Canned cucumbers for the winter

To date, home canning of fruits and vegetables is the most popular method of harvesting products for winter time. Almost every housewife knows many different recipes that allow preserving all the nutrients used by the food supplies, and with the right technology of processing food, vitamins are practically not lost. This article will consider the conservation of cucumbers. The recommendations below will help to simplify the process of preparing the sunset for the winter.

For sunbathing suitable fresh, green and juicy cucumbers of small size, preferably young? With a delicate, elastic, but thick skin and black spines on it.

It should be noted that pickled and salted cucumbers are different things, because they have different processing principles, as well as used sets of spices and some components.

Thus, marinade for pickling contains vinegar (citric acid), sugar, pepper and salt, as well as spices. Vegetables are put in jars, poured hot brine and roll. However, in this case, vinegar promotes the destruction of vitamins and the neutralization of microelements.

When pickling cucumbers, vinegar is not used, there are many different herbs, cherry and currant leaves, garlic, pepper and other spices. Vegetables are washed, currant leaves are laid on the leaves covered in bottles, layers of cucumbers are shifted with a mixture of spices, herbs and garlic and pour in brine (20% salt).

Preservation of cucumbers This way has many advantages. So, pickle from pickles is considered very useful, because it contains cucumber juice, oils and enzymes of herbs and spices, as well as potassium. In addition, it quenches thirst well and helps with a hangover.

Consider how and how you can make canned cucumbers for the winter.

1. Salted cucumbers.

Ingredients: one kilogram of vegetables is needed: thirty grams of dill greens, celery and parsley, fifteen grams of horseradish leaves, five grams of mint leaves, three grams of black pepper, fifteen grams of garlic, four leaves of cherry, three leaves of grapes, four black currant leaves.

Before you start the canning of cucumbers, they need to be collected, then only after a day they begin to pickle. To do this, the vegetables are soaked for six hours in cold water, washed and placed in bottles, on the bottom of which they first put the third part of the greens specified in the recipe. Then put half the jar of cucumbers, then the second part of the greens, again the vegetables and the remaining greens and spices. Bottles are poured with saline solution (one gram of water is put in 50 grams of salt), covered and left for eight days at a temperature of twenty degrees.

After a lapse of time, the bottles are added with brine and clogged.

2. Pickled cucumbers.

Ingredients: ten kilograms of cucumbers, fifteen grams of parsley, fifty grams of dill and garlic, thirty grams of horseradish, fragrant pepper and celery, three grams of mint leaves and red chili peppers, seven bay leaves, two A liter of water, a hundred grams of salt, four hundred grams of vinegar.

Preservation of cucumbers begins with the fact that a third of the spices and greens are placed on the bottom of the bottles, a layer of cucumbers is placed on top, then again spices and cucumbers, and so on. Banks are poured with hot brine, which is prepared as follows: pour water into the dishes, add salt, boil and filter through three layers of gauze, then add the vinegar. Marinade should boil for two minutes.

Bottles are placed in a large saucepan filled with hot water and pasteurized at a temperature of ninety degrees ten minutes, after which the jars are twisted.

Thus, canned vegetables for the winter can be in different ways, and each hostess chooses the one that she likes more.