There are many recipes for canning cucumbers - each housewife has her own, familiar one. However, you always want to try to do something new in order to surprise your loved ones and diversify the table. One of these recipes is pickled cucumbers with red currants.
It is necessary
-
- 2 kg of cucumbers,
- 75 g salt
- 1.5 liters of water,
- 100 g red currant,
- spices and herbs to taste.
Instructions
Step 1
Thoroughly wash the glass jars in which you will close the cucumbers with hot water and baking soda. Sterilize them by boiling for 20 minutes in water (can be steam sterilized). Boil the metal lids for 20 minutes. It is necessary to ensure that when boiling, the jars and lids are completely immersed in water.
Step 2
Prepare herbs and spices for jars. Wash the dill umbrellas, currant leaves, horseradish thoroughly. Peel and chop the garlic. Prepare the required amount of salt. Wash the currants, peel the stalks from the berries.
Step 3
Wash freshly cut green cucumbers and soak in ice water for one to two hours to release air. Then pour boiling water over the fruits and place them vertically in prepared jars, shifting them with spices.
Step 4
Pour hot water from a kettle into cucumber jars. Close with a sterile lid and let sit for five minutes. Drain the water from the jars into a saucepan, add salt there and set to boil. Re-sterilize the cover. Add currant berries to the jars. Pour the boiling brine into the jars, being careful not to touch the edges of the jar with the pan, close the lid for 5 minutes. Drain and boil the brine again and pour it into the jars. Close the lids tightly, turn them upside down, make sure that no water flows from under the lids, wrap the jars and leave them to cool completely.
