Cucumbers for the winter in Polish without sterilization. Marinated cucumbers for the winter in Polish. Requirements for choosing cucumbers

Running cucumbers with onions and carrots are best in the banks of 1 liter, so I led all the proportions at the rate of this container. Cucumbers for the workpiece I recommend to select not too large, so that it is more accomplished and the laying was dense. The aroma of our workpiece will give spices and herbs: black and fragrant peas, garlic and onions, carrots, parsley and dill. If there is a horse root, you can add it to piquant.

For this workpiece, you do not need to specially cook marinade. Salt and sugar will fall asleep directly into the banks, the vinegar goes and boiling water from the kettle. It is not necessary to sterilize too long. It is enough 7-10 minutes, then the cucumbers will remain hard and crisp.

Total cooking time: 20 minutes + 3 hours on cucumbers
Cooking time: 10 minutes
Output: 1 l

Ingredients

on the 1-liter bank

cucumbers - 500-600 g (how much will enter the bank)
garlic - 2-3 tooth.
carrots - 5-7 rings
onions - 5 rings
parsley - 3 twigs
dill - 3 twigs
black pepper pepper - 5 pcs.
easy pepper - 3 pcs.
krena root - a piece of 0.5 cm at will
salt - 0.5 tbsp. l. (15 g)
sugar - 1.5 tbsp. l. (40 g)
9% vinegar - 5 tbsp. l.

Cooking

Big photos Little photos

Fill the cucumbers with ice water and leave to be soaked for 3-4 hours to get crispy. Rinse and cut the tails.

Banks Sterilize any way convenient for you: on a pair, in the microwave, in the oven, etc. On the bottom of the 2-3 cloves of garlic, 3 twigs of dill and parsley, several peas of black and fragrant pepper. Also decompose on jars at 5-7 young carrot rings and 5 rings of the onions. Clean the root of the shine and add quite a bit - literally 0.5 cm, it will give a spicy taste of cucumbers (if the root of the horse is not, you can not add, it is not a mandatory ingredient).

Put at every jar at 0.5 tbsp. l. Needed salt and 1.5 tbsp. l. Sahara. Pour 5 tbsp. l. Vinegar - I use a ready-made table vinegar, a concentration of 9%.

Then pour boiling water, you can directly from the kettle (in one bank there is approximately 400 ml of water, but it all depends on the laying density). So that the glass has not cracked from hot water, under the bottom of the jars to put a wide blade of the knife and try to pour not on the glass, but for cucumbers.

Blank the cans with sterilized covers (but do not roll!). Mark in a saucepan with hot water, for better fixation under the bottom of the towel or segment x / b fabrics. Sterilize cucumbers in 1-liter banks for 7-10 minutes - until they change color from green to light olive. The countdown begins with the time of the boiling of water in a saucepan.

Gently remove from boiling water and immediately roll turns. Turn the preservation upside down and wrap up to cooling (not very tight, it is enough to cover with a terry towel). For storage, move the cucumbers in Polish for the winter to the cellar or another dark and cool place. Shelf life is 1 year.

In contrast to other ways to marinen, the method of cooking cucumbers in Polish allows you to get delicious and crispy vegetables. The product ultimately becomes a little sour, but at the same time acquires a pleasant fragrance. Cooking Cucumbers in Polish requires compliance with some marinization rules, thanks to which vegetables remain solid for six months or more.

For the billet in Polish, fresh cucumbers are required, which must be pre-dunk for 4 hours using the most cold water. After that, the vegetables are cut in the form of longitudinal strips.

As a result, cucumbers should be with a thickness of about 0.9 centimeters. If onions are used (it is recommended white) and sweet peppers, these ingredients are cut into 0.7 centimeters rings.

