Cornishons for the winter - the recipes of salt, pickled and quashed blank. Marinated Cornishons: Home Prothesis Home Recipes Home

Cornishons are fine-free vegetables of such a variety as "sowing cucumber." At the same time, they often call any varieties of cucumbers who have barely focused on the garden.

At the same time, these miniature fruits (standard length - no more than 4 centimeters) are very useful and original taste. The hostess use them in a variety of dishes, but usually - this is marinades for the winter. Crispy, juicy and low-calorie cucumbers can not be surprised as family members and guests.

Cornishons contain such vitamins as B9, B6, C, RR, as well as macroelements - fluorine, iron, iodine, microelements - potassium, calcium, magnesium, sodium.

For real gourmets, we also have preparation recipes and as well.

For this recipe, our cucumbers are obtained by crispy, as freshly collected from the bed. A drop of vodka in the brine is perfect for a hangover after the New Year holidays.

In addition, such a recipe will allow you to keep routine jars with cucumbers in the room.

The three-liter bank is necessary:

• cornishons;
• 3 laurels;
• 4-5 currant leaves (it is better to use homemade black varieties);
• black pepper pepper - 6 peas;
• 4 cloves of garlic (take medium sized);
• seed of dill umbrellas - 3 pieces;
• bunch of parsley.

Marinade for Kornishonov:

• water - 1.5 liters;
• salt large - 2 tablespoons;
• 2 tablespoons of sugar sand;
• 1 tablespoon of acetic acid (solution we take 70%)
• vodka - 60-70 ml.

Marinated rootes for the winter - recipe:

1. My cucumbers and dry. At the bottom of the banks lay the bay leaf, curraned leaves, garlic, pepper and parsley. Tightly put the roots, during the stacking you can shake so that they themselves easily easily. Top to put umbrellas of dill.
2. Preparing marinade. Water is boiling in a saucepan and add the remaining ingredients there. Cook all 2-3 minutes.
3. Hot marinade gently pour into cucumbers, cover with a lid.
4. The bank is placed in a larger saucepan (to fit a three-liter bank), we pour water into it and put on fire. After boiling water sterilize everything for twenty minutes.
5. Tightly clog the can with a lid and leave it to a complete cooling, cover with warm material.

After cooling, the rootes will be prepared for the winter.

Marinated roots for winter without sterilization with cinnamon

A very exquisite recipe for rootes - with cinnamon. Rarely, who will decide to add to the marinade such a spice, usually applying it in baking. But it is worth trying to cook these bitter-sweet taste cucumbers with cinnamon.

Prepare cucumbers in a three-liter jar.

We need:

• fresh Cornishons 3-3.5 kg. (in fact, they will need as much as you can put in a bank if you want to smallese pickles, then less cucumbers, and you can put it closely, then the brine will be at a minimum);
• cinnamon hammer - 1 teaspoon without a slide;
• garlic, 4 cloves of small size;
• pepper burning 1 pod (small enough);
• carnation Buton - 7-8 pieces;
• makers of black pepper - 5 pieces;
• sugar sand - 2 spoons (canteens);
• salt salt - 2 spoons, as dining rooms;
• acetic acid 70% solution - 5 ml;
• water - 1.3 liters.

How to pick up roots for the winter:

1. Cornishons are well mine and put in the bank.
2. Boil water and pour her cucumbers. In order to avoid cracking of the can, water in the middle of vegetables, without touching the glass walls. We give water to cool.
3. After cooling, the water needs to merge and boil again.
4. While the water boils, lay the remaining products in the bank (salt, sugar, cinnamon, and everything else).
5. We pour boiling water again and neverthelessly pour a spoonful of vinegar. The jar is tightly tightened with a lid.
6. I turn over the covers, cover the warm blanket (or something warm that there is at home). After cooling, our preparation is ready and you can take it into a cool place.

Pickled Cornishons Sharp - Recipe on Hungarian

In a Hungarian recipe, cucumbers are obtained by the most sharp and acidic. Very good snack in winter, which diversified dishes and add spices to meat and other dishes.

We need:

• 1 kg. Cornishons;
• 2 laurels;
• 7 cloves of garlic;
• 8 peas of fragrant pepper;
• 4 glasses of water;
• 1 cup of acetic acid 9%;
• 5 sugar spoons (table);
• 2 tablespoons of the canteens with a hill salt.

