When to collect red. When to collect red and chokeberry? Collection of berries for jam and compote
Hello dear readers. Today we will consider different recipes for pickling cucumbers, both for the winter and quick cooking in haste. Some of these recipes are already on our blog, but I will show them to you anyway. We will try to make this article a small encyclopedia that will help you decide on the preparations of cucumbers. But we will not start with recipes, but with simple tips that I heard from my parents since childhood, and which I myself have already learned from personal experience.
The content of the article:
1. Tips and secrets from the practice
cucumbers
The choice of cucumbers must be approached responsibly. The taste, appearance and duration of storage will depend on this. Not every cucumber is suitable for harvesting for the winter.
Our parents always tried to close the Nezhinsky cucumbers. But time does not stand still, and now you can already find dozens of varieties of cucumbers that are in no way inferior in taste and characteristics to the Nezhinsky variety.
Most, including our parents, recommend using cucumbers with pimples, justifying this with the experience of past generations. Such blanks last longer, taste better, and crunch. But now pimples are no longer an indicator. More will depend on the variety and how the cucumbers are grown.
You should pay attention to the color of the pimples, the darker the ending, the better. White endings are common in salad cucumbers, as is the smooth skin.
Always soak cucumbers before canning or pickling. This will help to better wash them, make them elastic, and remove nitrates from the fruit. It is advisable to take fresh and seasonal (local) cucumbers. Especially if you are preparing for the winter. If earth remains on the fruits, then such cucumbers will not stand.
Before buying, ask if this variety of cucumbers can be salted, and specify exactly about long-term storage. Most varieties are suitable for lightly salted cucumbers, and many times less for storage for the winter.
Try cucumbers before you buy. It is necessary to try from the dark side, from the side of the stem. They should not be bitter, a little tart, and ideally a little sweet.
The size of the cucumbers does not matter much. Small fruits can be salted in jars, and large ones in barrels. If you cook salted cucumbers, then take the same size, if for the winter, then you can use a different size.
This recipe is more suitable for residents of houses or for those who have a basement for storage. To taste, they are almost the same as in banks.
- Cucumbers are your bucket
- Horseradish root and leaves - 2 - 3 roots
- Dill umbrellas - 3 - 5 pcs
- Cherry leaves - 4-5 pieces
- Currant leaves - 4-5 pieces
- Oak leaves - 4-5 pieces
- Garlic - 3 heads
- Salt - 10 tbsp. spoons with a slide (for 5 liters of water about 300 - 350 gr.)
Recipe:
1. First of all, we prepare the ingredients. Soak cucumbers for 2 hours. Peel the garlic. Wash all greens. We used to throw it into a bowl of cucumbers too. Particular attention to the roots of horseradish, they should not be left with earth.
2. Put about 1/3 - 1/2 of all ingredients at the bottom. Lay out the cucumbers. Add remaining ingredients between cucumbers. We cover the cucumbers with horseradish leaves.
3. Dissolve salt in water and pour cucumbers. The water should completely cover the cucumbers.
4. We send to a cold place for storage.
Such cucumbers are ready no earlier than in 2 - 3 weeks. They can stand in a barrel or bucket until the very spring, sometimes even until the beginning of summer.
Cucumbers in a plastic bottle video
Salted cucumbers
Sometimes you want delicious sour cucumbers, but there is no time to wait. These recipes for quick lightly salted cucumbers will help you with this. You can of course make them according to the recipe that is described above, I will not re-paint it. But it takes a long time, and it can be faster.
Quick lightly salted cucumbers on mineral water
The ingredients are almost like for the winter, only according to this recipe they will be ready the next day.
- 1 kg. young cucumbers
- 1 liter of mineral water
- 2 tbsp. small heaping tablespoons of salt
- 3-4 garlic cloves
- dill umbels or bunch of green dill
Cooking:
1. Let's start cooking as always with the preparation of the ingredients. We wash the dill, peel and cut the garlic into plates, wash the cucumbers (do not forget about soaking) and cut off their asses. For even quick pickling, we prick the cucumbers with a fork so that the brine penetrates the skin faster, but this is already if you are in a hurry to try pickled cucumbers.
