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Canned for the winter: pickling cucumbers at home

Home canned food is incomparably more delicious than store. You determine the amount of products you use, choose the acidity and salt concentration, select the spices and spices to taste. Yes, and vegetables grown in their garden are much more attractive than those grown in the fields and processed by chemistry. And the topic of our article will be blanks from cucumbers.

Pickled cucumbers

As soon as this vegetable ripens in the garden, any salting of cucumbers at home begins with them - lightly salted, crispy, so deliciously dill and garlic, sharpened with pods of bitter pepper. Before starting the process, a few recommendations. First, the product itself. Vegetables for canning are suitable for small ones: from 8 to 15 cm long. Secondly, when pickling cucumbers at home, pickle can form in the brine, it becomes cloudy. To avoid such trouble, you should put a small bag of mustard in the jar. Or fall asleep horseradish leaves - a tablespoon of dried and chopped. Then the pickle will be more fragrant, tastier and not spoil. And now the recipe. In the banks tightly lay the prepared cucumbers, cutting off the ends on both sides. Put them well washed with dried or fresh dill. In each jar put a piece of chili peppers and a few garlic lobules. Since this is a recipe for pickling cucumbers in a cold way, then, naturally, pour canned food followed by a cold brine of this concentration: 3 from a spoonful of salt per liter of water. Cover the jars with capron lids and leave in a warm place for 2 days. After the specified time, the cucumbers are ready, you can treat them with pleasure. And if you leave the produce for another 3-4 days, the vegetables will become pickled. Then the pickle can be drained, boiled, cucumbers washed, put back on cans, poured brine, sterilized and rolled for the winter. They will stand well, taste will be excellent. By the way, pickling cucumbers at home and turning them into salted cucumbers according to the same recipe can accelerate somewhat. For this, they need to be filled not with cold, but with hot solution.

Pickled cucumbers

Vegetables are obtained as delicious, when the assortment is put in cans. For example, cucumbers are well combined with patissons. The recipe is this: for every half a kilogram of cucumbers there are 200-250 grams of patissons, necessarily leaves, stems or roots (chopped) parsley, celery, dill. And also black currant, cherry and mint leaves. They not only give a wonderful smell of preserves, but also a fortress, a crunchiness to vegetables. Such recommendations contain almost all recipes for pickling cucumbers in cans. And you should also get garlic, chilli. For brine, 1 tablespoon of water takes 3-4 table spoons of table salt. At the bottom of the cans lies the greenery and spices, then mixed both kinds of vegetables. The banks are filled with boiled brine. After 4 days pickling cucumbers in the home goes to the second stage: the liquid is drained, filtered through gauze and boiled well. The contents of the cans get, my hot water, better flowing. Then re-pour and pour boiling brine. Cover the cans and leave for 5-6 minutes. Then drain again, boil and pour again. Repeat the entire procedure 4 times. For the last time after pouring, immediately roll the banks.

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