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Ingredients for Cooking Canned Cucumbers
- Cucumber average 1.5-1.7 kg (this is approximately a three-liter jar)
- Dill (it is best to take umbrellas, but you can also dried stems) to your liking
- Horseradish for a pair of medium leaves on a jar (if the leaves are large, then cut them)
- Garlic 5-6 large cloves per jar
- Cherry leaves no more than 4-5 pcs.
- Blackcurrant leaves 4-5 pcs.
- Salt in a jar 2 tbsp. spoons with a slide
- Sugar on a can of 1 tbsp. spoon with a slide
- 3-4 peas of black pepper to the can
- Tomato brown medium or small 2-3 pcs.
- Vinegar (I use 9 percent) 1 tbsp. a spoon
- Main Ingredients
- Serving 10 Servings
- World Cuisine
Inventory:
Deep bowl, Cutting board, Sharp knife, Kitchen stove, Three liter jar, CutleryCooking Canned Cucumbers:
Step 1: Prepare cucumbers and spices.
We carefully wash the cucumbers with water, cut the ends on both sides, soak for 4-6 hours in cold water. We will need this so that excess air comes out of the cucumbers. We sterilize jars and lids. Greens for canning with my running water and doused with boiling water.Step 2: Cooking Canned Cucumbers
About a three-liter jar will take about one and a half liters of water and one and a half kilograms of cucumbers. The degree of their salting will depend on the size of the cucumbers themselves and the amount of water. That is, there is less space in the bank between the cucumbers, less salt and less salt will be in the cucumbers. Therefore, I advise you not to stuff the jar to the top. At the bottom of the jar, spread the leaves of horseradish, blackcurrant, cherries, broken stems of dry dill, several peas of black pepper. Add salt and sugar. From above, very carefully spread the cucumbers scalded with boiling water, adding sliced cloves of garlic between them. At the very top of the jar we put a couple of brown, small-sized tomatoes. We do this in order to give sourness to cucumbers and to prevent cans from invoking. Pour boiling water, cover with a lid and put on sterilization. After boiling water, about fifteen minutes should pass for sterilization. Remove, pour a spoonful of vinegar and lay the dill umbrella on top. Feel free to roll up the jar and turn over. We put about a day in a warm place so that everything cools down. Be sure to wrap the jar to cool slowly.Step 3: Serve the canned cucumbers.
Most importantly, according to my recipe, cucumbers will never be sour. They will surprise your loved ones with their aroma and crunch. Good appetite!Recipe Tips:
- - And I want to tell you one secret, with the help of which it is very convenient to measure salt. This can be done with a simple matchbox. For one three-liter jar, you get 3 boxes of sodium chloride without a top.
- - I choose small cucumbers for pickling, preferably fresh, they should be with black thorns. Cucumbers with obviously white spikes are not suitable for preservation - these are usually dessert, perishable varieties suitable for fresh salads. Cans of this type usually explode.
- - Sluggish-looking, "cork" cucumbers are also not suitable for canning. They lay on the counter at the seller for too long.
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