Pickled cucumbers dry sterilization

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Pickled cucumbers dry sterilization

Ingredients

For a 1 liter can:
Cucumbers (how many will be included) 600 - 700 gr.
Onion (small) 1 PC.
Garlic 3 teeth
Mustard (in beans) 1/3 tsp
Black peppercorns 4 things.
Carnation 2 pcs.
Hot pepper 2 rings
Salt 20 gr.
Sugar 25 gr.
Greens:
Dill Umbrellas (Small) 2 pcs.
Cherry leaves (small) 4 things.
Currant leaves (small) 4 things.
Horseradish leaf (young leaf) 1/3
Vinegar 9% 35 ml

Cooking method

  • This method of sterilizing cucumbers is so simple that it seems easier than you can imagine. The author claims that there is no such recipe on the Internet. And her grandmother taught her how to pickle cucumbers. Cucumbers turn out to be crispy, perfectly stored at room temperature, and in the entire family history of such preparation there has not been a single case of bombing.
  • The whole process comes down to simple operations: cucumbers with additives are laid out in jars, jars are placed in a saucepan with cold water, after boiling water they stand there for a short time, and then vinegar and boiling water are added to the jars. All! Cucumbers do not have time to digest in such conditions, but they are reliably sterilized, remaining crispy. It is also important that, despite the fact that the jars are sterilized in boiling water, our contact with steam and boiling water is practically excluded.
  • Any pickled cucumber recipe is suitable for sterilization in this way. I took as a basis the recipe according to which pickled cucumbers for many years.
  • 1. Pickled cucumbers dry sterilization For canning, it is better to take small ground cucumbers.
  • 2. Pickled cucumbers dry sterilization But in the absence of such, you can do it with greenhouses, like mine this time (they just did not have time to grow in the amount to start canning with them). Wash the cucumbers thoroughly.
  • 3. Pickled cucumbers dry sterilization Cut off the ends on both sides.
  • 4. Pickled cucumbers dry sterilization Soak for 5 - 6 hours in cold water, preferably spring, well or filtered. If the cucumbers are "old", then it is better to hold them in water for 10 - 12 hours, changing the water 1 - 2 times during this time.
  • 5. Pickled cucumbers dry sterilization We put the cucumbers in a basket so that the glass has excess water.
  • 6. Pickled cucumbers dry sterilization Dill umbrellas, horseradish leaves, cherries, currants thoroughly wash and dry. Peel the garlic, rinse and cut into thin slices. Peel, wash and cut the onion into rings. My hot pepper, clean and cut into thin rings.
  • 7. Pickled cucumbers dry sterilization Put mustard seeds, cloves, peppercorns and a couple of hot pepper rings in clean dry jars. It is not necessary to sterilize jars and lids. It is enough just to wash and dry them.
  • 8. Pickled cucumbers dry sterilization We put an umbrella of dill, a piece of horseradish leaf, a couple of currant and cherry leaves, half an onion and garlic.
  • 9. Pickled cucumbers dry sterilization Add salt and sugar.
  • 10. Pickled cucumbers dry sterilization We put the cucumbers vertically. We are trying to make it tighter. Add the remaining garlic and onion. And on top, horizontally lay as many cucumbers as fit.
  • 11. Pickled cucumbers dry sterilization Put the remaining dill umbrella, currant leaves, cherries and horseradish on top.
  • 12. Pickled cucumbers dry sterilization This is how the filled jars look like. We cover, but do not tighten the lids.
  • 13. Pickled cucumbers dry sterilization We put the cans in a pot of cold water. The pot should be higher than the jars, and the water should reach the shoulders. Put a towel at the bottom of the pan.
  • 14. Pickled cucumbers dry sterilization Turn on the fire under the pot with the jars. Next to the fire we put water in a kettle. After boiling water in a saucepan, sterilize the jars over a fire for less than average 15 - 20 minutes, depending on the size of the cucumbers.
  • 15. Pickled cucumbers dry sterilization We measure the required amount of vinegar on a glass.
  • 16. Pickled cucumbers dry sterilization After the specified time, turn off the heat under the pan. Open the lid on the pan and on one of the jars. Pour vinegar into the jar.
  • 17. Pickled cucumbers dry sterilization And immediately, almost to the top of the jar, pour in boiling water from the kettle. We twist the lid slightly so that it does not come off the can when we take it out of the pan.
  • 18. Pickled cucumbers dry sterilization We take out the jar from the pan with a special device (I have a silicone mitten). Since the fire under the pan is already off, the steam does not burn your hand. We twist the lid all the way. Turn it over slightly over a bowl to make sure the lid is tight. If the lid is not completely screwed on, then the water from the can will pour out not on the table, but into the bowl.
  • Pay attention - the color of the cucumbers has just begun to change from green to olive.
  • 19. Pickled cucumbers dry sterilization If everything is in order, then shake and turn the jar several times so that the salt and sugar dissolve.
  • We put the jar with the lid down and immediately wrap it up with something warm. Let it stand covered for 10 - 12 hours. The photo shows a jar after 10 hours.
  • 20. Pickled cucumbers dry sterilization That's it, the cucumbers are ready!
  • See which they have the correct olive color, just like with normal sterilization. The cucumbers look great.
  • Pickled cucumbers dry sterilization
  • Pickled cucumbers dry sterilization
  • And here the cucumbers are almost a month old. We stood in a room at a fairly high temperature. Everything is in order with the contents of the jars. The brine is the same transparent, the cucumbers are beautiful.
  • Pickled cucumbers dry sterilization
  • Pickled cucumbers dry sterilization
  • In winter I will take a sample and write the result in the recipe. But I am already sure that the cucumbers will turn out wonderful.

