Pickle for cucumbers per 1 liter of water

The content of the article

• How to prepare a pickle for salted cucumbers per 1 liter of water
• Cold way of salting
• Hot pickle brine recipe
• How to make pickle for pickled cucumbers
• How much vinegar per liter jar of cucumbers will be required
• How much salt per liter of water to use
• Winter cucumber pickle with vodka

Winter preparations of vegetables are ahead of a variety of preserves and compotes: this is not just a dessert, but a full-fledged dish. Salting and pickling cucumbers in liter jars help create a quick healthy lunch out of them. When preserving, an important role is played by brine, for which you need to carefully calculate the ingredients so as not to reduce the duration of storage.

How to prepare a pickle for salted cucumbers per 1 liter of water

The number of liquid recipes for canned vegetables is very much. The standard composition of the brine – water and salt – few of the housewives use. Various spices, spices, herbs, as well as vegetables and even berries – all are for the benefit of taste, aroma and color preservation. The only true ideal recipe does not exist: it is undesirable to depart only from certain axioms regarding the proportions between salt and water, or the amount of vinegar in the preparation of the marinade. The remaining nuances are at the discretion of the hostess.

Some important tips from professionals for getting a delicious pickle:

• Do you want cucumbers to crunch regardless of the method of salting? Add the leaves of currant, oak, grape or horseradish, cherry. Do not forget that before twisting the covers you need to remove them – the leaves are needed only at the time of preparation of the brine.
• Need to get a fragrant, savory snack? Throw in the jars bouquets of cloves and a little coriander after the brine is filled.
• A classic set for universal pickles – bay leaves, allspice, dill umbrella. For 1 liter of water they are collected in 1 unit, and only peas of pepper will be 3-4 pieces.
• When creating a brine, it is important not to overdo it with garlic, it can kill the whole dish. For a liter of water, only 1 small clove is enough.
• If you take horseradish, then for a liter of water you need a piece of root the size of 1/3 of the little finger. Hot pepper, take only 1/4 of the pod, and tarragon in dried form – at the tip of the knife.
• Do not try to put all the ingredients available in the brine, especially if there is only a liter of water: the more they are, the higher the chance of seeing fermentation in a jar.
• If you decide to try the old vodka pickle pickle recipe, the amount of salt can be reduced. This alcoholic product perfectly interferes with fermentation processes, therefore it acts as a very high-quality preservative.

Cold way of salting

This simple and quick option is suitable for creating winter preparations for long-term storage, and for preparing snacks that can be eaten in a few days. A significant plus of the cold method is that cucumbers will crackle, even if you did not take the most dense specimens. Hot water often negatively affects the consistency of the product. However, due to the lack of heat treatment, preservation is more likely to deteriorate or explode before winter comes, so the preparation of brine has to be emphasized.

Professionals give some important tips:

• The volume of liquid depends on the number of cucumbers: about 2-2.5 cups will take a liter jar, however, it is recommended to make 4 cups of brine. You can always get rid of excess.
• A brine prepared for this method for cucumbers per 1 liter of water should have 2 large spoons (tablespoons) of salt with a slide: this is about 70 g. Less should not be taken even for a lightly salted snack – there is a high probability of spoilage.
• It is advisable to pour cucumbers 2-3 times with a brine, leaving them for half an hour – an hour, before adding spices and finally rolling up a jar.
• It is better to close cucumbers in small jars – liter or half-liter: such a workpiece will be stored longer.

Hot pickle brine recipe

This option of preparing snacks for the winter is convenient because you don’t have to wait until the desired jar can be opened: the cucumbers are ready the next day. With cold preservation, the period lasts up to 3 days, which is not liked by all housewives. It is convenient to cook lightly salted vegetables in hot brine due to the reduced amount of the main preservative, because the dish will undergo sterilization and will definitely survive more than one winter if it is not eaten earlier.

Classic hot brine per liter of water is obtained from:

• dill umbrella;
• black pepper with peas – 5 pcs.;
• rock salt – 55 g;
• aspirin – 1 tablet.

Cooking:

1. Boil water, dissolve salt in it.
2. Thoroughly lay the cucumbers in a jar, alternating with pepper and dill.
3. Pour brine.
4. Sterilize, add aspirin, roll up.

How to make pickle for pickled cucumbers

In terms of taste, such preservation is distinguished only by increased astringency and piquancy. Vinegar – the main component of all marinades – increases the acidity of the product, so the finished snack will not be useful to everyone. Pickling cucumbers in liter jars is carried out according to the same rules as for larger or smaller containers. The marinade itself is prepared in the same way as the pickle, only vinegar or its essence is added here.

How much vinegar per liter jar of cucumbers will be required

The volume of this ingredient depends on its variety: the lower the concentration, the more vinegar is needed in the marinade. In the absence of sterilization, regulatory parameters increase, as well as with an increase in the proportion of sugar. A separate approach is for the essence, which is administered literally in drops. From the position of professionals, in a classic pickle for pickling cucumbers per 1 liter of water in the presence of sterilization, use:

• acetic acid of 70% concentration – 1/3 tsp;
• 9% table vinegar – 1 tbsp. l .;
• 6% table vinegar – 2 tbsp. l.

How much salt per liter of water to use

The classic concentration for cucumber pickle is considered to be 20%, but if you have to pickle, rather than pickle vegetables, this parameter is lowered, because vinegar falls into the list of ingredients. In addition, you need to take into account that the taste qualities of simple small table salt and large stone are different, so the volume per liter of water also varies. Professionals recommend focusing on the following points:

• In a traditional marinade, you need to add a tablespoon of table (not sea) salt without a slide for every liter of liquid. Sea share is reduced to a dessert spoon.
• Acetic acid marinade may require 1.5-2 tablespoons without a slide for the same liter of water.
• If sugar is introduced into the marinade and you want to get tender, crispy cucumbers, take 2 tablespoons of salt and 4 tablespoons of sugar for each liter of liquid.

Winter cucumber pickle with vodka

Pickled cucumbers for the winter in liter jars, prepared according to this recipe, are distinguished by high density and shelf life, but are unacceptable for children and teenagers – the concentration of alcohol is too high. A set of ingredients in a pickle pickle for 1 liter of classic water:

• salt – 40 g;
• sugar – 50 g;
• vinegar – 1/5 st .;
• vodka – a spoon.

Preparation of brine:

1. Dissolve sugar with salt in boiling water, add vinegar in spoons.
2. Boil for several minutes, if you want to introduce your favorite spices at the same time.
3. Gently place cucumbers in a container and immediately pour hot brine.
4. Last add vodka.