Today, home canning of fruits and vegetables is the most popular method of harvesting food for the winter. Almost every housewife knows many different recipes that allow you to save all the nutrients of the food used, and with the right technology for processing food, vitamins are practically not lost. This article will discuss the conservation of cucumbers. The following recommendations will facilitate the process of preparing seals for the winter.
Are fresh, green and juicy small cucumbers suitable for seaming, preferably young? with a soft, supple, but thick skin and black spikes on it.
It should be noted that pickled and pickled cucumbers are two different things, because they have different processing principles as well as used sets of spices and some ingredients.
So, marinade for pickling contains vinegar (citric acid), sugar, pepper and salt, as well as spices. Vegetables are put in jars, poured with hot pickle and rolled up. However, in this case, vinegar helps to destroy vitamins and neutralize trace elements.
When pickling cucumbers, vinegar is not used, many different herbs are used here, cherry and currant leaves, garlic, pepper and other spices. Wash the vegetables, put on the currant leaves laid in the bottles, shift the layers of cucumbers with a mixture of spices, herbs and garlic and pour salt brine (20% salt).
Cucumber Preservation This way has many advantages. 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 make preservation of cucumbers for the winter.
1. Salty 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 leaves of cherry, three leaves of grapes, four leaves of black currant.
Before you start canning cucumbers, they need to be collected, then only after a day they start pickling. To do this, the vegetables are soaked for six hours in cold water, washed and placed in bottles, on the bottom of which a third of the herbs specified in the recipe are preliminarily placed. Then half the jars of cucumbers are applied, then the second part of the herbs, again the vegetables and the remaining herbs and spices. The bottles are poured with saline (fifty grams of salt are put per liter of water), covered and left for eight days at a temperature of twenty degrees.
Over time, the bottles are filled with brine and clogged.
2. Pickled cucumbers.
Ingredients: for ten half-liter cans 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 salt, four hundred grams of vinegar.
Preservation of cucumbers begins with the fact that a third of spices and herbs are placed on the bottom of the bottles, a layer of cucumbers is placed on top, then again spices and cucumbers, etc. Jars are poured with hot brine, which is prepared as follows: pour water into the dishes, add salt, boil and filter through three layers of gauze, then add vinegar. The marinade should boil for two minutes.
The bottles are placed in a large pan filled with hot water and pasteurized at a temperature of ninety degrees ten minutes, after which the jars are twisted.
Thus, you can preserve vegetables for the winter in various ways, and each housewife chooses the one she likes best.