TOP 8 step-by-step recipes for cooking cucumbers with currants for the winter
With the onset of summer, people begin to harvest various vegetable products from their gardens for the winter. The most popular canning method is pickling cucumbers. This is especially true in the summer. Each housewife has her own unique recipes. In the cookbooks of our mothers and grandmothers, there are unusual methods of salting cucumbers with various varieties of currants for the winter.
What ingredients are needed for preservation
There are quite a few recipes for pickling and canning cucumbers for the winter, but they all have approximately the same list of components:
- cucumbers;
- white or black currants;
- table salt;
- granulated sugar;
- dill sprigs;
- laurel leaf;
- carnation buds;
- peppercorns;
- chives;
- drinking water.
Ingredients can be changed according to your recipe, using cherry leaves, spices, herbs, honey instead of sugar, horseradish and other elements. If the family loves sweet cucumbers, then salt is added less than sugar, if salted - more. Usually, 3 tablespoons of salt, 3 tablespoons of sugar and 3 tablespoons of vinegar are poured onto a three-liter jar. This is a classic pickled cucumber recipe, the quantity varies according to your taste.
Preparation of vegetables and berries
The key to successful conservation is the correct preparation of all components. The main steps will be: choosing the right vegetables and berries, washing them.
It is better to take cucumbers small, of the same size, without black spots and drying out, they should have an elastic consistency. Then they should be well rinsed, trimmed or left at the ends and placed in cool water until bookmarked. Dry the cucumbers before salting.
Leaves must be intact, undamaged by pests. Currant berries must be taken on twigs, they must be thoroughly rinsed with water.
Choose a young, juicy, dry and whole garlic. Preparation consists in peeling, rinsing and cutting into plates. Collect dill or buy young. Rinse well before placing in jars. If you use horseradish, then it should be washed, peeled and chopped.
We prepare banks
Preparation of cans is mandatory before conservation. If they are dirty, the workpieces will swell and deteriorate. The preparation of containers begins with rinsing. It must be done with baking soda or a special cleaning agent. Then disinfection is carried out.It is performed according to the following algorithm:
- Place a large dish with water on the stove and immerse in a colander.
- Let the water boil.
- Place the jars upside down in a colander.
- Exposure - 5 minutes, the jar should be hot when touched outside.
- If you use metal lids for seaming, then they must be washed and immersed in boiling water for 10 minutes. Plastic fixtures can be simply rinsed.
How to preserve cucumbers with currants
Preservation of cucumbers with berries is not much different from other types of pickling. All major steps are similar. The differences will vary depending on the recipe and the ingredients used.
A simple recipe for canned cucumbers with red currants for the winter
In the list of the main ingredients listed above, you also need to take cherry leaves, currants and allspice peas. Step by step cooking:
- Preparation of components and sterilization of cans with lids.
- Pre-hold the cucumbers in water, so they become crispy.
- Lay the first layer of laurel, currant and cherry leaves, as well as spices, dill umbrellas, horseradish leaves and garlic.
- The second step is to lay cucumbers mixed with branches of red berries.
- Make a marinade with water, granulated sugar and salt.
- After boiling the brine, pour it into the jars.
- Disinfect the cans in the usual way, roll up the lids, put them to cool in a place with room temperature.
Pickled cucumber with red currant recipe
If you decide to pickle cucumbers, then you need to prepare the following components:
- gherkins;
- fruits of red currants;
- cherry leaves;
- garlic;
- horseradish leaves;
- currant leaves;
- dill umbrellas and stems;
- salt;
- sugar;
- black peppercorns.
You need to cook marinating according to the recipe:
- Fold half of the leaf ingredients and dill on the bottom of the cans.
- Cut the garlic into slices and toss to the greenhouse along with the pepper.
- Throw in gherkins and branches with currants.
- Submerge the remaining leaves and spices.
- Arrange the vegetables and cover the berries.
