There are a huge number of recipes for canning cucumbers. But cucumbers cooked using this method are always crispy and delicious. But this is a reason for pride for any housewife, because not everyone can get crispy canned cucumbers.
It is necessary
- - 100 grams of sugar
- - 100 grams of vinegar
- - 80 grams of salt
- - Bay leaf
- - one horseradish leaf
- - two umbrellas of dill or just dill greens
- - two cloves of garlic
- - sweet peas
- - Red pepper
Instructions
Step 1
In order to cook crispy canned cucumbers, we need a container. Glass jars are best suited for this. This portion is for a three-liter can. But you can close both liter and two-liter - just calculate the capacity you need.
Then, cleanly washed jars need to be warmed up in the oven, boiled or sterilized with a special device. They put it on a saucepan, pour water, set the jar upside down and boil water for several minutes. The lids must be boiled.
Step 2
To close the crunchy canned cucumbers, you need to prepare them properly. Fill the cucumbers with cold water and leave for several hours. The greens must be washed and chopped, the garlic must be peeled, the spices must be selected. We put everything in a jar. We also place the washed cucumbers in a jar. Fill with boiling water, cover with a lid and leave until the water in the jar cools down. We drain the water through a special lid into the pan.
Step 3
Pour salt, sugar and vinegar into a jar of cucumbers.
After this procedure, we follow two options that you prefer. Personally, I always use the second one. It seems to me that the aroma of cucumbers and spices is more preserved this way.
1. Pour clean water into a saucepan, let it boil, pour it into a jar of cucumbers. We close the cucumbers with a lid using a seaming machine. Cover with a warm blanket and leave to cool completely.
2. Pour the water drained from the jar with cucumbers into a saucepan and then everything according to the previous option.
