Canned cucumbers in Czech. Well, you are a cucumber! Russian classic pickled cucumbers

02.03.2022

25.01.2017

The list of recipes for Czech dishes would be incomplete if we do not recall canned preparations. Czech cucumbers are a favorite canning option in many Russian families, and in the Czech Republic they are still the main recipe.
The composition of the ingredients for the marinade per 1 liter jar:
. 750 ml water
. 3 tablespoons of vinegar (concentration 9%, 75-100 ml)
. 2 full tablespoons of table salt (or 2 heaped teaspoons)
. 3-4 tablespoons of granulated sugar
. A couple of medium sized bay leaves
. dill greens in umbrellas (2-3 large pieces - with legs and seeds)
. 5-10 dried black peppercorns
. pinch of mustard seeds
The composition of the main products for each liter jar:
. small cucumbers
. 2-3 medium sized bulbs (white or red)
. 1 medium carrot or 2 small ones
. horseradish
The cooking time will take about 1 hour.
The number of cucumbers is taken "by eye", since exactly as much will be used as it fits tightly into the jar. It is better to choose the smallest - gherkins, but medium cucumbers are also suitable. Even large cucumbers that can be cut into pieces will do, just not overripe. Sort the cucumbers, peel and wash, remove black pimples from the skin, cut off the tips.
Cut the onion into wide rings or quarter-rings, peel and cut the carrots the way you like: rings, long slices, cubes, you can use straws, but this is laborious and not entirely welcome in this recipe. Do the same with horseradish root. All vegetables are best cut in advance, before you start cooking the marinade. Greens and seasonings are also pre-prepared and put in a convenient place, so that later you can simply take and place them in jars.
Preservation can occur in two ways - with and without marinade preparation.
Method 1. With pre-marinade.
Put the water on the fire and put all the ingredients for the marinade that were described above, including vinegar, salt and sugar, into the pan. If you plan to wrap several cans, the amount of ingredients should be recalculated taking into account this volume, proportionally. Boil.
For example, a five-liter pot of water will require 500 ml of 9% vinegar, 100 g of salt and 300-350 g of sugar. The weight of sugar depends on how sweet cucumbers are loved in the family, but you can’t save too much on sugar, as it is a complete ingredient for the right marinade. Bay leaves for 5 liters will be enough 5 pieces, black peas - about 15-20 peas for such a volume, mustard seeds can be put as much as you want, but not more than a handful.
While the marinade is coming to a boil, arrange the cucumbers and other chopped vegetables in jars. Most often, this is done in layers: onions and horseradish from below, then carrots, and then the container is clogged with the required number of cucumbers to the limit so that the vegetables in the jar do not float. Naturally, all jars must first be thoroughly washed and steam sterilized.
As soon as the cucumbers are packed, and the marinade boiled and boiled for about five minutes, pour all the containers with hot marinade to the very top, cover with lids, and then sterilize in boiling water. Sterilization time is 30 minutes for 1 liter jars and 50 minutes for 2 and 3 liter jars. After that, the lids on the jars are tightly twisted.
Method 2. No pre-marinade.
We put spices in each sterilized jar: pepper, mustard seeds, bay leaf, dill. On top we lay chopped onions, horseradish and carrots (a little carrot can be set aside) in any order. Then tightly fill the jar with cucumbers, and stick the remains of the carrots that were set aside on top. Pour salt, sugar in the right proportions and, most importantly, vinegar on top. On top of all this, carefully pour boiling water to the very top.
Then we do everything as in the previous version: we cover with pre-boiled lids, sterilize the jars, roll them up tightly, immediately turn them over, wrap them up for about a day and take them to a cool place. Now there will be real Czech preservation in the bins, which not only looks beautiful, but will also be a great addition to the everyday or holiday table.
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Crispy cucumbers - 2 Cooking Author unknown -

Cucumbers with sugar in Czech style

5 kg of cucumbers, 1 bunch of dill, 2 carrots, 50 g of horseradish root, 3 onions.

Brine: 5 liters of water, 1 liter of vinegar, 100 g of salt, 250–350 g of sugar, 4 bay leaves, 10 black peppercorns, 1 tsp of mustard seeds.