How to pick up the roots as in the store:

1. Sterilize banks. We use another way to sterilize cans - in the microwave. For a modern hostess is the most suitable option. To do this, we pour some water to the jar (2-4 centimeters per bottom), we put in the microwave and leave for 3 minutes at full capacity. Before sterilization, banks should be well wash and inspect that there are no chips and cracks, otherwise the bank can burst.
2. My cucumbers and lay them in prepared jars together with seasonings. Salt and sugar smell from above.
3. At this time on the plate boil water. Boiling water pour prepared vegetables.
4. The last pour vinegar to the bank. Tightly ride banks with covers and let it cool.

Husty and crispy cucumbers for the winter after cooling will be ready.

Cornishons Marinated Recipe on a Lithuage Bank

When you want to prepare any workpiece for winter, and there is no time and money for exquisite products, this is the most profitable option. All the necessary products will be found in any kitchen, and the roots can be used from the last crop filmed.

Product composition:

• 1 kg. Cornishons;
• 2 glasses of water;
• 1 cup of 6% acetic acid;
• gorky red pepper - 1 pod;
• onions - 2 heads;
• 5 garlic teeth;
• salt - 1 spoon dining room;

Recipe marination of roots:

1. Ranishons rinse, dry. Tightly lay in liter banks.
2. Onions and garlic with rings, pepper purify from seeds and also cut rings, according to your desire, you can also half rings (as it is more convenient). Add to jars to cucumbers.
3. Boil water with salt, after dissolving the salt, add vinegar and remove from the plate - brine is ready. Let me cool down a little to be slightly warm.
4. Cooled brine fill the prepared jars. Cover the lid and put sterilize. To do this, pour water into the pan and put a jar there, boil all for ten minutes. In order for the bank suddenly did not burst, a napkin can be put on the bottom of the pan.
5. We take out the jar, tightly ride the lid and let it cool.

Extremely simple and under the power of every mistress, the recipe will delight with delicious cucumbers.

Marinated Cornish Boots with Oak Leaves for Winter

Thanks to this recipe, the cucumbers will succeed with crispy and very tasty. Not an unimportant ingredient is brine - it turns out transparent. In addition, the aroma of pickles resembles traditional billets in wooden barrels, as in the good old days. Fragrant and without solid cortex Cornishons are provided.

Prepare the products:

• 500 gr. Fresh-plated roots;
• oak leaflets, 2 pieces (take better young, non-torn leaves);
• stren leaves - 1 small leaflet (we also take those that look like a fusion);
• dill umbrellas - 2 pcs.;
• garlic cloves - 2 pieces (small);
• pepper black peas - 10 peas;
• 1.5 spoons of salt;
• 1 spoon of 9% acetic acid;
• 1 spoon sugar;
• 0.5 l. water;
• Salt, vinegar and sugar are measured in tablespoons.

The billet is calculated on 1 liter.

How tasty marine roots:

1. Cucumbers need to use fresh, in extreme cases, assembled no more than a day ago. My and fill them with a clock of an hour by 3-4.
2. All the necessary spices are laying in banks, put the same greens, and then tightly to each other's roots.
3. Salt, sugar add to water and bring to a boil. After boiling to pour vinegar. The brine is then turned off and let it stand a couple of minutes. Then we pour it into the jars.
4. After that, we put the banks to sterilize 5-6 minutes. To do this, we put them in a saucepan with water and bring water to a boil.
5. We take out our cucumbers out of the water. The jar is tightly closed with a lid, let me cool, and we remove into the cool room.

Here are our roots and ready.

Marinated roots like in a shop with mustard and horseradish

Such a recipe will be very appropriate for lovers of exquisite dishes of spicy flavors. The mustard marinade removes unnecessary bitterness and acid from the workpiece, making it tender, with a spicy taste.

We will need the following products:

• cornishons 1kg;
• carrot 1 pc;
• onion onion, young 50 gr.;
• mustard powder 40 gr.;
• bunch of dill;
• acetic acid (6% solution) - 300 ml;
• black ground pepper - 1 teaspoon;
• 2 laurel sheets;
• 1 l. water.

