Soler cucumbers are rightfully considered an integral part of the menu in the winter season. Preservation of vegetables in a similar way helps to keep their useful properties, due to which the product has a high value. Consider important aspects in order.

1. In order for the pickings to be high-quality, use only young fruits. The so-called "pekuli" - green cucumbers are about 5 cm for about 5 cm. Next for them are rootes, their length is about 7 cm. The optimal option for salting will be fruits 10-12 cm. In practice, experienced hostesses can be preserved large in size But they occupy a lot of space, and cut them along it is not relying.
2. Often you can find canned cucumbers, which can be salty together with oak leaves, black currant or cherry. Due to the content of tubyl substances in the listed plants, the cucumbers retain the structure, while remaining crispy and dense throughout the storage period.
3. If you are focused on the variety of cucumbers for marinization, give preference to "Ryabchika", "Vyazniki", "Dolzika", "Nezhinsky", "Borschagovsky". In cases where it is decided to preserve the vegetables in the future, choose only those fruits that grow in the open soil. The greenhouse cucumbers, in turn, are tasteless and watery, they are categorically not suitable for salting.
4. In cases where, after the fruit busting, you did not deepen extra (wondered, large in size), add sugar sand into the brine from the calculation of 1.5-2% on the entire bank. Such a move must be done to speed up the fermentation process, which will not allow the cucumbers to "deoxine". As a rule, vegetables are small (5-10 cm.) Pointed in 6-7% solution, while larger fruits are subjected to conservation of 8-9% solution.
5. Since cucumbers do not have a pronounced aroma and taste to salt them in combination with seasonings and herbs. A similar move will be given saturation of the fruits, due to which the latter will not seem fresh. Depending on personal preferences, choose a bouquet of spices yourself, focusing on the taste preferences of households. Coriander, garlic, parsley, fragrant pepper (pea), dill, celery, estragon, horseradish, charker are considered the most popular and proven seasonings.
6. The taste qualities of canned cucumbers are directly dependent on the salt. If you use old or enjoyable products, the granules may not dissolve in water. Crystals, in turn, will begin to creak on the teeth, port the impression of the use of the product. Cucumbers will cover with white consistency on the mold.

• cucumbers (length 5-7 cm.) - 2.3 kg.
• salted sea shredded - 160 gr.
• sugar (preferably beet) - 155 gr.
• citric acid - 2 bags (about 22-25 gr.)
• water purified drinking - 3.2 liters.
• easy pepper - 8 peasors
• garlic - 8 teeth
• khrena leaves, currant leaves
• parsley dill

1. Bring the cucumbers, sort them along the size and degrees of maturation, thoroughly wash with the help of a foam sponge. Type cold flow water in large pelvis, place the fruits there for 3-4 hours. After that, type the ice (preferably melting) water into another container, move the cucumbers to it.
2. At this time, proceed to the processing of greenery. Wash dill, parsley, currant leaves and horseradish to remove all dust and extraneous microorganisms. Place the listed ingredients on the towel or napkin, thoroughly dry.
3. Soda's sterilize banks, boil them in a saucepan for 5-7 minutes. At the end of the deadline, dry and leave to be ventilated at room temperature so that the excess moisture evaporates.
4. Put the washed greenery at the bottom of a sterilized bank, proceed to the preparation of brine. Mix into one bulk composition Sea salt, sugar sand (allowed both beet and cane), citric acid powder. Pour the filtered water into the mixture, put the stove on the stove and bring to the boil.
5. When the granules completely dissolve, turn off the burner, wait 10 minutes, then turn on again. Boil another quarter of an hour, then remove from the stove and cool down a bit. Put on the bottom of the banks chopped parsley and dill, send here the leaves of currant and oak. Clean garlic and cut the teeth into 2 equal parts, send to the container.
6. Lay out the cucumbers, arranging them in a convenient way (vertically, horizontally, diagonally), fill the fruits with the resulting brine, let it brew 10 minutes with an open lid, then roll up and turn the banks upside down. Cover the towel, cool to room temperature. Take into the cellar or a basement at least 1 month.

• fresh cucumbers (length of about 7-10 cm.) - 1.7 kg.
• dill fresh - 1 beam
• dill (seeds) - 35 gr.
• khrena root - 4-6 grams.
• shamesha Strock - 2 stems
• gorky pepper - 3 gr.
• salt petty food - 155 gr.
• water purified - 2 liters.

