Good afternoon, my reader. I have been pickling cucumbers for almost 20 years, and during this time my cucumbers have never "exploded" or turned cloudy. And my secret in this matter is quite simple. It consists in careful preparation of raw materials and cans before harvesting and in the correct production recipe.
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To myself, sometimes it still seems to me that the main point in the manufacture of pickled cucumbers is the exact proportions of the brine components (that is, salt and sugar). And in the course of the annual production of such a blank, I also well understood that at least 100 ml of vinegar is needed for a 3-liter can. You fill it in there more, and a product comes out that is called "pluck out the eye". And if the amount of vinegar is made less, then the cucumbers will no longer have that exquisitely sweet taste that happens in my usual case.
So, I am sharing with you my favorite and proven recipe.
Pickles
Required products (for a can of 3 liters):
- cucumbers - how much will go into the container;
- garlic - 4 cloves;
- lavrushka (large) - 1-2 leaves;
- bitter black and allspice pepper - 5-6 pcs.;
- horseradish - 1 sheet;
- dill - 1 umbrella;
- cherry and currant leaves - 4-5 pcs.;
- salt - 3 tsp spoons;
- sugar - 1 tsp. spoon;
- vinegar (table) - 100 ml.
Cooking method
- We wash the cooked cucumbers and soak them for 3-4 hours in a bowl of cold water. This is necessary so that the liquid fills all the voids in the vegetables. In this case, the cucumbers will not absorb the marinade, and it will not decrease in the jar over time. If this procedure is neglected, then soon the brine in the jar will noticeably decrease, it will no longer be able to hide the top cucumbers, and they may simply deteriorate during storage.
- We put cucumbers and all the spices in a jar. Next, boil water and pour it into a jar of vegetables for the first time. We cover the jar with a lid and begin to prepare the marinade.
- Pour some water "in reserve" on the bottom of the pan, pour salt and sugar into it and set the pot on fire. Then we also pour the slightly cooled water from the jar into the pan. While the future brine is boiling on the stove, pour all the vinegar into the jar of cucumbers. Well, when the liquid in the pan boils, pour it back into the glass container (up to the neck) and immediately tighten the lid on it.
- After the cucumbers have been rolled, turn the jar upside down and leave it there until it cools completely. In this way, you additionally sterilize the lid, and you will immediately see a "working defect" if there is an air or marinade leak. Done!
Useful Tips
- It is not necessary to sterilize the jars. You can simply rinse them thoroughly in a soap and soda solution. Also inspect the glass container for chips or cracks. A defective jar may not withstand boiling water.
- If you doubt the freshness of the cucumbers, then it is better to fill your workpiece three times, repeating point 2 twice.
- I like to use regular tin lids more. Before buying them, I look at the integrity of the gum and check if such a cover is covered from the inside with an antioxidant layer. Such caps are a little more expensive - but then I am always calm about the quality of my workpieces.
Good appetite!
Do you cook pickled cucumbers with vinegar?
Original articleand many other materials, you can find on ourwebsite.
You can also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers