Homemade canned food is incomparably tastier than shopping. You yourself determine the amount of foods used, choose the degree of acid and salt concentration, and select spices and spices to taste. And the vegetables grown in their garden are much more attractive than those grown in the fields and processed with chemistry. And the topic of our article will be the blanks of cucumbers.
Lightly salted cucumbers
As soon as this vegetable ripens in the garden, any pickling of cucumbers at home begins with them - lightly salted, crunchy, smelling so appetizing of dill and garlic, spicy from the pods of hot pepper. Before starting the process, a few recommendations. Firstly, the product itself. Small vegetables are suitable for canning: from 8 to 15 cm long. Secondly, when pickling of cucumbers is carried out at home, mold can form in the brine, it becomes cloudy. To avoid such trouble, you should put a small bag of mustard in the jar. Or fill up horseradish leaves - a tablespoon of dried and crushed. Then the brine will be more aromatic, tastier and will not deteriorate. And now the recipe. Put prepared cucumbers tightly in the jars, cutting off the ends on both sides. Transfer them with well-washed dried or fresh dill. In each jar, put a slice of capsicum and a few garlic cloves. Since this is a recipe for pickling cucumbers in a cold way, then, of course, pouring canned food should be cold brine of such a concentration: 3 from a tablespoon of salt for every liter of water. Cover the jars with nylon lids and leave in a warm place for 2 days. After the specified time, the cucumbers are ready, you can enjoy treating them with pleasure.
And if you leave the products for another 3-4 days, then the vegetables will become pickled. Then the brine can be drained, boiled over, rinsed the cucumbers, put it in the banks again, filled with brine, sterilized and rolled up for the winter. They will stand well, the taste will be excellent. By the way, pickling cucumbers at home and turning them into salted ones according to the same recipe can be somewhat accelerated. To do this, pour them not with cold, but with a hot solution.
Pickled cucumbers
Vegetable preparations are tasty when assortments are put in jars. For example, cucumbers go well with squash. The recipe is this: for every half a kilo of cucumbers, 200-250 g of squash is consumed, leaves, stems or roots (chopped) of parsley, celery, dill. As well as leaves of black currant, cherry and mint. They not only give a wonderful smell to canned food, but also the strength and crispness of vegetables. Such recommendations contain almost all recipes for pickling cucumbers in jars. And you still need to store garlic, capsicum. For brine per 1 liter of water, take 3-4 tablespoons of table salt. At the bottom of the cans, herbs and spices are laid, then mixed both types of vegetables.
Boiled brine is poured into the jars. After 4 days, the pickling of cucumbers at home goes to the second stage: the liquid is drained, filtered through cheesecloth and boiled well. We take out the contents from the cans, with my hot water, preferably flowing. Then we again lay and pour boiling brine. Cover the banks and leave for 5-6 minutes. Then drain the liquid again, boil and refill. Repeat the whole procedure 4 times. The last time after pouring, immediately roll up the cans.