Delicious recipes for Volgograd-style pickled cucumbers for the winter at home and storage

The recipe for Volgograd-style cucumbers has been described many times in Soviet newspapers and magazines. This is a traditional method of pickling, but there are some peculiarities that make it unique and popular. Immediately before pickling, any extraneous ingredients, such as dill, parsley, and other herbs, are removed from the mixture. If you follow the instructions, you'll have a delicious winter snack.

Features of pickling cucumbers in Volgograd style

A distinctive feature of this method of preparing pickled cucumbers is that the vegetables turn out crisp and delicious. They also have a long shelf life and prevent spontaneous explosions in the canning jars.

Housewives will appreciate its simplicity because it eliminates the need for a lengthy sterilization process, which is often time-consuming and labor-intensive. However, to ensure these pickles last a long time and retain their nutritional value, clean ingredients and containers are used. Sterility is achieved by rinsing the containers with boiling water when sealing.

Ingredients for the recipe

This recipe calls for traditional ingredients and supplies. For 1 liter of water, you'll need:

• medium sized vegetables;
• water – one liter;
• table salt – fifty grams;
• granulated sugar – fifty grams;
• acetic acid seventy percent - ninety grams;
• a few cloves of garlic;
• bell pepper;
• parsley leaves;
• dill umbrellas and greens;
• laurel leaves;
• whole black pepper;
• ground black pepper;
• canning container;
• Seaming lids.

Preparing containers

To ensure long-term storage and prevent premature spoilage, it's important to properly prepare canning containers. They should be thoroughly washed and dried. Typically, either specialized cleaning agents or regular baking soda are used for cleaning.

If necessary, the jars can be further heated by placing them in the oven at 100 degrees Celsius for half an hour. The lids are also washable; they can be rinsed with boiling water.

Method of preparation

Fresh vegetables are washed under running water, and the tops are trimmed off on both sides. The prepared cucumbers are placed in a container. Its size depends on the total number of vegetables to be preserved. Pour boiling water into the container, cover, and wrap tightly. Next, prepare the marinade.

For canning, the volume is selected based on the total amount of vegetables available. A specific ratio of ingredients is maintained. For one liter of liquid, use fifty grams of table salt and fifty grams of granulated sugar.

Dill and parsley leaves are also added to the solution as it becomes ready.

The herbs are washed thoroughly under the tap and tied with light thread. Some people scald the herbs for a better effect. After the marinade has boiled and the salt and sugar have completely dissolved, add the dill and parsley. Once boiling, remove them from the solution. The marinade is ready, and the herbs are no longer needed. Place the chopped garlic cloves, half a bell pepper, bay leaves, a few black peppercorns, and a quarter teaspoon of ground black pepper into jars. These ingredients are first blanched in boiling water.

The vegetables are laid out tightly in even rows. The cucumbers used are pre-soaked in boiling water. Remove them from the boiling water while the marinade is preparing. Pour the brine carefully into the canning jars, filling them to the very rim. Then add a teaspoon of vinegar. Sometimes a smaller amount is recommended, but this ensures a more reliable result.

After these steps, the container is sealed, turned upside down, and wrapped to cool. In this case, each cook draws on their own experience and modifies some steps within the traditional recipe. The long cooling time allows for further sterilization of the containers and lids. This procedure typically takes about twelve hours, ensuring the product is optimally prepared for long-term storage.

Best before date

Canned vegetables have a shelf life of no more than two years if stored properly. Summer storage is especially dangerous, as jars can overheat and turn sour. Pickles eaten within the first year after canning are guaranteed safe.

The shelf life depends on how well the recipe is prepared and the quality of the ingredients used. When canned properly, the product will last for a long time and retain its delicious flavor for several seasons. Using vinegar essence when preparing the brine extends the shelf life of cucumbers.

Using sterilized jars for canning also has a positive impact on preservation. Sterilizing jars requires additional labor and time, but it will prevent premature spoilage of canned goods.

Storage rules

The traditional place to store canned goods for the winter is a cellar. It maintains the appropriate temperature and humidity, allowing pickles to be preserved for as long as possible without compromising their taste or appearance.

If you follow the recipe and use high-quality ingredients, the preserves prepared for the winter will last for a very long time.

Storing pickles in a cellar isn't always possible. Many city dwellers use their balconies for this purpose. It's important to note that this type of storage location doesn't provide a constant temperature and humidity, which seriously impacts preservation. Balcony storage is also susceptible to direct sunlight.

For small quantities of canning, you can use the refrigerator as a storage place.