Recipes for pickled cucumbers and celery for the winter

Lightly salted cucumbers with celery are an opportunity to enjoy delicious preserves within 3-4 days after preparation. But not only quick recipes with herbs are popular among chefs. The small fruits are wrapped with celery in the traditional way and eaten throughout the winter.

Quick cooking method

The best way to try pickled cucumbers with celery is to use a quick recipe. The taste of these cucumbers is incredible.

Ingredients:

• cucumbers 2 kg;
• 1-2 stalks of celery;
• 2 heads of garlic;
• 8 peas of allspice;
• 8 bay leaves;
• 8 cherry leaves;
• salt;
• sugar.

Salt and sugar are taken at the rate of 1 tablespoon per 1 liter of marinade. The volume of water is measured during the cooking process.

1. Small fruits are washed under running water. Fruits with thin skin and small pimples are better suited. The ends of the cucumbers are cut off.
2. The vegetables are placed tightly in an enamel pan, filled with cold water and pressed down with pressure.
3. Soak vegetables for 12 hours. After this, the water is drained and its volume is measured.
4. An equal amount of fresh water is brought to a boil. Salt and sugar (preliminarily calculated for the required volume), bay leaf, and allspice are added to boiling water. The brine is brought to a boil again.
5. The celery is washed and cut into pieces.
6. Cucumbers with garlic and herbs are placed tightly in pre-sterilized jars. Add 1-2 cherry leaves to the bottom of each container.
7. The workpiece is poured with marinade cooled to 40 degrees. The jars are covered with lids and left warm for 3 days.

If the pickling will be stored for a long time, then after pickling the brine is drained, brought to a boil and re-poured into jars.

Cold salting method

Cooking recipes may differ from each other. Cold-sealed preserves are very tasty.

Ingredients:

• cucumbers 1 kilogram;
• water 1 liter;
• salt 100 grams;
• celery 6 stalks;
• bay leaf 4 leaves;
• garlic 4 cloves;
• allspice 6 pieces.

Pickled cucumbers reach a ready-made state in 2.5 weeks.

1. Gherkins are not suitable for pickling. Fruits should be selected small and of the same size. They are washed and placed in cold water for 2 hours, pressed down with a weight.
2. The marinade is prepared from cold water with the addition of salt.
3. Celery is washed and cut into large pieces.
4. Bay leaves, peas, and chopped garlic are placed in a sterilized jar. For spices add celery and cucumbers.
5. The jars are filled with cold brine and closed with a lid. Pickles are placed in containers and left to ferment for 3 days at room temperature.
6. After 3 days, the brine is drained. The water is changed to fresh without salt. Canned cucumbers are covered with lids and kept at room temperature for another 2 weeks.

For the winter, the preserves are stored in a cool cellar or basement. This recipe allows you to store pickles for a whole year.

Recipe with celery and sweet pepper

Pickled cucumbers turn out very tasty not only in the classic marinade, but also with the addition of sweet pepper. Recipes for making pickles largely depend on personal preferences. Therefore, the ingredients listed are approximate.

Ingredients:

• cucumbers;
• celery stalks;
• horseradish leaf and root;
• dill;
• Bell pepper;
• mustard seeds;
• garlic;
• water;
• salt.

Water and salt are taken at the rate of 100 grams per three-liter jar of brine.

1. Pre-washed cucumbers are left to soak in cold water for 2-3 hours.
2. The marinade is prepared in advance in a large saucepan. The water and salt are left to settle. This is necessary to obtain a sediment that is not used in cooking.
3. Greens and vegetables are washed under running water and dried. Pepper and celery are cut into medium-sized pieces. Finely chop the garlic.
4. All spices are divided into 3 parts. First, place 1 teaspoon of mustard, horseradish, bay leaf, garlic, and dill on the bottom. Sweet peppers and celery are placed in a container along with cucumbers. One 3-liter container contains about 2.5 kilograms of fruit.
5. The pickling is filled with cold brine and covered with gauze. Leave to marinate for 3-5 days.The time directly depends on the room temperature. At high temperatures, the fermentation process is more active.
6. After fermentation of the marinade is completed, it is poured into a separate pan. Boil the brine for 5 minutes.
7. The jars are refilled with boiling liquid and sealed with metal lids.
8. The finished preserve cools upside down under the fur coat.

Any housewife who has at least once salted cucumbers with the addition of celery and other herbs returns to these recipes.