Features of canning cucumber slices
, which do not fit well in half-liter and liter jars, are suitable for such preparation for the winter Before cooking, vegetables are cut into small strips, so placing them in jars is not difficult.
For preservation, you should take ground cucumbers; greenhouse vegetables store worse . It is advisable to select varieties whose surface is covered with prickly pimples; such cucumbers are dense and tasty.
The recipes contain vegetable oil . You can take both flavored and refined. But in the first case, the taste of the cucumbers will be interrupted.
The most delicious recipe for pickled cucumbers for 3 liters with aspirin
I also found this recipe on the Internet. I just didn’t have vinegar on hand, so I decided to try sealing the cucumbers with aspirin. This is also a very good preservative. For a three-liter jar you will need only 1 tablet, so it will not harm your health. But for some, on the contrary, it will be useful. But in any case, you shouldn’t overeat this preparation!
At first I was tormented by doubts: would the cucumbers be bitter if aspirin was added to the marinade?! No, they are not bitter at all, as it turns out. The taste is very piquant, and the vegetables themselves are incredibly crispy. Well, in line with today’s story, let’s make them sweet.
Ingredients:
For a 3 liter jar:
- Cucumbers - as many as you like
- Garlic – 1-2 cloves
- Dill umbrellas - optional
- Currant leaves – 2-3 pcs. if possible
- Salt – 2 tbsp.
- Granulated sugar – 2 tbsp.
- Aspirin – 1 tablet
- Allspice – 3-5 peas
- Black pepper – 3-5 peas
- Citric acid - on the tip of a knife
- Water
Preparation:
1. Wash the greens and put them in a bowl. Fill with cold (better even ice) water. Leave for 3 hours, or better yet overnight.
2. Boil the lids for 2 minutes, sterilize the jars.
Before you start filling the glass container, immediately put water in a saucepan to boil. One 3 liter jar contains approximately 1.5 liters. marinade
3. After sterilization, the dishes must cool down. At the bottom we put all the prepared greens - currant leaves and dill. If you don't have any of this, you don't have to add it at all.
4. We lay the greens tightly. First you need to cut off the ends. Approximately in the middle of the bookmark, you can layer it with an umbrella of dill and currant leaves. And so, fill it to the top.
5. Cut the garlic into large slices. We send it to the vegetables.
I don't recommend adding too much garlic. After all, it provokes softening of greens, after which they can lose their crunch and become soft. But 1-2 slices definitely won’t do any harm.
6. When the water in the pan boils, pour it into filled containers. Do this carefully, slowly, in a thin stream. Top up to the very edges. Cover with a lid and leave for 10 minutes.
Source -
7. Pour the liquid back into the pan. Place on the fire and bring to a boil.
8. Place peppercorns in each glass container. Add salt, citric acid and granulated sugar here. Add aspirin. There is no need to crush the tablet first.
9. Pour the boiled brine over the workpieces again. Immediately roll up, turn over and wrap. Under a warm shelter they will slowly warm up, then cool down. Then we put it in a cellar or pantry.
How to select and prepare cucumbers before starting the process
Fruits of any size are suitable for harvesting, but you should not take cucumbers with yellowed skin, as they have coarse seeds. Before preparing canned vegetables, you need to prepare :
- Sort through the cucumbers, separating yellow and spoiled ones.
- If some fruits have yellowed areas near the stalk, they are cut off.
- Vegetables are washed well, changing the water several times.
After the cucumbers are washed, they are placed in a deep bowl and filled with cold water . Keep in water for 4 hours.
Selection and preparation of cucumbers
When selecting and preparing cucumbers for preservation in slices, you should adhere to the following rules:
- It is best to take freshly picked cucumbers from your own plot. But if this is not possible, then the purchased vegetables should be soaked in cool water for at least 2 hours, and preferably 5–6 hours.
- When purchasing, you should choose small cucumbers (10–12 cm in length), firm to the touch, and also with tubercles on the surface.
- Cucumbers are sorted before processing. Spoiled, overgrown, yellow-colored specimens are rejected. If an overgrown cucumber has a green color and normal taste, then it is cleaned of hard skin and seeds.
- All vegetables are thoroughly washed under running water.
- The ends of the cucumbers are cut off on both sides. Then cut into pieces about 1.5–3 cm thick. Cut according to the recipe - into pieces or cubes, across or lengthwise.
- It is also necessary to pre-prepare the container for preservation. It should be thoroughly washed with soda and, if necessary, sterilized.
Did you know? The first canned food was made by the ancient Egyptians. They consisted of two halves of clay bowls, hermetically connected with resin. Inside was fried duck in oil.
Useful tips
Professional chefs give the following recommendations for canning cucumbers in slices :
- Adding mustard seeds or 1 tbsp will help prevent jars from exploding. l. alcohol But mustard powder is an excellent remedy for mold.
