Secrets of preserving cut cucumbers for the winter: recipes without sterilization with garlic

Sliced ​​cucumbers, canned without sterilization, are an excellent side dish for your favorite hot dishes and a quick dressing for salads and soups. Crispy vegetable pickles are prepared easily and quickly, while maintaining the beneficial properties of a fresh product. In combination with spices and spices, the workpiece acquires a piquant taste and aromatic aroma.

In the article we will sharerecipes canned cucumbers without sterilization with garlic, onions, berries and spices.

Features of canning cucumbers

After pouring the brine into a sterilized container, the workpiece is immediately rolled up and left in a dark place at room temperature for 7-10 days. At this time, the fermentation process takes place, foam appears, which is periodically removed and the container is again closed with a lid.

Chopped vegetables pickle faster than whole vegetables, which shortens canning time.

For the preparation of the workpiece, large fruits with a thickish skin or medium size with small soft seeds are usually used.

Attention! Before putting food in glass containers, it is important to carefully prepare both the vegetables themselves and the container, including the seaming lids.

Benefits of canning sliced ​​cucumbers

The main advantage of salting chopped vegetables is the accelerated pickling process, as well as the ability to use the largest fruits that are usually not pickled as a whole.

The preparation is versatile: it is added to salads, sandwiches, soups, or used as a delicious side dish for many hot dishes.

Reference. Cucumbers are chopped circles, squares, slices or thin layers.

Selection and preparation

Choosing the right containers and ingredients for pickling is the key to the success of future preservation. Depending on the amount of the main product, the can can be 1, 2 or 3 liters.

Ogurtsov

The fruits used in harvesting should be as fresh as possible, ideally just picked from the garden.

Selection criteria for cucumbers:

• freshness and juiciness;
• aroma and rich green color of the peel without spots and yellowness;
• the absence of large seeds and voids in the pulp when cutting.

The size of the fruit for salting in a chopped form does not matter much, however, it is advisable to avoid too small specimens. So, gherkins are not used in this blank.

Training:

• the fruits are thoroughly washed and dried on a towel;
• clean dry vegetables are cut in any convenient way.

Products are washed and cut immediately before being sent to containers.

Important! If the vegetables were harvested a few days ago, they are soaked in clean cool water before salting. This will return them juiciness and freshness.

Containers

The container for canning must be glass without cracks or chips. It is washed with soda, dried, sterilized - ignited in an oven at a temperature of 180 ° C or treated with steam, placed over a saucepan of boiling water.

The sterilization time for cans depends on their volume:

• 1 l - 10 minutes;
• 2 l - 15 minutes;
• 3 l - 20 min.

The screw caps are also washed with baking soda and sterilized. To do this, they are dipped in boiling water for 2-3 minutes.

Jars are also sterilized in the microwave. To do this, 1/3 of the jar is filled with water, then put it in the microwave without a lid, turn on the "Warm up" mode and sterilize for 3-7 minutes.

Reference. Microwave sterilization is considered the fastest and most convenient method, but this option is only suitable for small cans.

Recipes for delicious sliced ​​cucumbers without sterilization

Most often, pickled vegetables are supplemented with fresh herbs, currants or lingonberries, cherry, oak or raspberry leaves, tomatoes or tomato paste and garlic.

With parsley

Scented parsley billet has a rich, rich flavor that contrasts well with mashed potatoes or baked fish.

Ingredients:

• 1 kg of fresh cucumbers;
• 4 cloves of garlic;
• 3 sprigs of parsley;
• 1.5 liters of water;
• 2 tbsp. l. salt;
• 1 tbsp. l. sunflower oil;
• 1 tbsp. l. malic acetic acid;
• 2 tbsp. l. granulated sugar.

