Cucumbers under a nylon cover for the winter. The best recipes for tomatoes under a nylon lid

Everyone is used to the fact that stores sell goods, for example, mayonnaise, canned food, twisted iron lids. This item is indispensable for everyday life.

It’s clear with iron products, let’s figure out what a nylon cover is. Dense polyethylene is what it is made of. Active use was achieved in the 20th century. Nowadays, the use of nylon covers is gaining momentum. After all, they tightly close glass jars with a capacity of 0.5 liters to 3. The nylon product seals the surface of the jar hermetically. There is no air leakage and it is very easy to open. This is an indispensable item for household use! Any housewife will confirm these words.

Nylon covers are not uniform. In this regard, they have a “secret”, as I learned from my own experience last fall. The key for rolling up cans is not mine. I can’t “make friends” with him. The jars explode after a while, and the work is reduced to zero. I told my neighbor in the country about my failures. Stories about “exploding banks” are alien to her, and here’s why.

Uses exclusively nylon products white. He hides in them main secret! The middle is slightly concave - this ensures reliability and durability. After pouring boiling water over vegetables or fruits twice, cover them without sterilization. Before use, you just need to immerse the lid in boiling water for 20 seconds. And it is ready for invaluable work! It's much easier than with iron ones.

The small downside to this is that you have to put in a little effort to open the jar. But rest assured that it itself will definitely not open even a millimeter! The jars with your “masterpieces” will remain safe and sound. The main thing is cleanliness during the work process. This year, I marinated mushrooms under nylon lids. It turned out great, they stand and wait for their “finest hour”.

During the conservation period, many housewives are faced with the question: “What kind of lids to use for better storage jam?"

Opinions on this matter differ significantly. Someone advises to roll up the jars metal lids, and some even cover them in the old fashioned way with paper or cellophane and tie them with thread.

However, to the question “Can jam be covered with nylon lids?” The answer is clear - you can. Every year everything more housewives They prefer plastic products for twisting, because they are much easier to use and the preservation process with them becomes much easier and more enjoyable.

And in order to prevent winter preparations from deteriorating and losing their original appearance and smell, it is enough to follow a couple of simple rules:

• firstly, the jam must contain a sufficient amount of sugar. It will prevent fermentation and help maintain the freshness of the product;
• secondly, in order to preserve the freshness of the jam for as long as possible, it needs to be boiled more;
• thirdly, under the lid (on the surface of the jam) you can put a circle of clean paper soaked in alcohol or vodka. If mold does form on the surface, then such protection will completely absorb it. If necessary, such a filter can be changed at any time.

For greater reliability, you can also use plastic hot canning products. They differ from ordinary ones in that they are preheated in hot water and then put on the jar. These lids are more airtight.

In general, we can say that jam should be stored at a temperature no higher than room temperature in a dark room.

Nylon lids are very convenient to use; they can be removed from the jar without any equipment such as openers, and put back on immediately as needed. There is another important advantage of a nylon product over a metal one; unlike it, the nylon cover does not rust.

Recipes for pickled cucumbers for the winter: crispy ones in jars with a nylon lid

Recipe No. 1

Winter preparations are a responsible matter and must be approached correctly. However, if you choose to pickle cucumbers in a cold way, then crispy and delicious product will receive quickly and without much stress.

What is required (for liter jar):
1. One kilogram of cucumbers;
2. One and a half tablespoons of sugar;
3. Dill and parsley to taste;
4. A clove of garlic;
5. Vegetable oil 70 ml in quantity and the same amount of vinegar.

Very often in winter preparations vinegar is used, and this is understandable, because it has excellent properties to preserve and kill unnecessary bacteria, which when long-term storage the product may be damaged. Rinse cucumbers in ice water, and then cut each fruit lengthwise into four parts.

Finely chop the dill and parsley, peel the garlic and chop finely. Add herbs and spices to the cucumbers, as well as salt and sugar, pour in oil and vinegar. Set aside for a few hours so that the vegetables release their juice and interact with all the ingredients. Now put the fruits in jars and simply cover with plastic lids (they will be stored in the refrigerator for several months) or rolled up (then they can be stored in the pantry for several years).

According to this recipe, the cucumbers are not only crispy, but salty and very aromatic. Be sure to try this recipe; there is no doubt that everyone will like the appetizer without exception. Great selection what to do.

