Canned for the winter: pickling cucumbers at home

Homemade canned food is incomparably more delicious than store. You determine the amount of products you use, choose the acidity and salt concentration, select spices and spices to taste. Yes, and vegetables grown in your garden are much more attractive than those grown in the fields and processed by chemistry. And the topic of our article will be blanks from cucumbers.

Pickled cucumbers

As soon as this vegetable ripens in the garden,any salting of cucumbers at home begins with them - lightly salted, crispy, smelling so deliciously with dill and garlic, sharpened with pods of bitter pepper. Before starting the process, a few recommendations. First, the product itself. Vegetables for canning are suitable for small ones: from 8 to 15 cm long. Secondly, when pickling cucumbers at home, brine can form in the brine, it becomes cloudy. To avoid such trouble, you should put a small bag of mustard in the jar. Or fall asleep horseradish leaves - a tablespoon of dried and crushed. Then the pickle will be more fragrant, tastier and will not spoil. And now the recipe. In the banks tightly lay the prepared cucumbers, cutting off the ends on both sides. Transfer them well washed with dried or fresh dill. In each jar, put a piece of chili peppers and a few garlic lobules. Since this is a recipe for pickling cucumbers in a cold way, then, naturally, pour canned food followed by a cold brine of this concentration: 3 from a spoonful of salt per liter of water. Cover the jars with capron lids and leave in a warm place for 2 days. After the specified time the cucumbers are ready, you can treat them with pleasure.

And if you leave the production for another 3-4 days, thenthe vegetables will become sour. Then the pickle can be drained, boiled, cucumbers washed, put back on cans, poured brine, sterilized and rolled for the winter. They will stand well, taste will be excellent. By the way, pickling cucumbers at home and turning them into salted cucumbers according to the same recipe can accelerate somewhat. For this, they should be filled not with cold, but with hot solution.

Pickled cucumbers

Vegetable billets are obtained whenbanks put an assortment. For example, cucumbers are well combined with patissons. The recipe is this: for every half a kilogram of cucumbers there are 200-250 grams of patissons, necessarily leaves, stems or roots (chopped) parsley, celery, dill. And also black currant, cherry and mint leaves. They not only give a wonderful smell of preserves, but also a fortress, a crunchiness to vegetables. Such recommendations contain almost all recipes for pickling cucumbers in cans. And you should also get garlic, chilli. For brine per 1 liter of water 3-4 table spoons are taken. At the bottom of the cans lies the greenery and spices, then mixed both kinds of vegetables.

Banks are poured into boiled brine. After 4 days pickling cucumbers in the home is transferred to the second stage: the liquid is drained, filtered through cheesecloth and well boiled. The contents of the cans get, my hot water, better flowing. Then re-lay and pour boiling brine. Cover the cans and leave for 5-6 minutes. Then drain again, boil and pour again. Repeat the entire procedure 4 times. The last time you fill the cans, roll up the banks immediately.