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Canned cucumbers for the winter are in demand by almost every housewife. Products have a long shelf life, will serve as an addition to a side dish, a snack at festive feasts. Cooking spicy pickles for the winter does not take long. To successfully cope with the salting process, you should read the tips below.
Features of pickling hot cucumbers for the winter
Before pickling cucumbers, they must be sorted by size, washed, soaked in cold water for 5 hours.
Thanks to these manipulations, during the salting process, they will not wrinkle, become elastic, without internal gaps. It is advisable to take 6-8% brine; 600-800 g of salt will be needed for a bucket of water. Spices must be fresh, then they have bactericidal properties, contain many vitamins.
During preservation, the accumulated mold should be removed from the cucumbers every day.
The recipe for cooking canned cucumbers with hot peppers involves the preparation of the following products. For 2 liters of brine, you need:
- cucumbers - their number depends on how many cans are available;
- 2 liters of water;
- 2-3 laurel leaves;
- 2-3 sprigs of dill;
- 1 head of garlic;
- 8 allspice peas;
- 1 tsp mustard;
- a mixture of black and red pepper - 1 tsp;
- 2 tbsp salt and granulated sugar;
- 1 tsp lemons in a 3-liter jar.
You can reduce the amount of spices, depending on the desired pungency of the pickles.
Rules for the selection and preparation of vegetables
Not all varieties are suitable for preservation, but with large dots on the peel, black thorns. Small cucumbers with whitish, small pimples, suitable only for consumption fresh.
Overripe fruits of yellow or brown color are not suitable for harvesting for the winter, since their peel is very hard, the flesh is loose.
You can use them for brine base, peel, grate. It is advisable to choose medium-sized cucumbers, 7-9 cm long. Gherkins are also widely used. To make the preserves sharp, spicy, it is worth adding currant, cherry, oak, horseradish, mint and mustard leaves to the jars.
Preparation of containers
In two-liter cans, or another volume, rinse the soda. It effectively cleans dust, small dirt, does not leave a chemical film on the glass surface. The containers are rubbed with sodium carbonate, rinsed with warm water, and allowed to dry. After that, the containers are sterilized.
The classic recipe involves adding vinegar essence or closing without it. Citric acid can be added instead of vinegar. Then the cucumbers will turn out to be crispy, tasty, healthy. For safety reasons, you can pour the marinade three or two times.
How to salt cucumbers: step-by-step actions.
- Get the cucumbers pre-soaked in water, cut off the tips from them. Then they will marinate faster, the brine will disperse evenly.
- Peel off the garlic and cut each clove in half.
- Put all the spices according to the list in sterilized containers.
- Place the cucumbers in containers vertically.
Heat 1 liter of boiling water in jars, to the brim, wait 15 minutes. Drain the water back into the container. Add salt, sugar to it, bring to a boil. To prevent the glass container from cracking when pouring boiling water, put a metal knife or fork in its center. Pour with boiling preservation brine, add 1 tsp each. lemons for each container. Screw on with sterilized lids. Put the jars upside down, let cool for 1 day. After, place in a cool place like a cellar or basement.
Variation without sterilization
You can pickle cucumbers without sterilizing the jars. You will need the following products:
- 1 tbsp salt;
- 2 tbsp Sahara;
- 3 tbsp 9% vinegar;
- 2 bay leaves;
- horseradish root or leaf - 1 piece;
- currant / cherry leaves - 1-2 pieces;
- 5 peppercorns;
- 2 garlic heads;
- 2 bunches of dill.
Wash cucumbers, soak in salted water for 5 hours. Rinse the jars with soda lids. Put washed cucumbers with cut off butts and herbs in ready-made containers. Pour water into a saucepan, bring to a boil. Pour into jars, cover with lids. Put the second portion of water to boil. Repeat the manipulation with the containers. Close them with lids again, wrap them up.
For the third time, carry out the event with boiling water, then put salt, vinegar and sugar in the containers.
Immerse the lid in boiling liquid, remove and close the cans. Take to a warm place, turning up and down, to dissolve the salt and sugar. Place upside down until cool, take to the cellar.
How to store workpieces correctly
You should save canned cucumber in a dark room with a temperature of up to +10 degrees. At negative rates, products may freeze. The jars should not come into contact with sunlight, or the cucumbers will turn yellow. The average shelf life of pickles is 1 year.