This year, I had to deal with canning for the first time. We used to live in an apartment, but last year we bought our own house. And then it all started – gardening, vegetables, all that stuff. And how could I manage without canning? The cellar is empty, but I want to fill the shelves with brightly colored jars.
My husband and I decided we couldn't live without cucumbers this winter. The fruit was starting to ripen, and the question arose of how to pickle them so they would be crisp and delicious. I started asking friends for advice and a couple of recipes. However, I still decided to make some minor adjustments at my own risk, tailoring the marinade to my taste.
By the way, I've noticed many people who preserve cucumbers put their stems in the jar, but I decided to trim them right away. Just imagine, open the lid, and bam, a delicious cucumber is ready to eat right away. Not only is it aesthetically pleasing, but it's also convenient. You can serve it right away.
So, I like to preserve small cucumbers in liter jars—not only do they turn out crispy, but they're also guaranteed not to spoil. They just won't have time, because such deliciousness disappears in no time.
You will need the following ingredients:
- cucumbers;
- dill umbrella – 1 pc.;
- horseradish leaves – 1 pc.;
- currant or cherry leaves – 2-3 pcs.;
- a clove of garlic.
For 1 liter of marinade:
- salt – 2 heaped tablespoons;
- sugar – 2 tablespoons without a slide;
- vinegar – 80 ml.
Step-by-step instructions:
- There's no need to sterilize the jars, as you'll be bubbling the cucumbers three times. The lids, however, should be steeped in boiling water for 3-5 minutes.
- Prepare the vegetables, wash them thoroughly, trim the ends, or you can leave them as is.
- Bring water to a boil on the stove. Meanwhile, place a horseradish leaf, a sprig of dill, and cherry or currant leaves in the bottom of the jar. Add a clove of garlic, cut into several pieces.
- Place the cucumbers so that the jar is filled to the top, because when you pour boiling water over them, they will settle.
- Once the jar is filled with cucumbers, pour boiling water over them and cover with a lid. Let them sit for 10 minutes. Then drain the water and pour boiling water over them again for the same amount of time.
- While the cucumbers are still covered, begin preparing the marinade. Add salt and sugar to 1 liter of boiling water until thoroughly dissolved. Once boiling, add the vinegar and bring to a simmer.
- Drain the cucumber and pour the prepared marinade over it. Roll up.
I really like adding a slice of hot pepper and mustard seeds—it makes the pickles even more delicious, with a sweet and spicy kick. Try it, you won't regret it!