2. Place garlic and dill in a clean jar, cucumbers on top.
3. Dissolve salt in mineral water. To do this, we poured water into a jar, but you can also in a bottle. Pour water into a jar and leave at room temperature for one day.
4. After a day, we remove the cucumbers in the refrigerator. But they are the most delicious, lightly salted on the first day. Therefore, we usually guess by the arrival of guests, or by the desire to enjoy delicious cucumbers.
You can see how we made them for the first time
This is one of the fastest pickled cucumber recipes. It will take only one night for the cucumbers to be ready. Another advantage of this recipe is that it is prepared without water, so to speak, dry salting.
- Cucumbers - 1 kg.
- Garlic - 3 cloves
- Dill - one small bunch
- Salt - 1 teaspoon (largely heaped)
Recipe:
1. My dill and cucumbers. Cucumbers cut into 4 parts, cutting off the asses. Finely chop the dill. We clean the garlic and chop it too. We did it on a cutting board, pressing it with a knife blade and chopping it into small pieces.
2. We put all this in a tight plastic bag. Seal the bag and shake everything well. We put it all in the refrigerator for 12 - 16 hours. It is advisable to periodically shake the bag, so the cucumbers will be ready faster and the salting will be more even.
3. After 12 - 16 hours, you can already try cucumbers, or even earlier. Very fragrant and tasty salted cucumbers are obtained. We then transfer them to a plastic tray and put them in the refrigerator again.
What I like is the speed of preparation and the fragrant taste. Moreover, such cucumbers do not peroxide, they remain lightly salted for 5 days.
More recipe description can be seen
Or you can watch the video.
Pickled (sweet) cucumbers recipes for the winter
When you are already tired of the usual sour cucumbers, you can always find an alternative. For example, not sour cucumbers, but sweet ones. As a rule, such preparations are made with vinegar and the method of hot pouring with water.
Crispy Pickled Cucumbers. Step by step recipe with photo
This is our family favorite pickle recipe. We got the recipe from our mom. In the 80s of the last century, sweet cucumbers became fashionable, and then parents tried many recipes, and chose this one.
I will show on the example of a workpiece in liter jars. Very convenient and practical.
Ingredients for one jar:
- Cucumbers - how much will fit in a jar (preferably small cucumbers)
- 2 bay leaves,
- 2 cloves of garlic
- 3-4 peppercorns,
- 1-2 allspice,
- 1 teaspoon mustard seeds
- A few blackcurrant leaves
- 6 tablespoons of sugar
- 6 tablespoons 9% vinegar,
- 3 teaspoons of salt
- Dill (a small branch with an umbrella)
1. Soak the cucumbers for 2 hours, then wash and cut off the butts. Preparing dry ingredients. We clean the garlic. My greens.
2. Grind dill and currant leaves to make it easier to place in a jar. In clean jars, add all the spices and tightly stack the cucumbers.
3. Add salt, sugar, and then vinegar to the jar. If your salt or sugar does not wake up, then you can spill it with vinegar.
4. After that, we can pour boiled water. I only recommend pouring not only boiled, but slightly cooled down, so that the top cucumbers remain beautiful and firm afterwards.
5. Cover the cucumbers with lids and put in a pot of water. Boil, from the moment of boiling for 15 minutes, then roll up.
Attention! The temperature difference between the jars and the pan should not be large, otherwise the jars will burst. Place a tea towel in the bottom of the pot to keep the jars from bursting when boiling.
6. After we rolled up, we send the cans to the bath (we wrap them up). We put the jars on the lids, upside down. If unmelted sugar is visible at the bottom of the jar, then move the jar a little to dissolve. Leave until completely cool.
Very tasty, crunchy and sweet and sour cucumbers are obtained. Our children love these cucumbers. We have such cucumbers in our apartment, and in the second year the taste does not change. I don’t recommend it for the third, they become sour and the original taste changes.
Crispy pickled cucumbers for the winter video
What table is complete without this wonderful and tasty vegetable. Together with salty or are almost the main snack of any table.