Cooking:

1. My cucumbers and dry.
2. Onions cut into large half rings.
3. In a separate dish, we mix the mustard powder, finely chopped dill, pepper, broken fine laurel leaf, vinegar. We add water and bring to a boil.
4. After the water boils, add rootishons and boil once again.
5. Remove the saucepan from the fire. We decompose everything on jars and close tightly. Keeps such cucumbers as any billet, in a cool place. But the taste is quite unusual.

Young cucumbers, even if it is not the grade of the roots, are very popular on the tables in the winter. In addition, they will not make them a lot of work. Due to small sizes, they go very quickly, and as an independent snack, and as a side dish. In addition, there are many dishes where pickled cucumbers are added - salads, borscht, pickle, etc.

The variety of marinades that exists in our time will help you choose your recipe for your taste that will delight your family or guests. In addition to a simple tasty dish, our mothers used pickled cucumbers and as an antipyretic agent, so that the jar will only add if the jar will appear in your reserves for the winter.

Summer is time to the most active conservation. Most of the blanks fall on the cucumbers. Crispy, juicy and fragrant roots are very loved in winter. Small fruits are eaten in normal form, and large are used in numerous salads and other complex dishes.
The easiest and most affordable method of preservation is the three fill method.
This universal recipe is ideal for the preservation of fruits of any size. The scent of the brine can be given to other spices, putting the root of shine or parsley in the banks, adding thyme grains, cloves or bay leaf. All proportions are indicated on a 1 liter bank, but the number of spices can vary according to its taste.
Taking the basis of this method of blockage, you can get a lot of tasty and crispy cucumbers suitable for any use.

Ingredients (on 1 l can):

• Cornishons (small cucumbers) - about 600 g
• Garlic - 2-4 tooth.
• Umbrella dill - 3-4 pcs.
• Cherry leaves - 1-2 pcs.
• Currant leaves - 3-4 pcs.
• Khrena leaves - 1/3 pcs.
• Pepper peas black and fragrant - 4-5 peas

For brine:

• Salt - 2 ppm
• Sugar - 3 ppm
• Vinegar - 1.5 tbsp.
• Water - 300-400 ml

Cornishons are miniature cucumbers, 3-8 cm long. Collect fruits a few days after flowering. Cornishons are closed for winter in many ways, but in any case they are treated with gentle and crisp. Adults and children eat this conservation. Cucumbers, closed by this method, can be used to prepare a soyanok and salads.

It is advisable to take small cucumbers for rolling, 5-6 cm long. Such fruits are comfortable to put into the jar, they are crispy and tasty. In order for preservation to be truly tasty, such recommendations should be followed:

• Small cucumbers are not necessary to sterilize, they can be fledged several times with hot water.
• So that the taste of the workpiece for the winter was saturated, the cucumbers are worth adding other vegetables - peppers, tomatoes, onions and carrots.
• Crispy cucumbers go out only with vinegar, but, in extreme cases, it can be replaced with lemon acid.

A snack is closed in half-liter and liter jars. In this case, the jar is enough for several meals. Long to store open cucumbers should not.

Selection and preparation of the main ingredient

Cornishons are crossed, leaving only the whole and strong fruits. If the cucumbers are uneven, nothing terrible, these are also suitable for salting. Pour vegetables in a large pelvis and washed well in cool water, changing water several times. When washing, it is necessary to remove inflorescences if they remained on the fruits. After washing, the rootishons are poured with cold water and leave for 3 hours.

After that, the cucumbers shift into another bowl. You should not wipe them, as they will be filled with hot water several times.

It is necessary to postpone the cucumbers who have sluggish or retained areas, such fruits can lead to a deterioration of conservation.

Preparation Tara for Soldering

Small cucumbers are taken in half-liter and liter jars. Before the beginning of conservation, the container needs to be well to wash soda and dry in the oven or in the sun. It makes no sense to sterilize banks, since there will be non-sterile greens and cucumbers.

The covers should be wiped out the napkin, and then boil over 10 minutes. If the threaders are reused, they are examined for rust, damaged should be replaced.

Methods of picking roots at home

Many hostesses seek to ensure that the taste of homemade rootes was not worse, but better shop. At the exit, you want to get crispy, loose cucumbers smelling with fragrant spices. You can close this conservation by different recipes, each mistress chooses them to their taste.

