The best recipes for pickled cucumbers with basil for the winter

Pickled cucumbers are a classic winter preparation. For gardeners, this is not only a delicious snack for the table, but also an excellent 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 recipes for the most delicious pickles with basil.

The best recipes for cucumbers and basil for the winter

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

Classic recipe

Ingredients per two-liter jar:

• 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. Wash cucumbers, basil and dill.
2. Peel and wash the garlic.
3. Place one bay leaf and some pepper and dill on the bottom of the jar.
4. Place cucumbers on top, filling the container tightly with them. Evenly distribute bay leaves, remaining dill, basil and pepper throughout the jar.
5. Pour boiling water over everything, cover with a lid 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 jar into the sink, and instead pour in the marinade from the pan.
9. Roll up the jar.

Crispy cucumbers with basil

The recipe is for a 1.5 liter jar.

Ingredients:

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

Preparation:

1. Wash the cucumbers and soak in cold water for 5 hours. The colder the water, the crispier 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. Place 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 crushed powder, you pour it on top of the ingredients already in the jar.
6. Place the cucumbers tightly into 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 prepare the marinade. Bring to a boil and pour the contents of the jar again.
10. Pour the water back into the pan 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 version. 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. hot pepper;
• 1.5 tbsp. l. rock salt;
• 3 tbsp. l. Sahara;
• 130 ml 9% vinegar;
• 6 black peppercorns;
• 1 bay leaf.

Preparation:

1. Wash the cucumbers and soak in cold water for 2 hours.
2. Place dill, half the garlic, currant leaf, hot pepper and half the basil on the bottom of the jar.
3. Place half the cucumbers and ¾ of the pre-washed berries on top.
4. Place 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. Pour the water into a saucepan. Add sugar, salt, bay leaf, peppercorns and vinegar. Boil.
8. Pour marinade over cucumbers. Roll up.

With coriander

You will need two three-liter jars.

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 9% vinegar.

Preparation:

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

Read also:

Top 10 best pickled bean 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, do not be alarmed. You will need 1 three-liter and 1 one and a half liter jar.

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 salt;
• 50 g sugar.

Preparation:

1. Place mint, garlic and basil on the bottom of the jars.
2. Wash the cucumbers and cut off the stems.
3. Place vegetables in jars.
4. Pour boiling water over top for 15 minutes. Drain the water. Repeat this procedure again. Only the second time pour the water into the pan.
5. Add salt, sugar, pepper and vinegar to a saucepan with water. Boil.
6. Pour marinade over cucumbers. Roll up the cans.

Tips and tricks

Jars and lids must be sterilized before use to prevent the preservation from spoiling.

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 get tongs with which you will hold hot containers over steam or pull them out of boiling water.

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

It is better to choose coarse salt. Extra or iodized salt can cause cucumbers to become very soft and have an unpleasant consistency. And banks can actually explode.

After seaming, the jars must be turned upside down and covered with a blanket. Leave it like this until it cools completely. Better for a day or two.

Storage conditions and periods

The workpieces should be stored in a cool, dark place. A cellar or underground is ideal for these purposes.

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

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

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

Important! Any canned vegetables can be consumed only within two years after seaming. Even if they look fresh after this period, it is better not to take risks.

Conclusion

Absolutely anyone can pickle cucumbers. A 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 universal addition that will successfully complement most Russian dishes.

Store them in a cool, dark place at a temperature no higher than 10°C, and after opening, consume them as soon as possible.