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Canned cucumbers

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In the old days, canning cucumbers was a real tradition. Families grew fresh greens or bought them on the market to make delicious winter canning for the holidays or for daily consumption. Today this custom still exists. Canned cucumbers are both a separate dish and an ingredient in salads and snacks. They can be sweet, sour, spicy, just salty or with a strong, spicy flavor, depending on the recipe for which they were prepared. This article presents the best cooking options for canned cucumbers.

How to preserve cucumbers - secrets and tricks

In order for cucumbers to be preserved tasty, you need to be able to choose and prepare them.

  1. For cooking it is worth taking pickling varieties of Zelentsov They do not spoil for a long time, they lie well in a jar, without losing their shape, very tasty in any combination of products.

    For cooking worth taking pickling varieties of Zelentsov

  2. For canning it is best to take small fruits, ripe or unripe, but not overripe!
  3. To make the cucumbers crisp in any cooking variant, they are soaked in water for about 2-4 hours before canning.
  4. The amount of marinade may vary. The tighter the cucumbers lie in the can, the less marinade is needed, so that depending on the method of laying it requires a different amount!
  5. In the pantry, sterilized preservation is best kept at room temperature. If the cucumbers are not sterilized, then the storage of cans is to choose a basement or cellar, where there is a low temperature. In this case, it will not explode, and will delight with excellent taste until the summer!
Interesting! Any recipe should first try in a small amount. Make one three-liter jar or a pair of liters. This will allow you to try the dish, find out how good it is, whether the family likes it, and also, if necessary, make its own adjustments.

A simple recipe for canned cucumbers

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A simple recipe for canned cucumbers

The classic, simple recipe for canned greens is used by hostesses very often. This is a proven option, the fruits are tasty with a minimum expenditure of time and effort.

Ingredients (for 1 three-liter jar):

  • Cucumbers - 1.5-2 kg;
  • Garlic - 5 teeth;
  • Currant leaves and cherries - 5 pcs .;
  • Horseradish - 2 leaves;
  • Dill - a small bunch;
  • Sugar - 50 g;
  • Salt - 60 g;
  • Water - liter.

Cooking:

  1. The very first thing to do is to prepare cucumbers. It is important to thoroughly wash them, tails are better to cut, and then pour all with cold water for 4 hours.
  2. Sealing containers must be cleaned, sterilized and the lids must be boiled separately.
  3. Greens are washed out under running water, and cut (although you can use dill, currants and whole cherries, the main thing is to smash the horseradish only 2-3 times, because they are very large).
  4. The banks are distributed greens (except horseradish) in equal quantities, peeled garlic cloves, and then cucumbers are laid down. And only on top of them already determine horseradish.
  5. In a saucepan, water is brought to a boil, salt and sugar are poured into it, when everything boils, cucumbers are poured over the marinade and rolled. After cooling, they can be rearranged in the pantry.

Crispy canned cucumbers for winter

Crispy cucumbers - a miracle on the winter table. They freshen up any recipe, but they eat them mostly separately or as a snack to the main dish. Cooking options crunchy canned cucumbers very much. Below are the two most popular.

  1. A simple recipe for crispy cucumbers for the winter without sterilization

    A simple recipe for crispy cucumbers for the winter without sterilization

Ingredients (per three-liter jar):

  • Cucumbers - 1.5-2.5 kg;
  • Greens - medium bunch (horseradish, dill, currant leaves, tarragon - one thing);
  • Garlic - 4-6 teeth for each container;
  • Vinegar (70%) - 1 tsp. (on a three-liter jar)
  • Salt - 90-100 g;
  • Water - about 1.5 liters.

Cooking:

  1. Zelentsy washed out, peduncles, tails must be removed. It is also important to wipe the peel to remove all spines. Now they are soaked for 3-4 hours in cool water.
  2. Three-liter containers are washed and dried. After they are soaked, they put cucumbers on them, add peeled garlic and greens.
  3. Water is boiled in a separate container. As soon as it boils, it is poured into cans and left for 5 minutes.
  4. Over time, the water is drained back into the pan, boiled again, poured into containers and left, as before, for 5 minutes.
  5. The last time the water is drained again, it is brought to a boil, salt is added, and vinegar is added when the brine is already off. Now they poured cucumbers, banks roll up and turn the lid down.

To preserve for a long time, it must be wrapped with a blanket for a day. So she can cool down normally, and then she is transferred to the pantry.

Important! Dill, horseradish is usually used as a seasoning for cucumbers, but leaves of cherry, black or red currant, gooseberry are also strong, pleasant aroma.
  1. Crisp Zelentsy with hot pepper

    Crisp Zelentsy with hot pepper

Ingredients:

  • Cucumbers - 5 kg;
  • Hot pepper - 1 pod;
  • Garlic - 1 head;
  • Horseradish - 1 medium root;
  • Carnation - 10 pcs.;
  • Black pepper peas - 10 g;
  • Allspice - 10 g;
  • Laurel - 6 leaves.
  • Dill and parsley - 1 small bunch.

Marinade:

  • Sugar - 25 g;
  • Vinegar (9%) - 25 g;
  • Salt - 60 g;
  • Water - 1.5 liters.

Cooking:

  1. Zelentsy washed out and poured into the basin with cool water. They need to soak for 2 hours.
  2. Banks are sterilized, and the lid is important to boil about 10-15 minutes.
  3. The banks are stacked spices, herbs, garlic in equal quantities. Hot pepper is cut, the seeds are removed (although it is optional) and also determined by seasoning. Cucumbers are laid out on top of the seasonings.
  4. In a saucepan, water is brought to a boil, then it is poured into jars and covered with lids. After 10 minutes, the water is drained back into the pan and the procedure is repeated once more. After the fruit has stood in boiling water again, the water is poured into a saucepan and salt and sugar are poured. When the liquid boils, turn it off.
  5. Vinegar is poured into cans - a tablespoon for one three-liter container. Pickle is poured in from above, and everything is sealed.