Recipe for Cornishons for the Winter: Step-by-step instructions

Marinated cucumbers can be closed according to a simple recipe. The taste of the finished product will definitely please not only households, but also guests. To close crispy rootes, it is necessary to take such components per liter of water:

• Cornishons - how much will go to the bank.
• Salt - 2 tbsp. spoons.
• Sugar - 3 tbsp. spoons.
• Vinegar 9% - 50 ml.
• Spices - umbrellas of dill, leaves with currant, carnation and pen.

The bottles are put on the bottom of the bottles and the cucumbers are detrimental. Water boiled, jars fill and survive 15 minutes. Next, the water is drained and boiling water is poured. After 10 minutes, the water is poured, sugar, salt, vinegar and brine are boiled. Poured into banks and collapse with lids. Cover the preservation with a blanket and withstand so day.

For such a recipe, the cucumbers go crispy, as in the store. If you add small tomatoes in the jar, preservation will acquire an interesting taste and aroma.

Without sterilization with cinnamon

If you want something unusual, you can close cinnamon cucumbers. They get a pleasant bitter-sweet taste. For salting, vegetables will need such products:

• Cucumbers - 3 kg. They are larger or less, depending on how much it fit into the jar.
• Cinnamon powder - tea spoon.
• Garlic - 1 head.
• Pepper sharp - little pod.
• Sugar and salt - 2 tbsp. spoons.
• Vinegar - 80 ml.
• Water - 2 liters.
• Spice.

The cucumbers are folded on jars. Poured boiling water and wait 15 minutes. Water poured and fill the bottles of marinade, cooked from water, spices, salt, cinnamon and sugar. Each jar is poured over a tablespoon of vinegar and clocked with covers.

Soldering leaves delicious and fragrant. From this number of products there are 4 liter jars of fragrant snacks.

Recipe on a liter bank

Many hostesses prefer to marine ripers in liter jars. For salting vegetables by classic recipe you need to take:

• Cucumbers - 600 grams.
• Salt is a teaspoon.
• Sugar and vinegar - under Art. spoon.
• Spice.

On Rodyshko liter cans fall asleep leaves from currant and cherries, branches of dill, garlic and pen. Rows laid the roots and pour into the container boiling water. After 20 minutes, the water poured, after each jar, salt, sugar and vinegar pour. Repeated vegetables with boiling water and clog.

Wrap the coat conservation and leave to warm up for a day. After that, tolerate in a cold place.

Spices can be added to its discretion. Many hostess put a bay leaf.

With oak leaves

Very tasty canned cucumbers with oak leaves. At the Lithuanian Bank take:

• Cornishons - 600 grams.
• Salt is a teaspoon.
• Sugar is a dessert spoon.
• Vinegar - 20 ml.
• Water - 500 ml.
• Oak leaves.
• Dill.
• Garlic.

Some people do not like the smell of vinegar, in this case the marinade is boiled with the addition of citric acid. On the liter of water, you should take a teaspoon without a slide of lemon. The remaining ingredients are taken as in a classic recipe.

With ketchup

For a variety you can pick up cucumbers on original recipes. Cucumbers with ketchup will not leave indifferent even sophisticated gourmets. For the preparation of the workpiece take:

• Cornishons - 3 kg.
• Vinegar and sugar - 0.5 glasses.
• Salt - 2 tbsp. spoons.
• Water - 2 liters.
• Ketchup sharp - 8 tablespoons.
• Garlic - 4 teeth.
• Spices - dill, currant leaves, fragrant pepper.

Greens fall asleep in banks and the cucumbers are folded. Poured boiling water, keep 15 minutes in warmth and water is drained. They cook marinade from other products, pour him into banks and clog them. The jars turn up the upside down and cover.

To get the original taste of cucumbers, you can sleep with apples and carrots. In this case, they will be cut with thin pieces and put on the bottom with her greens. Pour cucumbers 2 times with boiling water and the last time brine cooked according to the classic recipe.

With apples

Cucumbers closed with sour-sweet apples have an unforgettable taste and aroma. On the donyshko liter banks put apples, peeled from seeds and chopped with slices, the roots are laid on top. For marinada take:

• Water is 0.5 liters.
• Vinegar is an incomplete tablespoon.
• Sugar and salt on a teaspoon.
• Spices - to taste.

Cornishons are first poured with water, and then brine, we shake banks and then turn them over. Top covered with a blanket.