1. Sore cucumbers in size, shape and variety, wash them under cold water, put on a towel for complete drying. Pour the flow water into the basin, add ice cubes, place the fruits there for 6 hours.
2. While soaking, proceed to the sterilization of cans. To begin with, put each of them in a saucepan, pour water and boil. After that, wipe dry, leave the moisture before evaporation. When the soaking time passes, get the fruit and cut off the "ass", well wash them with a kitchen sponge to remove the bacteria.
3. Take an enameled saucepan, pour salt in it (food, not sea), add filtered water. Put on the stove, boil up so that the granules dissolve completely. After that, skip the pre-cooled brine through 3 layers of marlevic tissue.
4. Clean the root of the shine, wash and grind dill. Place the bottom of the cucumbers on the bottom, alternately shift them with spices (abrasham, pepper, horseradish, seeds and dill beam).
5. Pour the brine into the capacitance, put the pressure circle and a hole. Take the bank to the warm place for 1 week to run and designate lactic acid fermentation. After the specified period expires, remove the resulting foam, film and mold, add more brine.
6. After updating the composition, take the capacity to the dark and cold place, the fruits should be carefully agreed. At the same time, do not forget every day to remove moldy formation and wash the pockets.
7. After about 1 week, pull the cucumbers from the cans, wash them in cold filtered (!) Water. Now place it in new (sterile) containers, filled with the brine in which preliminary preservation was performed (first it is necessary to skip it through a vanity-gauze filter).
8. When all cucumbers and spices are laid, close the cans with clean covers. Pour into a wide saucepan water room temperature, put the jar / banks there, send it to the stove. So that the glass container is not cracked, it is recommended to put a tree lump or a piece of fabric on the bottom.
9. When the composition starts to boil, check out the time, after half an hour, remove the cucumbers from the plate, block the cans with tin lids. Turn the capacitance upside down, cool, then take into a cool room for long-term storage.

• cucumbers short-range - 1.8 kg.
• dill fresh - 1 beam
• garlic - 5 teeth
• red pepper (ground) - 2 gr.
• khrena root - 5 gr.
• black currant (leaves or fruits) - 5/10 gr., respectively
• estragon (leaves) - 4 gr.
• salt sea small - 160 gr.
• drinking water - 2.3-2.5 liters.

1. Pass into a thick-walled saucepan sea salt, add water, put the capacity to the middle fire and bring the mixture to boiling. When the first bubbles appear, reduce the power, threaten the composition until the crystals are completely dissolved, then remove from the stove and cool down. Skip the resulting brine over a gauze cloth, folded into several layers, wait 1 hour.
2. Bring cucumbers, leave for preservation of about 9-10 cm long for preservation. Wash them under the crane, then send it to the pelvis and soak in ice water (the length of exposure is about 3-5 hours). After the specified period, once again wash the fruits, cut off the "ass".
3. Clean and grind dill on medium twigs, cut garlic teeth into 2 equal parts. Place the spices on the bottom of the container, here add red ground pepper, currant berries or leaves, horseradish, etaragon.
4. Lay out the cucumbers with a vertical way throughout the cavity of the can, pour the salt solution, close the caproic lid. Take the containers in a warm place for 2 weeks, wait for fermentation.
5. Remove the film and mold, make the brine to the top, retreat from the neck by 3-4 cm. Put the jars into the pan, add water, boil about a quarter of an hour with an open lid. After that, immediately roll up, turn the vessel upside down, cool. Take into a basement or cellar for 2 months.

• tomatoes - 10 pcs. medium size
• cucumbers - 0.7 kg.
• salt snapped chopped - 40 gr.
• sugar sand - 110 gr.
• khrena leaves - 5 pcs.
• dill - 0.5 beam
• parsley - 0.5 beam
• gorky pepper - 1 pod
• garlic - 0.5 heads
• bay leaf - 3 pcs.
• currant sheet - 5 pcs.
• carnation fragrant - 4 stars
• black pepper (pea) - 5 pcs.

1. Wash the tomatoes with cold water, wipe them with a kitchen sponge, dry the towel. Skip through a meat grinder, pre-removing the peel. Send the resulting porridge to the thick pan, put on the stove, tomit (do not boil) on the slow fire of the order of half an hour.
2. Cook banks: Wash them with soda, then boil over 7 minutes, dry. Soak the cucumbers in a basin with ice, better to melt water, leave for 5 hours. After this period, cut the tips, wipe with a towel.
3. Wash the dill, parsley, chronic leaves and currants, clean and bawrs garlic slices. Send greens on the bottom of sterile jar, pour the carnation, peas and bitter pepper, bay leaf.
4. Mix tomato juice with sugar sand and salt, wait for the complete dissolution of the crystals. Fill the cucumbers obtained by a mixture mixed with boiling water in proportion 2: 1. Send banks to a saucepan and put on the stove, boil 10 minutes. Next, tighten the capacitance with a tin lid, cool down and transfer for long-term storage.

Like any other thing, the conservation of cucumbers has a number of features that need to be considered mandatory. The main rule that you should pay attention is to make the right preparation of brine, which sets the tone to the entire dish.

Video: step-by-step recipe for marinated cucumbers for the winter