In addition to preserving fruits for a long time, preservation as a method allows you to give vegetables a variety of tastes. In order for the preservation process not to become a routine, different recipes can be used. The article briefly and easily describes eight blanks - eight diverse tastes.
The best varieties of cucumbers for conservation
The main criterion for selecting fruits for preservation is their appearance - cucumbers should be small in size, freshly picked, with pronounced black tubercles. Cucumbers of the Nezhinsky, Muromsky variety are ideal for canning, as they have a not thick skin and dense pulp.
Varieties of later selection include:Did you know? Napoleon promised a reward in the equivalent of a quarter of a million dollars to someone who invents ways to store cucumbers for long trips. History is silent whether anyone received the money.
- Altai - characterized by unpretentiousness to climatic conditions and resistance to diseases, it has small fruits (approximately 10 cm), which allows them to be rolled up in small-sized jars;
- Shore;
- Salting;
- Parisian Gherkin;
- Voronezh.
Among hybrid varieties, it is worth highlighting Rodnichok F1, Zastolny F1, Buran F1, Natasha F1.
Cucumber preparation
The best, proven homemade recipes for years will not work without proper preparation of vegetables before processing. Preparation for the preservation of cucumbers consists in the selection of fruits and their subsequent soaking.
Freshly picked small cucumbers have a sweet taste, are devoid of internal voids, therefore more crispy. Soak cucumbers is recommended for 2-3 hours, and preferably half a day. This process will give the fruit extra elasticity.
How to deliciously preserve cucumbers for the winter in banks: eight options for harvesting
Currently, there are many home recipes that use all known methods and methods of preservation of cucumbers.
But the most interesting and popular recipes are those that are not only as simple as possible to implement, but also offer to use a set of components available to every hostess. The following are the best recipes.
Classic Vinegar Recipe
Experienced and novice housewives will definitely like it.
4 cans of 1 liter
acetic acid (9%)
80 ml
allspice
2 peas
- Fruits are placed in cold (preferably ice) water for 3 hours.
- Garlic, hot pepper, dill umbrellas, leaves, and currant berries are poured into jars.
- Cucumbers are stacked in random order, avoiding excessive compaction. It is allowed to supplement with chopped fruits for maximum filling.
- Pour vegetables and greens with boiling water 2 times for 5 minutes.
- The "second" water is poured into a large pan and the marinade is boiled. Put spices with salt and sugar. Acetic acid is introduced into the boiling brine gradually, in a thin stream, avoiding the appearance of foam.
- Pour the marinade in a container, seal it tightly. Inverted cans are covered with a blanket until they cool completely.
Video: preservation of cucumbers for the winter
Video recipe
A simple way without sterilization and without the addition of vinegar
At home, you can achieve the taste of cucumbers "like a barrel." Vinegar is not used in this easy recipe; the cold method excludes the sterilization process.
1 can of 3 l
allspice
3 peas
greens (umbrellas) dill
1 bunch
- Cucumbers are placed in a large basin, filled with low-temperature water for several hours, the ends of the fruits are not cut.
- In jars washed in soda solution, apply greens with pepper and garlic.
- In an upright position, cucumbers are placed as tightly as possible in the jar.
- A small volume tank (for example, a liter jar) is filled with filtered cold water, sodium chloride is poured into it, stirred until a homogeneous solution is obtained.
- Pour concentrated salt brine into a jar of cucumbers and add filtered cold (well water) to the edge of the neck, cover with a nylon cover on top (not tight so that there is air for fermentation). Depending on the room temperature, the fermentation process may take longer than three days.
- Put the jar in a deep bowl (it must be taken into account that during fermentation the brine will pour out) and for three days they are placed in a warm place.
- The method of how to reliably close the cans with a nylon cover before long-term storage is as follows: lower the nylon cover for several seconds in boiling water, quickly remove it and immediately close the can tightly.
- Store in a room with a low temperature.
Important! Salt must be used without additives (iodine, selenium). Rock salt is preferred.
Cut into pieces
Canned cucumber circles are simple, tasty and beautiful. This recipe does not require sterilization.
1 can per 0.5 liter
dill greens (inflorescences are allowed)
1-2 pcs.
acetic acid 9%
1 tsp
vegetable oil (refined)
1.5 tbsp. l
- The fruits are kept in ice water for at least 3 hours, cut off the tips.
- Dill, carrots, garlic are laid in jars.
- Fill the container with cucumber slices, add granulated sugar with salt and vinegar.
- Pour in vegetable oil and cold boiled water.
- Sterilize for 15 minutes.
- Closed cans are left upside down until completely cooled.
- Additional "wrapping" is not required. Serve to the table in two days.
With basil
basil greens (leaves)
1 bunch
- The ends of the fruit are cut, placed for four hours in cold water. It is necessary that the water remains cold all the time - this will add crispness to the workpiece.
- The first layer is half the herbs with spices.
- The second layer is cucumbers (stack vertically).
