The best recipes for preparing pickled cucumbers with basil for the winter, storage conditions and periods. Quick lightly salted cucumbers with basil

Cucumber salad with garlic for the winter without sterilization

Many housewives are accustomed to pickling cucumbers according to the old grandma's recipes with the addition of horseradish leaves, currants and of course dill. Of course, the classics will always be popular, especially since the cucumbers turn out crispy and tasty. But I advise you to try to present your guests and loved ones with a new dish that tastes not only as good as classic pickled cucumbers, but perhaps even better. These are cucumbers with garlic and basil. Basil gives the appetizer a very delicate aroma, bright, rich and a little exotic.

For the recipe you will need:

Cucumbers – 3 kg.

Garlic – 100 gr. (already cleaned)

Basil – 300 gr.

For the brine:

Salt – 1 tbsp. spoon per liter.

Vinegar – 1 tbsp. spoon per liter.

Sugar – 2 tbsp. spoons.


Recipe with photo of cucumber salad for the winter with garlic and basil

Soak cucumbers in ice water couple of hours. It is better if you put ice in the water and put the pan in the refrigerator. It is better to take cucumbers for this recipe when they are young, fresh and juicy.


Peel the garlic, but do not cut it.

Remove the cucumbers and cut into medium-sized slices.


Mix with chopped basil and lightly sprinkle with sugar.


Pack tightly into jars, layering with whole cloves of garlic.


At this time, boil water, add salt, stir until completely dissolved, pour in vinegar, bring to a boil and pour brine over the cucumbers.


Close the jars tightly and leave for two days at room temperature. After this, it is better to put them in the refrigerator.

An excellent appetizer of cucumbers with garlic and basil is ready! Bon appetit! We also recommend a recipe for the winter.

The feast can be modest or pretentious, but pickled cucumbers will have no competitors. Sharp and crispy cucumbers can stand even in a modest clay bowl, but forks will constantly be reaching for them. A favorite product acquires a newfangled “gloss” if it classic marinade add basil leaves and stems, and sprinkle the cucumbers with dark blue yoshta berries. Hybrid berries taste like gooseberries and look like currants. Marinated yoshta is an original addition to salads and meat sauces. If yoshta and cucumbers end up in the same jar, you’ll get a great winter preparation.

Cooking sequence

:
  1. For winter preparations take small cucumbers with small seeds. If the seeds are at the stage of milky ripeness, then the flesh of the pickled cucumbers will be hard and crispy. Overripe “fat meats” are unsuitable raw materials for pickling.

  2. Wash the cucumbers and cut off the ends. Yoshta is washed, leaving only dark berries.

  3. Currant leaves are placed at the bottom of sterilized jars. Half a pod is sent to each jar hot pepper, two peeled cloves of garlic, an umbrella of dill and a sprig of basil with large leaves.

  4. Place the cucumbers, sprinkling them with yoshta berries. Laying can be vertical, horizontal or combined: it all depends on the size of the cucumbers and the volume of the jars. The berries fall asleep without compaction; yoshta means “gentle creature.”

  5. Banks are flooded boiling water, cover with sterilized lids and leave for 10 minutes.

  6. The water is poured into the pan in which the marinade will be prepared. This first water already smells of spices; this aroma cannot be lost. The second portion of boiling water is poured into jars and left for 10 minutes. The second water has no practical value, so it is simply thrown away.
  7. If you like pungent taste, you can add an extra pod of hot pepper to the marinade. For moderate spiciness, the presence of sweet and black peas will be sufficient.

  8. Add salt and sugar to the marinade. The marinade is boiled for 6-7 minutes.

  9. The specified amount of vinegar is divided into two parts, and the liquid is poured into jars. When vinegar is boiled in a marinade, some of the vinegar's pungency evaporates. That's why vinegar is better pour immediately into jars.

  10. The jars are filled with marinade and sealed. The preservation is turned over and wrapped in a large blanket. If for other types of preparations wrapping is not a necessary step, then pickled cucumbers cannot do without it.

  11. The shelf life of cucumbers with yoshta is 12 months.

The spicy and pungent smell of basil is not perceived by everyone as appetizing, but if your family loves it, be sure to try basil not only as an addition to salads and sauces, but also as a spice for marinades.

Today we will share with you original recipe pickled cucumbers with basil, and also reveal some secrets of their preparation, which help make the cucumbers elastic and crispy. The recipe uses canning technology without sterilization - this method is much simpler and also helps keep the cucumbers crisp, but it is better to use only small cucumbers so that they can be sufficiently warmed by the hot marinade.

Ingredients

  • cucumbers – 1 kg
  • garlic – 1 head
  • basil – 1 bunch
  • dill – 1 bunch
  • black peppercorns – 10 pcs.
  • Bay leaf- 4 things.
  • salt - to taste
  • sugar – 1 tsp.

Recipe:

1. Prepare cucumbers and herbs. pay attention to appearance: cucumbers must be fresh, elastic, with thin skin and dark pimples. Choose those that are smaller, they are much tastier than mature ones. A little secret: before you start preparing, place the cucumbers in cold water for 4-6 hours, make sure that the water does not heat up and, if necessary, change it. The colder the water, the crispier the cucumbers will be. Wash the basil thoroughly and remove the tough stems - we will only need the leaves. Choose basil according to your taste: green is softer, and purple, sometimes called “regan,” has a sharper and more persistent smell. Be sure to remove excess moisture from the leaves.