- Pour boiled water 2 times with exposure for half an hour.
- Boil new water along with granulated sugar and salt, add it to containers and roll them up.
With black currant
An ambassador of cucumbers with black currant berries will give vegetables an unusual taste, as well as a different color due to long-term storage. Recipe for harvesting:
- Throw horseradish leaves, dill and garlic cloves into washed liter jars.
- Dip the cut-off cucumbers so that the berries can fit.
- Pour the currants to the brim, pour boiling water over and set aside for infusion.
- Prepare a brine mixture: pour sugar, salt and black peppercorns into a bowl.
- Pour liquid from jars to them, boil.
- Pour acetic acid to the brine.
- Fill liters with the resulting marinade, roll up and put on the neck to cool.
With white currant
The advantage of this type of canning is that the berries and cucumbers ripen at the same time, so after picking you can immediately start pickling. Recipe:
- In the washed half-liter jars, throw oak, currant and cherry leaves, as well as dill umbrellas and garlic cloves.
- Remove the thorns from the gherkins, leave the tips, immerse them in containers.
- Fill berry fruits to the brim.
- Pour in hot water and let all the components steamed.
- Put cloves, peppercorns, granulated sugar and salt in a ladle, you can add chopped chili, then pour liquid from cans.
- Bring the mixture to a boiling state, turn off and pour in the vinegar solution.
- Pour the brine mixture, soak the jars in boiling water, roll them up, let cool.
Without sterilization
There are many options for salting and without disinfection. Let's take a closer look:
- Put the cucumbers in a pickling container.
- Put horseradish leaves, currants and cherries, black peppercorns, laurel leaves and halves of garlic cloves.
- Fill the blanks with boiled water, cover the necks and set aside for infusion for 10 minutes.
- Make a marinade - pour water from cans into a boiling container, add salt and sugar to it, bring to a boil.
- At this time, add whole berries to the cucumbers in the jar until the entire space is filled.
- Fill the container with the prepared marinade up to the neck and seal with sterile lids.
- If preserved without sterilization, then preservation should be consumed within six months.
No vinegar
The danger of preservation with a bite is the likelihood of exceeding the volume and concentration of acid, so you can cook without it. Recipe:
- Put horseradish and cherry leaves, garlic, cloves, hot peppers and cucumbers in washed and sterile jars.
- Fill the remaining space with berries and pour boiled water to the top, set the container aside to infuse for 20 minutes.
- Pour water from cans into a container for boiling, add salt and sugar and cook for 5 minutes.
- Pour the cooked marinade over the blanks again.
- Close with sterile lids and cool to room temperature.
Cucumbers in red currant juice
Pickling recipe:
- Dip the gherkins in cold water.
- Stir berry juice with water, add sugar and salt, bring the mixture to a boil.
- Immerse green tea, garlic cloves, peppercorns, cloves, laurel leaves in the first layer, put the gherkins in the second layer.
- Fill containers with still not cooled mixture.
- Boil the seaming lids and cover the container, then boil everything together.
- After sterilization, seal the jars and place the neck down for cooling.
Pickled cucumbers with red currants
Salted fruits are prepared according to the following recipe:
- Cool cucumbers in water.
- Prepare currant fruits for pickling.
- Immerse ingredients in washed and sterile jars, add garlic cloves and spices.
- Boil water with salt and pepper, pour containers over it.
- Decontaminate the cans and seal them.
- When we salt cucumbers with currants, they turn out to be very pleasant to the taste, this is due to the fact that the taste of the berries is delicate and piquant.
How to store preservation
Jars of canned food, especially when using vinegar, should be stored in a dark, dry and cool place. Usually this is an underground or cellar, if there is no such room, it can be left in the living room without light entering - it can be a corridor, a mezzanine or a closet. If there is no pantry, basement or cellar, then you can put them under the bed or sofa.
A prerequisite for successful storage is the prevention of sunlight exposure to conservation.