Recipe No. 2

Pickled cucumbers are very tasty when they are prepared with the addition of horseradish and vodka. This is another one exactly cold method seams. Moreover, please note that due to the components used, it is even recommended to do this particular sealing not under an ordinary tin lid, but under a nylon lid. This will save time spent on preparation.

Important! Only for such pickling you need to carefully select the fruits. The cucumbers should be strong without damage, and the nylon lids should be filled with boiling water for 20-30 minutes before use.

What you will need (for 9 liters of workpiece):
1. Four and a half kilograms of cucumbers;
2. Several leaves of horseradish;
3. Ten dill inflorescences;
4. Four large cloves of garlic;
5. Four and a half liters of water;
6. A tablespoon of vodka and vinegar.

Pour ice water over the cucumbers for several hours, and try to change the water every quarter of an hour. Peel the garlic, horseradish leaves and dill, rinse and dry everything. In pre-prepared jars, processed at high temperature, you will need to fill them with garlic, herbs, and place cucumbers on top.

Now prepare the brine by pouring salt, vodka and vinegar into boiling water. Cook until all ingredients are completely dissolved. Pour hot brine over cucumbers in jars and cover with nylon lids previously treated in boiling water. That’s it, the cucumbers are ready and can be immediately moved to a permanent storage location.

Recipe No. 3

This is an option for making pickled cucumbers for the winter, crispy in jars with a nylon lid with mustard. If you add this ingredient, the cucumbers will become piquant in taste, and plus, they will retain their beautiful color. If you open a jar in winter, you will immediately smell fresh cucumbers, as if they had just been picked from the garden.

What you will need (for a three-liter jar):
1. Fresh cucumbers so that they fit tightly into the jar to the top;
2. Three cloves of garlic;
3. A few leaves of black currant and cherry tree, a little horseradish;
4. Two branches of dill;
5. Two black peppercorns;
6. Three tablespoons of salt and half a tablespoon of dry mustard.

You need to treat the jars in advance when high temperature. Place horseradish there, finely chopped, green leaves, dill, garlic and pepper. Place the cucumbers in the jar to the very top, and again place a clove of garlic on top. Dissolve salt in a liter of water; this will be the brine with which you need to pour the fruit. Then pour mustard on top of each jar and cover with lids, leave for five days. Soon the liquid will have a slight sediment, you will need to shake the jar and pour out this brine.

Repeat the procedure until the water is no longer cloudy. Then it will be possible last time fill the jar with new brine, and then roll it under the tin lid. You can taste the fruits after three months.

Recipe No. 4

You can also roll cucumbers using the cold preservation method, but without adding vinegar. By the way, many nutritionists say that, unlike vinegar marinade, this type of seaming is considered extremely useful.

What you will need:
1. Medium and small cucumbers;
2. Horseradish leaves, dill umbrellas;
3. Garlic, peppercorns;
4. Two tablespoons of salt per liter of water.

Traditionally, like other seaming techniques, soak the cucumbers in ice water for several hours. Place horseradish leaves, dill and garlic into a prepared liter jar, then cucumbers. Pour water into the second jar, add salt and mix everything. Pour cold brine over the cucumbers and leave for three days.

After three days, drain the water and boil, removing the foam. Now pour the hot solution over the cucumbers, cover with a lid, and roll up. Turn the jar upside down, leave until it cools completely, and then you can transfer it to a place of permanent storage in the winter.

Crispy ones in jars with a nylon lid are prepared in the most in different ways. In this article we present four great recipes, it is specifically for nylon lids that the second recipe from this article is adapted, but other versions of cucumbers can also be covered with nylon lids; you just need to store the seaming in the refrigerator and its shelf life will not be long.

During the preparation season, it is important to stock up not only on food, but also on high-quality seaming lids, because they will help preserve the preparations throughout the winter.

Tin lids "SKO". These covers are familiar to everyone. Always in demand due to their low price. These covers fit almost everything glass jars. Before you buy, pay attention to the internal coating - for a high-quality lid it should be varnished. If you decide to save on cost, you risk getting a terrible tin taste in the preparations, and even poisoning the body during long-term storage. To check the lid, you need to wipe the inner surface with a cotton pad soaked in acetone - if there is a yellow or green trace left, the lid will react with the contents of the jar, gradually poisoning it. Be sure to purchase a seaming wrench if you don't have one, and don't use these caps over and over again. Don't buy tin lids“in reserve” – the shelf life of such lids is only 3 years.