2. Separate the garlic into cloves and remove the hard skin. Don't put too much of it, otherwise it will long-term storage cucumbers will be soft.

3. Sterilize the jars. To do this, they must be thoroughly washed and then doused with boiling water. And don’t forget about the lids: we scald them too, or even better, cook them in boiling water for 2 minutes. Let's start putting everything together. We cut off the ends of the cucumbers, put spices in the very bottom of the jar, and then “put” the vegetable vertically. Try to place the cucumbers as close to each other as possible so that they do not float in the marinade. From time to time, add basil leaves, garlic cloves, and peppercorns.

Without canned tomatoes will not cost more than one holiday and everyday table. There are a huge variety of recipes for every taste. Today you have the opportunity to get acquainted with the best recipes canned tomatoes, which includes fragrant basil. On Mediterranean cuisine Basil is the main one among the spices. Its sharp taste and balsamic aroma gives tomatoes a sophisticated look. Besides medicinal properties plants will help calm you down and prevent inflammatory diseases. We present to your attention several wonderful recipes for the winter.

Recipe for juicy tomatoes in apple cider vinegar

Ingredients:

  • tomatoes – 5 kg;
  • coarse salt – 120 g;
  • sugar – 250 g;
  • apple cider vinegar essence – 100 g;
  • garlic cloves – 7-10 pcs.;
  • basil sprigs.

Preparation step by step:

  1. We sterilize the jars and lids and let them drain.
  2. To prepare the brine, you will need 2 liters of water: vinegar essence, sugar and salt. Mix everything and put it on the stove.
  3. Wash the tomatoes and peel the garlic cloves.
  4. Place garlic at the bottom of the jars.
  5. Place tomatoes on top, alternating them with basil.
  6. Pour in the marinade and begin sterilization for twenty minutes.
  7. We roll it up, then turn it over and wrap it in a blanket until it cools.

With citric acid

Asparagus: favorite dish kings on your table

Ingredients:

  • small tomatoes – 1 kg;
  • sugar – 5 tbsp. l.;
  • coarse salt – 1.5 tbsp. l.;
  • lemons – 1 tsp;
  • basil;
  • water.

Preparation:

  1. Wash the jars. In this case, sterilization can be avoided.
  2. Pour boiling water over the lids.
  3. Place the washed tomatoes in a jar on basil branches.
  4. Pour in boiling water and keep for twenty minutes.
  5. Pour water into a saucepan, add salt and sugar. Place on the stove.
  6. Add lemon to the jar.
  7. Pour in the marinade.
  8. Roll up the lids and wrap them up.

With chili pepper

The spicy brine makes the tomatoes piquant. Spices complement and give unforgettable taste and aroma.

Ingredients:

  • tomatoes – 1 kg;
  • coarse salt - 2.5 tbsp. l.;
  • garlic cloves – 3 pcs.;
  • basil;
  • Chili pepper – 1 pc.;
  • vinegar - 2 tbsp. l.

Preparation:

  1. Place sterilized and clean jars upside down to drain.
  2. Wash and sort the tomatoes.
  3. Peel the pepper and chop finely.
  4. Cut the garlic cloves into large pieces.
  5. Place in containers in stages: basil leaves, tomatoes, chopped garlic and chili pepper.
  6. Add salt and vinegar.
  7. Pour boiling water over and close with lids.
  8. Place the jars in a large container and sterilize for twenty minutes.

Roll up, turn over onto the lid and wrap until cool.

Spicy tomatoes

Ingredients:

  • tomatoes – 5 kg;
  • salt coarse grind– 6 tbsp. spoons;
  • granulated sugar - 20 tbsp. spoon;
  • dried basil – 3 teaspoons;
  • bay leaf – 10 pcs.;
  • pepper (peas) – 15 pcs.;
  • allspice – 15 pcs.,
  • dill seeds – 1 tsp;
  • vinegar - 3 tbsp. l.

Apple juice: TOP 6 delicious recipes

Preparation:

  1. For the brine you need 3 liters of water, 6 tablespoons of salt, sugar - 20 tablespoons. Let's boil.
  2. In the meantime, jars and lids are washed and sterilized.
  3. We sort out the tomatoes, wash them and dry them.
  4. Place allspice, black pepper, garlic cloves, basil on the bottom of the jars, add dill, and add bay leaves.
  5. Place tomatoes in jars.
  6. Pour in the boiling brine and wait twenty minutes.
  7. Pour it back into a large container and boil again.
  8. Divide the vinegar essence equally into the jars.
  9. Fill with brine.
  10. Seal with lids.
  11. You need to turn it over and wrap it up.

With honey and basil

Ingredients:

  • tomatoes – 1 kg;
  • garlic cloves – 4 pcs.;
  • sugar – 6.5 tbsp. spoon;
  • honey – 4.5 tbsp. l.;
  • coarse salt – 3.5 tbsp. l.;
  • vinegar essence – 60 ml;
  • bay leaf – 4 pcs.;
  • allspice – 8 pcs.
  • basil sprigs – 4 pcs.

