Most of us just love winter preparations. One of the most common among them is canned cucumbers. There is a great mass of their recipes, among which there are both bad and good. And sometimes there are very good ones, cooked according to which vegetables become just a find in the winter. So let's take a closer look at how to preserve cucumbers.
First of all, I would like to draw readers' attention to some rules that are unshakable when choosing the main product.
In order for canned cucumbers to be tasty and stand under the lid for a long time, it is advisable to choose fruits that will be approximately the same size. No less important is their color - dark green is the best option. In no case do not use flabby and soft cucumbers - they will not stand for a long time - you just spend your time and money.
And now, having figured out the simplest rules for choosing fruits, it's time to start describing some ways to preserve cucumbers. And I would like to start, perhaps, with the most unusual.
Recipe 1
For cooking you will need:
- fresh cucumbers - 1 kg .;
- water - 1 l .;
- garlic - 3 cloves;
- granulated sugar - 1 l .;
- salt - 1.5 l .;
- black pepper peas;
- red currant (for decoration);
- dill (greens)
All of the above ingredients are designed for one three-liter jar.
How to preserve cucumbers? First of all, it is necessary to carry out their initial processing. It consists in thorough washing. Note that if cucumbers are not homemade, then it is best to hold them for some time in the water - about five hours. In the meantime, do other preparations: you need to sterilize the jars and cook greens with berries.
When the cucumbers are ready, and the container is sterilized, proceed to stack the fruits. First, peas, dill and minced garlic must be laid on the bottom of the can. Only after that lay out the cucumbers. Keep in mind that they need to be laid only vertically: so it will be much easier for you to get them later, and more will fit. After that, in each jar you need to add a few berries of currant and, pouring the marinade, cover. After this, the banks must be sterilized for 10 minutes, and then rolled up.
Cooking marinade. It is prepared very simply. For this, salt, sugar and water are taken. The mixture is boiled and hot poured into jars at the right time.
Recipe 2
Now I would like to draw the attention of readers to how to preserve cucumbers so that they ultimately turn out to be crispy and no less tasty than in the previous recipe. All the ingredients in this recipe are also designed for a three-liter jar. And for this it is not necessary to make canned cucumbers with mustard, which is not useful for everyone!
For cooking you will need:
- cucumbers
- Bay leaf;
- dill; salt 2 tbsp .;
- granulated sugar - 1 tbsp;
- water - 1.5 l .;
- seasoning to taste (cloves, dill, peppercorns, etc.);
- table vinegar - 2 tablespoons
Then take a pot, the size of which depends on the number of fruits you have prepared. After this, the cucumbers need to be poured and, wrapped in a blanket or towel, left to cool until the water just becomes warm.
In the meantime, sterilize the cans and when you get the cucumbers, put them in the prepared containers. Put garlic, pepper and bay leaf there.
Now fill it with marinade, which is prepared in the same way as for the previous recipe. At the same time, you can put in the jars other spices you have prepared. Add vinegar. The field of this container must be very quickly corked and covered with a blanket or towel and allowed to stand for some time.
A very important point remains the period during which ready-made cucumbers will stand under the covers - try to reduce it to a minimum, otherwise the fruits will turn out soft.