The summer period is ending. Harvested vegetables harvested. The period of homework comes. There are many interesting options for cooking canned vegetables. Pickled crisps are especially popular . The recipe for this salting is not at all complicated. Such twists can be stored at home for a long time.
For preservation, you can use the recipe for pickled crunchy cucumbers , based on the double pouring method. First of all, you should prepare the vegetables. Cucumbers should not be overripe, elastic. Small greens are selected, which should not be injured or deformed. The vegetables are thoroughly washed, and before being placed in a glass container, they are kept for several hours in cold water. Cucumbers become more resilient.
While vegetables are in the water, prepare glass containers in which pickled crisps will be stored. The recipe for this spin involves the use of glass jars of two or three liter capacity. The key to successful preservation is sterility and cleanliness. Cans are washed thoroughly with baking soda, rinsed well with running water and sterilized with hot steam. Tanks for conservation are ready.
While the jars are cooling, we prepare the spices that will be needed in order to cook delicious pickled cucumbers. For one two-liter jar you will need 100 grams of horseradish root, garlic, unripe dill umbrellas, a few leaves of currant or cherry, black and allspice. Optionally, add cloves, celery and tarragon. To make the cucumbers pungent, add a small piece of hot pepper. The composition of spices can be selected independently. A selection of flavoring additives is made.
Greens and roots are washed and finely chopped. Rinse cucumbers. Before laying in containers, they are cut on both sides with a sharp knife. Everything is ready to fill the cans. Spices are placed on their bottom. Next, lay the cucumbers. Thus prepare all the containers in which there will be pickled crisps.
The recipe involves a double fill. All containers are prepared for conservation. For the first fill, boil water. Boil water in containers to the brim and cover with sterile lids. Cans stand for thirty minutes.
After the cucumbers are infused, the water from the containers is poured into the pan. A fill is prepared from it, which will be added to pickled crunchy cucumbers. The prescription prescribes the following proportions based on the volume of liquid for one two-liter can:
- salt - 60 grams;
- sugar -30 grams;
- vinegar essence - dessert spoon.
The liquid is poured into the pan. Pour salt and sugar and bring to a boil. Vinegar essence is poured into the finished fill . Just before filling the cans with brine, they add cloves, pepper and chopped garlic. Also, 2 tablespoons of vodka are poured into each jar. Fill with hot marinade and roll up. Spins turn over and wrap. After the canned food is completely cooled, they can be moved to a permanent place for storage.
Double fill can be replaced with triple. In this case, banks are filled 2 times with boiling water and kept for 10 minutes. With three fillings, you can prepare the marinade differently. For the third fill, a brine is prepared based on 1 liter of water:
- salt - 60 grams;
- sugar - 30 grams.
It is boiled and poured hot into jars, after adding two tablespoons of nine-percent vinegar to each of them. Then they are filled with boiling pour and corked.