Canning cucumbers for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Today, home canning of fruits and vegetables is the most popular method of preparing food for the winter. Almost every housewife knows many different recipes that allow you to save all the nutrients of the food you use, and with the right food processing technology, vitamins are practically not lost. This article will discuss the canning of cucumbers. The following recommendations will make it easier to prepare the seaming for the winter.

Small fresh, green and juicy cucumbers, preferably young ones, are suitable for seaming? with a delicate, elastic, but thick skin and black spikes on it.

It should be noted that pickled and pickled cucumbers are different things, since they have a different processing principle and used sets of spices and some components.

So, pickling marinade contains vinegar (citric acid), sugar, pepper and s alt, as well as spices. Vegetables are put in jarspour hot brine and roll up. However, in this case, vinegar contributes to the destruction of vitamins and the neutralization of trace elements.

When pickling cucumbers, vinegar is not used, many different herbs, cherry and currant leaves, garlic, pepper and other spices are used here. The vegetables are washed, placed on currant leaves lined in bottles, layers of cucumbers are layered with a mixture of spices, herbs and garlic and poured with s alt brine (20% s alt).

Preserving cucumbers this way has many benefits. So, pickle brine is considered very useful because it contains cucumber juice, oils and enzymes of herbs and spices, as well as potassium. In addition, it quenches thirst well and helps with a hangover.

Let's consider how and how to preserve cucumbers for the winter.

1. S alted cucumbers.

Ingredients: for one kilogram of vegetables you need: thirty grams of dill, celery and parsley, fifteen grams of horseradish leaves, five grams of mint leaves, three grams of black pepper, fifteen grams of garlic, four cherry leaves, three grape leaves, four black currant leaf.

Before you start canning cucumbers, they need to be collected, then only a day later they start pickling. To do this, vegetables are soaked for six hours in cold water, washed and placed in bottles, at the bottom of which a third of the greens indicated in the recipe are first placed. Then they put cucumbers up to half of the jar, then the second part of the greens, again the vegetables and the remaining greens and spices. The bottles are filled with saline (fifty grams of s alt are put into one liter of water), covered and left for eight days at a temperature of twenty degrees.

After time, the bottles are topped up with brine and corked.

2. Pickled cucumbers.

Ingredients: for ten half-liter jars they take: three kilograms of cucumbers, fifteen grams of parsley, fifty grams of dill and garlic, thirty grams of horseradish, allspice and celery, three grams of mint leaves and red capsicum, seven bay leaves, two liters of water, one hundred grams of s alt, four hundred grams of vinegar.

Preservation of cucumbers begins with the fact that a third of the spices and herbs are placed on the bottom of the bottles, a layer of cucumbers is placed on top, then spices and cucumbers again, and so on. The jars are filled with hot brine, which is prepared as follows: water is poured into the dishes, s alt is added, boiled and filtered through three layers of gauze, then vinegar is added. Marinade should boil for two minutes.

The bottles are placed in a large pot filled with hot water and pasteurized at ninety degrees for ten minutes, after which the cans are twisted.

Thus, you can preserve vegetables for the winter in various ways, and each housewife chooses the one that she likes best.