It is already the middle of summer and in many gardens cucumbers are growing with might and main. They have already eaten, so it's time to clean them for the winter. Indeed, in the cold season it is very tasty to add them to, and winter. So it's time to take care of the presence of jars of salting on the shelves in the cellar.

Today I will focus on marinades. After all, we want to get moderately sweet and moderately salty cucumbers, without a strong and intrusive vinegar smell and with a pleasant crunchiness on the teeth.

And the correct composition of the brine is responsible for this. I will give all recipes for 1 liter of water. If you close three-liter jars, then multiply all the ingredients by 3, if you have two-liter jars, then by 2, respectively. I think that this is not difficult.

Let's briefly describe the cooking process so that you just have to choose the recipe for the marinade itself for pouring.

So, fresh, not prickly cucumbers need to be washed and dried. If they were collected yesterday and have already lost some moisture, then they need to be soaked in clean water 2 or 3.

We always cut off the ends a little. If the fruits are prickly, then after soaking, carefully wipe them clean with a sponge, then the fruits will become smooth.

Spices usually take the following (I will immediately indicate their number per 1 liter jar):

• 2 allspice peas,
• 5 black peppercorns,
• dried cloves - 2 pcs,
• a piece of capsicum,
• cherry leaves - 5 pcs,
• currant leaves - 5 pcs,
• 1 garlic clove
• 5 slices of horseradish root,
• a couple of horseradish leaves
• 2-3 dill umbrellas,
• 3 bay leaves.

Of course, not all of this list immediately fit into banks.

For example, we often put dill umbrellas, peppercorns and horseradish. Rarely add garlic. Because I believe that it softens the fruits and they become less crispy.
The main highlight is the marinade.

So, I think the most popular brine recipe is the one in which there is vinegar. It preserves the workpieces well and they do not sour longer.

Ingredients:

• 1 tsp without top 70% vinegar,
• 20 g salt
• 14 g sugar.

1. So, let's start with the fact that we have already put spices and cucumbers in jars.

2. We put the right amount of water to boil and fill it with a jar of ingredients. This is done in order to keep the green fresh color of the cucumbers and warm them up a little.

3. After 5-10 minutes, drain this liquid into a container and add granulated sugar, a spoonful of salt and a spoonful of vinegar. As soon as we saw that the brine was seething, then without wasting time, we immediately fill the jars to the very neck. Beware, it's very hot right now!

4. We take a wide pan, close the bottom with a towel and put the jars out. Pour warm water into the pan up to the shoulders of the container. Attention! We do not use cold water, otherwise our jars may crack due to temperature changes.

5. And sterilize 5-6 minutes. Then immediately roll up the lids and turn all the containers upside down. So we will check whether the tightness is broken and whether air enters the workpiece.

6. We send cucumbers "under a fur coat" for 12 hours.

Pickle option with aspirin per 1 liter jar

Aspirin is also an acid, like citric and acetic acid, it can extend the shelf life of canned food. But to enhance the effect, add a little lemon to it.

Attention! Before preparing, make sure that none of your household is allergic to acetylsalicylic acid.

Ingredients for 1 liter of water:

• 1 aspirin tablet
• 1 tsp without a slide of citric acid,
• 1 tbsp salt,
• 1 tsp Sahara.

1. Fill the filled jar with boiling water, cover with a lid and a towel. Let the vegetables warm up for 15 minutes.

2. Drain the boiling water from the jar. And inside we spread aspirin and a spoonful of citric acid.

3. We put water on the stove to boil, in which we stir sugar and salt.

4. Bring to a boil and fill the jars. We immediately twist the lids and put them upside down under a towel to cool naturally.

Recipe with lemon (no vinegar) and no sterilization

Another popular recipe that does not require sterilization of the contents. But it definitely requires processing with steam and high temperatures of cans.

Brine for 1 liter of water:

• salt - 2 tbsp. without a slide
• granulated sugar - 2 tbsp. with a slide
• citric acid - 1 incomplete teaspoon.

1. This stage is standard everywhere: brew cucumbers with boiling water, cover them with a lid and leave for 15 minutes. Then pour the liquid into a saucepan.

2. And now, on the basis of this drained water, we prepare the marinade. Mix sugar and salt in it.

3. Bring the brine to a boil.

4. Before pouring the filling into each jar, pour citric acid. And only then pour boiling water. We do not waste time and immediately roll up the banks.

There is another option to use a lemon - add it to the boiling brine not immediately, but after turning off the fire.

Method for preparing sugar-free marinade for lightly salted cucumbers

We usually do not put horseradish leaves in lightly salted cucumbers, it does not have time to fully give up its flavor.

Also in the recipe for this marinade, we removed the sugar. It is completely useless here, because we only need to soak the flesh with a little salty brine.

1. We wash the cucumbers and cut them lengthwise into four parts.

2. Put them in a deep enameled container and mix with dill and garlic. You can add allspice for piquancy.

3. And prepare the brine:

• 1 tbsp salt,
• 1 liter of water.

4. We heat the saline solution to a boiling state, and pour the vegetables.

5. Cover with a lid and remove the cucumbers to infuse for 6-8 hours.

Sweet marinade for pickling cucumbers

And we have lovers of everything that is sweeter. For these incorrigible sweet tooth, I have prepared a sweeter pickle recipe than you are used to seeing.

Ingredients for 1 liter of water:

• Sugar - 150 g,
• Salt - 40 g,
• 1 tsp lemons.

1. All preparatory steps are similar to the previous ones. Filled jars are also filled with boiling water.

2. We warm the container and vegetables for 10 minutes, then pour the liquid into the pan and turn on the fire.

3. Pour sugar, salt and lemon into the jars themselves.

4. As soon as the water boils, remove it from the heat and fill the jars. Here you can not hesitate, otherwise the required temperature will drop and proper sterilization of jars and vegetables with steam and boiling water will not occur.

Preservation brine with 9 percent vinegar

I have familiar housewives who do not use vinegar essence in blanks. Therefore, I give the ratio of ingredients with 9 percent vinegar.

For 1 liter of water:

• salt - 1 tbsp,
• granulated sugar - 1 tbsp,
• vinegar 9% - 30 g.

1. Pour cucumbers with boiling water for five minutes.

2. Then drain the brine and set it to heat up again.

3. Stir in it a spoonful of salt and sugar, and pour a spoonful of vinegar into the jars themselves.

4. We are waiting for the marinade to boil and fill them with cucumbers.

5. We roll up the lid, turn it over and under a fur coat.

I consider the selection complete, this is the ratio of the necessary seasonings for the brine, which will make the taste balanced and the texture of the vegetables crispy.

Happy cooking!