Classic winter preparations are pickled and pickled cucumbers. Fragrant herbs and spices help diversify the usual taste of the product, on which the success of the snack on the dinner table ultimately depends. Numerous recipes differ only in the amount of salt, sugar and vinegar - the main preservatives on which the strength of the marinade depends, and otherwise completely depend on the taste preferences of the housewife.
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Basil - the royal spice
To the usual peppers and garlic add bay leaf, horseradish root, dill umbrellas, mustard seeds. These ingredients are included in almost all recipes.But only the spicy herbs cilantro, basil, parsley, celery, and coriander grains can fundamentally change the taste.
The list of aromatic herbs is long, but reviews speak of a very pleasant, unusual taste of preparations prepared with basil. This spice combines harmoniously with the taste of pickled cucumbers, giving them a new flavor.
Basil is a plant whose leaves and flowers are used as a spice. It has an astringent, slightly bitter taste and a very strong aroma. Basil is included in recipes for vegetable, fish and meat dishes, all kinds of drinks, and sauces. Perfectly stimulates appetite and enhances digestive processes. Basil is distinguished by the color of the leaves and the characteristics of its smell. The color of the leaves varies from light green to purple.
For pickling and pickling cucumbers, from all the variety of smells, it is better to choose basil varieties with the aromas of cloves, allspice, bay, cinnamon, and anise. In pickles and marinades, the spice goes well with mint, tarragon, coriander, marjoram, and parsley. The name of the plant literally translates as a fragrance worthy of kings.
Pickled cucumbers, delicacy, with basil
Basil is a self-sufficient spice; to get the most out of its aroma, do not put too many aromatic herbs in one preparation. Cilantro harmonizes well with it. But in winter preparations it is customary to put not greens, but grass seeds, which are called coriander, especially since the taste of the plant and its seeds is fundamentally different.
To prepare pickled cucumbers with basil for the winter you will need:
- cucumbers;
- bunch of basil;
- dill umbrellas;
- coriander;
- Bay leaf;
- black peppercorns.
For the marinade filling you will need:
- water – 1 l;
- coarse rock salt - 1 tbsp. l.;
- granulated sugar - 2 tbsp. l.;
- vinegar essence (70%) - 0.5 tsp.
It is better to choose greens that are small in size, strong, and without signs of spoilage. Before canning cucumbers, they are soaked in cold water for 2-3 hours and washed thoroughly. During this time, prepare the container. It is most convenient to use jars with a volume of 750 ml to 3 liters for canning. Depending on the size of the cucumber raw material, the number of pickling jars is calculated. Glass containers and tin lids are washed with soda and rinsed thoroughly in running water. Dishes are subjected to sterilization, tin lids are boiled.
- The jars are filled with cucumbers. Between them you should place dill umbrellas, several sprigs of basil, and a bay leaf.
- Jars filled with cucumbers are poured with boiling water. After 10 minutes, the cooled water is drained and the procedure is repeated again.
- Prepare the marinade in a separate container. Salt and sugar are dissolved in a measured volume of water, and vinegar essence is added at the end of boiling.
- At this stage, you can adjust the strength of the brine. Just taste it and add salt or vinegar to your liking.
- Pour black peppercorns and coriander into jars and pour boiling marinade over the cucumbers right up to the neck.
- The canned food is rolled up with lids and turned upside down. Small jars are wrapped to prolong the cooling process.
Cucumbers stored in jars for the winter are stored for a very long time. In cold cellars with a constant temperature not a single year. I preserve cucumbers this way all the time, and even after a year in the cellar they remain crisp and very tasty. For long-term storage, recipes with a stronger marinade filling are used, but this affects the taste of the product.
This option is suitable for canning small cucumbers and gherkins.
A variety of recipes call for the use of sweet red and yellow peppers, carrots, and miniature tomatoes in marinades. All of these additions taste great with basil and coriander and look beautiful in jars. They can be used simply to make the workpieces look more attractive.
