Home canning is a great opportunity to provide a family with tasty and healthy vegetables and fruits. Diversify your table with pickles - unlike pickles, they are prepared without the addition of vinegar. By varying the additives and seasonings, you can get canned foods in different flavors.
Canned cucumbers with red currants
Try canning cucumbers with red currants. The jars will look very decorative, and the cucumbers themselves will turn out to be strong, crispy and very tasty. Neither vinegar nor citric acid is needed - currants, salt and herbs will give the vegetables a bright taste.
You will need:
- 1, 6 kg of fresh medium-sized cucumbers;
- 2 cups red currant berries;
- 1.5 liters of water;
- 4 cloves of garlic;
- 10 dill umbrellas;
- several sprigs of tarragon;
- 1 onion;
- 10 peas of black pepper;
- 4 carnation buds;
- 4 bay leaves;
- 60 g of salt.
For canning, it is better to use spring or clean bottled water.
Sterilize the jars by boiling them together with the lids for 10-15 minutes. Then remove the containers with tongs and dry. Peel the onion and cut into thick rings. Rinse cucumbers and currants thoroughly and pat dry on a towel. Put the onions, herbs and spices in clean jars, then place the cucumbers. Place the larger ones on the bottom, the smaller ones closer to the neck. Fill the gaps between the vegetables with red currants.
It is recommended to soak cucumbers for 3-8 hours in cold water before salting.
In a saucepan, boil water and salt and fill the jars with brine up to the shoulders. The cucumbers should be completely covered in liquid. Place the jars in a saucepan, fill them with water and sterilize in boiling water. Processing time depends on the volume of the can. Liter containers are boiled for 15 minutes, two-liter containers - 20, and three-liter containers - half an hour. Remove the jars from the boiling water and close them with pre-sterilized and dried lids. Turn containers over and leave to cool.
Pickled cucumbers with mint
Pickled cucumbers with the addition of fresh mint, cherry leaves and sweet pepper have an original delicate taste. For canning, choose medium-sized, strong vegetables without damage. Canning can be done cold - pickled cucumbers will retain their color and firmness.
You will need:
- 2 kg of fresh cucumbers;
- 200 g sweet pepper;
- 2 bitter peppers;
- 3 tablespoons of salt;
- 1 sheet of horseradish;
- 5 sprigs of tarragon;
- 5 sprigs of mint;
- 8 cherry leaves;
- 1 large umbrella of dill;
- 1 liter of water.
Use only coarse rock salt - it guarantees good preservation of canned food.
Wash cucumbers, peppers and herbs thoroughly. Soak cucumbers in cold water. Peel sweet peppers from seeds, cut into strips or rings. Sterilize and dry jars and lids. Boil water and salt and cool.
Put mint, tarragon, horseradish leaves and cherries on the bottom of the jar. Then place the cucumbers and peppers in the container, put the dill umbrella on top. Pour cold brine over the cucumbers and leave uncovered for two days. Then drain the brine, boil and pour the vegetables over again. Seal the jars hermetically with lids, turn over, cover with a blanket and leave to cool.