Separately crushed fresh garlic. In total, no less than two tablespoons of the masses should be.
The taste of the product is largely dependent on the quality of the brine. To cook the fill, you need to bring clean water to a boil and add vegetable oil with salt. After the liquid starts to spill again, the pan is removed from the fire. Then vinegar is added to the water. Store this snack recommend in liter banks. However, the capacity of the containers in this case does not play a fundamental role. Banks, together with covers, be sure to sterilize a couple. After the installation of the container turns over and is covered with a warm blanket for a day.
Requirements for choosing cucumbers
For this recipe, it is recommended to take cucumbers with a length of 10 centimeters. Vegetables must be smooth, without visible damage. Optimally, if the peel is green (shades can vary from bright to saturated). Overreed fruits are not suitable for the workpiece.

Fresh garlic is suitable for marination: such a vegetable gives more aroma. In order for vegetables for a long time strong, currant leaves or cherries are added to the banks, which contain tannins.
How to cook cucumbers in Polish?
When choosing recipes for cooking snacks, you need to consider the type of additional ingredients. Some types of vegetables give complications on the stomach and intestines, causing disorders.
Classic recipe
A classic recipe not only allows you to make the most tasty snack, but also prepare the basis for future dishes. If you wish, in the future you can dilute the product by other ingredients, depending on taste preferences.

On this recipe, 4 kilograms of cucumbers are harvested. For marination used:
a head of large garlic;
on the tablespoon of sunflower oil and vinegar;
200 grams of sugar;
parsley greens;
4 tablespoons of salt.

Vegetables prepared by the method described above are laid out in the pan, which add the remaining ingredients, and mixed. Salad in this form must draw in two hours. During this time, vegetables give the necessary juice.
After sterilization, the mixture is stacked in banks. The bottom of the pan is laid out the towel and put the tanks with lettuce and juice. Next water is poured so that the banks with a lid (not sunk) remains to the neck (not sunk) there are about 2-4 centimeters.

The saucepan is placed on fire and is withstanding after boiling 12 minutes (for cans by 500 milliliters) or 20 minutes (for liter). At the end of the tank rolls and left for storage.
With mustard
Such salting is also considered classic. This option for marinations requires 4 kilograms of cucumbers to take 2 tablespoons of mustard seeds and as many crushed garlic.
Brine is preparing from:
tablespoon sugar, 6 percent vinegar and sunflower oil;
two tablespoons of black hammer pepper;
three tablespoons of salt.

The process of preparing vegetables does not differ from the previous recipe. The only difference - the ingredients must be left for three hours. Banks are similarly warmed in a saucepan for 20 minutes.
With carrots and onions
If you add carrots with onions to the basic recipe, then pickles will turn out more delicious. To do this, it is enough to take a kilogram of cucumbers and:
two medium carrots and the same pepper;
onion;
100 milliliters of vinegar;
65 grams of mustard;
60 grams of sugar and 70 salts;
khrena root.

If you wish to this recipe, you can turn on fragrant peas formation, bay leaf and dill seeds. With such ingredients, the taste of pickled vegetables will become more saturated and slightly sharp.
The bow is cut in the form of a rings, and carrots - thin stripes. The liter sterilized bank is recommended to take vegetables of small size. In the capacitance, there are further spices (pepper, laurel and dill), and from above - prepared cucumbers, the space between which is filled with carrots and onions. The remaining ingredients are added at the end.
Next, clean water is heated to a temperature of 40 degrees and poured into jars with a vegetable mixture. Each capacity is closed with covers and put in a saucepan, at the bottom of which the towel should be laid. Then water is poured, and the bank is heated for 15 minutes in boiling water.

Dlocks
If there is a desire to make savory cucumbers for the winter, you should use this recipe. Canning is carried out by a similar scheme. For this recipe, liter banks will be required.
From the main ingredients you need to take:
4 kilograms of cucumbers;
2 garlic heads;
parsley greens.

In marinade added:
200 grams of sugar (better crystalline);
100 grams of large salt;
a tablespoon of 9 percent vinegar and sunflower oil (better unrefined).

Cucumbers are cut into thin bars, up to 5 centimeters long, after which they mix with chopped garlic. Vegetables are mixed with the rest of the ingredients (the parsley should be finely nourished) and left to appear for 2 hours.
After the end of the allotted period, the salad is declined to banks. The juice is also necessary to overflow in the container.

