There are many recipes for canning cucumbers, and each uses its own set of spices. In the classic recipe for pickling cucumbers, there is a minimum set of ingredients, however, adding additional seasonings to the jar can add a special piquancy to the finished snack.
The set of spices and seasonings when preparing cucumbers depends on the recipe of the selected canning method, because different components are used when pickling and pickling fruits. However, even with the same preparation method, you can put different seasonings in jars, as a result, the finished preparations will slightly differ from each other in taste.
In general, some of the spices when pickling and pickling cucumbers are identical, however, when pickling vegetables in jars, you must also add sugar and vinegar (or citric acid). These ingredients give the marinade a sweet-sour taste. As for the set of products and spices, a 3-liter jar requires:
- 15-20 medium-sized cucumbers (up to 1.5 kg);
- 60-70 grams of salt;
- 3-5 peas of black pepper;
- 3-5 sheets of black currant;
- horseradish leaf (can be replaced with five cherry or oak leaves);
- dill inflorescence;
- 5-7 cloves of garlic;
- Bay leaf.
The above ingredients are enough to pickle a jar of cucumbers, but when pickling the fruit, add three tablespoons of sugar and one tablespoon of vinegar essence to the jar.
It is also worth noting that when canning cucumbers, you can put other herbs / spices in jars, for example, basil, cilantro, hot peppers in pods, mint, lemon balm, rosemary, thyme, tarragon, celery and parsley (both herbs and roots), cinnamon, cloves, mustard grains. For your information: the addition of mustard prevents fermentation, there the cans do not "explode", their contents are stored longer and do not deteriorate.