On a note! Although this vegetable in salty form is considered an indispensable attribute of the Russian feast, the Byzantines introduced the Russian people to it. It is believed that even the Russian name for cucumber, according to Fasmer's dictionary, comes from the Greek word "ogyros" - "unripe".
Cucumber is one of the few fruits that is eaten unripe. In Russia, they were salted in oak tubs, which ultimately gave the finished product a unique taste and incomparable aroma. Nowadays, this type of cooking is also practiced, but this is rare. Especially in apartment conditions, it is practically impossible to do this.
cold pickled cucumber recipe
There are a lot of ways to pickle cucumbers, mostly standard ones are used, in which cucumbers are poured with hot water. But I want to start with a recipe according to which they are salted with cold water.
After all, with such a marinade, the cucumbers are deliciously crispy and hard. So let's get started.
Ingredients:
- cucumbers - 1.3 kg.
- garlic - 3 cloves
- horseradish - 5-6 leaves
- dill - 1 bunch with umbrellas
- currant - 2-3 sheets
- cherry leaves - optional
- salt - 100 g
- cold water - 1.5 liters.
Cooking:
1. Soak cucumbers collected from the garden or bought on the market for 3 hours in water, after which we rinse them thoroughly under running water.
2. We prepare greens. Horseradish leaves, dill umbrellas, currant leaves and cherries wash well. You need to choose only whole and young leaves. Next, peel a few cloves of garlic.
3. We wash the jar for cucumbers well. At the bottom of the jar we add horseradish leaves, then put dill umbrellas, followed by currant leaves.
4. Before putting green ones in a jar, they need to cut off their tails. After that, we send them to the container in a standing form (standing). Place 3 cloves of garlic on top.
5. A three-liter jar will need 100 g of coarse salt. Pour it into a jar and fill it with cold water.
The water must be very cold. It is advisable to keep it overnight in the refrigerator. And of course, it should not be running water, but purified and filtered.
6. Close the jar with a tight lid. Shake to distribute the salt throughout the jar. A jar of pickled cucumbers can be immediately put into the cellar.
In winter, this appetizer will delight you and your loved ones with a unique taste and a pleasant crunch.
How to cook pickles for the winter without vinegar?
Every good housewife has her own proven recipe for making pickles. Traditionally, they use a bite. I present to your attention the following salting method, it uses citric acid instead of vinegar. I recommend making this recipe at least once. I think you will appreciate.
Ingredients for one liter jar:
- cucumbers - 500 grams,
- horseradish leaf - 1 piece,
- cherry leaf - 1 piece,
- currant leaf - 2-3 pieces,
- garlic - 2 cloves,
- allspice peas - 2 pieces,
- black peppercorns - 3-4 pieces,
- dill umbrella - 1 piece,
- hot pepper - to taste
- water - 500 milliliters,
- citric acid - 1/3 teaspoon,
- sugar - 1 tablespoon,
- salt - 0.5 tablespoon.
Cooking:
1. In the prepared sterile jars, put allspice with peas, black pepper with peas, 2 cloves of garlic.
If the garlic is very large, then it is better to cut it lengthwise.
2. Add one cherry leaf, 2 currant leaves, thoroughly washing them with cold water. Next, we lay dill umbrellas and well-washed horseradish leaves. Horseradish leaves need to cut the stem, which will come in handy later.
3. Cut off the tails of the cucumbers. We put them in jars in a vertical position. One liter jar takes about 500 g of vegetables.
4. In the gaps between the cucumbers, put the stalks of horseradish. Next, lay the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.
5. Put some more dill umbrellas. Add hot pepper to taste. Put a currant leaf on top. Fill the jars with boiling water, cover with a sterile lid and leave for 10 minutes.
7. Boil water in a saucepan and fill it again with jars of cucumbers, leave for 10 minutes.
8. Now you need to prepare the marinade. For a liter of water, you need 1 tablespoon of salt and 2 tablespoons of sugar. 1 liter of water is enough for about 2 liter jars.
It is necessary to boil the marinade, wait until the sugar and salt are completely dissolved in water.