Cooking method:

1. Cut vegetables into small cubes.
2. Chop the greens with a knife, crush the garlic in a garlic press.
3. In a separate bowl, combine chopped herbs, salt, sunflower oil, room temperature water, vinegar and sugar.
4. Season vegetables with the resulting marinade and leave in the refrigerator for 5 hours.
5. Remove the vegetables from the refrigerator, mix well and place in storage containers along with the marinade. If there is not enough brine, add water.
6. Tighten the jar.

Ground black pepper will make the pickling hotter and hotter.

With red currant

Currant berries give vegetables a rich sweet and sour taste. The appetizer goes well with any hot dish.

Ingredients:

• ½ kg of cucumbers;
• 1 liter of water;
• 2 sprigs of red currant;
• 2 tbsp. l. salt and sugar;
• 1 tbsp. l. acetic acid;
• dill, garlic, parsley, black pepper, oregano - 1-2 pcs.

Preparation:

1. Cut the vegetables into 2 parts, then half more. Fold into a container.
2. Add washed and dried herbs, spices and currant sprigs.
3. Pour salt and sugar into the container.
4. Add water. Pour a spoonful of vinegar on top and roll up.

Fans of spicy blanks put finely chopped horseradish on the bottom of the jar along with herbs.

With onion

A fragrant and crispy appetizer with onions is served with homemade sandwiches and shawarma.

Grocery list:

• cucumbers - 0.5 kg;
• small onion - 1 pc.;
• garlic, parsley and dill - to taste;
• salt - 0.5 tbsp. l .;
• sugar - 3.5 tbsp. l .;
• 1.5 liters of water;
• peppercorns - 2 pcs.;
• apple cider vinegar - 1 tbsp l.

Preparation:

1. Cut the main ingredient into cubes or circles.
2. Chop the onion into small half rings.
3. Place herbs, peppers and garlic on the bottom of the container. Then send chopped vegetables and onions.
4. Boil water and pour boiling water over vegetables. Leave for 5 minutes, then pour the liquid into a saucepan and put on the fire, after adding salt, sugar and vinegar.
5. Wait until it boils and pour the marinade into a jar.
6. Roll up and cool.

If the lid is nylon, the jar is placed upside down while it cools.

With garlic

The classic combination with garlic will brighten the festive and everyday table.

Grocery list:

• cucumbers - 1 kg;
• water - 1.5 l;
• garlic - 5-7 cloves;
• herbs and spices to taste - parsley, dill, bay leaf, thyme, pepper;
• salt and sugar - 2 tbsp each l .;
• table vinegar - 1 tbsp. l.

Preparation:

1. Cut the main product into slices about 0.5 cm thick.
2. Fill the container with vegetables, garlic and herbs with spices.
3. Boil water, pour vegetables over it.
4. After 5 minutes, drain the brine, boil and pour again into the jar.
5. Let it brew for 5 minutes, then pour into a saucepan. Dissolve loose ingredients and vinegar in liquid. Boil.
6. Pour the boiling marinade into a jar and swirl immediately.

With dill

Canned food with dill has a delicate mild taste with a pleasant herbaceous aroma. The appetizer is added to soups or salads.

Ingredients:

• cucumbers - 1.5 kg;
• water - 2 l;
• dill (parsley, basil) - 5 branches;
• garlic - 3 cloves;
• salt - 1.5 cl. l .;
• sugar - 3 tbsp. l .;
• vinegar - 1 tbsp. l .;
• black peppercorns - 3-5 pcs.;
• Bay leaf.

Preparation:

1. Put bay leaves, herbs and spices at the bottom of the jar.
2. Cut the cucumbers and garlic into slices and send to the container.
3. Pour all bulk components into the jar.
4. Pour boiling water and vinegar.
5. Close the lid and cool.
6. Place in storage after a few days.

In korean

Korean-style spicy carrot appetizer has a spicy taste. Such a blank looks very original and bright, decorating any feast.

Grocery list:

• cucumbers - 1.5 kg;
• water - 0.5 l;
• salt - 3 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• acetic acid - 1.5 tbsp. l .;
• garlic - 4 cloves;
• ground black pepper - 1 pinch;
• carrots - 3 pcs. medium size.

