Today we decided to talk about how to deliciously pickle chopped cucumbers. Why is it so? And because it often happens that the garden is full of large cucumbers, they are not put in a jar. But this does not mean at all that they should be thrown away and not used for conservation. In fact, knowing great recipes, you can make the best canned cucumbers.
More often than not, sliced cucumbers are even tastier than whole cucumbers. But you need to know some rules and adhere to them.
- Cucumbers should be soaked for about three hours.
- If the fruit is too large, it usually has large seeds. They must be removed without fail.
- It is desirable that the cucumber circles are not very small or large, about 2.5 cm.
- If you want crunchy cucumbers, be sure to add currant leaves, oak leaves, or horseradish root.
- During the preservation, the marinade should be poured into the jars gradually. With this technology, the cucumbers will be crispy and elastic.
Banks should be carefully prepared:
- Rinse well first. It is better not to do this with special means. The best option is a soda solution.
- It is necessary to dry the jars well.
- We sterilize them on the stove or in the oven.
- Examine all jars carefully for chips and cracks. If there are none, then you can safely proceed to the blanks.
- The lids should also be doused with boiling water.
Cucumbers without sterilization with parsley
Such a blank is made in small-capacity cans. It will be appropriate to prepare liter and half liter.
Next, we prepare products according to the list:
- cucumbers - 4 kg;
- parsley - 1 bunch;
- sugar - 3 tablespoons;
- salt - 6 tablespoons;
- ground black pepper - 1 tablespoon;
- 1 glass of vegetable oil;
- 200 ml vinegar 9%.
Let's move on to cooking:
- Well washed cucumbers should be cut into slices and put in a saucepan. Next, finely chop the parsley and put in a saucepan with the cucumbers.
- Now add the sugar, salt, pepper and oil to the cucumber pan. Mix everything very thoroughly with a spoon. Let it brew for about 5 hours.
- As soon as you see the juice that the cucumbers have highlighted, put the saucepan on the stove over low heat and add the vinegar. Remember to stir constantly.
- An important moment comes at this stage of cooking, since you cannot overexpose the cucumbers on the fire. Otherwise, they will become soft. The recommended boiling time is no more than 5 minutes. Now we put all the contents in the banks. Banks must be sterilized.
- We roll up our jars with lids and leave them upside down for a day, covered with a warm blanket. Once the jars have cooled, they can be removed to a cool place.
Marinate with mustard
In this recipe, in addition to all the familiar ingredients, we need 2 more teaspoons of mustard. Cucumbers need about 1 kg.
In sterilized jars, we put cucumbers cut into rings, onions, which were cut into half rings, we also add one teaspoon of mustard (grain and powder). Prepare the marinade in a separate saucepan, boil water, add sugar and salt. Then we fill our cucumbers with marinade and roll up the jars. It is necessary to additionally sterilize the cans within 12 minutes. After that, cover the jars with a towel and leave them for a couple of days. Then they can be transferred to the closet or cellar.
In this recipe, the marinade turns out to be a little cloudy. But do not be afraid of this, since the brine acquires such a shade due to mustard. This is a very tasty salting that goes well with meat and has a sweetish taste.
Read also: Stimulating the growth of tomatoes and peppers with iodine solution
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