Water poured into the pan so as not to reach the neck of the banks, and is brought to a boil. It must be remembered that the iron bottom should be riveted with a terry towel. Otherwise, in the process of sterilization, glass will crack. Banks with covers are exhibited in a saucepan and are kept in boiling water for 20 minutes. At the end of the tank rolls and cooled.
With garlic
If vinegar is for some reason it is impossible to add to the marinade, then for the preparation of snacks you can use this recipe. Solit such cucumbers are simple enough. This will require 1.5 kilograms of roots and 3 garlic winter heads. In the marinade, the root of the horseradish and the tablespoon of the stone salt are added. To dilute the taste and prevent the softening of the roots, it is recommended to use the leaves of cherry or currant.
At the bottom of each sterilized bank, additional ingredients are laid out, after which the cucumbers - starting with large and finishing small. For the preparation of brine in the pan, 5 liters of pure water are flooded and salt is added. Then the marinade is distributed to the cans with a vegetable mixture. Capacities are recommended to cover with dense caps from Capron. Garlic rootes are ready to use after 1 month.

Sharp without sterilization
The basis of acute snacks is:
1.5 kilograms of roots;
500 grams of Bulgarian pepper;
not more than 40 grams of chili pepper.

The preparation of marinade will require:
liter of pure water;
13 laurels;
100 grams of salt;
250 grams of sugar;
3 tablespoons of wine vinegar.

Vegetables are pre-cut and cleaned from seeds. Onions bold in the form of a half-colt. After that, the vegetables are laid out at the bottom of the cans.

When working with Chilean pepper, it is recommended to wear gloves. Ingredients prepared for marinade are added to the water, and they are brought to a boil. The resulting composition immediately pours into the cans, to a vegetable mixture. Capacities are closed (not rolled out) covers. When the marinade is cooled, the mixture is re-poured into the pan and is brought to a boil. At the end of this composition filled banks.
With sheets of cherry
This original billet is distinguished by non-standard taste. Adding three sheets of cherries (you can take currants) ensures the safety of the rootes during the winter.
The basis of the appetizer is 500 grams of roots and three garlic cloves. Marinade is preparing from:
200 milliliters of vinegar;
laurel sheet;
60 grams of salt;
3 black and fragrant pepper peppers;
khrena leaf;
100 grams of sugar.

If desired, half a teaspoon of crushed stage and 2 branches of dill is added to this recipe. All ingredients are prepared according to the above rules. Then horseradish, dill and sheets of cherries are stacked at the bottom of the banks, and the rootes are tightly tightly. The ride of banks are filled with the remaining ingredients. Next, salt, sugar and vinegar are added to the liter of water.
The mixture is brought to a boil and poured into cans with vegetables. At the end of the capacity are put in the pan and are sterilized according to the above rules.

I brought the recipe of these cucumbers from Poland, Ursuli from my girlfriend. Many years have passed, and the recipe came across our family. Despite the fact that all of us prefer salty, these crispy and fragrant pickled cucumbers take place on the festive table. The sterilization time is short, we prepare them in liter and one and a half-liter banks. The recipe is given to a semi-liter jar.

And now we will proceed to the preparation of crispy and fragrant cucumbers marinated in Polish.

To prepare pickled cucumbers, we need products on the list. Cucumbers are preferably, of course, if possible to buy a granny in the market. They have them without chemistry, and even better - with giving grown with their own hands. When the cucumbers are fresh, bursts with sharp spines. They only need to wash from dust.

Onions clean and cut the rings.

Carrots cut on rings.

Black currant leaves and cherries are very fragrant. Thoroughly mine them. Boiling water. When it boils, send leaves into it. Cook 2 minutes, add salt into the marinade, sugar, vinegar, turn off the gas and insist for at least 10-15 minutes.

While marinade insisters, fill in the jar. Put half of the leaves of cherries and currant on the bottom. On the leaves lay out vertically cucumbers, there are arrow rings between them, carrots, add a bay leaf, fragrant pepper, burning pepper, umbrellas of dill, garlic. Fill in the bank to the top, pour marinade. Cover the lid.

