Canned cucumbers with red currant
Try to preserve the cucumbers with the addition of red currant. Banks will look very decorative, but the cucumbers will strong, crisp and very tasty. Do not need any vinegar or citric acid - bright taste of the vegetables will add currants, salt and herbs.
You will need:
- 1.6 kg of fresh medium-sized cucumbers;
- 2 cups of red currant berries;
- 1.5 liters of water;
- 4 cloves of garlic;
10 - umbrellas of dill;
- a few sprigs of tarragon;
- 1 onion;
- 10 peas of black pepper;
4 clove Bud;
- 4 Bay leaves;
- 60 g of salt.
For canning it is better to use spring or pure bottled water.
Sterilize jars, boiling them together with lids for 10-15 minutes. Then remove the containers with tongs and air dry. Onion peel and cut into thick rings. Cucumbers and currants, rinse thoroughly and dry on a towel. In clean jars put onion, herbs and spices, then place the cucumbers. Bigger lay on the bottom, small - closer to the neck. The gaps between the vegetables complete the red currants.
Before salting the cucumbers is recommended to soak for 3-8 hours in cold water.
In a saucepan boil water with salt and pour the brine cans to a coat hanger. Cucumbers should be completely covered with liquid. Place the jars in a saucepan, cover with water and sterilize in boiling water. The processing time depends on the amount of banks. Litre capacity boil for 15 minutes, two-liter - 20, and three-litre half an hour. Remove jars from boiling water and close pre-sterilised and dried caps. Turn over the container and leave them to cool.
Salted cucumbers with mint
Original delicate taste differ cucumbers, salted with the addition of fresh mint, cherry leaves and sweet peppers. For canning, select small strong vegetables without damage. Conservation can be done cold - salted cucumbers will retain their color and firmness.
You will need:
- 2 kg of fresh cucumbers;
- 200 g sweet pepper;
- 2 bitter pepper;
- 3 tablespoons of salt;
- 1 sheet horseradish,
- 5 sprigs of tarragon;
- 5 sprigs of mint;
- 8 cherry leaves;
- 1 large fennel umbrella;
- 1 liter of water.
Only use large rock salt - it ensures good preservation of food.
Cucumbers, peppers and greens and wash thoroughly. Soak cucumbers in cold water. Sweet pepper clear from the seeds, cut into strips or rings. Jars and lids sterilize and dry. Boil water with salt and cool.
On the bottom of the jar put the mint, the tarragon, the leaves of horseradish and cherry. Then place in a container of cucumbers and pepper on top, put the umbrella dill. Fill the cucumbers with cold brine and leave for two days open. Then drain the brine, boil again and pour over the vegetables. Hermetically close the jars, turn over, cover with blanket and leave to cool.