With gooseberry

With the gooseberry, the roots closed on the same recipe as with apples, unripe berries are poured only on the bottom. The vinegar should be given less, since the gooseberry gives the acid brine.

In Hungarian

Cucumbers for such a recipe come out sharp and crunchy. For preservation workpiece:

• Cornishons - 1 kg.
• Water is 1 liter.
• Salt and sugar in 2 tbsp. spoons.
• Vinegar - 50 ml.
• Garlic - 1 head.
• Bay leaf.
• Dill.
• Bitter Picker - a piece.

Spices are distributed to banks and fill them with cucumbers. Purplified with welded brine and send to sterilize for 20 minutes. Next twist the jars with covers and put up the bottom, under the blanket.

You can not sterilize cucumbers. In this case, vegetables are poured 2 times with boiling water and only the third time with brine.

Cornishons for the winter are one of the most popular snack variations. They are fine-free cucumbers, these miniature fruits have a unique taste and more useful in their composition. For longer storage, various marinades are used, the blanks are obtained by crispy and low-calorie.

How to salute the roots?

Extremely demanded snack is the rootes for the winter. When they are cooking, you need to consider the following:

1. The cucumbers are flooded with cold water for 4 hours.
2. After laying in Tar, the cucumbers need to be pouring boiling water and breeding for 15 minutes. Then they poured brine.
3. You can give a certain taste using different components, such as mustard or tomatoes.

Marinated Crispy Cornishons - Recipe for Winter

You can use the original recipe and make marinated roots for the winter, which will turn out as freshly collected from the bed. The added drop of vodka will help create an additional flavor, which will be perfectly combined with strong alcoholic beverages. After closing in banks, they are recommended to leave cool under the blanket.

Ingredients:

• cornishons - 1.5 kg;
• bay sheet - 3 pcs.;
• currant sheet - 3-4 pieces;
• black pepper - 6 peas;
• garlic - 4 teeth;
• dill;
• parsley - 1 beam;
• water - 1.5 liters;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar - 1 tbsp. l.;
• vodka - 70 ml.

Cooking

1. At the bottom of the banks lay out, garlic. Tightly put the roots.
2. Add salt, sugar, vinegar and vodka into the water. Marine Peel 2-3 minutes. Pour it to the container.
3. Bank put in a saucepan with water. When it boils, keep 20 minutes.
4. Cornishons for winter close hermetically covers.

Cornishons marinated as in the store - Recipe

Many hostesses want to get the perfect taste and crisp. For this, the recipe for the roots for the winter is perfectly suitable, as in the store. Only freshly collected miniature fruits are suitable for marinization, which should be sorted out and pour almost ice water for 4 hours. For pickling, you can take liter banks.

Ingredients:

• salt - 2 tbsp. l.;
• sugar - 4 tbsp. l.;
• vinegar - 3 tbsp. l.;
• pepper pepper - 6-7 pieces;
• carnation - 2-3 pcs.;
• bay sheet - 2 pcs.;
• water - 1 l;
• garlic, currant leaves, raspberries;
• cornishons - 1 kg.

Cooking

1. At the bottom of the cans lay out all seasonings.
2. Cornishons decompose on banks, bring water to boil, pour into banks.
3. After 10 minutes, the water merge and bring to a boil.
4. Pour in tanks and warm up 10 minutes. Add salt and sugar, vinegar.
5. Cornishons for the winter close by stele covers.

Crispy rootes for the winter without sterilization - recipe

Cucumbers cooked without sterilization have an amazing aroma and a stunning crunch. All these properties are endowed with harvesting from rootes for the winter, which are made according to the relevant recipe. For cooking it is better to take classic spices: dried dill, pepper peas and bay leaf, you can use any leaves.

Ingredients:

• cornishons - 1.3 kg;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar - 2 tbsp. l.;
• dried celery - 1 tsp;
• bay sheet - 2 pcs.;
• dill;
• pepper peas - 10 pcs.

Cooking

1. Cucumbers soak for 30 minutes.
2. On the bottom of the cans put seasonings. Cucumbers to lay on top.
3. Pour banks with boiling water, give to stand 5 minutes. Water merge, pour sugar and salt, boil.
4. Marinade for rootes to pour into banks, pour vinegar, close.