Preparation:

  1. Wash the jars.
  2. Wash the tomatoes and soak in cool water for 15 minutes.
  3. Divide the tomatoes into jars.
  4. Add basil and garlic cloves.
  5. Pour boiling water over and leave for ten minutes.
  6. Drain the water and pour in vinegar, add pepper, bay leaves, salt and sugar, as well as honey. Put on fire.
  7. Pour over the prepared marinade.
  8. Close the lids and tighten.
  9. Turn over and warm until cool.

This preparation is not suitable for those who are allergic to honey.

In honey sauce

Quince jam: the most delicious recipes

Ingredients:

  • medium tomatoes – 3 kg;
  • onion - optional;
  • water – 1 l;
  • honey - 3.5 tbsp. l.;
  • sunflower oil – 5.5 tbsp. l.;
  • apple cider vinegar – 2.5 tbsp. l.;
  • coarse salt – 3 tbsp. l.

Preparation:

  1. We wash and sterilize the jars.
  2. Dry the washed tomatoes.
  3. It is better to cut the onion into rings.
  4. Place tomatoes and onions in layers in jars.
  5. Now you can start preparing the sauce. Pour vinegar, honey and oil into boiling water. Let it simmer.
  6. Pour the finished sauce into jars and leave for ten minutes.
  7. Drain and let it boil again.
  8. We roll it up, turn it over and insulate it.

Recipe for assorted tomatoes and cucumbers, seasoned with basil

Some people doubt whether it is possible to put basil with cucumbers, whether this will ruin their taste. The answer is yes! An assortment of tomatoes and springy green cucumbers is especially tasty.

Ingredients:

  • cucumbers – 2.5 kg;
  • tomatoes – 2.5 kg;
  • garlic cloves – 10 pcs.;
  • basil sprigs – 8 pcs.;
  • salt and sugar - 4 tbsp. l.;
  • water – 2 l;
  • vinegar – 1 tsp.

Preparation step by step:

  1. Wash tomatoes and cucumbers.
  2. We are preparing the jars. We wash and sterilize them together with the lids.
  3. We cut off the tails of the cucumbers and leave them in water for a couple of hours.
  4. Peel the garlic cloves and roughly chop with a knife.
  5. Place pieces of garlic and a sprig of basil into the jars.
  6. Next are the cucumbers.
  7. Cover with garlic cloves and basil.
  8. All remaining space is filled with tomatoes.
  9. Pour the boiled water into the jars and leave them alone for ten minutes.
  10. The water is poured into a large container, add sugar and salt, put it on the stove, and bring to a boil.
  11. Pour vinegar into jars. Then fill it with marinade.
  12. We seal it, turn it over onto the lids and insulate it.

My experiments continue, now with conservation. I closed the pickled cucumbers with basil and yoshta for the winter. I used the marinade in which I usually preserve both cucumbers and tomatoes as a basis, I just added joshta and basil to the cucumbers and slightly changed the technology. Honestly, the aroma from the jar is so alluring, simply extraordinary. I think the cucumbers will turn out delicious. The calculation of products is given for 1 three-liter jar.

Recipe Specifications

  • National cuisine: home kitchen
  • Type of dish: Canning, Canning vegetables
  • Recipe difficulty: Not an easy recipe
  • Features: Recipe for a vegetarian diet
  • Preparation time: 20 minutes
  • Cooking time: 58
  • Number of servings: 3 servings
  • Calorie Amount: 316 kilocalories


Ingredients for 3 servings

  • Cucumbers - 1.2-1.3 kg
  • Yoshta - 0.5 stack.
  • Basil (leaves) - 5-6 pcs.
  • Dill umbrellas, currant leaves (2-3 pieces each)
  • Hot pepper - 1/1, pcs.
  • Garlic - 3-4 teeth.
  • For the marinade:
  • Water from a can - 1.5 l
  • Rock salt (without slide) - 1.5 tbsp. l.
  • Sugar - 3 tbsp. l.
  • Vinegar 9% - 130 ml
  • Black peppercorns - 6-7 pcs.
  • Bay leaf

Step by step

  1. Wash the cucumbers, add water and leave for 2 hours.
  2. To the bottom clean three-liter jar place dill, half the garlic, blackcurrant leaf, hot pepper and a few basil leaves.
  3. Place half of the cucumbers in the jar, add the washed yoshta (leave a handful), after removing the branches.
  4. Next, put the remaining cucumbers into the jar - not too tightly so as not to crush the yoshta berries. on top - a few basil leaves, the remaining berries and a couple of cloves of garlic. Pour boiling water over the cucumbers, cover and leave for 15 minutes.
  5. Then drain the water from the cucumbers into a saucepan, add salt, sugar, bay leaf, peppercorns, and pour in vinegar. Bring the marinade to a boil and pour it over the cucumbers. Immediately roll up the jar, turn it over and place it under the “fur coat” until it cools completely. Can be stored in a city apartment. Bon appetit!