The dish is designed for

1 can of 1 liter

Time for preparing:

without preparation about 30 minutes

Note

Thank you for the idea to Irinka-blonde from Povarenka ru.

kil
I will give my opinion on this recipe. For me, it's absolutely unnecessary work to warm an empty jar of cucumbers. With so much vinegar and even mustard powder, they will never explode without heating. It is enough to pour them boiling water for 5 minutes before putting them in the jar, and the jars are clean. Too time consuming.
lappl1
kil, Ira, thanks for the tip.
Firstly, the ingredients are not mustard powder, but mustard seeds.
Secondly, if the jars contain cucumbers, salt, sugar, spices and herbs, then they are no longer empty.
Thirdly, there is nothing laborious here. Arrange the cucumbers in cold jars, and after 15 minutes, pour in vinegar and boiling water.
And you don't have to catch the drenched cucumbers out of the boiling water, and then, burning them, put them in the jars hot, as you suggest. How to arrange them in banks? With your hands? I doubt the hands are sterile.
In addition, I always sterilize canned food. Therefore, I never use fill methods.
gala10
Ludmila, thanks for the recipe! If I don't forget, I will definitely try to preserve cucumbers in this way next year. Now everything is under the eyeballs. I liked this method because it is much more convenient with screw caps than the usual double fill. In the summer I had to suffer a little, because it is impossible to put on a lid with drain holes on such a jar. I take it to bookmarks.
Admin
Quote: kil
For me, it's absolutely unnecessary work to heat an empty jar of cucumbers. With so much vinegar and even mustard powder, they will never explode without heating.

Basically, I am of the same opinion. There are enough antiseptics in the recipe: horseradish, mustard, vinegar, bitter pepper and peas ... which do their job.
And if all the components of the recipe, including the cucumbers themselves, are prepared neatly, cleanly, and the lids are of high quality ... then the jars will stand for a hundred years

Something worries me that cucumbers without liquid "steamed" in a jar, how will they crunch?

My cucumbers with the same filling and set of ingredients have been around for over a month, and are also beautiful in color. So everything is done correctly
Only I made my work easier by sterilizing the cucumbers in one go, and for a couple. There is less dirt and water.

The recipes for such a plan are all the same, the components too - the difference in the method of sterilization

Luda, congratulations on the cucumbers! A few more cans have been added
MariV
I finished with cucumbers this year - I will try this recipe for next year in a trial version - with one can. I love everything new!

Luda, interesting, but you have to try! But honestly - I have not done anything in boiling water for a long time, only with hot fillings. And the color of the cucumbers will change in any case when canning and pickling. They can be preserved when fermented cold, and even then not always, if only to splash vodka.

