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Video: How To Pickle Cucumbers
2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47
My recipe for canning cucumbers
These canned cucumbers are delicious. So, for one three-liter jar, you will need about 1.8 kg of cucumbers - medium size (not pickles).
Cucumbers must be thoroughly washed, stale cucumbers must be soaked for 6-8 hours. For the brine you will need: water - 1.6-1.7 liters, dill (with testes) - 30 g, herbs: celery - 18 g, parsley - 10 g, other components: black currant - 4-5 leaves, cherry - 5 -6 leaves, tarragon (tarragon) - 6-7 leaves, lemon balm - 3-4 leaves, horseradish (increases the hardness of cucumbers) - 1 small leaf, garlic - 1 large clove, bay leaf - 3-4 leaves, black pepper - 25 peas, citric acid - 0.5 teaspoon, salt - 60 g (1 tablespoon = 30 g).
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Put half of the chopped greens on the bottom of the steamed hot jar, then put the cucumbers, trying to fit as much of them into the jar as possible. Pour boiling water over the jar, directing the stream into the middle, let stand for 10 minutes. Then pour the brine into an enamel pan, add salt based on the volume of the brine, add some water, bring the brine to a boil. On top of the cucumbers, put the rest of the herbs, bay leaves, finely chopped garlic, pepper and citric acid. Pour in hot brine, close with a boiled lid, roll up, turn the jar upside down until it cools down (you can also cover it with an old blanket or something else).
In winter, 3-4 days before use, open the jar and let it stand in a warm room so that the cucumbers turn sour. Then put them in liter jars, pour with brine - and in the cold (in the refrigerator or between the frames) so that fermentation stops.
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