Carrots, onions and horseradish are peeled and finely chopped (straws). Cucumbers are washed, tightly laid out in jars, sprinkled with chopped vegetables. Cucumbers are poured with hot brine. Sterilized in boiling water: liter jars - 40 minutes, two- and three-liter jars - 60 minutes.

From the book Under Vodka - 2 author

Czech-style salted cucumbers with sugar 10 kg of cucumbers, 100-150 g of dill greens, 20 young carrot roots, 100-150 g of horseradish root, 5-7 onions. Filling: 10 liters of water, 2 liters of table vinegar, 200 g of salt, 300-700 g of sugar (to taste), 8-10 bay leaves, 25-30 peas of black and allspice,

From the book Crispy Cucumbers - 2 author Cooking Author unknown -

Cucumbers with Czech sugar 5 kg of cucumbers, 1 bunch of dill, 2 carrots, 50 g of horseradish root, 3 onions. Pickle: 5 l of water, 1 l of vinegar, 100 g of salt, 250–350 g of sugar, 4 bay leaves, 10 black peppercorns, 1 tsp mustard seeds. Carrots, onions and horseradish are peeled and finely chopped (straws).

From the book 55 coffee recipes author Melnikov Ilya

Cucumbers, canned with sugar For brine, take 1 liter of water, 2 tbsp. l. salt, 1 tbsp. l. sugar and spices (dill, parsley, celery, coriander), horseradish and blackcurrant leaves, boil for 15 minutes. Prepared cucumbers are tightly stacked in a vertical position in jars, add

From the book Dishes from Milk and Dairy Products. Various menus for weekdays and holidays author Alkaev Eduard Nikolaevich

Czech coffee 100 g of strong black coffee, 50 g of milk, sugar to taste. Brew coffee, heat milk. Pour warm milk into hot coffee. Serve sugar as a hotel. The amount of ground coffee is determined by taste. Recipe for 1

From the book Canning for Lazy People author Kalinina Alina

Coffee in Czech Known as "white coffee". A mixture of two parts good coffee and one part

From the book Excellent Fishing and Hunting Cuisine author Petrov (Cook) Vladimir Nikolaevich

Czech-style canned cucumbers 10 kg cucumbers, 100–150 g dill greens, 20 young carrot roots, 100–150 g horseradish root, 5–7 onions. Filling: 10 l of water, 2 l of table vinegar, 200 g of salt , 300–700 g sugar (to taste), 810 bay leaves, 25–30 black and

From the book Cucumbers. Eggplant. Cabbage author Levasheva E.

Czech perch Cooking time: 30 min Servings: 2 Ingredients: 250 g perch, 1 onion, 30 g white table wine, 20 g butter, citric acid, salt to taste, parsley.

From the book Unusual Recipes author Treer Gera Marksovna

Cucumbers pickled in Czech COOKING TIME: 35 minutes INGREDIENTS 1 kg of cucumbers 300 g of carrots 2 onions 1 horseradish root 1–2 stalks of dill with seeds For pouring: for 1 liter of water - 1 tbsp. l. salt 2-3 tbsp. l. sugar 2–3 bay leaves, 5 black and allspice peas each 1/4 tsp. lemon

From the book How to make sausages at home author Kalinina Alina

Overripe Cucumbers with Garlic, Dill, Pepper, Sugar and Vinegar "Superfruitful" 2 kg large overripe cucumbers 5 garlic cloves 1/2 cup 9% vinegar 1/2 cup sugar 1 bunch dill 1/2 cup vegetable oil 1 tbsp. a spoonful of pepper 2 tbsp. spoons

From the book Simple and Delicious Recipes in 5 Minutes [fragment] author Sergeeva Xenia

Czech salad 200 g ham, 100 g roasted veal, 1 apple, 2 potatoes, 1 pickled cucumber, 4 tbsp. spoons of green peas (canned),? cups of mayonnaise. Prepared meat products, potatoes, cucumbers, apples, cut into strips, combine with green

From the book Big Encyclopedia of Canning author Semikova Nadezhda Alexandrovna

Czech salad Ingredients: 500 g of tomatoes, 400 g of cucumbers, 1 onion, 50 g of olives, 100 g of parsley, 20 ml of vegetable oil, salt, pepper to taste. Method of preparation Wash tomatoes and cucumbers, cut into thin circles. Wash parsley and finely chop. Onion