Immediately turn over the jars with screw caps - here it is better not to rush, but wait until they have completely cooled down. They seem to stick after complete cooling. Well, this is my personal experience, someone else's!
lappl1
gala10, Admin, girls, thanks for your attention to the recipe!
Check mark, I will be very glad if the recipe comes in handy. Thanks for stopping by.
Tanechka, thanks for putting everything on the shelves.
Quote: Admin
Only I made my work easier by sterilizing cucumbers in one go, and for a couple. There is less dirt and water.
Tanya, I also sterilized everything in one go, without dirt and water around in general ... This is what I liked the method, because the other methods of preservation are still more time consuming for me.
Quote: Admin
Recipes of such a plan are all the same, the components too - the difference in the method of sterilization
I totally agree. I wrote about this at the very beginning - that this is not a recipe, but a method of sterilization. Any recipe will do. In principle, I did not focus on it. But the year before last, I prepared 15 recipes for cucumbers. This one was the most delicious for me.
And one more thing: I have not sterilized by any means ... There is simply no easier way. And everything around is the way you love - without water and dirt ...
Quote: Admin
Luda, congratulations on the cucumbers! A few more cans have been added
Yeah, Tanechka, it has increased - and not only those in the photo ...
Quote: Admin
how will they crunch?
The author claims that they will ... So let's check. I wrote that I would write my review. Anyway, no one will cook cucumbers this season ... So no one is at risk. And by the next season everything will become clear. I will definitely write ... But my intuition never fails me. She fell for this method right away. At first I presented everything theoretically. It suited me, that's why I made these cucumbers a month ago. And I did not specifically expose the recipe before, so as not to embarrass anyone with another recipe, when there are so many of them around ...

By the way, I still have a few belated recipes ... I'll post it anyway, because there will be no time for that in the season ... Those who like it will take note.

Tatka1
lappl1, Ludasia, well, such a super recipe, but we already have normal cucumbers and you won't find them.
I will definitely do it next year! Your recipes are always perfect for me!)
Admin
Quote: lappl1
And one more thing: in what ways did I not sterilize ... It simply cannot be easier

Luda, if you liked this way, then this is your way and let it be your favorite
We always choose for ourselves - this is the main thing!

And be sure to put other recipes on the trail. there will be no time for a year, and you can forget something

=======================

And my loved ones will always have sterilization for a couple, I'm sorry
lappl1
MariV, Olya, thanks for stopping by the light.
I would be glad if this method is useful to you.
Quote: MariV
for a long time I have not done anything in boiling water, only hot fillings.
Of course, everyone chooses what they like. The fillings do not smile at me in any way - all the time I am afraid of getting burned. And all the time it seems that in this way the necessary sterility is not achieved. especially in my conditions, when you have to preserve almost on your knee and with water is worth its weight in gold ...
Quote: MariV
And the color of cucumbers will change in any case when canning and pickling. M
Olya, I just drew attention to the fact that with this method everything went as expected.
Eh, my scrupulousness, including when writing recipes, will not bring me to any good. There is no way to write in less detail, removing those little things that the aces already know ... It's just that during this season there were so many questions from newcomers in various topics on canning that I decided to do everything in detail so that no one would have them. ..
Quote: MariV
Immediately turn over the jars with screw caps - here it is better not to rush, but wait until they have completely cooled down. They seem to stick after complete cooling.
Olya, from my point of view, it may be too late. While the jars are hot, there is always an opportunity to correct the situation if the seaming was poor.This year I had a couple of such cases - the contents fell out into a bowl, although everything seemed to look decent (the lids were bad) ... I quickly redid everything, rolling up a new lid. For me, rolling over immediately after rolling the can is a quick way to make sure that the roll is good. And when the jars are cold, it may be too late to redo something.
Admin
Quote: lappl1
Eh, my scrupulousness, including when writing recipes, will not bring me to any good. There is no way to write in less detail, removing those little things that the aces already know ... It's just that during this season there were so many questions from newcomers in various topics on canning that I decided to do everything in detail so that no one would have them. ..

will not work! Luda, you did everything right Any detail is very important, not one, so another
lappl1
Quote: Tatka1
lappl1, Ludasia, well, such a super recipe, but we already have normal cucumbers and you won't find them.
I will definitely do it next year! Your recipes are always perfect for me!)
Tatka1, Tanya, thank you for your attention and feedback! Prepare cucumbers like this for next year. Just wait for my feedback on crispness first. Although I am already convinced of this.
Quote: Admin
And my loved ones will always have sterilization for a couple, I'm sorry
Admin, Tanyusha, I, of course, know about your love for steam sterilization. And I myself used this method on your recommendation. And I will use it for other recipes. But you still have to think that you can dry it like that ...
And now I am generally addicted to sterilization in the microwave. Last month I sterilize only in it. But I have a low microwave, liter jars do not fit there - the grill interferes. Therefore, I would do everything in a microwave, but when it comes to liter (and larger) jars, you have to get out ...
Quote: Admin
And be sure to put other recipes on the trail. there will be no time for a year, and you can forget something
Tanechka, I will definitely exhibit. In vain, have I done a photo and thought? But for me, the process of writing a recipe is somehow not fast. But if it is, then I will not hide it. I promise ...
Gaby
Lyudochka, an interesting way, not laborious, and not long, almost like in the recipe for "Aunt Margita's cucumbers" (my opinion). Thanks for sharing the recipe. I then fell in love with only pickled cucumbers, but I will take the recipe into service, suddenly I need a recipe for pickled cucumbers. And when styling there is a very convenient thing with which it is easy to get cans out of the pan, ask to buy. I have in my mother’s house in the village, but I don’t have a home - I’m sorry for all the money, I butt with bangs. By the way, I like to sterilize many cans at once in the oven at home, for example with eggplant caviar, I read it in the instructions for my oven, on convection.
lappl1
Quote: Admin
it will not work! Lyuda, you did everything right. Any detail is very important, not one, so another
Admin, Tanya, of course, will not work ... It's just that, thinking out loud ... Yes, I can't ... When I sit down to write, I will write again in detail and tediously.