Preparation:

1. Cut the main ingredient into cubes.
2. Peel and chop the carrots on a Korean grater to make long carrot "spaghetti".
3. Chop the garlic with a knife or crush it in a garlic press.
4. In one bowl, combine water, vegetables, garlic, salt, sugar, vinegar and spices.
5. Leave in the refrigerator for 5 hours. During this time, the salting is saturated with marinade.
6. Remove vegetables from refrigerator and stir.
7. Arrange in banks and roll up.

The sweeter and juicier the carrots are, the tastier the dish will be.

Sharp

A mixture of peppers makes the preparation hot and spicy, therefore, such an appetizer is usually used as a side dish for hot meat steaks or other dishes.

Ingredients:

• large cucumbers - 3-4 pcs.;
• garlic - 5 cloves;
• salt - 1.5 tbsp. l .;
• sugar - 3 tbsp. l .;
• cherry and currant leaf;
• apple cider vinegar - 1 tbsp l .;
• boiling water - 1 l;
• a mixture of peppers (red, black ground and peas) - to taste.

Preparation:

1. Cut cucumbers into slices and place in a jar.
2. Then send a mixture of peppers, garlic and leaves.
3. Put water on fire, add bulk ingredients. Stir.
4. Pour salting with hot marinade, add a spoonful of vinegar and twist.

In tomato paste

Depending on the type of tomato paste, the salting turns out to be sharp or tender, with a mild tomato flavor.

Ingredients:

• large cucumbers - 4 pcs.;
• water - 1.5 l;
• salt - 1 tsp;
• sugar - 4 tbsp. l .;
• vinegar - 1 tbsp. l .;
• parsley, dill, garlic - 2-3 pcs.;
• tomato paste - 5 tbsp l.

Preparation:

1. Cut the main product into circles and place in a container with herbs.
2. Dissolve tomato paste, sugar, salt and vinegar in water. Boil and pour vegetables with brine.
3. Roll up and cool.

With mustard

Workpiece with mustard used as a side dish and added to homemade salads.

Grocery list:

• cucumbers - 1 kg;
• water - 1.5 l;
• garlic - 3 cloves;
• salt and sugar - 2 tbsp each l .;
• vinegar and mustard beans - 1 tbsp each l .;
• currant and raspberry leaves - 2-3 pcs.

Preparation:

1. Cut the vegetables into cubes.
2. Put leaves, garlic and salt with sugar on the bottom of the container.
3. To fill with water. Pour mustard on top.
4. Close the lid. Shake the jar before sending to a cool, dark place.

Storage features

The best place to store the workpiece is in the cellar or vegetable section in the refrigerator.Optimum temperature - 0 ° С, humidity - 90%. The workpiece must not be heated, frozen, or exposed to direct sunlight, so an open balcony or loggia is not suitable for storage in summer or winter.

Shelf life - up to 10 months. Banks are checked periodically.

Important! If the lid is swollen or flew off, the blank is thrown away.

Useful Tips

Recommendations and secrets for preparing a delicious snack:

1. To reduce the risk of damage to the workpiece, all components are thoroughly washed and dried.
2. 1-2 leaves of bay or oak leaves will keep the cucumbers strong and crisp.
3. Mustard is an excellent preservative to prevent premature spoilage of food.
4. Too much garlic makes vegetables too soft and watery.
5. Fans of spice add more black allspice or chili to the workpiece.
6. Salt for pickling is chosen coarsely, not iodized.
7. To make the preparation fragrant and tasty, the water for the brine is filtered.

Conclusion

Vegetable preparation for the winter from chopped cucumbers used as a light side dish, dressing for salads and soups. The largest fruits are boldly added to it, which cannot be pickled in any other way. Depending on the recipe, the preparation turns out to be hot and spicy or softer and softer in taste.