Pickled canned cucumbers
Origin of the recipe
The first mentions of pickled cucumbers date back to Ancient Egypt, where cucumbers were used as food and even as part of the diet of the slaves who built the pyramids. The Egyptians used salt water to preserve vegetables, allowing them to be preserved for a long time.
What do you need for cooking?
Ingredients
For a 1 liter jar.
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Fresh cucumbers
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Fresh dill
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Dill umbrella
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Garlic
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Horseradish leaves
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Bay leaf
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Mixed peppercorns
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Peppercorns
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Mustard seeds
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Salt
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Sugar
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Acetic acid 70%
Kitchen utensils
- Pot
- Lid
- Jar
Crispy pickled cucumbers are a great appetizer for a feast, a piquant addition to a variety of dishes, and an essential ingredient for beloved salads. Pickling cucumbers with vinegar dates back to the ancient Romans. Preparing these pickles is quick and easy, and they can be preserved in small, easy-to-store jars.
Step-by-step recipe
Step 1:
Place cucumbers in a deep container, cover with cold water and leave for 2 hours.
Step 2:
Sterilize the jars (for example, by pouring 50 ml of water into each jar and heating them in the microwave for 5 minutes at maximum power).
Step 3:
Drain the cucumbers and trim the ends.
Step 4:
Place the horseradish leaf into a jar and chop coarsely.
Step 5:
Place an umbrella of dill and chop one sprig of dill.
Step 6:
Peel the garlic and add 5 cloves to the jar.
Step 7:
Place the cucumbers upright in the jar and add sliced cucumbers if there is any space left in the jar.
Step 8:
Fill the jar to the top with boiling water, cover with a lid, let sit for 10 minutes, then drain the water. Repeat the process one more time.
Step 9:
Add 1 bay leaf, 2 allspice peas and 10 mixed peppercorns, 1 tsp yellow mustard seeds, 1 level tbsp salt, 2 heaped tbsp sugar and 1.5 tsp acetic acid (70%).
Step 10:
Fill to the top with boiling water and close the lid tightly.
Step 11:
Turn the jars upside down on the lid until they cool completely.
Step 12:
Repeat the preparation process for each jar.
Cooking tips
For canning, it is better to choose short and thin cucumbers (6-12 cm).
Pickling cucumbers should be done quickly after picking or purchasing, before they begin to lose moisture and become flabby.
Before canning, sterilize not only the jars, but also the lids.
Store jars of cucumbers in a dark and, preferably, cool place.
