Preservation of cucumbers

In winter, canned cucumbers are one of the most important components of many dishes. They are added to various soups, salads, snacks. By themselves canned cucumbers, too, are very popular. Preservation allows storing vegetables for a long time. And in the cold season, when the human body lacks vitamins and microelements, canned vegetables are their irreplaceable source. Of course, canned cucumbers can be bought in the market or in the store, but more fun is brought by products made with your own hands. Home canning cucumbers for the winter is a tradition that passes from generation to generation.

A huge number of recipes for canning cucumbers allow each hostess to find the most convenient and tasty option. At each woman cucumbers turn out especial, unique, even if she uses a popular recipe.

Secrets of canning of cucumbers

1. For conservation, one should choose cucumbers of one kind, dense, preferably with pimples. On cucumbers there should not be yellowness and soft places. To get the most delicious canned cucumbers, do the twist on the day of picking vegetables from the beds.
2. Before preserving cucumbers, carefully prepare the container. The quality of preparation depends on the taste of vegetables and the duration of their storage. A barrel or jar should be well washed and sprinkled with boiling water.
3. The taste of canned cucumbers directly depends on the recipe for pickling. As a rule, 6-8% saline solution and various spices are used for preserving. Spices and seasonings should be chosen to your own taste. Garlic gives spice and spice, vinegar - acid, bay leaf, herbs, peppercorn - aroma.
4. When canning cucumbers in cans, you should use a method with sterilization. This is a reliable method that ensures long-term storage of cucumbers. There are ways to preserve cucumbers without sterilization - in this case the prepared cucumbers in the jars must be filled twice with a hot liquid.
5. If the vegetables vary considerably in size, then the canning method of cut cucumbers can be used. When using this method, it should be remembered that the cut cucumbers are much faster salted and marinated. Therefore, the amount of spices and seasonings can be reduced.
6. There are various recipes for canning salads from cucumbers and other vegetables. The easiest to prepare salad - from cucumbers and tomatoes. One kilogram of vegetables should be cut into cubes, add to them 2 rings cut in rings, salt, dill and mix. Then spread the vegetables on the cans, pour hot 6-% brine, sterilize in a water bath for 15 minutes and roll up. Canned salad of cucumbers, tomatoes and cabbage is great for any festive menu.
7. Preservation of cucumbers with mustard gives these vegetables a spicy taste, and also, protects banks from "blasting". It is enough to add 1 tablespoon of dry mustard for every 3 liters of marinade, and boil.
8. In order to preserve cucumbers without vinegar, you can add arachia, lemon and currant juice to the marinade. For 1 liter of marinade you need 100-150 grams of juice. Ways of preserving cucumbers with citric acid or with vodka became widespread. For 1 liter of marinade, 0.5 teaspoon of citric acid or 2 tablespoons of vodka.
9. Unusual, pungent taste is obtained when preserving cucumbers in Bulgarian. Cucumbers, spread out on cans, should be poured with brine and stored for 4 days at room temperature. After this, the pickle should be drained, boiled and re-poured cucumbers. Cucumbers, in turn, should be washed. After that, the cans are rolled up and sterilized. This method makes cucumbers crispy.

Surely, every mistress has her own secrets of cooking canned vegetables. Nevertheless, the use of new methods and tips, allows you to improve and create real culinary masterpieces.