Cucumber salad under a nylon lid. Cucumbers under a nylon lid
In order not to bother with pickling and lids for a long time, pickles for the winter can be prepared in jars with a nylon lid. This preparation is stored excellently in a cold cellar. Pickled cucumbers last a long time and turn out tasty if the variety of greens most suitable for pickling is used for pickling. In addition, damaged cucumbers should not be salted, especially if they show signs of disease. Before adding cucumbers, it is advisable to sterilize the jars and pour boiling water over the nylon lids. Such preparation will eliminate the likelihood of developing botulism in pickling.
Pickled cucumbers with horseradish
Ingredients (calculation for 9 liters):
- 4.5 kg of cucumbers;
- several leaves of horseradish;
- 10 pieces. inflorescences (umbrellas) of dill;
- 4 cloves of garlic (you can add more);
- 4.5 liters of water;
- 20 ml of vodka and vinegar per spoon (about a tablespoon).
Necessary manipulations:
The collected cucumbers are soaked in cold water about 4 o'clock. The garlic cloves are peeled, the greens are thoroughly washed and dried.
Garlic and herbs are placed at the bottom of sterilized jars, and cucumbers are placed tightly on top. Next you need to prepare the brine for pickling. Salt is poured into boiling water, vodka and vinegar are added. Boil the brine until the salt is completely dissolved. The cucumbers are poured with this brine and the jars are immediately covered with nylon lids. Pickles should be stored in a dark, cool place.
Pickled cucumbers with parsley
Ingredients (calculated for a 3-liter jar):
- cucumbers - how many will fit in the jar;
- a couple of horseradish leaves;
- 75 g salt;
- 3 bay leaves;
- a bunch of parsley, dill umbrellas, if desired, you can add 5 young leaves of cherry, oak, black currant;
- 4 cloves of garlic, more if possible;
- a dozen peppercorns.
The amount of spices can be changed at your discretion.
Preparation:
After the cucumbers are washed, they are soaked for at least 5 hours in cold water. The water needs to be changed periodically.
Place herbs, garlic and aromatic leaves into clean jars. Next, place the cucumbers, filling the jar tightly with them up to the shoulders. Salt is poured directly into the jar with cucumbers, then poured cold water, not reaching a few centimeters to the edge of the neck. Then close the jar with a nylon lid and shake it so that the salt dissolves in the water. If you are afraid that the brine will not be uniform, dissolve the salt in water, and then pour the prepared brine into the cucumbers placed in the jar. It is important that there is approximately 2-3 cm of free space left from the edge of the neck of the container. Having closed the jars of pickled cucumbers with nylon lids, they are sent for cold storage.
I really like all the cucumber recipes that are not stored in the basement, but also under a nylon lid. You won’t believe it, but pickled cucumbers under a nylon lid for the winter behave and feel great both in the apartment and in the pantry, and the recipe itself is so interesting. We'll add one secret ingredient that will make the cucumbers super crispy.
Ingredients:
- Cucumbers for a 3-liter jar;
- horseradish, currants and cherries flow;
- garlic - 3-4 cloves;
- Water - 1.5 liters;
- salt - 3 level tablespoons;
- vinegar 9% - 2 tablespoons;
- vodka - 2 tablespoons.
Step-by-step recipe for pickled cucumbers under a nylon lid for the winter
- Soak the cucumbers in water for at least 4 hours.
- Place currant, cherry and horseradish leaves, as well as peeled garlic cloves, into a sterilized three-liter jar.
- Then add the cucumbers.
- Prepare the brine, boil water, add salt. Let it simmer for a couple of minutes until the salt is completely dissolved. Turn off the heat and pour vinegar and vodka into the brine.
- Pour hot brine over cucumbers in a jar. Tie the neck of the jar with gauze. Leave on the table for 12 hours.
- After 12 hours, close the nylon lid, having first poured boiling water over it.
Cucumbers can be eaten immediately or stored at room temperature.
Pickling cucumbers for the winter under a nylon lid is simply unique, and what delicious cucumbers It turns out beyond words. I recommend it with all my heart!
I wish you the most delicious preparations.
These pickled cucumbers taste like barrel cucumbers; they are moderately salted, with a slight sourness. The recipe for cooking in three-liter jars is not at all complicated; tight nylon lids are used; pickles are prepared in several stages. So crispy winter preparation Ideally useful for preparing delicious pickle sauce, Olivier salad, and Vinaigrette. Many people will appreciate them as a snack with vodka; in combination with herring and black bread, it’s a win-win option.
Choose small fresh cucumbers with pimples for pickling; they should be firm. We do not cut the tails. The most common rock salt is used. Vinegar is not used in the recipe.
In this recipe we use cold method pickling cucumbers under a nylon lid for the winter.
How to cook pickles under a nylon lid for the winter
Before you start canning, you need to do a number of preparatory work, namely: prepare the jars and lids (wash and sterilize) and wash the cucumbers (carefully and carefully), peel the garlic and rinse the dill. Leave clean cucumbers in water for several hours, this will make them even crispier. In the meantime, the vegetables are taking water procedures, you can prepare a cold brine. To do this, add rock salt to water at room temperature and stir until completely dissolved.
Place fresh dill, some chopped stems of dried herbs and cloves of garlic at the bottom of a 3-liter jar.
For this recipe, you do not need to dry the cucumbers, but you can simply drain the water in which the vegetables have been sitting for several hours and begin immediately placing them in a jar. Trim the tails as desired, this does not have of great importance. Try to lay them tightly, one to one.
Be sure to place the filled jar in a deep container (bowl or plate) and fill the cucumbers with brine to the very top, cover with a lid. For the cooking process, which is obtained by fermentation, remove the jar for 2 days in a shaded place.