Forgive the former teacher ... I can't get rid of this harm ... He often bothers me.

gala10
Quote: lappl1
There is no way to write in less detail, removing those little things that the aces already know ...
Well, not all the aces ... Someone just needs details.
Quote: lappl1
turning over immediately after rolling up the jar is a quick way to ensure that the seaming has gone well
Agree. I, too, have flipped the screw top jars right away. It is also an additional sterilization of the lids.
Tatka1
lappl1, and why should they suddenly not be crispy?)) I always put the same set of herbs and spices in mine, just add one more leaf of oak. They always grumble remarkably))) And the sterilization method suits me, I will definitely try it!)
py. sy. be sure to describe with such details, I'm not an ace, I need ALWAYS WITH DETAILS)))
lappl1
Quote: Gabi
Lyudochka, an interesting way, not laborious, and not long, almost like in the recipe for "Aunt Margita's cucumbers" (my opinion). Thanks for sharing the recipe.
Gaby, Vikulya, thank you, dear, for your support and feedback! I am very pleased that you looked into my topic. I would be very glad if someday this method is useful to you.
Quote: Gabi
And when styling there is a very convenient thing with which it is easy to get cans out of the pan, ask to buy.
Vika, and I have this thing - the tongs are called. And 2 pieces ... My dad once made one for my mother, and the others were purchased. But we have not unpacked all the boxes with things, and some have already been thrown into the attic. I searched several times, but never found it. I remember well that I took them away, but I don’t remember where I put them - although I signed all the boxes. But I didn't write about them. Nothing, I'll find it, but when the season is over.
Quote: Gabi
I love to become at home in the oven, to style a lot of cans at once, for example with eggplant caviar, I read it in the instructions for my oven, on convection.
I wanted to sterilize this way, but my oven is showing the wrong temperature. Instead of the exposed 100 * there was 140 * (measured with a non-contact pyrometer). I could not adjust the temperature. And I would definitely sterilize it in the oven - put it on and forget ... So I was afraid to take risks and digest canned food. And then, I have a mini-oven - only half-leaf jars fit there.


Added on Tuesday 27 Sep 2016 6:52 pm

Quote: gala10
Well, not all the aces ... Someone just needs details.
gala10, that's why, as a former teacher, I can’t get past the little things. I know from experience that little things are usually pierced ... I'm not just talking about canning. This is how I in any of my subject focused on what you can "burn yourself". And here, on HP, this style of plano switched to my recipes and posts ... Sometimes I think, well, just not to put a smiley? Well, like now:
Quote: gala10
Agree. I, too, have flipped the screw top jars right away. It is also an additional sterilization of the lids..
Check mark,
But no ... I will then think that people will start doing according to my recipe and they will not have enough information (not for everyone, even if only one person). Therefore, I polish my recipes for a long time, to the smallest detail.
Quote: Tatka1
and why should they suddenly not be crispy?)) I always put the same set of herbs and spices in mine, just add one more leaf of oak. They always grumble remarkably))) And the sterilization method suits me, I will definitely try it!)
Tatka1, Tanya, here I am thinking - why shouldn't they be crispy? Nothing, winter will show if this is so.
MariV
However, I'll buy cucumbers tomorrow and do it.

About hot with swirling flip - no, not convinced. I still sterilize the jars and lids first. Immediately I turn over only the rolled up cans.

And then one day a doctor on TV from the burn center told me that August-September the main patients are housewives, victims of conservation.

