Lightly salted canned cucumbers
Description
Perfect for stocking up for winter. Usually lightly salted cucumbers are eaten right away—they’re made and kept in open containers. But once I tried delicious lightly salted canned cucumbers. I really liked the recipe and now use it often. It’s best to choose a variety suitable for canning; then you’ll get an excellent result. Water matters a lot: spring water, well water, or the best water you can find will make your cucumbers especially tasty. I hope you like the recipe. Your preserves are ready for winter storage.
Instructions
- 1
Step 1
1. Prepare the ingredients. Rinse the cucumbers and herbs under cold water; peel the garlic.
- 2
Step 2
2. Make the brine: dissolve the salt in boiling water. Pack the jars with cucumbers, herbs, and pepper, then pour in the brine. Cover with a lid and keep at room temperature for 2–3 days. The brine will become cloudy.
- 3
Step 3
3. Place the jar in a saucepan on a folded cloth, and boil for 25 minutes. Seal the lid and let cool. Store in a cool place.
- 4
Step 4
4.