From the book Children's Cookbook author Perepadenko Valery Borisovich

Czech-style salted cucumbers with sugar Carrots, horseradish and onions, peeled and finely chopped. Place the cucumbers tightly in a jar, sprinkling with a mixture of chopped vegetables. Prepare the filling and pour hot into jars with cucumbers. Sterilize in boiling water: liter jars - 30-40 minutes,

From the book Canning and the best culinary recipes of experienced gardeners and gardeners author

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From the book Canning for lazy people. Delicious and reliable preparations in a quick way author Kizima Galina Alexandrovna

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From the author's book

Canned cucumbers with sugar 1 kg of cucumbers (for two liter jars), 1 tbsp. l. 9% vinegar, dill umbrella, one leaf of parsley, celery, cilantro (coriander), half a sheet of horseradish, 2-3 leaves of black currant, 1 pc. pepper. To prepare the brine, take 1 liter of water, 2 tbsp. l. salt, 1 tbsp.

From the author's book

Canned cucumbers with sugar 1 kg of cucumbers (for two liter jars), 1 tbsp. l. 9% vinegar, dill umbrella, one leaf of parsley, celery, cilantro (coriander), half a sheet of horseradish, 2 3 black currant leaves, 1 pc. pepper. To prepare the brine, take 1 liter of water, 2 tbsp. l. salt, 1 tbsp.

What is the difference between Czech-style pickled cucumbers and Russian-style fruits that are familiar to us? Yes, in general, then a little. They turn out to be just as tasty, crispy, mouth-watering and juicy as those pickles that we used to see on our winter table. So why did they get such a name? The reason is simple - this is how Czech ladies prepare cucumbers. This recipe will diversify your collection of winter marinades. Such cucumbers are suitable for making hodgepodge, pickle, vinaigrette, Olivier, Tartar and Tzatziki sauces, as well as many other delicious dishes. But, of course, the best way to use them is to use them on their own. After all, Czech cucumbers for the winter will perfectly complement meat, fish, complex side dishes and will be an excellent snack for strong alcoholic drinks.

Ingredients for two liter jars:

Fresh garden cucumbers - as the jars are full;
Shallots - 6 pcs.;
Cloves and allspice - 4-6 pcs.;
Dry dill - a bunch;
Bay leaf - 2-4 pieces;
Sugar - 7 tablespoons;
Salt - 4 tsp;
Apple cider vinegar - 140 ml;
Water - as needed.

How to cook Czech pickled cucumbers

To prepare a delicious preparation, take pickled cucumbers. It is advisable to use dense fruits of small size. If the cucumbers are freshly picked - this is generally wonderful. Place the vegetables in a deep bowl and cover them with cold water. Leave the cucumbers in this state for at least 2 hours. Ideally, soak the vegetables in the evening so that they stand overnight. In this case, the cucumbers will get rid of the insignificant bitterness that they may contain, they will look fresher, and they will also crunch very appetizingly. You can cut the ponytails or leave - do as you like more.

Peel the shallots and rinse. If you do not have a vegetable of this variety, then replace it with ordinary onions.

Prepare two liter jars by washing them thoroughly with baking soda and then rinsing them. Cut dry or fresh dill into pieces with scissors.

From spicy spices, take allspice and cloves. They will give your workpiece an amazing aroma.

Cut the onions lengthwise into several pieces or chop into circles. Onion vegetables can be divided into slices.

Place the onion in the bottom of clean jars. In each container, add 1-2 laurels, a few cloves and allspice peas. Send dry or fresh dill to a container with onions and spices. Now fill the jars with pre-soaked and washed cucumbers, trying to stack them as tightly as possible.

Pour cold drinking water into jars with cucumbers, filling them to the very top.

Pour the measured amount of water into a saucepan. Add sugar and salt to it. Bring the marinade to a boil, then pour in the apple cider vinegar, and immediately remove the saucepan from the heat.

Fill jars with cucumbers with hot marinade, and cover them with clean lids. Place the container with the blanks in the pan, covering its bottom with a towel. Pour warm water into the container. The liquid should reach the necks of the jars. Send the pan to medium heat. Sterilize the blanks for 10-12 minutes from the moment the water boils.

Close hot jars tightly with lids. Turn the blanks upside down, wrap with a towel, and keep in this form until completely cooled.

