It is better to preserve freshly picked fruits, if they lie down for a day or even a few, then they must first be soaked in cold water for 4 hours. Before some types of salting, they must be soaked in any case. There are other subtleties that you need to know when harvesting greens.
For canning cucumbers, you need to take only good water - purified, from a well, a well. If good quality water comes out from the tap, you can take it. If not, pre-clean the liquid, otherwise the brine will become cloudy during storage, and the cans may "explode".
Take only pickled cucumbers. Salad is categorically not suitable, because of one such fruit, the entire jar can be spoiled, as well as because of one soft specimen that has lost its freshness.
Pickled cucumbers, unlike pickled ones, can be eaten by children. To make such a preparation for the winter, take for one 3-liter jar:
- 1.5-2 kg of cucumbers (depending on their size);
- 5 cloves of garlic;
- 1 sheet of horseradish;
- 4 leaves of red currant;
- 5 cherry leaves;
- 2 umbrellas of dill;
- 3 tbsp. coarse salt;
- 1, 2 liters of water.
Rinse cucumbers well, if they are dirty, rub each one lightly with a soft cloth, dampening it in water, then rinse well. Soak them in cold water for 4 hours, then cut off the ends on both sides.
Wash the jar well, lay the fruits vertically and close to each other. Peel the garlic, cut each slice in half.
In the old days, housewives rubbed garlic, dill and 1 tbsp with a pestle. salt, put this mixture in jars for a stronger flavor.
You can do this or distribute the dill, chopped garlic, currant leaves, cherries almost in half and put them when laying cucumbers on the bottom and in the middle of the jar, and a small horseradish leaf, cutting into 2-4 parts - in the center and up.
If you have well or spring water, then you can use the cold salting method. To do this, dissolve salt in cool water, pour into cucumbers, cover the jar with a cellophane lid and store in the basement, cellar, refrigerator.
If such water and similar storage places are not available, use another method. To do this, pour purified water into the jar or from the tap, put a double layer of bandage on top of the container neck, pour salt. Gradually it will dissolve, and then you will remove the unnecessary impurity along with the bandage.
In this form, cucumbers should stand for 3-3, 5 days. Cover them with a lid twice a day, turn them over, then put them back on the bottom. This method will help them salt out evenly. After this time, pour the brine into a saucepan, bring to a boil, pour cucumbers. Roll up the cans with sterile iron lids, turn over, wrap until cool.
Pickled cucumbers are also delicious. To do this, take:
-1, 5-2 kg of cucumbers;
- 3 sprigs of parsley;
- 6 peas of black pepper;
- 2 bay leaves.
For 1 liter of water:
- 2 tbsp. granulated sugar;
- 3 tbsp. salt (no slide);
- 1 tsp vinegar essence.
Place the washed cut-off cucumbers in a sterilized 3-liter glass jar, alternating with the seasonings.
Put the parsley on top, then when pouring boiling water, the top cucumber will not be "boiled".
Pour salt, sugar into the water, bring to a boil. Pour the brine into a jar, let stand for 20 minutes. Then pour the marinade into a saucepan, put it on the fire again. When the liquid boils, fill the jar with it, add the essence, roll it up with an iron lid, turn it over and wrap it up.
