Canning Lightly Salted Cucumbers
Description
A homemade winter preserve. These lightly salted cucumbers can be eaten as soon as the day after pickling; they stay crisp, have a wonderful, mildly spiced flavor, and make a splendid addition to both an everyday family dinner and a festive feast.
Instructions
- 1
Step 1
Soak the cucumbers in cold water and leave them for at least 3–4 hours.
- 2
Step 2
Take a container that will hold all your ingredients, or enough sterilized jars, and place all the leaves and seasonings at the very bottom. Place the cucumbers on top. Next, dissolve the salt in cold water, pour this solution over the cucumbers, cover the container with a lid, and leave it in a warm place for 24 hours.
- 3
Step 3
After 24 hours, drain the marinade and boil it for 3 minutes. Meanwhile, if you used a separate container for marinating, distribute the cucumbers, leaves, and spices among the jars. Pour hot brine over them, add a teaspoon of vinegar per liter of jar volume, and seal the lids. Turn the jars upside down and leave them under a towel until completely cool (about 24 hours), after which they can be stored all winter.