After the preservation is hermetically sealed, the containers are turned downwards and left under the rug for a day. Then you can remove the cucumbers to the rest of the preservation.

Sweet cucumbers for the winter in one-liter jars

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Sweet cucumbers for the winter in one-liter jars

Sweet fruits are obtained if you make a special marinade for them. However, to make such a dish option is best in liter jars. Dish an amateur, and before closing a large batch of three-liter jars, it is better to experiment on a small amount.

Ingredients:

  • Cucumbers - 4 kg;
  • Garlic - 20 teeth;
  • Greens (leaves of currant, dill, horseradish) are taken to taste, but on average - a large bunch of this mixture;
  • Hot pepper - one pod;
  • Black pepper - one small package;
  • Sugar - 1.5 cups;
  • Vinegar (9%) - 2 cups;
  • Salt 180 g;
  • Water - 4 liters.
Interesting! If you put a lot of hot pepper in the preservation, the cucumbers will be spicy and sweet. If you need to get only a drop of sharpness, then the pepper is taken slightly weakly sharp varieties and put in small quantities.

Cooking:

  1. Zelentsy washed out, flower stalks should be removed, like all dirt, and soak for an hour in cool water.
  2. Greens, garlic are prepared (cut, peeled). Hot pepper must be washed. It can be put whole or cut. That sharpness was not much, seeds are removed from the inside.
  3. Spin containers are washed out, greens, garlic, black pepper, hot pepper are put on the bottom, and cucumbers are placed on top. The number of seasonings depends on the taste - the more of them, the spicy taste and stronger flavor.
  4. The containers are filled with boiling water and covered with lids (they must be boiled beforehand in boiling water).
  5. In a separate saucepan cooked marinade. Salt and sugar are added to the water, the fire is turned off after boiling, vinegar is poured into the marinade.
  6. Water is drained from the cans and the marinade is poured. It remains only to close the container lids.

Turning the preservation of the bottom up, you need to cover it with a dense blanket and after a day can be removed in the pantry.

Canned cucumbers for winter with onions

Canned cucumbers for winter with onions

You can cook canned cucumbers not only separately, but also in combination with other vegetables. Their tastes complement each other, also improving the flavor.

Ingredients:

  • Cucumbers - 2 kg;
  • Carrots - 2 medium;
  • Onions - 2 medium heads;
  • Garlic - head;
  • Carnation - 6 pcs .;
  • Sugar - 50 g;
  • Vinegar (preferably apple or grape) - 3 tbsp. l;
  • Salt - 90 g;
  • Water - 1.2 l.
Interesting! To taste Zelentsov turned out unusual, you can replace the cloves with mustard. For 2 kg of cucumbers 0.5-1.5 teaspoons of mustard peas will be enough.

Cooking:

  1. Fruits are cleared of thorns, peduncles, washed and soaked for 1-2 hours.
  2. While cucumbers are soaked, onion, garlic, carrots are peeled. Garlic can be left in the form of individual cloves, and onions and carrots are cut into slices or slices - as you like.
  3. Twist containers are sterilized. They lay out the vegetables, add a clove. Separately, it is necessary to boil the lids.
  4. In a skillet boil marinade of water, sugar and salt. When the liquid boils, vinegar is poured into it and poured into containers with greens.
  5. Liter containers must be sterilized in boiling water for about 10 minutes; if a three-liter container is taken, it will be sterilized for 20-25 minutes. After sterilization, capping is performed with the caps and the preservation is turned with the neck down for a day.

Spicy canned cucumbers for winter

Spicy canned cucumbers for winter

For this recipe, you get sharp greens. The recipe is very simple, but it is advisable to roll the fruit in three-liter jars, so that all the components easily fit there.

Ingredients (per liter of brine):

  • Cucumbers - 1.5-2 kg;
  • Garlic - 3 teeth;
  • Hot pepper - one pod (per three-liter capacity);
  • 3-5 black currant leaves;
  • Horseradish - one leaf;
  • Dill - twig;
  • Laurel - one sheet;
  • Black pepper - 3-5 peas;
  • Carnation - 2 pcs .;
  • Vinegar (9%) - 30 ml;
  • Sugar - 50 g;
  • Salt - 30 g

Cooking:

  1. Zelentsy washed in the pelvis, cut off the tips on both sides. If they are not freshly collected, it is advisable to soak them thereafter for 2 hours. To do this, clean, cool water is poured into the basin and cucumbers are poured.
  2. Capacities for seaming are washed out, boiled over with boiling water, lids for canning are boiled.
  3. Garlic, hot peppers, currant leaves, laurel, dill and chopped horseradish, cloves and black pepper are put into ready jars. Cucumbers are placed on top of the seasonings.
  4. In a skillet, water is brought to a boil and bottled with cucumbers, and then the preservation is covered with lids. After half an hour the liquid is drained, again brought to a boil, salt and sugar are added, and 30 ml of vinegar is poured into each jar. As soon as the brine boils, it is poured into containers and rolled.

All canned cucumbers are ready, you just need to turn their shoulders down, wrap in a blanket and leave to cool for a day. Serve such a dish as you can for the holidays, and for a simple, everyday dinner or lunch. Cereals are crispy and spicy with a pleasant, spicy flavor.

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