Cucumbers in Hungarian for the winter

Hungarian cucumbers for the winter are in demand for their light taste and ease of preparation. The recipe is ideal for canning gherkins and small-sized greens.

Features of cooking cucumbers in Hungarian

The Hungarian method of preservation gives the dish a slight piquancy and spiciness. The recipes use natural acids and preservatives that allow even children to consume the vegetable.

Advantages of cucumbers in Hungarian:

• ease of salting, even a novice cook will cope with the task;
• fruits always come out juicy and crispy;
• light spicy taste;
• long-term storage.

Tartaric acid can be replaced with fruit acid, as well as acetic acid, if desired.

You can cook the Hungarian-style blank in various ways. Cucumbers are most often canned whole, but you can also use chopped vegetables.

Before starting, carefully prepare the containers. They are washed with soda. After that they are sterilized. There are several ways:

1. Pour 1 ml of water into the bottom of a 100 liter jar. Send to the microwave. Turn on the maximum mode and set the time to five minutes.
2. Put the prepared containers in a preheated oven. Temperature regime – 110 ° С. Leave for a quarter of an hour.
3. Place a small kettle on the burner filled to the middle with water. Close the nose with cotton. Remove the lid, and put the jar in its place. Sterilize with steam for a quarter of an hour.

Cover the lids with water and boil for a few minutes.

Banks must be carefully checked for damage. If there are small chips, barely noticeable cracks, then they are not suitable for conservation. In the process of temperature difference, there is a high probability that the glass will burst.

The optimal volume of the container is 0,75 l and 1 l. This portion is easy to eat, and the open workpiece does not have to be left in the refrigerator compartment for a long time.

Roll up must be sealed to prevent air from entering. The sealed containers must be turned over and placed under a blanket until completely cooled.

Experienced chefs recommend cutting off the tips of the fruit

Selecting and preparing vegetables

For harvesting in Hungarian, the smallest fruits are chosen. In order for them to remain intact during the heat treatment, the crop is first soaked and kept in ice water for about four hours. During this time, the cucumbers will absorb a sufficient amount of liquid, become denser. You can not soak freshly collected specimens.

If garlic is added to the composition, then it must be cleaned and crushed with a knife. They don’t grind much. Onions, carrots and herbs are used only fresh and high quality.

Cucumbers should be firm, without damage or signs of rot. Yellow, overgrown specimens, as well as cucumbers with large seeds, are not suitable.

Preference should be given to fruits of late ripening. Smooth cucumbers are best not to use. They turn out soft, not fragrant, and their color never remains rich green.

Each fruit is cleaned of ovaries and tails, then washed thoroughly. Even a small amount of the remaining earth on the surface of the cucumbers can spoil the taste and quality of the entire Hungarian harvest. Therefore, it is better to set aside too contaminated specimens and not use them for canning.

It is important to choose the right size cucumbers. All instances should be approximately the same. So it will be much easier to put them in jars, and the workpiece will turn out to be more attractive.

Gherkins are best for preservation in Hungarian style.

Hungarian Pickled Cucumber Recipes

To make Hungarian-style cucumbers fragrant and crispy, you must follow all the recommendations of the selected recipe. In order for the marinade to soak the fruits as well as possible, you can cut off the ends of each.

Crispy gourmet Hungarian-style cucumbers are served as an appetizer. They are also added to vinaigrette, pickle and a variety of salads. Below are the most common cooking options in which vegetables retain their taste, aroma and condition.

Classical preparation of cucumbers in Hungarian style

The traditional cooking option is chosen for its ease and a minimum set of ingredients. The preservative is tartaric acid.

Required:

• cucumbers – 1 kg;
• salt – 20 g;
• mustard – 10 g;
• sugar – 100 g;
• pepper – 3 peas;
• garlic – 3 tooth;
• cloves – 4 pcs.;
• water – 1 l;
• wine vinegar – 150 ml.

How to cook in Hungarian:

1. Rinse and sterilize containers in a microwave or oven. The optimal volume is 1 liter.
2. Cut off the ends of the fruit. Send to banks.
3. Pour mustard, then all other spices. Lastly, add the garlic.
4. Mix sugar with salt. Send into the water. Boil until the products are dissolved.
5. Pour in tartaric acid. Mix.
6. Pour the blanks with the resulting solution and leave for five minutes.
7. Cork.

