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Hungarian-style cucumbers for the winter are in demand for their light taste and ease of preparation. The recipe is ideal for canning gherkins and small greens.
Features of preparing cucumbers in Hungarian style
The Hungarian method of preservation gives the dish a slight piquancy and spiciness. The recipes use natural acids and preservatives, which allow even children to consume the vegetable.
Advantages of Hungarian-style cucumbers:
- ease of pickling, even a novice cook can cope with the task;
- the fruits always come out juicy and crispy;
- light piquant taste;
- long-term storage.
If desired, tartaric acid can be replaced with fruit acid, as well as acetic acid.
You can prepare the preparation in Hungarian style in various ways. Cucumbers are most often canned whole, but chopped vegetables can also be used.
Before starting, carefully prepare the containers. They are washed with soda. After this they are sterilized. There are several ways:
- Pour 100 ml of water into the bottom of a 1 liter jar. Microwave. Turn on the maximum mode and set the time for five minutes.
- Place the prepared containers in a preheated oven. Temperature – 110°C. Leave for a quarter of an hour.
- Place a small kettle filled to the middle with water on the burner. Cover the nose with cotton. Remove the lid and put the jar in its place. Sterilize with steam for a quarter of an hour.
Fill the lids with water and cook for a few minutes.
Banks must be carefully checked for damage. If there are small chips or barely noticeable cracks, then they are not suitable for preservation. During temperature changes, there is a high probability that the glass will burst.
The optimal container volume is 0.75 l and 1 l. This portion is easy to eat, and the opened product does not have to be left in the refrigerator compartment for a long time.
It must be rolled up hermetically 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 ends of the fruits.
Selection and preparation of vegetables
For harvesting in Hungarian style, the smallest fruits are chosen. To ensure that they 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 and become denser. You don't have to soak newly collected specimens.
If garlic is added to the composition, it must be peeled and crushed with a knife. Don't crush it too much. Only fresh and high-quality onions, carrots and herbs are used.
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 late-ripening fruits. It is better not to use smooth cucumbers.They turn out soft, not flavorful, and their color never stays a rich green.
Each fruit is cleaned of ovaries and tails, then washed thoroughly. Even a small amount of remaining soil on the surface of the cucumbers can spoil the taste and quality of the entire Hungarian preparation. Therefore, it is better to set aside overly contaminated specimens and not use them for canning.
It is important to choose the size of cucumbers. All copies should be approximately the same. This will make it much easier to put them in jars, and the workpiece will turn out more attractive.
Gherkins are best suited for Hungarian-style preservation.
Hungarian pickled cucumber recipes
To make Hungarian-style cucumbers fragrant and crispy, you must follow all the recommendations of the selected recipe. To ensure that the marinade saturates 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 sauce and various salads. Below are the most common cooking options in which vegetables retain their taste, aroma and condition.
Classic preparation of cucumbers in Hungarian style
The traditional cooking option is chosen for its ease and minimal set of ingredients. Tartaric acid serves as a preservative.
You will need:
- cucumbers – 1 kg;
- salt – 20 g;
- mustard – 10 g;
- sugar – 100 g;
- pepper – 3 peas;
- garlic – 3 cloves;
- cloves – 4 pcs.;
- water – 1 l;
- wine vinegar – 150 ml.
How to cook in Hungarian:
- Rinse and sterilize containers in a microwave or oven. The optimal volume is 1 liter.
- Cut off the ends of the fruits. Send to banks.
- Add mustard, then all other spices. Lastly, add the garlic.
- Mix sugar with salt. Send into the water. Cook until the ingredients are dissolved.
- Pour in tartaric acid. Mix.
- Pour the resulting solution over the workpieces and leave for five minutes.
- Cork.
The secret to the perfect taste of canned food is choosing the right 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 your immune system in the winter, and if consumed regularly, it will protect you from seasonal diseases.
You will need:
- water – 2 l;
- wine vinegar – 500 ml;
- sugar – 350 g;
- cucumbers – 2.6 kg;
- salt – 50 g;
- mustard beans – 5 g;
- pepper beans – 10 g.
How to cook in Hungarian:
- Place the crop in ice water. Leave for three hours.
- Fill sterile jars as tightly as possible. Add spices.
- To make the marinade, combine sugar with salt and water. Cook until the liquid begins to bubble strongly.
- Pour over vegetables.
- Cover the bottom of a large pan with a cloth. Place the jars.
- Pour in warm water, which should not be higher than the shoulders of the container. If you use a cold one, the glass may crack due to a sharp temperature change.
- Leave on low heat for a quarter of an hour.
- Cook the lids for seven minutes. Cover the containers. Cork.
If desired, you can add a little carrots and chili pepper to the composition
Hungarian style canned cucumbers with carrots
The recipe for Hungarian-style pickled cucumbers for the winter with the addition of carrots produces an appetizer with a bright and rich taste.
You will need:
- 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:
- Cut the peeled carrots into small rings and the onion into half rings.
- Remove the ends from the cucumbers.
- Rinse containers with soda and sterilize in any way. If you skip this process, the workpiece can quickly deteriorate.
- Pack the cucumbers tightly into the jars, distributing the carrot rings and onions in the process.
- Sprinkle allspice.
- Dissolve salt in water. Sweeten. Cook for three minutes. Pour in acetic acid. As soon as the brine boils, pour into containers to the very top.
- Cover with lids, but do not tighten.
- Place in a saucepan with warm water. Place on low heat. Sterilize for 17 minutes.
- Close with new boiled lids. Turn over.
- Wrap with warm cloth. Leave until completely cool.
If there is space left in the jar, but the whole fruit does not fit, you can add a few cucumbers cut into circles
Hungarian-style 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. Mustard beans will help make the snack more spicy.
You will need:
- cucumbers – 5 kg;
- mustard beans – 10 g;
- water – 3.5 l;
- cloves – 5 g;
- dill;
- allspice – 10 g;
- sugar – 600 g;
- black peppercorns – 10 g;
- salt – 100 g.
Step by step process:
- Place the crop in cold water. Leave for four hours. After this, tightly fill sterile containers with fruits.
- Boil the water specified in the recipe.
- Add salt. Sweeten. Add spices. Simmer until the crystals are completely dissolved and immediately pour into the preparations.
- Cork.
- Turn over onto the lid. Cover with a warm blanket. Leave for two days.Store in the basement.
The pickling is crispy and tasty
Storage periods and methods
To increase shelf life, Hungarian-style cucumbers must be stored in the basement. A cellar or pantry with a temperature of +2°...+10°C 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 an apartment, choose a cabinet located away from heating appliances. Hungarian-style cucumbers should not be exposed to sunlight. The shelf life is one year. In winter, you can put the snack on the balcony. At sub-zero temperatures, wrap with a warm cloth.
Opened Hungarian-style cucumbers are stored only in the refrigerator compartment for no more than a week.
Conclusion
Hungarian-style cucumbers for the winter are an appetizing and tasty preparation. By experimenting with seasonings, spices and herbs based on the traditional version, you can create new, unique recipes every time.