Crispy Cornishons with mustard for the winter - recipe

Lovers of acute will appreciate the recipe for the roots for the winter, which includes mustard. This component can be used both in normal form and in seeds. You can use sterilization or do without it. If you want to add additional sharpness, bitter pepper is laid on the bottom of the container.

Ingredients:

• cucumbers - 2 kg;
• mustard seeds - 1 tsp;
• garlic - 2 teeth;
• khrena leaf - 1 pc.;
• clearance sheet - 3 pcs.;
• dill - 1 beam;
• black pepper - 5 peas;
• carnation - 2 pcs.;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar - 1 tsp.

Cooking

1. At the bottom of the container lay out the leaves, dill, pepper, garlic.
2. Lay cucumbers.
3. Pour banks with boiling water, insist 10 minutes, then drain the water.
4. Add mustard, salt, sugar, vinegar.
5. Cornishons are sharp on the winter cover with covers.

Hungarian Cornishons

Lovers of original national dishes will be able to make canned rootes in Hungarian. This method of cooking will bring a special highlight, cucumbers will have a spicy taste. The main time is the careful preparation of cans and products. The size of the containers is selected at the individual discretion of the hostess.

Ingredients:

• pepper pepper - 8 pcs.;
• bay sheet - 2 pcs.;
• garlic - 3 teeth;
• khrena leaf - 1 pc.;
• currant sheet - 2 pcs.;
• umbrella dill - 1 pc.;
• chili pepper - 1 pc.;
• vinegar - 1 tbsp. l.;
• salt - 2 tbsp. l.;
• sugar - 4 tbsp. l.;
• cornishons.

Cooking

1. Cornishons Soak for 3 hours.
2. Put seasonings to the bottom of the packaging.
3. Dispatch cucumbers, pour boiling water, withstand 15 minutes.
4. Make water, boil again, give to stand 10 minutes.
5. Again drain the liquid and pour salt and sugar into it, boil, pour vinegar.
6. Marinade pour into banks, crispy rootes to close the winter.

Sweet Cornishons for the Winter

Particular attention deserves having a sweet taste. Water is recommended to prepare in advance, it is best to use the cleaned option, it will directly affect the taste of cucumbers. They can be combined with other types of vegetables, such as onions and carrots.

Ingredients:

• cornishons;
• carrot - 1 pc.,
• onions - 0.5 pcs.,
• garlic - 2 teeth;
• vinegar - 100 ml;
• salt - 2 tbsp. l.;
• sugar - 6 tbsp. l.;
• carnation.

Cooking

1. Prepare vegetables and containers.
2. At the bottom of the tanks, put spices, onions, garlic and carrots. Place cucumbers from above.
3. Pour salt and sugar, pour vinegar, then boiling water.
4. Banks put in container with water, boil 15 minutes, then roll.

Cornishons in vinegar

One of the most popular variations of dishes are salted roots having a spicy acid span. It is achieved through the use of vinegar, with which a special marinade is being prepared. It adds a certain set of spices to be drilled. This composition will help to saturate the cucumbers in the indescribable taste.

Ingredients:

• cornishons;
• salt - 250 g;
• water - 6 l;
• vinegar - 500 ml;
• pepper, carnation, bay leaf, cardamom, cinnamon, dill, nutmeg.

Cooking

1. Cornishons decompose into banks.
2. Salt dissolve, boil the liquid and pour into banks, leave for 24 hours.
3. Add all seasonings to vinegar, bring to a boil, marinade cool and pour into banks, draining water before this.

Cornishons for the winter with lemon acid

One of the most sought-after cooking methods is the saline of roots with citric acid. The composition of the components may vary in accordance with the individual wishes of the hostess. Cucumbers can perform in combination with Bulgarian pepper, carrot and onions. The sharpness is able to give bitter pod pepper.

Ingredients:

• cornishons;
• fragrant pepper - 4 pcs.;
• dill;
• cherry leaves, currants;
• carrots - 1 pc.;
• garlic - 2 teeth
• bitter pepper - 2 pcs.;
• lemonic acid - 1 tsp.

Cooking

1. At the bottom of the banks lay out seasonings, carrots, garlic.
2. Place cucumbers from above. Pour boiling water and leave for 15 minutes.
3. Drain the water, pour sugar into it, salt, boil 5 minutes, pour into the container.
4. Pour acid and roll roots in banks.

