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With the onset of summer, the time for vegetables and fruits begins, which every housewife prefers to preserve for the winter. Cucumbers with oak leaves are unusual, but at the same time very tasty pickling that will not leave anyone indifferent. Preserving vegetables this way is pretty easy.
Pickled cucumbers with oak leaves
Traditionally, pickles are prepared with currant or cherry leaves, tarragon or dill. But you can experiment and add oak leaves instead of the usual greenery.
In fact, pickling cucumbers with oak leaves is not such a new recipe. Our great-grandmothers and grandmothers very often used oak and walnut leaves for pickling.
- 6 kg of medium-sized cucumbers;
- 20 pieces of oak leaves;
- Black currant leaves;
- 2 medium heads of garlic;
- A bunch of fresh dill;
- 40 grams of mustard seeds;
- Black pepper (it is better to take peas);
- 4 tbsp. l. finely ground table salt;
- 160 ml of acetic acid;
- 60 grams of granulated sugar;
- 3 liters of filtered water.
Method for preparing cucumbers with oak leaves in jars for the winter:
Soak the cucumbers for a day in cold water. Then rinse thoroughly and cut from the side of the stalk. Put on a towel to dry.
Peel the garlic completely, finely chop the dill. Prepare banks in advance. Put oak leaves, garlic and peppercorns on the bottom. Put the vegetables tightly in prepared jars, then put currants and cherries, mustard and dill.
Now you can start preparing the brine. Bring water to boiling point, add finely ground salt and granulated sugar. Pour vegetables with prepared brine. Now you can sterilize the pickled cucumbers (for 10 minutes). Cover the jars with a metal lid and tighten.
Turn the jars upside down and wait until they cool down, then you can put them in a cool room. Oak leaves give vegetables an unusual flavor.
Cold preservation of cucumbers
How to pickle vegetables for the winter in a cold way? Pickled cucumbers, cooking according to this method, are very tasty and crispy. And most importantly, this is the fastest recipe for pickling cucumbers for the winter.
What you can't do to make pickled cucumbers very crunchy is to get carried away with garlic and add it to jars in large quantities. Otherwise, they will become too soft.
- 5 kg gherkins;
- Dill umbrellas with seeds;
- 6 leaves of black or red currant;
- Oak leaves;
- Tarragon twigs;
- 7 small cloves of garlic;
- Black peppercorns;
- 55 ml of vodka;
- 2 liters of filtered water.
Canning vegetables without cold salted vinegar:
Marinating with this method requires special preparation of vegetables. Gherkins must be thoroughly washed, while changing the water several times. Then the gherkins should be scalded with boiling water and covered with ice water for several hours. They must absorb enough liquid.
Let's now get down to the vinegar-free gherkin ambassador. The greens need to be washed, they must be put on the bottom of the jar along with the oak leaves. Then tamp the gherkins tightly.
Marinades are different, but in this case it will be based on vodka. For 1 liter of water, 50 ml of vodka and 50 grams of salt are required. You can store gherkins salted with this method under a nylon lid in the refrigerator or in any cool place.
Pickled cucumbers with onions and oak leaves
You can salt cucumbers not only with garlic, but also with onions. For preservation, it is better to use special varieties of cucumbers. They should be thin-skinned and rich in black spines.
It is advisable to collect oak leaves away from roads and large settlements. Canned cucumbers with leaves can be consumed not only as a whole, but also to prepare hodgepodge, soups and various salads from them.
- Medium-sized young cucumbers;
- Young oak leaves;
- 3 small onions;
- 100 grams of coarse salt;
- 2 tbsp. grain mustard;
- Black pepper (you can take peas);
- Cold water;
- A bunch of dill;
- Several sprigs of tarragon;
- Horseradish leaves (you can take the root)
- 170 grams of granulated sugar;
- 50 ml of 9% acetic acid.
Recipe for cucumbers with oak leaves and onions:
First you need to tackle the cucumbers. They should be thoroughly washed, filled with cold water and refrigerated for 4 hours. Then lay them on a towel, cut the stem and let the liquid drain.
Banks must be sterilized in a steam bath. Rinse the greens, chop the dill finely. Cut the onion into large slices. After that, put the herbs, part of the onion and part of the cucumbers on the bottom of the jar. Then put the greens, the rest of the onions and cucumbers again. Vegetables should fit snugly together. Pour marinade over.
In a large container, bring water to boiling point and pour over cucumbers for about 10 minutes. Then pour the water into the same saucepan and boil again. Repeat the procedure three times. This is necessary so that the vegetables are warmed up, and the greens do not turn dark.
For the last time, table salt and sugar can be added to the water. Pour the marinade over the vegetables and pour in 2 hours of acetic acid (you can use the vinegar essence). Cover the jars and roll up. Turn over, cover with a cloth and leave to cool. Then go down to the basement. Pickled cucumbers can be served as an appetizer to any dish.