Sterilized pickled cucumbers

Name: Sterilized pickled cucumbers
Total time: 1 d
Yield: 20
Ingredients: 3400 g Cucumbers; 11 cloves of garlic Garlic; 10 Bay leaf; 33 Allspice; 66 Peppercorns; 22 Carnation; to taste Dill; 165 g Greenery; 1 Carrot; 6 L Water; 300 g Salt; 150 g Sugar; 11 teaspoon Table vinegar

They will always be crispy and store well! Cucumbers are canned and loved by many people. There are many methods and recipes; some people decide to make preparations for the first time and don’t know what to choose. The sterilization method has its advantages and disadvantages: you can use small jars, which is convenient for a small family, but inconvenient for large volumes. The marinade will always be transparent and will not become cloudy. The taste is pleasant, a small addition of vinegar allows it to be stored well, but does not add much acid.

72

14024

Hailey Brown

Recipe author

Calories

83kcal

Protein

0g

Fat

0g

Carbs

16g

*Nutrition per serving

Ingredients

Servings: 20

3400g

11cloves of garlic

10

33

66

22

to taste

165g

1

6L

300g

150g

11teaspoon

Step-by-step preparation

Cooking time: 1 day

STEP 1
Not all cucumbers are suitable for canning. Choose young, firm, bright green, pickling varieties. And recycle it as soon as you buy it or remove it from the garden. It is better to take pictures early in the morning. Select even ones, approximately the same in size.
STEP 2
Wash the cucumbers and leave in cold water for 5-6 hours, changing it 2-3 times. This way the cucumbers will gain elasticity and if there was any bitterness, it will go away. At the same time, you need to sort out and wash the aromatic herbs. Peel the garlic, cut into large cloves. Make carrot slices. Wash the spices and leaves and place in bowls.
STEP 3
I cut off the ends of washed cucumbers. In a washed liter or 0.7 jar, I put a leaf of currant, cherry, and parsley at the bottom. Torn, medium-sized bay leaf, 1-2 cloves of garlic, cloves - 2 pcs., hot pepper - 6 peas, allspice - 3 pcs. Part of a dill umbrella and a chopped 4 - 5cm stem. I lay the cucumbers vertically, and layer the cucumbers with carrots and sprigs of a dill umbrella. Fill with cucumbers to the edge, put small ones on top or cut them and an umbrella of dill
STEP 4
I prepare the brine separately / based on 1 liter of water - 50 g of salt, 25 g of sugar /. I boil it and immediately pour it over the cucumbers, adding 1 tsp directly into the jar. 9% vinegar. I pour the brine over the edge, cover with boiled (5 minutes) lids and set for sterilization. To avoid getting burned, it is convenient to use a grip for carrying hot cans as in the photo.
STEP 5
Those who like vinegar more and add 80-100 ml per 1 liter of water, add vinegar to the brine, after the brine boils, immediately pour it into jars, then sterilize.
STEP 6
Sterilization: - Place a cloth napkin on the bottom of a pan of a suitable size, place the jars, fill with hot water up to the hangers of the jars. The jars should not touch each other or the walls of the pan. Heating is average. From the moment the water boils, sterilize 0.7-1 liter jars for 8-10 minutes. Carefully monitor the color change of the cucumber: as soon as the bright green color turns into olive, remove the jars, otherwise you risk cooking the cucumbers. Immediately screw on the lids.
STEP 7
Next, wipe the twisted jars clean, roll them on the table, checking the seal, and turn them over onto the lid and leave until cooled. You can cover it with a blanket to keep the desired temperature longer. You can also store it in an apartment, but always in a dark, cool place. From this quantity of cucumbers /5 liter bucket/ you get 10-11 0.7 liter jars.