Said Cornishons

For those who particularly appreciate the unsurpassed taste, the recipe is perfect for which salted rootes for the winter are preparing without vinegar. As a result, it will be a snack that will not be given to the original dish in its taste. Especially well in such a way home vegetables collected from beds.

Ingredients:

• cornishons;
• horseradish, dill, garlic, bay leaf, peas pepper;
• dry mustard - 1 tsp;
• salt - 1.5 tbsp. l.;
• water - 1 l.

Cooking

1. The cucumbers are tightly decomposed into banks.
2. Make a brine from water and salt, pour it into a container, leave for 3 days.
3. Dry brine, boil and fill again, pour mustard. Close Cornishons in banks.

How to roll sharp small roots?

Lovers of sharp spicy snacks will be delighted with such an option as. This type of conservation will have a special highlight, if you choose the fruits of a small size. They are characterized by a crunch, which is especially valued when creating such dishes. Strengthen the sharpness of pepper by adding mustard.

Little young cucumbers with still unformed seeds are tastier and gentle of mature vegetables, look much more appetizing. If they are chosen, then it will be possible to use not only for salads and sandwiches, but also serve as an independent snack. Marinated roots for the winter can be made sweet, sharp, spicy, moderately spicy - it all depends on the selected recipe. Experienced hostesses close several options for this popular snacks, realizing that in the cold season, they will all turn out to be in demand.

Features of cooking

It is not so difficult to pick up the rooters for the winter as an experienced hostess may seem. Banks with them are less likely "exploded" than with large cucumbers. The preparation of fruits and the process of their marination is quite simple, do not require large culinary skills. To obtain the expected result, it is sufficient to follow the recommendations accompanying the selected recipe, as well as to know and take into account a number of important points that remain relevant regardless of the composition of the marinade.

• The roots in front of the marination must be sorted, removing at least some of the reversed fruits, and sort the size: separately put the fruit of 5-7 cm, separately - smaller. Cucumbers in size more than 7 cm for rootishons are usually not referred, but if you still want to pick them up, then put in a separate hand. When filled with cans with cucumbers, make sure that they did not get fruit that strongly differ in size, otherwise they will be marinated, they will be unevenly.
• After passing, the cucumbers should be rinsed well. If flowers are preserved on individual fruits, they are removed. The tips in the roots are usually not cut.
• After washing, the rootishons are placed in a container filled with cold water, and soaked for 3 hours. This manipulation allows you to preserve the roots with more crispy and better wash them out, thereby preventing the "bombing".
• Before filling with cucumbers, the cans of the dishes need to be thoroughly wash with the use of soda. Regarding the need to sterilize the dishes from the hosts of a single opinion. Some believe that this procedure is superfluous, as non-sterling vegetables, seasonings, greens will still be put in banks. Others prefer to spend time on the sterilization of the dishes to reduce the risk of turbidity of the marinade and the "bombing" cans with rootes.
• Close the rootes in small banks. The optimal is the volume from 0.5 l to 1 liter.
• If you are afraid that the roots will lose crunch, do not wrap them after rolling.
  The technology of cooking marinated roots can be different. Sometimes they are prepared with sterilization, sometimes without it. There are many snack options, so any hostess can choose a recipe that provides for the use of the method optimal from its point of view.

Marinated roots, if they are closed correctly, will stand even at room temperature. Unsuccessfully closed canned foods do not stand until winter even in the cold cellar.

Simple recipe for pickled roots on a liter bank

Composition (1 l):

• cornishons - 0.6-0.7 kg;
• salt - 5 g;
• sugar - 20 g;
• table vinegar (9 percent) - 20 ml;
• leaves of fruit plants (cherries, currants) - 1 pcs;
• garlic - 2 teeth;
• dill - 1-2 twigs.

Recipe on the occasion::

Cooking method:

• Bring the rootes, removing the backpiled and outgrowing fruits. Wash, removing the preserved flowers.
• Pour cucumbers with cold water, leave for 2-3 hours, but not longer, since otherwise vegetables can begin to zakise.
• Wash the leaves of cherries and currant, purified cloves of garlic, dill greens.
• Wash the bank, for reliability, sterilize it with any way convenient to you. Boil for 10 minutes the lid that you will close the snack.
• Put in the jar of garlic cloves, dill twigs, fruit leaves.
• Fill the bank with the roots, trying to lay them as close as possible.
• Boil water into the kettle, fill it with a jar.
• Wait 20 minutes, drain the fluid located in the bank through a special cover with holes.
• Pour into the bank the prescription amount of salt and sugar, pour vinegar.
• Boil a new portion of water, pour them cucumbers by filling out the jar to the edges.
• Slide the bank, turn over. Cover it with a kitchen towel and leave for 2-3 hours. Do not hurt much.
• After the specified time, remove the towel from the can and leave it to cool at room temperature.