Store Czech-style pickles in your pantry, basement, or cellar. You can appreciate the excellent taste of the workpiece in 2 weeks. Bon appetit!

5 glasses of water
1/2 cup vinegar
2 tbsp sugar (with a slide)
1 tbsp salt (no peas)
peppercorns
Bay leaf
dill
garlic

Sort the cucumbers, rinse, then pour cold water over night. Pour water into a saucepan, add vinegar, sugar, salt, bay leaf, peeled whole garlic and dill, bring the marinade to a boil. Divide cucumbers into jars. Pour the cucumbers with the prepared hot marinade, then sterilize for 25 minutes (cover the jars with lids) and roll up the Polish-style pickled cucumbers with lids.

Spreewald Cucumbers with Thyme

2 kg cucumbers
300 g small onion, peeled
10 black peppercorns
6 dill umbrellas / 4 tbsp. dry dill seeds
5 juniper berries
5 bay leaves
4 garlic cloves
2 sprigs thyme

MARINADE:

750 ml water
500 ml spicy vinegar 5%
70 g sugar
40 g salt

Rinse the cucumbers well and prick in several places with a toothpick. Put the cucumbers in a container, sprinkle with salt (take extra salt), pour in cold water, leave for 6 hours, then rinse well under running cold water. Together with spices, put the cucumbers in earthenware (or glassware, faience).

For the marinade, pour water into a saucepan, add vinegar, sugar and salt (40 g indicated in the recipe), bring everything to a boil, then let cool to about 60 degrees. Pour the prepared marinade into the cucumbers, cover the container with a lid, leave the Spreewald cucumbers with thyme for 3 weeks.

Czech pickled cucumbers with carrots

For 1 jar with a capacity of 700 ml:

3 small bay leaves
small cucumbers
carrot

MARINADE:

1.5 liters of water
400 ml vinegar 9%
20 pieces of refined sugar
2 tbsp mustard seeds
2 tbsp salt (with a slide)
1 tbsp peppercorns (no slide)
1 tbsp allspice (no slide)

Cucumbers for this recipe should be taken small. Rinse and dry the cucumbers, then pour cold water for 6-8 hours. Mix all the ingredients for the marinade, bring to a boil, boil for 5 minutes, then let the cooked marinade cool. Rinse jars and lids well and sterilize. Peel the carrots, cut into circles, peel the horseradish root, cut into medium-sized pieces, take dill with herbs, divide into branches. Spread in each jar 3 mugs of carrots, 1 sprig of dill, 3 small bay leaves and a piece of horseradish root.

Put the cucumbers tightly on the jars, pour in the hot marinade. Next, cucumbers marinated in Czech style with carrots are sterilized for 10-15 minutes, rolled up with lids, turned over and completely cooled in this state. You can eat cucumbers in a month.

Pickled cucumbers "Lemon"

1 kg cucumbers
1 liter of water
100 g salt
2-3 garlic cloves
1-2 bay leaves
2 tbsp dill with seeds
1 tbsp Sahara
1 tbsp chopped onion
1 tbsp citric acid
1 tsp grated horseradish peppercorns

Rinse the cucumbers thoroughly, cut off the tails, soak in cold water. Put dill, bay leaf, horseradish, onion, peppercorns and garlic on the bottom of a jar with a capacity of 3 liters. Put the prepared cucumbers tightly in a jar. Pour water into a saucepan, add citric acid, sugar and salt, bring to a boil, then pour cucumbers in a jar with boiling brine.

Cover the jar with a lid, sterilize in boiling water for 15-20 minutes. Next, pickled cucumbers "Lemon" are rolled up with a lid and left at room temperature until cool.

Russian classic pickled cucumbers

10 kg cucumbers
300-350 g dill
60 g horseradish leaves
1 handful of black currants

BRINE for 1 liter of water: 60 g of salt (coarse grinding)
For pickling according to this recipe, it is better to take approximately the same medium-sized cucumbers. Rinse cucumbers thoroughly under running water. Put washed horseradish leaves and dill on the bottom of the jars, put cucumbers in layers on top, alternating them with greens (dill and horseradish) and currant berries. Pour boiling brine into jars. Cover the jars with boiled lids, leave the cucumbers at room temperature for fermentation for 7-10 days.

After the time has elapsed, if necessary, add boiled brine to the jars (cold or hot), seal the jars hermetically with lids. If foam appears during fermentation, carefully remove it with a clean spoon.

