It is best to roll cucumbers in liter jars for small families or those who occasionally include this product in their diet. Then the pickles will not be wasted, but will be eaten on time. In addition, it is much more convenient to store cucumbers in such dishes both in the refrigerator and in the closet.
A simple pickled cucumber recipe
For 3 liter jars you will need:
- 1.5 kg of cucumbers;
- 3 leaves of horseradish or oak;
- 5 dill umbrellas;
- 6 cherry and raspberry leaves;
- a pinch of allspice peas;
- 6 cloves of garlic;
- 2 tbsp. tablespoons of coarse salt;
- 6 tbsp. tablespoons of vinegar;
- 1 tbsp. a spoonful of sugar.
Choose small young cucumbers for seaming - they look more aesthetically pleasing and turn out to be much tastier.
Soak the cucumbers in cold water for half an hour, then wash well and cut on both sides. Wash the jars thoroughly and sterilize in a preheated oven or over boiling water for 10 minutes. Place the washed horseradish, cherry and raspberry leaves on the bottom of the jars. Then fill them tightly with cucumbers, inserting cloves of peeled garlic, dill umbrellas and allspice peas between them.
Pour boiling water over the jars, let sit for 10 minutes, and then drain the hot water back into the pot. Bring to a boil again and add sugar, salt and vinegar to it. When the marinade boils, pour cucumbers over them and roll up the jars with sterilized lids. Place them upside down on a warm blanket and wrap them up well. After a day, remove the rolled cucumbers in the basement or dark closet.
Pickles with mustard powder
To roll up 2 liter jars of cucumbers, you must:
- 1 kg of cucumbers;
- 5 dill umbrellas;
- 8 peas of allspice;
- 6 cloves of garlic;
- 7 black currant leaves;
- 7 cherry leaves;
- a large sheet of horseradish;
- 1 liter of water;
- 2 tbsp. tablespoons of salt;
- 1 teaspoon of dry mustard.
The mustard powder in this recipe will make the cucumbers taste more spicy, protect them from mold and possible fermentation processes.
Soak the cucumbers in water for 6, or even better 12 hours. Then wash and trim on both sides. Sterilize liter jars using the methods described above, fill them with cucumbers, dill umbrellas, garlic, currant leaves, cherries, horseradish and allspice.
Prepare the brine. To do this, boil a liter of water in a saucepan, completely dissolve the salt in it, cool a little and strain. Pour the cooked brine over the cucumbers and remove the jars in a dark place for 3 days, from time to time removing the resulting foam.
After the allotted time, drain the brine from the cans into a saucepan, bring to a boil and pour over the cucumbers again. Pour dry mustard into the jars, roll them up with sterilized lids and wrap them up for a few days. Store in a dry, dark place.