Luda, the volume of cans is 1 liter? Yes, if the conditions are not entirely comfortable, then this method is the most it!
gala10
Quote: MariV
I still sterilize the jars and lids first.
Vooot ... I don’t sterilize cans. The lids are boiling, but while it comes to twisting, they already have time to cool down. So everything is correct!
Gaby
Lyudochka, I also always turn over the cans and check, look. So my mother taught me and always, always do.
A good recipe, not stressful, fast, I don’t like dancing with tambourines, in the sense of pouring boiling water, the method is not reliable, it can get cloudy, it’s a pity for labor, and especially if you preserve it in the forty-degree heat.

Girls, let's rejoice at the new recipe and it will come in handy for someone, if something confuses someone, does not like the method in the recipe, then you can not argue with the author of the recipe, but pass by.
lappl1
Quote: MariV
However, I'll buy cucumbers tomorrow and do it.
MariV, Olya, great! Try it, I am sure that the process will please you. Everything is very simple. And although you sterilize the jars, in this case this is an unnecessary process. How am I thinking? What's the first thing to be sterilized in a pot of water? Of course, a can and a lid. And then the cucumbers. Therefore, I did not sterilize the jars. But if you're so calm, then, of course, sterilize.
Quote: MariV
Luda, the volume of cans is 1 liter?
Olya, yes, the volume is 1 liter. I wrote about it in the ingredients.
Quote: MariV
Yes, if the conditions are not entirely comfortable, then this method is the most it!
Bye - yes! I hope that my husband will do everything right over the winter.
Quote: gala10
Vooot ... I don’t sterilize cans. The lids are boiling, but while it comes to twisting, they already have time to cool down. So everything is correct!
gala10, Galya, I also always asked questions - after all, the lids cool down very quickly, microbes quickly jump on them ... So why sterilize the jars and lids if they are sterilized later along with what we can preserve? I only sterilize them thoroughly if I don’t sterilize canned food at all, for example, jam, mashed potatoes or squash caviar. Then my caps gurgle in the casserole with the lid closed until I need them, and the jars in the micr are spinning ...
Quote: Gabi
I don’t like dancing with tambourines, in the sense of pouring boiling water, the method is not reliable, it can get cloudy, it’s a pity for labor, and especially if you conserve it in the forty-degree heat.
Yes, Vika, in all my life in canning, I have never exploded. There was only one case - the color exploded. cabbage. The author of the recipe argued that without salt, vinegar and sterilization, only with a double fill, it would be a hundred as pretty. Nothing like this! I poured salt and sterilized it, but a little, it exploded. And so I usually sterilize everything as it should. And I always have whole canned food. How annoying it can be to read how something exploded in girls. I start to read how they did it, and this filling is always ... I just want to tell the girls that nothing will explode during sterilization ... But these are not my recipes, so I am silent.
Quote: Gabi
Girls, let's rejoice at the new recipe and it will come in handy for someone, if something confuses someone, does not like the method in the recipe, then you can not argue with the author of the recipe, but pass by.
Vikulyadear, thanks!
SeredaG
I made similar cucumbers, but the author of the recipe there immediately pours vinegar into a jar of cucumbers and 1 liter jar is sterilized for 15 minutes with vinegar (50ml), and then pour boiling water and immediately roll up the jar. The cucumbers were obtained as the Hungarian "Globus", which were on sale during the Soviet era. The vinegar partially evaporates during sterilization and the cucumbers are not at all spicy, as it seems, should be with 50 ml of vinegar per 1 liter jar. I did it for two years in a row. They stand perfectly in the closet of the apartment. Those that I did took on the forum of Nastya Skripkina 🔗
lappl1
SeredaG, thanks for sharing your experience! So I'm on the right track. I followed the link and read it. Yes, the fill method is slightly different. But I also have less vinegar - it will all remain and will not evaporate. I think everything will turn out OK.
solmazalla
lappl1, Lyud, and Lyuyud ... And what should I do now, huh? The cellar is jam-packed, the shelf is already cracked, at home it's 3 degrees Celsius, I'm warming myself in the south, when I come there will be snow
Well, in general, send them ready for testing by pigeon mail, otherwise, until next year, I’ll saliva
Bookmark the recipe !!!
Natalo4-ka
lappl1, Lyudochka, thanks for the recipe, I didn’t trust pickled cucumbers, somehow it didn’t work out for me, take off more and more salted pickles, now I’m not afraid to roll pickled ones)))