Twist-off lids. Practical and convenient lids for reusable use, there is one requirement - they fit into jars with threads. It is advisable to check the lid before sealing for reliability. To do this, fill the container with water, screw on the lid and then turn it over. If water leaks, such a lid cannot be used; if not, it can be preserved. The main advantage of such lids is their affordable cost, no need for a seaming machine, and convenient storage after opening the jar. It is also advisable to check the varnish coating inside the lid.

Polyethylene (plastic) covers. These caps are disposable and once placed in hot water expand and then put on the jar. It is recommended to store pickles with such lids in the cellar, but for jam better lid for the price and ease of use you are unlikely to find.

Now you know which lids are best to choose for home canning. It is advisable to check all jars for chips and cracks before starting conservation. Also, don’t forget to buy these “saviors” to facilitate the sterilization process: a disc-stand for a pan and a grip for jars. Now you are ready! So it's time to start home canning, because you won’t find such “goodies” in the store.

Signs of quality seaming caps

Ideal seaming lids are made of food-grade metal. By appearance Tin and aluminum lids are almost indistinguishable, but the latter spring back when you press them with your hand.

The lids suitable for seaming are coated with acid-resistant varnish. Preferably on both sides, but definitely on the inside! Otherwise, the metal will rust and ruin the workpiece.

Ideal seaming caps have a rubber ring that fits tightly around the circumference of the cap in a groove. Tin lids resist oxidative processes yellow. White unvarnished, tinned, are only suitable for covering products with low acidity (jam, compotes, jam) and are not suitable for preserving brightly colored fruits and berries. Aluminum lids are used for all types of canned food.

Despite the fact that metal seaming lids are disposable, some housewives manage to reuse them. There are even tools designed to remove the covers with minimal damage. And yet, giving them a second life is undesirable for hygienic reasons.

If you don't remember when you purchased the lids, stretch the rubber seal around one of them. If it has retained its firmness and elasticity, the lids are ready to use. If not, throw it away: changes in temperature and humidity have done their dirty work.

Please note this:

	All about garden plants

Every family has signature recipes. And these pickles under a nylon lid are ours family recipe. I remember very well how we went to visit my grandmother. Early in the morning they picked cucumbers in the garden. Immediately it was necessary to soak them in a large balia under a nut. While the cucumbers were soaking in water, I ran around and collected cherry and currant leaves. My childhood task is to put an equal number of leaves into jars. Then she just as carefully counted the cloves of garlic and pieces of horseradish leaves. Do you now understand why I later went to math school? :) I was definitely fine with the score.

I have already revealed to you the first secret of pickled cucumbers. Soak fresh cucumbers in cold water. Second secret - aromatic spices. We have not had our own vegetable garden, cherries and currant bushes for a long time. But buying a beautiful “bouquet” for preservation is not difficult now. Cherry and currant leaves. But we have cherries under our house, far from the roads. And I replaced the currant leaves a couple of times with oak leaves collected in the forest.

These cucumbers are stored in the cellar. Perhaps this is their only disadvantage in apartment conditions. But in winter they are incredibly crispy and aromatic. I immediately remember summer, grandma, a cozy courtyard... A plate of fresh mashed potatoes with cutlet and crispy cucumber.

Yes, you will have to wait until winter for such a delicacy. But if you want to crunch some cucumbers with puree in the coming days, make quick lightly salted cucumbers.

For a 3 liter jar:

• cucumbers, preferably straight from the garden 75 grams of salt (small faceted glass)
• horseradish leaf
• dill inflorescence (I take a directly dried bush)
• leaves of black currant, cherry, oak (I was given the task of putting 5 pieces in each jar, it’s a pity now I have nowhere to take leaves)
• parsley
• at least 3 large cloves of garlic (I use 5)
• 3-4 pcs bay leaves
• 10 black peppercorns

All spices are “by eye”, the more the better. more fragrant in winter there will be cucumbers.

The number of cucumbers is so much. how much will fit in 3 liters? bottle.

Preparation:

Bon appetit!