. If cucumbers need to be eaten after 3 days, then cover the preparation with a nylon lid.
The recipe is also suitable for cooking cucumbers in a bag. They pickle quickly and can be eaten within a day.
To prepare you need:
- Wash the cucumbers and remove the ends. Keep in boiling water.
- Place in a bag and add spices and favorite herbs. Be sure to add garlic passed through a press.
- Salt and add a small amount of sugar.
- Tie the bag tightly and shake the preparation to evenly distribute the spices.
- No need to add water. The vegetables will give the required amount of juice and marinate well.
- Place in another bag or on a plate.
- Leave at room temperature for the first day. Then store in the refrigerator.
Best before date
If all the rules have been followed, then hermetically sealed blanks are stored for up to two years. Can be stored under a nylon lid for six months. When stored for a long time, they sour and become soft.
Storage rules
Special conditions are required for preservation. The first thing is to choose the right storage location.
The cellar and basement meet ideal conditions. It's dry and cool there. Some housewives adapt to storing food on balconies and loggias. The main condition is that the temperature, even in extreme frost, should not drop to 0. If this occurs, the containers will burst and the workpiece will deteriorate. The storage balcony must be insulated and glazed. Additionally, build special boxes lined with foam plastic inside.
Before sending for storage, you must indicate the year on the lid with a marker. This will allow you to quickly find your way and prevent long-term storage.
If there is no characteristic sound when opening, which indicates the presence of a vacuum, then discard the workpiece.
Store hermetically sealed jars at home. Place workpieces in places away from heat sources. A pantry would be perfect.