Added Wednesday 28 Sep 2016 03:07 AM

And the design of the recipe !!!!!!! above all praise clearly, accessible, beautiful !!!
lappl1
Natalo4-kadear, thanks for the praise! I am very pleased to hear from you. And I'm glad this recipe has given you back your confidence in pickled cucumbers. Try to make at least a couple of jars. What if it turns out?
Quote: solmazalla
What should I do now, huh? The cellar is jam-packed, the shelf is already cracked, at home it's 3 degrees Celsius, I'm warming myself in the south, when I come there will be snow
solmazalla, Anya, yes a problem. .. And the jars that were on that shelf were intact? If whole, then these are trifles. Can be placed on the floor. But now the snow ... Yes ... You bask in the south, charge yourself with heat. Your winters are harsh. And the cucumbers?
Quote: solmazalla
Well, in general, send them ready for testing by pigeon mail, otherwise, until next year, I’ll saliva
Write the address, I'll quickly send the local pigeons to you ...
Elena Kadiewa
Cool! Really cool! And as always, meticulously and punctually, how I love!
Well, until next year ...
Thank you Sis!
lappl1
Lenusik, sister, thank you, my dear! You, as always, are very kind to me!
I think that next year you will be pleased with the process!
Anatolyevna
lappl1, Lyudochka, thank you for the detailed recipe!
Very interesting! It is worth trying next year!
lappl1
Anatolyevna, Tonya, and thank you for looking into Temka! I would be glad if you try this sterilization method. I liked the process very much - somehow it was easy and reliable. And in winter I will definitely share the result. Then I can definitely safely recommend this method.
Emerald
Quote: SeredaG
I made similar cucumbers, but the author of the recipe there immediately pours vinegar into a jar of cucumbers and 1 liter jar is sterilized for 15 minutes with vinegar (50ml), and then pour boiling water and immediately roll up the jar. The cucumbers were obtained as the Hungarian "Globus", which were on sale during the Soviet era. The vinegar partially evaporates during sterilization and the cucumbers are not at all spicy, as it seems, should be with 50 ml of vinegar per 1 liter jar. I did it for two years in a row. They stand perfectly in the closet of the apartment.
And I have been doing them for three years now, only I immediately pour water. I put 40 ml of vinegar. All relatives and friends got hooked on this recipe - they all shut it down. even the marinade is drunk
lappl1, Lyudochka, design is beyond praise
solmazalla
lappl1, banks are intact, they saw it in time :)) And, perhaps, I will make a couple of cans from purchased ones when I arrive. It was thought that it would be possible to try it only in a month and a half like any marinades, which means that next year only a trial batch will be released. And if it's delicious? Wait a year again? Nooo, I do not agree!
(Luda, I'm Alla, by the way. Although once when I changed my passport I was given a new one and only at home I saw that I was renamed Anna, so one friend still calls Annushka)
nlili
lappl1, Luda, thank you for such a detailed recipe!
If I come across more suitable cucumbers, I will definitely try,
I like that there is a minimum of fiddling with water - poured boiling water over it and you're done!
kupavishna
For about 20 years I have been harvesting cucumbers and tomatoes only by dry sterilization. I add salt, sugar, vinegar, after I take the jar out of the water, pour it with boiling water and close it with a lid, turn it over, wrap it up. Cucumbers are always crispy. The main thing is not to overexpose with sterilization time. There have never been any unpleasant situations with caps torn off.
lappl1, recipe design is wonderful!
Bijou
Quote: kil
I will give my opinion on this recipe. For me, it's absolutely unnecessary work to warm an empty jar of cucumbers. With so much vinegar and even mustard powder, they will never explode without heating. It is enough to pour them boiling water for 5 minutes before putting them in the jar, and the jars are clean. Too time consuming.
I did not understand anything ... What exactly "just pour boiling water over them for 5 minutes before putting them in a jar" and then where to put that boiling water? I mean, just scald the cucumbers and then put them in the banks, or what? And no longer sterilize, but pour brine right away, right?
lappl1
Emerald, nlili, kupavishna, girls, thank you very much for your attention to the recipe and your comments. And thanks for the praise for the design! I am very pleased that you noted this.
Quote: Emerald
I have been doing them for three years now, but I just pour in water right away. I put 40 ml of vinegar. All relatives and friends got hooked on this recipe - they all shut it down. even the marinade is drunk
Quote: kupavishna
For about 20 years I have been harvesting cucumbers and tomatoes only by dry sterilization. I add salt, sugar, vinegar, after I take the jar out of the water, pour it with boiling water and close it with a lid, turn it over, wrap it up.
Emerald, kupavishna, you can't imagine how glad I am for your comments! When I sterilized cucumbers like that, the result was understandable for me only theoretically.And now I know for sure that I was not mistaken using this method of sterilization. Now I can safely play a couple more games. You need to ask the local farmers if they have more cucumbers.
Quote: kupavishna
I prepare cucumbers and tomatoes only by dry sterilization.
kupavishna, so I also thought about tomatoes, but did not dare to do it yet. My tomatoes are still growing, today I just removed the box. You need to do so and tomatoes. How long do you sterilize tomatoes? The same amount - 15 - 20 minutes for liter cans?
Quote: nlili
I like that there is a minimum of fiddling with water - I poured it with boiling water and you're done!
nlili, Lilya, I liked this method too - everything is so easy and simple, and, most importantly, without burning with steam and boiling water.