Sterilize 2-3 minutes from the moment of boiling. We take out and screw off the lid. I turn over the can with a lid down to a complete cooling. To cover, you do not need to wrap. When I did the first time, I decided to bite the blanket when the blanket was removed, the cucumbers frowned. I did not repeat this error more.

Pretty many housewives harvest canned cucumbers for the winter. There is a huge number of different ways of their preparation. However, the cucumbers in Polish are most often preserved. They have a pleasant aroma and sourness, which distinguish such blanks from the rest.

Classic recipe

There are various recipes for creating such a preservation. However, many use the classic recipe for cucumbers in Polish. To close the cucumbers, you will need the following ingredients:

kilogram of cucumbers;
four peppers;
three liters of water;
100 ml of vinegar;
120 ml of oil;
120 g of sugar;
80 g salts;
two laurels;
60 g mustard.

Before you cook the salinity with mustard, you should make the creation of brine. For this pan is placed on the gas stove, filled with water with salt. The fluid is brought to a boil and stirred until the salt is completely dissolved.

After that, you can cut the cucumbers. We cut them too large so that they can be placed in banks without any problems. It is recommended to cut them into small round slices. Then the parsley, onions and bell peppers are cut. Grinding ingredients along with mustard seeds are added to the container and are filled with cooked brine.

During the insistence of the salmon in the containers, you can cook marinade. To do this, in a saucepan need to mix water with a laurel sheet, mustard, vinegar and sugar. Then the mixture is placed on the gas stove and is brewed for 10 minutes. To pickle vegetables in the marinade, the cans should be pulled out of the cans and fill them with marine fluid.

Without sterilization, it is not recommended to register the cucumbers in Polish.

To sterilize them, pickled cucumbers in banks boil in a saucepan with water for half an hour. Only after that, we can serve cucumbers for the winter and carry them into the cellar.

With carrots

Some recipes for cooking this dish are complemented by various ingredients. Sometimes a carrot is added to them to make conservation more delicious. To do this, you will need:

kilogram of cucumbers;
two carrots;
owka head;
65 g mustard;
100 ml of vinegar;
70 g salts;
60 g of sugar;
two peppers;
horseradish.

Before marinating cucumbers in Polish, you need to prepare the ingredients. To the salting looked appetizing and tasty, it is recommended to use small cucumbers. They are soaked for three hours and cut into small pieces. After that, you should cook the rest of the vegetables. Onions with carrots are cut into small rings, and pepper cuts straw.

Then, vegetables with parsley and horseradish are laid out into the liter bank. Sliced \u200b\u200bcucumbers should be laid last. After that, you can proceed to the cooking marinade. To do this, water is poured into the pan and some vinegar with salt and sugar are added to it. So that marinade is more acute, it is necessary to mix it with mustard grains. All this mixture is brewed about 5-10 minutes, after which it can be distributed to banks and roll.

With sheets of cherry

The most non-standard spin of cucumbers is made with the addition of cherry or currant leaves. You can prepare such a preservation using such ingredients:

three cloves of garlic;
500 g cucumbers;
two branches of dill;
bay leaf;
three sheets of cherry;
200 ml of vinegar;
100 g of sugar;
60 g salts;
pepper.

Making the cucumbers in cold water in advance so that they are staring and in the process of cooking inside did not form emptiness.

Fresh carrot rigid, cut slices with a thickness of about centimeters. The bulbs are cut into four parts, garlic teeth cut into thick slices.

The dishes for such billets need to be washed out, pour boiling water, it is not necessary to sterilize.

My leaf is carefully mine, we turn into the tube, cut the strips and put on the bottom of the banks.

Fill in the jar with cucumbers, add carrots, chalot, garlic and dill umbrella.

Pour into the jar with steep boiling water vegetables, we leave for 5 minutes, drain the water into the saucepiece through the cover with the holes.

In the water, we smell sugar, salt, on a teaspoon of fennel seeds and cumin, put some peas of fragrant pepper, laurel leaf and small chili pods. Boil marinade for 5 minutes, then pour vinegar.