- The third layer is the remaining spices with herbs.
- Pour boiling water.
- Salt, sugar are poured into a liter of filtered water, a bay leaf is put.
- Four minutes (no more!) Boil the marinade after boiling it.
- Water that was in banks with cucumbers is poured.
- Fill the tanks with boiled marinade.
- Roll up the lids, check for leaks.
- Banks cool naturally.
Did you know? Basil not only goes well with vegetables, giving them a touch of astringency. Gourmets add leaflets of this plant as a topping to creamy ice cream, an unusual, interesting taste is obtained.
Sweet
For connoisseurs of unusual taste combinations - a very simple recipe for sweet cucumbers.
For marinade:
A more delicate, mild taste is obtained when hot peppers are not added.
1 can of 3 l
- Cucumbers are soaked in cold water for 4 hours.
- Put spices and cucumbers in jars, fill the containers with boiling water to the edge of the neck, cover with sterilized lids.
- After 5 minutes, the water is poured into a pan, brought back to a boil, poured into cans with cucumbers again, kept for another 5 minutes and drained again.
- Salt and sugar are put in boiling water, vinegar is poured.
- Fill the marinade in jars. Roll up a key, turn over banks, thereby excluding depressurization.
- Leave it upside down until they cool completely.
Sharp
Cucumbers marinated with Chili ketchup are tasteful.
6 cans of 1 liter
- Vegetables are cut off on both sides, filled with cold water for six hours.
- 2 bay leaves are placed in each container.
- Cucumbers are placed vertically and tightly, avoiding excessive compaction.
- Pour sugar, salt into boiling water, pour ketchup.
- Continuously stir the marinade with a spoon until the salt and sugar are completely dissolved.
- After boiling add acetic acid and immediately pour the marinade in a container with vegetables.
- Banks are covered with sterilized metal lids, placed in a tank of water and boiled for 15 minutes. Close with a sealing key.
In Bulgarian
Vegetables prepared according to this recipe have an unforgettable taste, and cucumbers have an emerald color. Preservation will become a true decoration of a festive and everyday table.
1 can per 1 liter
onion (half rings)
1 PC.
black peppercorns
3 pcs.
allspice
1 PC.
- Put spices, cucumbers in prepared containers.
- Cover the jars with lids and place in a deep pan for sterilization.
- Cans are removed from the pan, sealed with metal lids and covered with a blanket for 1 hour.
- After the specified time, the cover is removed, the banks are allowed to cool at ambient temperature.
If the cooking technology has not been violated, the cucumbers will look like fresh. It is necessary to monitor the color of cucumbers. About 4 minutes after the boil begins, the fruits will become olive in color.
Assorted Tomatoes and Cucumbers
The recipe is good because all the ingredients, including vinegar, are put in a jar at the same time.
1 can of 3 l
black peppercorns
5 pieces.
- Put spices and vegetables in jars.
- Boil the marinade from salt and sugar.
- Pour marinade over vegetables, add vinegar.
- Sterilize for 15 minutes, roll up with metal caps.
Video: assorted cucumbers and tomatoes
Video recipe
Important! When preparing multicomponent assorted vegetables must be used in equal parts. The most acceptable containers for such canning are 2- and 3-liter cans. It is convenient to stack and get vegetables in them.
How to preserve the color of cucumbers during conservation
Before starting the conservation process, cucumbers are placed in boiling water for a short time, after which they are immediately poured with cold water. This process allows cucumbers to preserve their natural green color.
Does bitterness go out of cucumbers during the conservation process
Bitterness in cucumbers appears as a result of a violation of the water balance in the fruits. Lack of moisture, as well as an excess, negatively affects the taste of the fruit. If, nevertheless, the freshly picked cucumbers are bitter, you need to eliminate the bitterness before the conservation process.
For this, cucumbers are placed for 40 minutes in salt water: 1 tablespoon of salt in 2 liters of water. Bitterness "goes" into the water, and the cucumbers remain as fresh from the garden.
Terms and conditions of storage of canned cucumbers
It is recommended to store cucumbers at home for no more than one year, preferably in a dark, cool room.
With all the variety of home recipes and methods for preparing cucumber blanks for both long-term storage and short-term it’s important to follow simple rules:
- The fruits of cucumbers to be preserved must be fresh, small in size, with a dense, undamaged peel.
- Glass containers in which the fruits are laid must be thoroughly washed using laundry soap and baking soda.
- It is desirable to exclude synthetic detergents for dishes, since they are poorly washed off with water.
- The use of leaves, berries with traces of damage or mold is excluded.
- Strictly adhere to the quantities and ingredients indicated in the recipe.
- The metal lids for seaming cans must be new, without any signs of damage and rust.
- Observe storage recommendations. As a rule, preservation containers should be kept in a dark and cool room for no more than a year.
- If the brine or marinade in hermetically sealed jars becomes cloudy, changes color, a precipitate appears, lids “swell” - the product cannot be eaten.