Quote: solmazalla
Luda, I'm Alla, by the way. Although I was once given a new one when I changed my passport and only at home I saw that I had been renamed Anna, so one friend still calls Annushka
solmazalla, Alla, I'm sorry if you can !!!! It's just that someone needs to change their glasses ... Listen, but this is fate, I guess? You see, I was not the only one who called you Anna ...
Quote: solmazalla
banks are intact, they saw in time :))
Alla, Well, thank God!
Quote: solmazalla
And, perhaps, I will make a couple of cans from purchased ones as I arrive. I thought that it would be possible to try it only in a month and a half, like any marinades, which means that next year only a trial batch will be released. And if it's delicious? Wait a year again? Nooo, I do not agree!
Alla, it is logical. Why wait a year? And so in a year everything will be clear - is it worth doing this or not? After the girls' optimistic comments, I decided to make a couple more games. The main thing is that farmers sell cucumbers just as beautiful. Tomorrow my husband will be puzzled to buy. And although our garden season has not ended, I already have few of my own cucumbers, and they will not go for this - they are all pot-bellied, although they are just as sweet and tasty.
Quote: Bijou
I did not understand anything ... What exactly "just pour boiling water over them for 5 minutes before putting them in a jar" and then where to put that boiling water? I mean, just scald the cucumbers and only then put them in the banks, or what? And no longer sterilize, but pour brine right away, right?
Bijou, Lena, I read about this method of canning, as Ira wrote - first, cucumbers are poured with boiling water in a bowl, and after 5 - 10 minutes they are laid out in jars with spices, herbs, vinegar, sugar and salt, filled with boiling water, screwed up with lids, turn over and wrap up until they cool completely. This is to get by with one fill, not two. But this is still a filling method, without sterilization. Many do that. But I prefer to sterilize everything. So everyone has their own way, as Tanya-Admin rightly wrote.
Bijou
Quote: lappl1
first, the cucumbers are poured with boiling water in a bowl, and after 5 - 10 minutes they are laid out in jars with spices, herbs, vinegar, sugar and salt, filled with boiling water, twisted with lids, turned over and wrapped until they cool completely.
Wow ... I've never heard of that.
But in summer, putting hot cucumbers in banks with bare hands is, IMHO, a special kind of heroism you need to have. For me, and cold, it is optimal to cram the whole business.
lappl1
Len, yes, I read about this on our HP. Now Ira has shared her experience.
Quote: Bijou
in the summer, putting hot cucumbers in jars with bare hands is, IMHO, a special kind of heroism you need to have.
Well, yes ... They are hot! And even if you show heroism, sterility is doubtful in this case.
Quote: Bijou
For me, and cold, it is optimal to cram the whole business.
No need to say! Lego constructor - not otherwise!
Bijou
Quote: lappl1
And even if you show heroism, sterility is doubtful in this case.
Well, this is also yes, but, IMHO, it's not so relevant anymore. If I understand the process correctly, then the main thing here is the fruits heat up... So that when boiling water is added with subsequent wrapping, some "safely hot" temperature lasts longer, killing fermentative bacteria.With such dry heating, the surface does not heat up to a hundred degrees either, and the overall temperature rises, making it possible for the boiling brine to work with proper exposure.
However, to be honest, sometimes I don't even wrap it up very much - I knocked it over and that's enough.
Natusya
Quote: Admin
sterilized cucumbers in one go, and steamed.
Tatyana, you can learn more from this place
or where can you see
kupavishna
lappl1, I keep tomatoes less; 3-liter 15-20 min. Liters - even less, 10-15min. enough. They are softer than cucumbers. It all depends on the size of the tomatoes. I keep cherries quite a bit. Minutes 10. If the cucumbers are gherkins (tiny), then I also reduce the time. Everything is somehow intuitive ...
lappl1
kupavishnaThank you for such a prompt response! I understand everything! Today I have other plans, and tomorrow I’ll roll up some cans of tomatoes! You made my life so easy! Otherwise I would have toiled in doubts ...
Quote: Natusya
Tatyana, you can learn more from this place
or where can you see
Natusya, Tanya means her method of sterilization for a couple of any workpieces. And you can see her method here:
My "cannery" - making our life easier when canning at home
Quote: Bijou
However, to be honest, sometimes I don't even wrap it up very much - I knocked it over and that's enough.
Bijou, Lena, when I sterilize in the usual way, I don't wrap it up either, I just turn it over on the lid to make sure that everything is closed properly.
Quote: Bijou
If I understand the process correctly, the main thing here is to heat the fruits.
Lena, well, yes, so that later the temperature is not wasted on heating them, but sterilization immediately begins. I understand as well as you.
Natusya
lappl1, Ludmila, Thank you
kil
Bijou, namely, I put ALL the cucumbers in a large basin and just scald them, then pour out the water (otherwise I don't understand the point of sterilizing the jars ... to put "dirty" cucumbers in them) and then put the cucumbers in the jars (they are a little warm and by the way more plastic or immediately cooled down) I pour salt, sugar, lay out the spices and everything that is necessary, pour boiling water, vinegar or essence on top and close it with euro covers (screw) and turn it over under the blanket. I don't boil or steam anything. All my friends (even those who resisted for a long time and made these terrible pots with sterilization) have already switched to my method.
Well, here everyone chooses for himself what he likes.