9. Drain the water from the cans.
Put 1/3 teaspoon of citric acid in a jar. Immediately pour hot marinade over cucumbers. We roll up the cans with a seaming key and turn them over.
We leave the jars upside down under the covers until they cool completely.
It is best to store the finished workpiece in a dark, cool place or in the cellar, where they will last longer. In winter, they will delight you and your family, especially at the festive table.
Pickled cucumbers in hot jars
If you don’t know how to pickle delicious cucumbers in a jar for the winter without sterilization, then I have a very simple hot cooking recipe for you.
This is how my grandmother used to pickle cucumbers. After 2-3 days they turn out lightly salted, and after a month or by winter they are salty.
Ingredients:
- fresh cucumbers -3 kg.
- water - 3 liters large
- rock salt - 250 g (~ 9 tablespoons)
- dill - 4 branches
- horseradish - 2 sheets
- garlic - 8 cloves
- blackcurrant - 30 pieces.
Cooking:
The amount of ingredients is designed for 2 3-liter jars.
1. First you need to thoroughly rinse the cucumbers under running water.
We choose not too large fruits so that they fit freely in a jar and do not have large seeds inside.
2. All greens must also be washed thoroughly.
3. Pour 3 liters of water into the pan, add salt there, bring to a boil, stirring occasionally.
4. In the meantime, we rinse the jars with warm water, they do not need to be sterilized. At the bottom of the jars we put a branch cut into several parts with a dill umbrella and blackcurrant leaves, we also put horseradish leaves, cut in half and garlic cut in half.
6. Lay out a few sprigs of greens and garlic with the final layer. As soon as the brine boils, fill the jars with it, close the jars with plastic lids.
7. Previously, the lids must be placed in boiling water for 15 seconds.
The resulting yummy should be stored in a cool place. Such cucumbers will be a good appetizer at any holiday, your guests will definitely appreciate them.
Cucumbers for the winter in jars under iron lids
I present to your attention another way of pickling cucumbers. All ingredients are very simple, traditional. I think good housewives will take it into service.
Ingredients for brine per 1 liter of water:
- Salt - 1 tablespoon
- Sugar - 4 tablespoons
- Dill (umbrellas)
- Blackcurrant leaves - to taste
- Black peppercorns - to taste
- Allspice black pepper - to taste
- Jar 3 l - 1 tablespoon of vinegar (70%)
- 2 liter jar - 1 dessert. a spoonful of vinegar (70%)
- for 1 liter jar - 1 teaspoon of vinegar (70%)
Cooking:
1. First of all, we wash the cucumbers well and cut off the edges, we also wash the greens and dry them.
2. We will roll cucumbers into three jars, different in volume: three-liter, two-liter and liter. Pre-sterilize the jars, boil the lids.
At the bottom of the jars we put dill and a few leaves of black currant, then we put cucumbers. In a liter jar, it is best to put them standing up. We add a little more dill and blackcurrant leaves, then we continue to lay cucumbers. We put a few more leaves of blackcurrant.
4. As soon as all the cucumbers are placed in a jar, pour boiling water over them. We cover the jars with iron lids and wait for the jars to cool.
5. After the water has cooled down, pour all the water into the pan in which we will make the brine. Add salt and sugar to the drained water, mix everything thoroughly.
6. Put the brine on the stove and wait until it boils. As soon as the brine boils, turn off the gas and pour the hot brine into jars.
7. Add vinegar to each jar. After that, we cover the jars with lids and roll them up with a seaming key.
8. Turn the jars upside down, cover with a towel and wait until they cool.
We will take samples from them on cold winter evenings. Such cucumbers go very well with boiled potatoes and herring. I think this combination will not leave anyone indifferent.
Cooking pickles in a cold way with vodka:
If you love real barrel cucumbers, I advise you to try cooking them according to this recipe. The secret of cooking is very simple: in addition to traditional greens, we also put amaranth leaves and marigolds in a jar, and add vodka to the brine. Cucumbers according to this recipe are simply incomparable.
Amaranth (amaranth) is a unique plant, the benefits of which are palpable in folk medicine, and in cooking and even in cosmetology.