During this time, the cucumbers will acquire that unique “barrel” taste. The main work is done and the brine is no longer needed. It should be drained into the sink and the vegetables should be washed several times. Top with more fresh dill, garlic and bay leaf. Fill with clean water.
The final stage of this preservation is sealing the jar. To do this, fill the nylon cap hot water for 1-2 minutes, so the plastic will become more elastic and pliable. Then you need to act quickly. Remove the lid from the boiling water with tongs, shake off excess water and tightly close the jar of cucumbers. Sometimes it doesn’t work out the first time, so you have to do all the steps with the lid again.
All that remains is to check whether our container is tightly sealed and whether air is getting into it; to do this, simply turn the jar upside down. Water should not leak out from under the lid, which will mean complete sealing. Put the preparations for the winter in a cool, dark place.
In about 10-14 days, our pickles under a nylon lid will be completely ready for use.
Cooking tips:
This recipe has several cooking variations.
- In one version, the brine is not drained, but simply covered with a nylon lid and that’s it. The disadvantage of this recipe is that more often this product becomes acidic and the cucumbers turn into mush. Although, if you choose the right vegetables, of medium size, not overripe, and put the pickled cucumbers in the cold in time, you can achieve an excellent result and get delicious “barrel cucumbers.”
- In another version, the brine is poured into a saucepan and boiled for 1 minute, then the boiling marinade is poured into jars and immediately closed. This prevents the cucumbers from going sour, but there is a risk of overcooking and eventually losing that amazing crunch.
- In addition to dill, you can put currant, cherry, and horseradish leaves in the jar. This will add density and crunch to the cucumbers.
Every family has signature recipes. And these pickles under a nylon lid are our family recipe. I remember very well how we went to visit my grandmother. Early in the morning they picked cucumbers in the garden. Immediately it was necessary to soak them in a large balia under a nut. While the cucumbers were soaking in water, I ran around and collected cherry and currant leaves. My childhood task is to put an equal number of leaves into jars. Then she just as carefully counted the cloves of garlic and pieces of horseradish leaves. Do you now understand why I later went to math school? :) I was definitely fine with the score.
I have already revealed to you the first secret of pickled cucumbers. Fresh cucumbers soak in cold water. The second secret is aromatic spices. We have not had our own vegetable garden, cherries and currant bushes for a long time. But buying a beautiful “bouquet” for preservation is not difficult now. Cherry and currant leaves are rarely added there. But we have cherries under our house, far from the roads. And I replaced the currant leaves a couple of times with oak leaves collected in the forest.
These cucumbers are stored in the cellar. Perhaps this is their only disadvantage in apartment conditions. But in winter they are incredibly crispy and aromatic. I immediately remember summer, grandma, a cozy courtyard... A plate of fresh mashed potatoes with a cutlet and a crispy cucumber.
Yes, you will have to wait until winter for such a delicacy. But if you want to crunch some cucumbers with puree in the coming days, make quick lightly salted cucumbers.
For a 3 liter jar:
- cucumbers, preferably straight from the garden 75 grams of salt (small faceted glass)
- horseradish leaf
- dill inflorescence (I take a directly dried bush)
- leaves of black currant, cherry, oak (I was given the task of putting 5 pieces in each jar, it’s a pity now I have nowhere to take leaves)
- parsley
- at least 3 large cloves of garlic (I use 5)
- 3-4 pcs bay leaves
- 10 black peppercorns
All the spices are “by eye”; the more, the more aromatic the cucumbers will be in winter.
The number of cucumbers is so much. how much will fit in 3 liters? bottle.
Preparation:
Bon appetit!
Cucumbers under a nylon lid - a simple and quick recipe for preparing cucumbers for the winter
As soon as housewives do not preserve cucumbers for the winter. The most common options are pickled cucumbers,. Another one of the fastest recipes is cucumbers under a nylon lid. Once you try it, this recipe will become your favorite. These cucumbers have a special sharp taste and are prepared in no time.
Prepare the jars in advance: wash and sterilize over steam.
The recipe is for a 3 liter jar. This means that you take cucumbers in the quantity you need, and add the rest of the ingredients based on 1 three-liter jar.
Ingredients for preparing cucumbers:
- Medium sized cucumbers
- Salt – 100 g
- Sugar – 50 g
- Horseradish leaf – 1 piece
- Dill - 1 umbrella
- Nettle - 1 branch
- Cherry leaves – 2-3 pcs.
- Currant leaves – 3-4 pcs.
- Bay leaf – 1-2 pcs;
- Garlic – 5-7 cloves
- Ground black pepper – 1 tsp.
How to quickly and easily prepare cucumbers for the winter under a nylon cover
I recommend choosing small or medium-sized cucumbers. To make them as crunchy as possible, pour even the freshest and most elastic fruits with ice water and leave to stand for 3-4 hours (if the cucumbers are limp, then for up to 6-7 hours). During this time, the cucumbers will be saturated with water as much as possible. It is better to periodically change the water to colder water.
Wash the cucumbers thoroughly, rinse and dry the greens. Place the cucumbers in a jar, alternating them with horseradish leaves, dill, cherry and currant leaves, and nettles.
Add chopped garlic, pepper, bay leaf, salt and sugar. It is best to cut the garlic in half lengthwise or into large slices.
Boil water and let cool slightly (to about 90 degrees). Fill jars with cucumbers. Place the nylon lids in boiling water for a few seconds - this will make them a little softer and disinfect them.
Cover the jars with cucumbers with nylon lids and shake each jar a little so that the sugar and salt disperse. Place in the cold, after a month the cucumbers are ready to eat.
Katyusha told us how to prepare cucumbers under a nylon lid.
I and Irina Khlebnikova are preparing pickled cucumbers for the winter according to her mother’s recipe: