Canning cucumbers

Homeland cucumbers - India. In this country, cucumber cultivated for more than six thousand years. But certainly nowhere like cucumbers, as in Russia, where this vegetable was brought under Ivan the Terrible.

Our ancestors decided that overseas gimmick too fresh, and salted it up like mushrooms. Ever since cucumbers won universal love and the nobles, and peasants.

Today, the most popular method of processing cucumbers - canning. It helps to keep the delicious vegetables for a very long period of time gives them a great taste, pleasant texture, a wonderful aroma.

Canned cucumbers do not even very tasty dish udavsheesya adding it bright flavors. Without them, does not exist in Russian feast. Any diet, the most strict fasting keep more fun if you are in the closet in the number of banks with canned cucumbers.

For canning for the winter are ideal unripe cucumbers, they have the best fresh taste and rich aroma. There are three types of cucumbers for pickling: 3-5 cm - pickles, 5-9 cm - gherkins, 9-12 cm - Zelentsy.

Cucumbers - vegetable perishable, processing them in the day of collection. Sorted by size, removing soft and terrible, and preserves the size of each separately. The first harvest from the bush is much richer in sugar and dry matter than the next.

Before pickling cucumbers soak for about six hours, periodically changing the cold water. So you get rid of bitterness, expel excess air from cucumbers. After soaking, rinse the cucumbers very well, you can with a soft brush.

Recipe canning cucumbers for winter

10 pollitrovyh jars we need:

• cucumbers, gherkins - 3.3 kg,
• dill - 50 g,
• parsley - 15 g,
• horseradish leaves - 30 g,
• celery - 30 g
• red hot pepper in pods - 3.5 g,
• mint leaves - 3 g
• water marinade - 2 l
• allspice beans - 30 pcs.,
• bay leaf - 7 pc.
• garlic - 15 g,
• 80% acetic acid - 25 g of vinegar or 5% - 400 g
• salt - 100-120

So, cucumbers washed, sorted, soaked. All greens are also good wash and cut into pieces of about 5 cm. Divide the spices into three parts. Add up to the bottom third of the cans. Then put cucumbers vertically up to half the height of the cans. Put on top of the second part of the spices. Next, put the remaining cucumber and horizontally from the top - the balance of spices.

Fill the brine. It should be hot, but not boiling water (approximately 80 degrees). It is prepared as follows: Pour water into the enamel pot, add salt (50-60 g per liter), heated to dissolve the salt, filter through the triple layer of cheesecloth, add vinegar or acid. Then boil the marinade a couple of minutes.

Bathed in brine banks cover with sterilized lids and set in a pan of hot water up to 60-70 degrees. Pasterizuem at 90 degrees for 10 minutes. If you have a liter cans, about 15 minutes, three-liter - 25. Do not let the water heated above 90 degrees, so that the cucumbers are not softened.

When finished pasteurized, ukuporte banks and set upside down, leave to cool in a cool place.

Videoretsept canning cucumbers