How to roll the cucumbers in liter cans

Roll the cucumbers in liter cans best small families or those who rarely include this product in your diet. Then pickles will not disappear, but will be eaten in time. Moreover, in such dishes are much more convenient to store cucumbers in the refrigerator and in the closet.

A simple recipe for pickled cucumbers

3 liter jar you will need:
- 1,5 kg of cucumbers;
- 3 leaves of horseradish or oak;
5 umbrellas of dill;
- 6 leaves of cherry and raspberry;
- pinch of bayberry;
- 6 cloves of garlic;
2 tbsp coarse salt;
- 6 tablespoons of vinegar;
- 1 tablespoon of sugar.

Choose to conserves young cucumbers small size – they look more aesthetically pleasing and be far better.

Cucumbers soak in cold water for half an hour, then carefully wash and trim two sides. Banks thoroughly wash and sterilize in a preheated oven or over boiling water for 10 minutes. Lay on the bottom of cans washed horseradish leaves, cherries and raspberries. Then tightly fill them with cucumbers, inserting between the cloves of peeled garlic, umbrellas dill and peas allspice.

Fill jars with boiling water, leave for 10 minutes and then drain the hot water back into the pot. Return to a boil and add the sugar, salt and vinegar. When the marinade comes to a boil, pour it over the cucumbers sterilized banks and roll covers. Put them upside down in a warm blanket and a good wrap. A day later remove the rolled up cucumbers in a basement or dark cupboard.

Pickles and mustard powder

Roll up to 2 liter jars of cucumbers, you must:
- 1 kg of cucumbers;
5 umbrellas of dill;
- 8 peas allspice;
- 6 cloves of garlic;
- 7 leaves of black currant;
- 7 leaves of cherry;
the large sheet of hell;
- 1 liter of water;
2 tbsp salt;
- 1 teaspoon of dry mustard.

Mustard powder in this recipe will make more spicy taste of cucumbers will protect them from mildew and the possible process of fermentation.

Cucumbers soak in water for 6 and 12 hours even better. Then wash and cut from both sides. Sterilize liter jars in the ways outlined above, fill them with cucumbers, umbrellas dill, garlic, leaves of currant, cherry, horseradish and pepper.

Prepare the brine. To do this, boil in a saucepan liter of water, completely dissolve in it, salt, a little cool and strain. Pour cooked brine cucumbers and put the banks in a dark place for 3 days, from time to time, removing the resulting foam.

After the allotted time, drain the brine from the jars to the pan, bring to the boil and again pour over cucumbers. Pour in jars dry mustard, roll up their sterilized lids and wrap for a few days. Store in a dark dry place.