The best recipes for pickled cucumbers with basil for the winter

Pickled cucumbers are a classic of winter preparations. For gardeners, this is not only a delicious snack to the table, but also a great way to preserve excess harvest. People who do not have their own summer cottage often specifically purchase cucumbers for pickling. After all, homemade pickles are much more pleasant to eat yourself and treat your loved ones with them. This article presents the recipes for the most delicious pickles with basil.

The best recipes for cucumbers with basil for the winter

Basil gives a special piquancy to pickles, which makes them quite original, spicy and very tasty. It has a bitter taste and strong aroma. Flavoring notes may vary depending on the variety. For pickling, it is better to choose varieties with a clove, anise, laurel, allspice or cinnamon flavor.

Classic recipe

Ingredients per 2 liter can:

• 1 kg of cucumbers;
• 1 head garlic;
• 1 sprig of basil;
• 1 bunch of dill;
• 10 peas black pepper;
• 4 bay leaves;
• 1 liter of water;
• 1 tsp Sahara;
• 1 tsp salt.

Preparation:

1. Rinse cucumbers, basil and dill.
2. Peel and wash the garlic.
3. At the bottom of the jar, put one bay leaf and part of the pepper and dill.
4. Put the cucumbers on top, filling the container tightly with them. Spread the bay leaves, remaining dill, basil and pepper evenly over the jar.
5. Pour boiling water over everything, cover and let stand for 10 minutes.
6. At this time, prepare the marinade: mix water, salt and sugar in a saucepan.
7. Boil the liquid for 3 minutes.
8. Drain the water from the can into the sink, pour the marinade from the pan instead.
9. Roll up the jar.

Crispy cucumbers with basil

The recipe is for a 1.5 liter can.

Ingredients:

• 700 g of medium sized cucumbers;
• basil (2 sprigs or 2 tsp. dry);
• 3-4 cloves of garlic;
• 6 peas of black pepper;
• 1 large dill umbrella;
• 1 large bay leaf;
• allspice peas optional.
• 1 liter of water;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• ¾ h. L. 70% vinegar essence.

Preparation:

1. Wash cucumbers and soak in cold water for 5 hours. The colder the water, the crisp the cucumbers will be. If necessary, the water can be drained and new cold water added.
2. Cut off the tails from them.
3. Peel and wash the garlic.
4. Put peppercorns, garlic, dill umbrella and bay leaf on the bottom of the jar.
5. Place a sprig of basil on the side of the container. If you have a crushed powder, you pour it over the ingredients already in the jar.
6. Place the cucumbers tightly in the jar.
7. Pour the contents of the container with freshly boiled water, close the lid and leave for half an hour.
8. Then drain the water.
9. Mix water, sugar and salt in a saucepan to make the marinade. Bring to a boil and refill the contents of the jar.
10. Drain the water back into the pot and boil again.
11. Pour this water over the cucumbers.
12. Pour vinegar essence into the jar on top.
13. Roll up.

With yoshta

Yoshta is a berry that is a cross between currants and gooseberries. This recipe is very similar to the classic recipe. You will need a three-liter jar.

Ingredients:

• 1.2-1.3 kg of cucumbers;
• 0.5 tbsp. yoshty;
• 5 basil leaves;
• 4 cloves of garlic;
• 2 dill umbrellas;
• 2 currant leaves;
• ¼ pcs. bitter pepper;
• 1.5 tbsp. l. rock salt;
• 3 tbsp. l. Sahara;
• 130 ml of 9% vinegar;
• 6 peas of black pepper;
• 1 bay leaf.

Preparation:

1. Wash cucumbers and cover with cold water for 2 hours.
2. Put the dill, half of the garlic, currant leaf, hot pepper and half of the basil on the bottom of the jar.
3. Top with half the cucumbers and ¾ pre-washed berries.
4. Lay out the remaining cucumbers (carefully so as not to crush the yoshta).
5. Top with the remaining basil, garlic, second currant leaf and berries.
6. Pour boiling water over everything and leave for 15 minutes.
7. Drain the water into a saucepan. Add sugar, salt, bay leaf, peppercorns and vinegar. Boil.
8. Pour the marinade over the cucumbers. Roll up.

With coriander

You will need two three-liter cans.

Ingredients:

• 3 kg of cucumbers;
• 1 tsp coriander seeds;
• 5 cloves of garlic;
• 20 grams of cilantro;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 50 ml of 9% vinegar.

Preparation:

1. Wash cucumbers and soak in cold water for a couple of hours.
2. Peel the garlic, rinse the cloves.
3. Put coriander, cilantro and garlic in equal amounts in jars.
4. Tamp the cucumbers on top.
5. Pour boiling water over, leave for 10 minutes. Drain the water into a saucepan.
6. Add sugar, salt and vinegar to it. Boil.
7. Fill the jars with water again. Roll up.

Read also:

Top 10 best pickled beans recipes.

How to cook delicious pickled cherry tomatoes.

Top 10 best ways to prepare pickled zucchini for the winter.

With added mint

Mint gives the dish an original fresh aroma. It has a coloring property, so the brine will be slightly greenish, you should not be afraid. You will need 1 three-liter and 1 one and a half liter can.

Ingredients:

• 2 kg of cucumbers;
• 3 cloves of garlic;
• 3 sprigs of mint;
• 1 sprig of basil;
• 3 peas of allspice;
• 1 liter of water;
• 150 g vinegar;
• 100 g of salt;
• 50 g of sugar.

Preparation:

1. Put mint, garlic and basil on the bottom of the jars.
2. Rinse cucumbers, cut off the tails.
3. Place vegetables in jars.
4. Pour boiling water over the top for 15 minutes. Drain the water. Repeat this procedure one more time. Only the second time, drain the water into a saucepan.
5. Add salt, sugar, pepper and vinegar to a pot of water. Boil.
6. Pour the marinade over the cucumbers. Roll up the banks.

Tips & Tricks

Banks and lids must be sterilized before use so that the preservation does not deteriorate.

They should be washed thoroughly with baking soda. Then boil in a large container or hold over hot steam for 10 minutes. In this case, you will need to acquire tongs with which you will hold the hot containers over the steam or pull them out of the boiling water.

You can do disinfection in the oven at 100-120 degrees. But in this case, covers with rubber bands will not work. They can dry out and crack.

It is better to choose large salt. Extra or iodized salt can cause cucumbers to soften and become unpleasant in consistency. And banks can explode in general.

After seaming, the cans must be turned over with the lid down and covered with a blanket. Leave it until it cools completely. Better for a day or two.

Storage conditions and periods

Store workpieces in a cool, dark place. A cellar or subfloor is ideal for these purposes.

When storing in an apartment, the following rules must be observed:

• keep out of sunlight;
• keep banks away from heating appliances;
• do not leave closed cans on the balcony at temperatures below zero (frozen water expands and cans may leak or burst).

It is also not advisable to store workpieces in the kitchen, since in this room there are constant temperature drops due to the operation of the stove and oven.

Important! Any canned vegetables can only be consumed within two years after seaming. Even if they look fresh after this period, it's best not to risk it.

Conclusion

Absolutely everyone can pickle cucumbers. The minimum amount of the simplest ingredients: water, salt, pepper, dill, basil - and homemade canned food is ready. Pickled cucumbers with basil for the winter are a versatile addition that will successfully complement most dishes of Russian cuisine.

Store them in a cool dark place at a temperature not exceeding 10 ° C, and after opening, consume as soon as possible.