You can store classic Russian-style pickles at room temperature.

Spicy pickles

5 kg pickles
40 currant leaves
5 sprigs of celery and parsley
1 spinach leaf
1 bunch dill
1 horseradish sheet

MARINADE, for 1 liter of water: 3 tbsp. salt

Rinse, pour cucumbers with cold water overnight, then rinse again. Rinse, dry and chop greens coarsely.

Put half of the greens on the bottom of the pickling container or jar, then lay the cucumbers tightly, lay the remaining greens on top. Dilute salt in water, prepare a cold brine, pour cucumbers. Leave the cucumbers for 3-4 days at room temperature, drain the brine, bring it to a boil, pour over the cucumbers again. Immediately after pouring with brine, spicy pickles are hermetically sealed with lids, wrapped in a blanket and thus left to cool completely. Store cucumbers in a cool place.

SMILE:

Smile!
Petka and Vasily Ivanovich are sitting in the hut, drinking bitter.
Petka asks:
- Vasily Ivanovich, can you take a liter?
- I can, Petka.
- A bucket?
- I can, Petka.
- And the tub?
- I can, Petka.
- And the cistern?
- You're a fool, Petka. Where can I get such a cucumber for a hangover?!

After harvesting, the housewives begin to actively prepare for the onset of winter, preserving vegetables and fruits. Pickled cucumbers are one of the most popular pickles. But sometimes finding your perfect pickle recipe that the whole family will love can be very difficult.

If you are tired of the usual ways of pickling cucumbers and want something new, then you can try the Czech way of preserving cucumbers. Preserving vegetables with sugar is easy.

Required Ingredients:

2 kg of young cucumbers;
1 liter of filtered water;
100 gr of young carrots;
A bunch of dill;
horseradish root;
1 liter of acetic acid;
10 st. l. granulated sugar;
3 art. l. table salt;
Bay leaf;
Black pepper (it is better to take peas);
Mustard seeds.

How to prepare salt for the winter:

Wash carrots and horseradish thoroughly under running water and peel. Then cut into large strips. Cut the cucumbers on both sides and put them tightly in a jar, alternating them with layers of other vegetables. Before that, put lavrushka, a few peas of black pepper and mustard seeds at the bottom of the jar.

Then pour the vegetables with pre-prepared brine. Sterilize and roll up jars. Sterilize within 40 minutes. Ready jars should be placed upside down and covered with a cloth. After the jars have cooled, they can be lowered into the basement or cellar.

Canned Cucumbers with Onions

Dishes that have been borrowed from other national cuisines are always of interest. The recipe for canned cucumbers with onions is quite simple and even a novice hostess can cook it. The main feature is that gherkins are always marinated with sugar.

Required Ingredients

500 gr gherkins;
1 liter of filtered water;
3 pieces of young carrots;
2 large onions;
Black pepper;
Lavrushka;
110 ml of vinegar;
50 g of table salt;
100 gr of granulated sugar;
Dill umbrellas.

You can use other spices, for example, currant leaves or tarragon sprigs.

Czech Pickled Cucumber Recipe:

Peel the onion and cut into rings, put on the bottom of the jar along with bay leaf, dill and pepper. Wash and peel the carrots, cut into large strips. Rinse the gherkins under running water and cut off the stem.

Pack the gherkins with the carrots and pour over the brine. Sterilize for half an hour, then cover and roll up. Canned Czech-style gherkins can be served as a tasty snack in winter.

Czech Cucumbers with Lemon

Another simple and delicious recipe for pickled cucumbers with lemon. Citrus fruits will add an unusual aroma and flavor to the familiar pickles for a long time. Cucumbers in Czech are also called Prague cucumbers.

Necessary ingredients per liter jar:

1 kg of young medium-sized cucumbers;
One lemon;
1 head of garlic;
fresh dill or parsley;
Black pepper;

Based on individual preferences, you can add currant leaves or other favorite spices.

Marinade Ingredients:

1 liter of water;
55 grams of table salt;
155 grams of sugar;
15 grams of citric acid.

Preservation Recipe:

Gherkins must be taken without damage, only the best ones. Wash them under running water and then soak for 6-7 hours. After this time, cut off the stem and you can start pickling. Peel the garlic. Lemon cut into large slices.