Sterilized pickled cucumbers

Will always be crispy, well stored! Cucumbers are canned and loved by many. There are a lot of ways and recipes, someone decides on the blanks for the first time and does not know what to choose. The sterilization method has its advantages and disadvantages: you can use small jars, which is convenient for a small family, but inconvenient for large volumes. The marinade will always be transparent, does not get cloudy. The taste is pleasant, a small addition of vinegar allows it to be stored well, but does not give a lot of acid.

BLUE-EYED

Recipe author

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Composition / ingredients

Servings:

Cucumbers

3400

Garlic

Bay leaf

Allspice

Peppercorns (If you like it sharper, put a little red pepper. Mustard seeds.)

Carnation

Dill (Twigs with green seeds. For 1L jar 2 umbrellas and cut the stem.)

to taste

Greenery (For 1L jar - 15g of greens. I used: cherry and blackcurrant leaves, parsley. You can add: oak leaf, horseradish leaf and root, celery, tarragon, mint. Optional or available.)

165

Carrots

Brine:

Water (The quantity can be according to your needs. For 1l of water - 50g of salt, 25g of sugar, 1h.l. 9% vinegar. Vinegar is acceptable to take 80 - 100g.)

Salt

300

Sugar

150

Table vinegar (9%)

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 3 g

16 kcal

GI: 67 / 0 / 33

Step-by-step cooking

Cooking time: 1 d

Step 1:
Not all cucumbers are suitable for canning. Choose young, firm, bright green, salty varieties. And recycle as soon as you buy or remove from the garden. It is better to shoot early in the morning. Select smooth, approximately the same size.
Step 2:
Wash cucumbers and leave in cold water for 5-6 hours, changing it 2-3 times. So cucumbers will gain elasticity and if there was a bitterness, it will go away. At the same time, it is necessary to sort out and wash the aromatic herbs. Peel garlic, cut large slices. Make sliced carrots. Wash the spices and leaves and arrange them in bowls.
Step 3:
I cut off the ends of the washed cucumbers. In a washed liter or 0.7 jar, I put a currant leaf, cherry, parsley on the bottom. Torn, medium-sized bay leaf, 1-2 cloves of garlic, cloves - 2 pieces, bitter pepper - 6 peas, allspice - 3 pieces. Part of a dill umbrella and a chopped 4 - 5cm stem. I stack cucumbers vertically, I shift layers of cucumbers with carrots and branches of a dill umbrella. Fill cucumbers to the edge, put small ones on top or cut them and an umbrella of dill
Step 4:
Separately, I prepare brine / based on 1 liter of water - 50 g of salt, 25 g of sugar /. I boil and immediately pour cucumbers, add 1 h.l. 9% vinegar directly into the jar. I pour the brine over the edge, cover it with boiled / 5 min / lids and put it on sterilization. In order not to get burned, it is convenient to use a gripper to transfer hot cans as in the photo.
Step 5:
Who likes vinegar more and add 80-100ml to 1L of water, add vinegar to the brine, after boiling the brine and immediately pour into jars, then sterilize.
Step 6:
Sterilization: - Put a cloth napkin on the bottom of a saucepan of a suitable size, put cans, fill with hot water on the shoulders of cans. Cans should not touch each other and the walls of the pan. Heating is average. From the moment the water boils, sterilize the 0.7- 1L cans for 8-10 minutes. Carefully monitor the change in the color of the cucumber: as soon as the bright green color has turned into olive, pull out the jars, otherwise you risk cooking cucumbers. Immediately tighten the lids.
Step 7:
Next, wipe the twisted cans clean, roll them on the table, check the sealing and turn them over on the lid to leave until cooling. You can cover it with a blanket to keep the desired temperature longer. You can store it in an apartment, but always in a dark, cool place. From this amount of cucumbers / bucket of 5 liters/ 10-11 cans of 0.7 liters are obtained.

When there are a lot of small cans, it is more convenient to sterilize them in the oven: -
Fill the filled jars loosely with lids. Preheat the oven to 50 degrees, put the jars and set the temperature to 120 degrees. From the moment of the set temperature, sterilize the jars for 0.5 - 10 minutes, 0.7 - 1L for 15 minutes. Then carefully remove the jars, roll up the lid, turn over and leave to cool under the blanket.