Ingredients for a 3 liter jar:
- Cucumbers - 1.5-2 kg
- Garlic - 4-5 cloves
- Salt - 100 g
- Vodka - 50 g
- Leaves of currant, horseradish, dill umbrellas, amaranth (amaranth), marigolds in a few pieces
Cooking:
1. Wash cucumbers well and soak for 2 hours in water.
2. Banks are also well washed and sterilized. At the bottom of the jar we lay out a few sprigs of greens and 5 cloves of garlic.
Fill the jar with vegetables. Add water to salt and mix well. Soak cucumbers in salted water.
3. Leave them in a jar of salt water at room temperature for 4 days. After 4 days, pour the brine into the pan.
4. Put the pan on the fire and boil the brine. Pour a jar of cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.
5. Pour vodka into a jar of vegetables. Then fill them with hot brine.
We hermetically close the jar with a sterilized lid with a seaming key. Turn the jar upside down.
Cucumbers according to this recipe are obtained as salty cask, but at the same time crispy. You need to store them in a cool place, so they will keep well until spring. Although it is unlikely that you can store such a yummy for so long.
Video recipe for cucumbers in jars with mustard
And finally, another unusual salting recipe, in video format. Its difference is that mustard is added to the marinade. It gives cucumbers a slightly spicy taste that will not leave your family and friends indifferent. Happy viewing!
That's it. If you like the recipes, please share them on your page. Let your friends know about them too. I also look forward to your comments and feedback.
In August, everything ripens at the same time. Right now I am urgently dealing with cucumbers (and my mother planted only five things !!!), with apples, gooseberries, and red currants have already been waiting on the bushes. Well, at least it almost does not crumble.
Redcurrant is a miracle, not a berry.
Redcurrant, or parechka, is one of the favorite berries of the inhabitants of our belt. Its sour taste gives a boost of energy and sets you in a positive mood, and the composition allows you to classify this berry as one of the most useful products that you need to include more often in your daily diet.
Redcurrant contains vitamins C, B, A, pectins, tannins, sugars, as well as potassium, iron, calcium, phosphorus, copper, zinc, magnesium and sodium. Due to the diuretic property, it prevents the appearance of edema and normalizes renal activity. Parechka is useful in diseases of the cardiovascular system and the gastrointestinal tract.
Useful red currant and for weight loss. It cleanses the body and promotes the removal of excess fluid. This berry normalizes metabolism, improves digestion and promotes better absorption of food. In addition, the parechka contains few calories, so it is almost impossible to get better from its use.
In folk medicine, not only red currant berries, but also its leaves and juice are widely used. The leaves of this plant are used for teas, decoctions, infusions. These drinks have anti-inflammatory, restorative and tonic effect. Parechka juice perfectly quenches thirst and enriches the body with vitamin C, thereby protecting it from viral infections. Juice is also useful for poisoning: it eliminates nausea and normalizes the activity of the stomach.
The red currant season lasts quite a short time, so it is advisable to harvest this berry. A couple does not store well in the refrigerator, but it lends itself perfectly to freezing. Do not immediately send it to the freezer packed. To keep the berries crumbly and retain their shape, freeze them on a flat dish or tray, and then pack them in a container or plastic bag.
More time-consuming, but very impressive, such a blank of red currant looks like jelly. You'll have to work hard to get rid of the bones, but it's worth it, believe me.
Red currant is also successfully used in cosmetology. Creams, lotions, shower gels are made from it. Parechka mask refreshes the skin, helps to cleanse and rejuvenate it. In addition, it has a whitening and tonic effect.
One way or another, red currant is a valuable source of vitamins and minerals. She gives us beauty, health and good mood. Eat fresh berries more often in season and make frosts for the winter, and then you will always be cheerful and cheerful, and a cold will become nothing to you.
Berries of red and chokeberry can often be seen on trees in winter under a layer of snow. Photographers love them for their colorful look. Animals are used as a source of food. But these bright fruits contain a large amount of useful substances for humans.
The scope of the use of berries is extensive. You can collect red and black rowan in autumn and winter. The scope of the fruit depends on the weather conditions.
Where are the fruits used?
Rowan is a small tree with red or black berries. Distributed throughout almost all of Europe. In the mountains it transforms into a shrub. Its bright fruits are not only food for birds. They are full of useful substances and are widely used in traditional medicine.
Suitable for cooking too. Berries are used in baking and as an additive to winter preparations. Used in one-component dishes. Chokeberry wines and red rowan tinctures are very popular.
Rowan tree flowers are loved by bees. Honey is obtained with a specific tart taste. The antibacterial properties of the fruits make it possible to use them in home cosmetology.
The benefits of berries
A large number of rowan fruits remain on the trees all winter, overripe berries fall off only by spring. But their scope is wide.
red rowan
Rowan red - she is ordinary - has an extensive list of useful properties:
- the berry is saturated with vitamins, therefore it serves as an excellent anti-inflammatory agent during the period of colds;
- due to the content of beta-keratin improves vision;
- has a beneficial effect on the intestines, relieves constipation;
- strengthens blood vessels due to the high content of vitamin C;
- soothes and normalizes sleep due to nicotinic acid in the composition;
- rowan infusions are drunk with urolithiasis, because the zinc contained in the fruits enhances urination.
Chokeberry - aka chokeberry - is not inferior to red:
- its fruits help fight diseases due to vitamins C, A, B, E;
- decoctions of tree leaves are used for skin diseases;
- special substances - flavonoids - slow down the aging process of the body;
- berries are good for the kidneys;
- reduce cholesterol levels;
- there is a lot of potassium in mountain ash, which the heart and blood vessels need;
- pectins cleanse the body of toxins.
chokeberry
Contraindications for use
There are many advantages from eating fruits, but there are nuances that you should pay attention to:
- berries should be treated with caution by people prone to allergies;
- during the acute phase of gastric diseases, the use of berry products should be reduced, as they contain a large amount of acids;
- hypertensive patients should also reduce the consumption of mountain ash;
- we must not forget that the product may be poorly tolerated due to the individual characteristics of the person.
When the berry ripens
Ripe rowan can be distinguished by a number of signs:
- completely dyed red or black;
- becomes dense and elastic, but not rigid.
Fruit after the first frost
In rowan, two periods of ripening can be distinguished:
- 1. The fruits are already ripe, but retain a bitter taste.
- 2. After the first frost. Cold air eliminates astringency, the berries become sweet.
But do not delay with the collection after a cold snap. The product itself matures and remains on the trees for a long time. But it can quickly deteriorate under the influence of winter changes in temperature and humidity.
Since rowan is distributed throughout the country, the time of its collection depends on the region.
In Siberia and the Urals, they start collecting in November. In the center of the country - in October. And in the south, you can start preparing the harvest at the end of September.
Rowan is usually collected in clusters. Do not bother yourself and pick each berry separately. With special scissors, you need to cut off the inflorescence with fruits and put it in a container. Aluminum and galvanized containers are not recommended. This can adversely affect the taste of the culture. The harvested crop should be washed, dried and used for its intended purpose.
What is prepared from rowan
The range of uses of berries is extensive and depends on whether sweet or bitter fruits were harvested.
For many blanks, a first, tart harvest is needed:
- as a second or third ingredient in compotes;
- as an additional element to give a special taste and color to jam;
- with bitter fruits, you can freeze fruit platters for winter baking.
Frozen berries with a sweet taste are suitable for many recipes:
- jam or compotes only from mountain ash;
- dried sweet berries are added to tea and drunk as an immunostimulating drug;
- as a filling for homemade pies;
- rowan makes a tasty and healthy fig;
- suitable for making tinctures and wine;
- syrups and jelly are made from berries.
Healthy drink recipes
From red and black berries you can make delicious tea. Especially important will be its consumption in winter, when the body needs vitamins.
Tea with berries
It's easy to prepare:
- 1. Place 100 g of dried fruit in a thermos.
- 2. Pour a liter of boiling water.
- 3. Infuse overnight or 7-8 hours during the day.
In the process of cooking, part of the mountain ash can be replaced with currants or rose hips. Vitamin cocktail will be more delicious if you add honey to it.