Added Thursday, 29 Sep 2016, 14:00

Quote: Bijou

I did not understand anything ... What exactly "just pour boiling water over them for 5 minutes before putting them in a jar" and then where to put that boiling water? I mean, just scald the cucumbers and only then put them in the banks, or what? And no longer sterilize, but pour brine right away, right?
Yes
And I don't cook the marinade either, I put everything in a dry state, put the leaves, garlic and roots in boiling water in a drushlak and put it in jars. I try to minimize the work.
Bijou
kil, yeah, it cleared up, thanks.))
Quote: kil
(otherwise I don’t understand the point of sterilizing jars ... to put “dirty” cucumbers in them)
Oh, well, not everyone does the same.) It never crossed my mind to sterilize the jars for something that will later be filled with not too sterile products.)) However, I don't really sterilize them for "sterile" ones either.

And what, so can you roll tomatoes? Do the cucumbers come out crisp?
gala10
I did it!!! I'll post the photos tomorrow. What can I say? In terms of labor intensity, it is about the same as my usual canning method. I didn't think it was easier this way. BUT!!! If closed in liter jars with screw caps, then yes - it is much more convenient in this way. As for the taste, crunchiness, etc. - time will tell. When we open these banks, I will write.
lappl1
gala10, Checkmark, great! Thank you for trusting the recipe. Let us now wait together for winter to evaluate the method.
gala10
And here are the promised photos:
Pickled cucumbers dry sterilizationPickled cucumbers dry sterilization
It's a pity that such a strict limitation on the volume of cans. I had an idea to close it in poltoraski, but they did not fit into the pan.
lappl1
Check mark, what beautiful jars! Yes, you also made tomatoes and assorted! Super! Thanks for bringing the photos!
Quote: gala10
It's a pity that such a tight limit on the volume of cans. I had an idea to close it in poltoraski, but they did not fit into the pan.
Ahhh ... Is your pot low? Sorry. You wouldn't have a lid. and with some other saucepan (or deep bowl) I closed the bottom one, as Tanya-Admin showed in one of her topics.
Bijou
Quote: lappl1
Let us now wait together for winter to evaluate the method.
Uh .. Why? )) I'll tell you so.
That everything will be fine. If you do not overheat for a long time, then it turns out very tasty. But the taste mainly depends on the filling. I am not familiar with this method of raw filling of all spices, it has always been customary for us to cook the brine and it must be very precisely verified. Salt-sugar-lavrushka-pepper and vinegar are boiled under the curtain and in this form are poured right inside the pan before removing the jar. Although some of the peppers are thrown into the jar. The boiled pickle itself smells quite tasty and the cucumbers turn out to be nothing like that.)) And the first thing to do is blow out the tomato pickle - this is sacred. Tomatoes may remain, but the pickle is gone.

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