The secret to the perfect taste of preservation is the right choice of the size of greens

Recipe for sweet Hungarian cucumbers for the winter

Crispy Hungarian cucumbers for the winter in jars with added sugar will amaze everyone with their delicate taste. A healthy snack will help strengthen the immune system in the winter, and with regular use it will protect against seasonal diseases.

Required:

• water – 2 l;
• wine vinegar – 500 ml;
• sugar – 350 g;
• cucumbers – 2,6 kg;
• salt – 50 g;
• mustard in grains – 5 g;
• peppercorns – 10 g.

How to cook in Hungarian:

1. Place the crop in ice water. Leave for three hours.
2. Fill sterile jars as tightly as possible. Sprinkle spices.
3. For the marinade, combine sugar, salt and water. Cook until the liquid begins to boil strongly.
4. Pour over vegetables.
5. Line the bottom of a large saucepan with a cloth. Put banks.
6. Pour in warm water, which should not be higher than the shoulders of the container. If you use a cold one, then the glass may crack from a sharp temperature drop.
7. Leave on low heat for a quarter of an hour.
8. Boil the lids for seven minutes. Cover containers. Cork.

If desired, you can add some carrots and chili peppers to the composition.

Canned Hungarian Cucumbers with Carrots

According to the recipe for pickled cucumbers in Hungarian style for the winter with the addition of carrots, an appetizer with a bright and rich taste is obtained.

Required:

• cucumbers – 1,5 kg;
• acetic acid 9% – 70 ml;
• carrots – 1 large;
• water – 500 ml;
• sugar – 40 g;
• onion – 1 large;
• salt – 10 g;
• sweet peas – 10 pcs.

How to cook in Hungarian:

1. Cut the peeled carrot into small rings, and the onion into half rings.
2. Remove tips from cucumbers.
3. Rinse the containers with soda and sterilize in any way. If you skip this process, the workpiece can quickly deteriorate.
4. Place the cucumbers tightly in the jars, distributing the carrot rings and onions in the process.
5. Sprinkle allspice.
6. Dissolve salt in water. Sweeten. Boil for three minutes. Pour in acetic acid. As soon as the brine boils, pour into containers to the very top.
7. Cover with lids, but do not twist.
8. Send to a pot of warm water. Put on minimum fire. Sterilize 17 minutes.
9. Close with new welded lids. Flip.
10. Wrap with warm cloth. Keep until completely cool.

If there is room left in the jar, and the whole fruit does not fit, you can add a few sliced ​​uXNUMXbuXNUMXbcucumbers

Hungarian cucumbers for the winter without sterilization

Pickling cucumbers in Hungarian style for the winter will not take much time, and the result will please the whole family. The mustard beans will help spice up the appetizer.

Required:

• cucumbers – 5 kg;
• mustard in grains – 10 g;
• water – 3,5 l;
• cloves – 5 g;
• dill;
• allspice – 10 g;
• sugar – 600 g;
• black peppercorns – 10 g;
• salt – 100 of

Step-by-step process:

1. Place the crop in cold water. Leave for four hours. After that, tightly fill sterile containers with fruits.
2. Boil the water indicated in the recipe.
3. Pour salt. Sweeten. Add spices. Darken until the crystals are completely dissolved and immediately pour into blanks.
4. Cork.
5. Turn over onto the lid. Cover with a warm blanket. Leave for two days. Put away for storage in the basement.

Salting is crispy and tasty

Terms and methods of storage

To increase the shelf life, Hungarian cucumbers must be stored in the basement. A cellar or pantry with a temperature of + 2 ° … + 10 ° С is well suited for this purpose. Under such conditions, preservation retains its taste and nutritional qualities for two years.

If it is possible to store only in the apartment, choose a cabinet that is away from heating appliances. The sun’s rays should not fall on Hungarian cucumbers. The shelf life is one year. In winter, you can put a snack on the balcony. At sub-zero temperatures, wrap with a warm cloth.

Open cucumbers in Hungarian style are stored only in the refrigerator compartment for no more than a week.

Conclusion

Hungarian cucumbers for the winter are an appetizing and tasty preparation. With the help of experiments with seasonings, spices and herbs based on the traditional version, each time you can create new unique recipes.