Cucumbers for Canning
Description
Homemade preserves keep well for a long time. I want to tell you how to make cucumbers for canning. You get an excellent crispy snack that you won't be ashamed to serve in winter or at a festive table. If you prefer cucumbers with a richer flavor, I recommend trimming off all the blossom ends from the cucumbers and making cross-shaped cuts on each end — that way they'll absorb more brine. Good luck. The preserve is ready for winter storage.
Instructions
- 1
Step 1
1. Sterilize the jars and place the entire specified set of spices and seasonings on the bottom.
- 2
Step 2
2. Then pack the cucumbers tightly; they should have been soaked beforehand for two hours in cold water. Pour in boiling water and cover with lids.
- 3
Step 3
3. Bring the water to a boil and dissolve the salt and sugar in it. Drain the water from the cucumbers, then fill the jars with brine up to the neck. Sprinkle 0.5 tsp citric acid on top and seal the jars.
- 4
Step 4
4. Turn our cucumbers upside down and keep them wrapped in a blanket that way until they have cooled completely. Then move the jars to the cellar. In winter, open them and enjoy!