- Horseradish root, which is grated or cut into strips, will help prevent the appearance of mold. This is also facilitated by such spices as black peppercorns, laurel leaves, mustard, cloves, and allspice. Such ingredients also add pungency to vegetables.
- Fans of spicier foods can add twice as much garlic and horseradish as recommended in the recipe, and also use chili pepper.
- When salting, use only coarse rock salt.
- If you pour boiling water over the cucumbers before canning, they will better absorb the spices and will have a richer green color.
- Adding vinegar makes storage of the workpiece longer, but the most important thing is compliance with sterilization conditions.
- When salting in barrels, it is better to put branches of cherries and currants on top.
- Spices and herbs should not exceed 5-6% of the total volume of cucumbers.
- The addition of oak leaves and bark will give cucumbers a crunch.
- It is better to take spring water for brine rather than from the tap. It must be clean and free of chlorine.
- It is convenient to sterilize jars in the oven for 30 minutes or in the microwave for about 10–15 minutes. In the latter option, you need to pour half a glass of water into the container.
- After sealing the lid, the jar needs to be turned over so that the lid is better attached to the container.
How to cook “Canned cucumbers in slices”
1. Prepare the ingredients. Wash the cucumbers thoroughly. Pour boiling water over jars and lids.
2. Cut the cucumbers into slices, each into 8 pieces lengthwise. Place in a deep, convenient container. Add chopped garlic, sugar, salt, pepper, vinegar and vegetable oil. Stir.
3. Leave the cucumbers to drain their juice for 2 hours, covering with a towel. Stir occasionally.
4. Place the cucumbers in sterile jars and fill with the resulting brine.
5. Cover the jars with lids and place in hot water up to the hangers to sterilize. Half-liter jars - 5 minutes, 0.7 liters - 7 minutes, 1 liter - 10 minutes. Roll up and turn upside down until completely cool.
6. After the jars have cooled down, put them in the cellar for storage.
How long and how can preserves be stored?
Canned cucumbers in slices can be stored for 2 years . Jars should be stored in a cool place. When stored for more than 2 years, the taste of the preserve deteriorates, especially if the product contains vegetable oil.
The storage location must be dry and protected from direct sunlight . Under the influence of sunlight, the last vitamins in a canned product that have undergone heat treatment disappear.
If the cucumbers are rolled up in sterilized containers, then storage is carried out indoors . A pantry or kitchen cabinet is good. A great place for storage would be a basement or crawl space. As a rule, cucumber slices are preserved using marinade. The shelf life of cucumbers is no more than 1 year.
Important! Canned salad without vinegar is stored in a cool place (in the refrigerator or cellar).
pickled cucumbers for the winter with ground black pepper.
Ingredients
- Cucumber – 2.2 kg.
- Granulated sugar – 0.100 kg.
- Salt – 0.100 kg.
- Vinegar essence (70%) – 1 tbsp. spoon
- Bell pepper (sweet) – 1 pc.
- Garlic – 1 clove
- Ground black pepper – 0.25 teaspoon
- Dill – 1 umbrella
- Parsley – 0.5 bunch
- Author : Admin
- Comments : 0
- Publication date: September 23, 2019
- Views: 2464
- Category: preservation for the winter
Recipe for making pickled cucumbers for the winter with ground black pepper. Pickled cucumbers for the winter with ground black pepper without vinegar. Try this recipe, it’s quite interesting!
Recipe composition:
Cooking method
Forms of cutting fresh cucumber
Straw
Cutting cucumbers into strips is called julienne and is used for salads, cold soups, rolls and some appetizers. The optimal thickness of small straws is 0.2 cm, medium – 0.4-0.5 cm. The length of the straws can be different: from 2 to 10 cm, depending on the purpose of its use.
For example, for cold soup it is better to choose small and thin straws, but for rolls you will need to cut long straws 3-5 mm thick.
Cubes
The second most popular method of cutting cucumber is a cube, which is used for salads of any kind and cold soups. The standard size of the cubes is 5 mm. However, there are methods for salting and pickling cucumbers in large cubes - 1 cm in cross section.
Mugs
This cut can be found in some salads, but most often it is used to decorate vegetable plates.
Slices
This form of cutting is a thin (0.1-0.2 cm) layer. It can be made in different ways and sizes - the most convenient way to do this is to use a shredder. Typically, slices are used for preparing cold appetizers, filled rolls, vegetable rolls, or for decorating dishes.
The most popular type of slice is cutting cucumber into circles at a strong angle; it is used for vegetable plates. For rolls, the cucumber is chopped thinly along the entire length.
Wedges and slices
Cutting cucumber into slices and slices is in demand in preparing salads and cold soups. It is a half or quarter circle. The thickness of the slice can be from 2 to 5 mm.
Bruschi
The cubes can most often be seen in Korean salads or rolls. There are 2 ways to cut a cucumber into bars and the simplest is to longitudinally cut the fruit into 4 parts. The length of the bars can be either short (4 cm) or long (up to 10 cm).
