The absence of some ingredients when pickling cucumbers is an annoying phenomenon, but you should not postpone the work "until later." After all, it is quite possible to pickle vegetables without currant leaves, horseradish, dill or other things, the main thing that should be is salt.
In general, dill and horseradish are ingredients that affect the taste and density of cucumbers. Therefore, in order to end up with tasty and crunchy cucumbers, it is advisable to replace these components with others that would act in the same way, that is, improve the taste and prevent the fruits from softening. There are many different options for pickling cucumbers and each recipe involves different additives, so before you start canning, you need to familiarize yourself with the list of ingredients that can be put in jars.
What to put in a jar when pickling cucumbers
- leaves of currant, horseradish, cherry, oak, celery;
- umbrellas, seeds and greens of dill;
- garlic;
- cloves;
- allspice, black peppercorns;
- whole pods of hot pepper;
- mustard seeds;
- currant berries;
- horseradish root;
- onion;
- mint;
- caraway;
- salt and sugar;
- Bay leaf.
As you can see from the list, many different spices can be used when salting cucumbers, therefore, in the absence of dill and horseradish, these components can be replaced with others. For example, to make the cucumbers crisp, you can add cherry and oak leaves, the bark of these trees to the jar, and to improve the taste of the fruit - whole cloves of garlic, allspice, mustard seeds and cloves. It is worth noting that the last listed ingredients are natural preservatives, thanks to them, the workpieces are stored longer, and even after opening the cans, vegetables do not grow moldy for a long time.