After the bank with the rootishons finally cools, you can rearrange canned food in the storage room or any other place where you are used to storing similar suppresses. Keep in mind that in the cool premises canned food better.

Cornishons Marinated with Lemon Acid

Composition (1.5 liters):

• cornishons - 1.0-1.1 kg;
• water - how much will go;
• citric acid - 5 g per 1 liter of water;
• salt - 40 g per 1 liter of water;
• sugar - 60 g per 1 liter of water;
• umbrella dill - 2-3 pcs.;
• laurel leaves - 2-3 pcs;
• fragrant peas - 6 pcs.;
• carnation - 2-3 pcs.

Cooking method:

• Washing the roots are soaked for a couple of hours in cold water.
• Wash and dry the spices.
• Prepare banks, thoroughly wash them with soda. If not be lazy to sterilize the containers, it will be even better.
• Spread on the banks of spices.
• Fill the banks with rootes.
• Boost water, fill the cucumbers. Leave a quarter of an hour.
• Fill the cucumbers with a new portion of boiling water, wait 10 minutes.
• Drain boiling water from cans in a saucepan, pre-measuring its volume.
• Measure the desired amount of salt, sugar, citric acid. Pour them into the liquid, merge from cans with cucumbers.
• Bring the marinade to a boil, boil it for 5 minutes and bulk the banks with the roots.
• Running banks, turn them over and cover them with a towel. After 2-3 hours, remove the towel, wait for the banks cool.

It remains to remove vegetable canned food into the place of their constant storage. Gourmet argue that they are as tasty and crisp on this recipe as in the store.

Marinated Cornishons with Sterilization (Hungarian)

Composition (1.5 liters):

• cornishons - 1 kg;
• water - 1 l;
• sugar - 40 g;
• salt - 40 g;
• garlic - 6 teeth;
• table vinegar (9 percent) - 50 ml;
• bitter pepper - 1.5 cm width circle;
• dill - 2-3 twigs;
• bay leaf - 2-3 pcs.

Cooking method:

• Wash banks thoroughly under a snack, let them dry.
• Pepper mug cut into 2-3 rings - by the number of cans.
• Clean garlic cloves.
• Wash, dry dill and laurel leaves.
• Distribution of spices on banks.
• Boil water. Add sugar and salt. Boil 5 minutes.
• Pour in brine vinegar, mix. Remove from the fire.
• Fill the roots hot marinade. Blank the cans with clean covers, but until you twist them.
• In the pan bed of the towel, put banks with cucumbers on it.
• Pour warm water into the pan. She needs so much so that she comes to the shoulders cans.
• Put a saucepan with banks on a slow fire. Wait for the water in it boils.
• Sterilize banks on a water bath of 10-30 minutes depending on their volume (10 minutes you need for cans with a volume of 0.5 liters, 30 minutes - for tanks with a volume of 1.5 liters).
• Carefully, not to burn, remove banks with rootes from the pan. It is convenient to make special forceps.
• Slide banks, turn over, cover the blanket. Leave the canned food in steam bath, so that they pass additional sterilization and become more resistant to unfavorable storage conditions.

After cooling, a snack can be removed at any place convenient for saving such supplies. Consumer recipe not require special storage conditions.

Sterilizing jars with cucumbers in the preparation of Hungarian snacks, it is possible not only in a water bath, many hostesses prefer to do it in the oven. Banks are placed in the still cold oven, then turn it on and waiting when the temperature reaches 130-150 degrees. At this temperature, the jars with cucumbers hold 10-30 minutes depending on their volume. It remains to remove banks, roll, leave cool in steam bath.

Marinated Cornishons are one of the most desirable snacks and on a week, and on a festive table. Close young cucumbers for the winter is not difficult, it is only important to know the basic principles of preserving vegetables and follow the instructions accompanying a specific recipe. Even a beginner hostess will be able to please love this Kushan.