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What to add to a jar of canned cucumbers so that the brine is clean as a tear
It seems to me that in our country, no lush feast is complete without pickles. Well, really, it is difficult to imagine a festive table without crispy pickles!
In today’s article, you will find not only the best recipe for canned cucumbers, but also a detailed analysis of the most common mistakes when twisting them.
Recipe for Canned Cucumber Ingredients
Preparation
The grossest mistake that can be made when canning cucumbers is to put vegetables in dirty cans. It would seem obvious that before filling the jar, it must be thoroughly washed and sterilized. However, many neglect the careful processing of containers. And this leads to the reproduction of bacteria and the explosion of cans.
The second most common mistake is to make brine from running water. For conservation to be successful, it is better to use spring or well water for it. By the way, such water should also be used for pre-soaking cucumbers.
Among the banal, but no less common mistakes is the neglect of the inverted bank rule. Many leave the preservation to cool off without turning over. Because of this, the lid does not fit tightly enough to the bank and air is collected under it. And from this conservation begins to deteriorate rapidly.
By the way, since we were talking about the storage of pickles, it will not be superfluous to remind about the importance of signing twists. Do not forget that any conservation has its expiration date. In cucumbers, it is from 1 to 2 years. So their marking is one of the most important final stages.
In today’s article, you will find not only the best recipe for canned cucumbers, but also a detailed analysis of the most common mistakes when twisting them.
Recipe for Canned Cucumber Ingredients
- 0.6 kg cucumbers
- 1 liter of water
- 200g sugar
- 35g rock salt
- 200ml vinegar
- currants
- horse-leaf
- dill
- 3 cloves of garlic
- pepper-pea
- pepper-pea
Preparation
- First of all, the cucumbers should be washed and soaked in cold water for 2 hours. Then we start sterilizing the cans.
- Then you can start preparing marinades. Dissolve salt and sugar in water and bring it to a boil. Then add vinegar to the pot with boiling water and leave to boil on a small heat for another 5 minutes. During this time, you need to have time to lay out in sterilized jars currant leaves, horseradish, garlic and dill umbrellas. And also do not forget to add to each jar a few peas of black and fragrant pepper.
- At the end, we put cucumbers in jars and pour them with boiling brine. After that, sterilize the already filled cans for 20 minutes and roll. Finished spins are cooled in an inverted form.
The grossest mistake that can be made when canning cucumbers is to put vegetables in dirty cans. It would seem obvious that before filling the jar, it must be thoroughly washed and sterilized. However, many neglect the careful processing of containers. And this leads to the reproduction of bacteria and the explosion of cans.
The second most common mistake is to make brine from running water. For conservation to be successful, it is better to use spring or well water for it. By the way, such water should also be used for pre-soaking cucumbers.
Among the banal, but no less common mistakes is the neglect of the inverted bank rule. Many leave the preservation to cool off without turning over. Because of this, the lid does not fit tightly enough to the bank and air is collected under it. And from this conservation begins to deteriorate rapidly.
By the way, since we were talking about the storage of pickles, it will not be superfluous to remind about the importance of signing twists. Do not forget that any conservation has its expiration date. In cucumbers, it is from 1 to 2 years. So their marking is one of the most important final stages.
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