RecipesCanning cucumbers
It’s mid-summer, everything is ripening, and many of us have unprocessed fruit and vegetables piling up at home. Canning is a great way to further process these fruits of the earth. Canning cucumbers is the most popular method. And canning cucumbers also has a long tradition here. For canning, the smaller bumpy ones are suitable, ideally with a diameter of 7 to 10 centimeters. All cucumbers should be roughly the same size. Keep a few smaller ones to seal the jar. When it comes to the brine, there are plenty of recipes and tips available. What’s certain is that the brine for canning cucumbers should be prepared several days in advance to enhance the stronger flavor of the spices. The added spices depend on your taste preferences. Here we provide a recipe for canning cucumbers in its basic variant. It’s for 15 jars with a capacity of 0.5 liters.
Ingredients (what you need)
6 kg cucumbers
3 l water
1 l vinegar
400 g salt
8 pcs bay leaves
16 pieces allspice
20 pcs cloves
Recipe steps
First, prepare the brine from water, vinegar, and all the spices. It’s best to do this 3 days in advance so that it can steep and all the spices properly infuse their flavors.
Carefully cleaned cucumbers should be packed into sterilized jars and covered with the brine. The cleanliness of the jars and the ingredients is very important. Soak the cucumbers in cold water for at least an hour and then carefully but gently clean each one with a brush.
Seal the jars tightly and process them for 7 minutes at a temperature of 85 °C.
Finally, let the jars cool upside down.
Additional information about the recipe Canning cucumbers
Canning cucumbers is a popular method of preserving this vegetable, allowing us to enjoy its flavor throughout the year. The process begins with selecting high-quality, fresh cucumbers, which are thoroughly washed. Then, the cucumbers are pickled in a vinegar brine with sugar, salt, and spices such as mustard seeds, dill, and pepper. The jars of cucumbers are carefully sealed and sterilized to ensure their long shelf life. The resulting pickled cucumbers are a favorite side dish for meats, cheeses, and sandwiches, and they are also a great source of vitamins and minerals.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
