Canning cucumbers
It's canning season. A lot of canned fruits and berries have already been made. And finally, the cucumbers are ripe!
The most popular type of canning is the “cucumbers in marinade” method. This way, the cucumbers remain whole and can be used both for preparing salads and for serving on their own with various dishes.
Let's consider one of the options for canning cucumbers.
To prepare the marinade you will need the following ingredients (based on one 1.5 liter jar):
1. Water.
2. Vinegar volume 20 ml.
3. Sugar in the amount of 25 g.
4. Salt in the amount of 25 g.
5. Citric acid in the amount of 10 g.
6. Ground red pepper in the amount of 10 g.
To give cucumbers aroma, color and taste you will need the following ingredients:
1. Garlic – 3 cloves.
2. Horseradish root.
3. Black currant leaves.
4. Cherry leaves - 2 pcs.
5. Dill.
1. First of all, you need to prepare the cucumbers. To do this, thoroughly wash all the cucumbers under running water.
2. Next, cut off the tails of the cucumbers on both sides.
3. Then put the cucumbers in a large container. Then fill the cucumbers with water until they are completely covered.Leave the cucumbers in this form for at least 4 hours, but preferably overnight. This way the cucumbers will acquire crunchy properties, and excess bitterness will come out of them.
4. While the cucumbers are steeping, you need to prepare the remaining ingredients for canning. First of all, we wash and place cherry leaves on the bottom of the jar.
5. Next, peel the horseradish root and tear it into small pieces.
6. After that, put the pieces of horseradish into a jar.
7. Wash the currant leaves, sort them out and also put them in a jar.
8. To give the cucumbers a rich aroma, wash the dill umbrellas and cut them into small pieces.
9. Pour dill umbrellas into the jar.
10. Finally, peel the garlic.
11. To obtain a more intense garlic aroma and taste, cut the garlic cloves into halves and place them in a jar with the rest of the ingredients.
12. At the last stage of preparation, put the cucumbers in a jar. We place the cucumbers very tightly, using cucumbers of different sizes. You can put a sprig of dill and a piece of horseradish on top.
13. Next, you need to boil water and fill the jar with cucumbers to the brim with this water. Cover the jars with sealing lids and leave them until they cool completely.
14. After cooling, you need to drain the water from the cans. To do this, put a special lid on the jar and pour the water into a common container.
15. The resulting brine should be boiled and spices should be added to it. Then let the marinade boil again and pour it hot into the jars. In this form, we screw the jars with sealing lids. Place the finished cucumbers on the floor. At the same time, we turn the jars over and put them on the lids. We wrap the jars in warm clothes.
16. Let the jars cool and send them to be stored in the cellar.
Cucumbers prepared according to this recipe are very tasty. They are crunchy and have a pleasant aroma.
The most popular type of canning is the “cucumbers in marinade” method. This way, the cucumbers remain whole and can be used both for preparing salads and for serving on their own with various dishes.
Let's consider one of the options for canning cucumbers.
To prepare the marinade you will need the following ingredients (based on one 1.5 liter jar):
1. Water.
2. Vinegar volume 20 ml.
3. Sugar in the amount of 25 g.
4. Salt in the amount of 25 g.
5. Citric acid in the amount of 10 g.
6. Ground red pepper in the amount of 10 g.
To give cucumbers aroma, color and taste you will need the following ingredients:
1. Garlic – 3 cloves.
2. Horseradish root.
3. Black currant leaves.
4. Cherry leaves - 2 pcs.
5. Dill.
Canning process.
1. First of all, you need to prepare the cucumbers. To do this, thoroughly wash all the cucumbers under running water.
2. Next, cut off the tails of the cucumbers on both sides.
3. Then put the cucumbers in a large container. Then fill the cucumbers with water until they are completely covered.Leave the cucumbers in this form for at least 4 hours, but preferably overnight. This way the cucumbers will acquire crunchy properties, and excess bitterness will come out of them.
4. While the cucumbers are steeping, you need to prepare the remaining ingredients for canning. First of all, we wash and place cherry leaves on the bottom of the jar.
5. Next, peel the horseradish root and tear it into small pieces.
6. After that, put the pieces of horseradish into a jar.
7. Wash the currant leaves, sort them out and also put them in a jar.
8. To give the cucumbers a rich aroma, wash the dill umbrellas and cut them into small pieces.
9. Pour dill umbrellas into the jar.
10. Finally, peel the garlic.
11. To obtain a more intense garlic aroma and taste, cut the garlic cloves into halves and place them in a jar with the rest of the ingredients.
12. At the last stage of preparation, put the cucumbers in a jar. We place the cucumbers very tightly, using cucumbers of different sizes. You can put a sprig of dill and a piece of horseradish on top.
13. Next, you need to boil water and fill the jar with cucumbers to the brim with this water. Cover the jars with sealing lids and leave them until they cool completely.
14. After cooling, you need to drain the water from the cans. To do this, put a special lid on the jar and pour the water into a common container.
15. The resulting brine should be boiled and spices should be added to it. Then let the marinade boil again and pour it hot into the jars. In this form, we screw the jars with sealing lids. Place the finished cucumbers on the floor. At the same time, we turn the jars over and put them on the lids. We wrap the jars in warm clothes.
16. Let the jars cool and send them to be stored in the cellar.
Cucumbers prepared according to this recipe are very tasty. They are crunchy and have a pleasant aroma.
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