How to preserve your cucumbers

The two types of cucumber

The different types of cucumber are roughly divided into two types:

• Cucumbers
• Pickling cucumbers

Due to their long and sometimes slightly curved shape, cucumbers are often referred to as snake cucumbers. Another common name for pickling cucumbers is pickling cucumbers.

Pickles aren't just good for salads

Cucumbers are eaten raw or, as the name suggests, often end up in a salad. They are usually a little longer than 30 cm and have a smooth bowl that can be eaten. This type of cucumber, which is mostly cultivated in greenhouses, is also suitable for pickling. Since it won't fit in a mason jar at full size, it will need to be cut into smaller pieces or slices beforehand.

Pickling cucumbers - like grown especially for the jar

Pickling cucumbers grow to a length of about 15 cm when fully grown. Most of the time, however, they are picked much smaller. Some people also taste this type of cucumber raw, but it is mainly used for pickling or preserving. Their skin is firm and anything but smooth, in some cases it is even covered with fine spines. The less pronounced cucumber taste of the cucumber, which grows well in the open air, benefits from numerous possible additions in the pickling stock.

The two methods for pickled cucumbers

There are two different ways of preserving cucumbers in jars for a long time.

• Preserving, also called preserving
• Can

In the first variant, all the ingredients are poured into glasses and these and their contents are then heated in the oven or saucepan. In this way, years of durability are achieved in some cases.

When canning, only the ingredients are boiled and then poured into prepared jars. This method impresses with its greater variety of recipes and can also be implemented quickly.

Some recipes also allow the cucumbers to be pickled raw without cooking.

Required utensils

A sufficiently large saucepan and suitable glasses are required for pickling cucumbers. So-called. Mason jars that can be used over and over again every year.

All jars that can accommodate the cucumbers and that can be hermetically sealed are suitable for canning. Old pickle jars from the trade can be used for this.

Large old earthenware pots hold large volumes and are popular for making pickles.

Sterilizing is a necessary measure

Regardless of whether it is bulged or newly purchased glasses, you can use them for the bare eye invisible germs still adhere. These would multiply over time and spoil the contents in the glass prematurely. To prevent this from happening, all glasses are also sterilized after thorough cleaning:

• Boil glasses for 15 minutes
• Put the lid in hot water for 10 minutes (do not boil)
• alternatively: sterilize in the oven
• leave in the oven at 140 degrees Celsius for about 10 minutes
• Clean earthenware pots and rinse with hot water

Prepare cucumber fruits for the long glass life

Use only freshly picked, perfect cucumbers. Pickled cucumbers sold in stores have often suffered from long storage. This can be seen in soft and often putrid spots. So fill the bag of cucumber by cucumber, carefully examining each one. Prepare the pickles on the mason jar at home as follows:

1. Wash the cucumbers under cold water. If necessary, use a vegetable brush to clean the fruit. It reliably removes any spines that may be present.
2. Try a cucumber to see if it contains bitter substances.
3. If the cucumbers contain bitter substances, remove the ends of the stems generously. Soaking them in brine overnight is also suitable and also keeps the cucumbers crisp.

Intermediate step: soaking in salt

• Add 120 g of sea salt per liter of water
• Pierce the cucumber several times
• Let it steep in it overnight
• Rinse well before further processing

The ideal brew

Small sachets of cucumber infusion are offered in supermarkets. This contains everything that makes the cucumber long-lasting. But there are also some additives that can be avoided. Homemade vinegar is based on purely natural ingredients and can be made in no time.

• Mix vinegar and water in a ratio of 1: 1
• Add the desired amount of salt and sugar
• bring to the boil and allow to cool
• Add your favorite spices

This gives the cucumbers more flavor

The range of natural flavors that go well with pickled cucumbers is huge, below is a small list:

• Grape leaves
• Chillies
• Onions
• garlic
• pepper
• Mustard seeds
• Bay leaves
• thyme
• dill
• coriander
• Fennel seeds
• ginger

Part of the acidity can also come from aromatic lemons or limes. A sweet taste without sugar is also possible if healthy honey or acacia syrup is used instead.

Recipe for pickled cucumbers

The preparation of pickled cucumbers according to this recipe is quick and especially worthwhile for larger quantities. For about 2 kg pickling cucumbers approx. You need 700 ml of vinegar and 700 ml of water as well as sugar and salt according to your own taste.

The following spices can be used as flavoring agents: dill, bay leaves, mustard seeds, black peppercorns, allspice grains and possibly Chili. You can decide according to your preferences whether you add all of these ingredients and in what amounts.

Preparation step by step:

1. Wash the pickling cucumbers thoroughly.
2. Cut the cucumbers into slices and divide them into glasses. Leave about 15 mm at the top.
3. Also distribute the spices evenly on all glasses.
4. Prepare a brew of vinegar, water, salt and sugar without boiling. Stir the mixture well so that the salt and sugar dissolve and distribute evenly throughout the solution.
5. Fill the jars with the stock, all cucumber slices should be completely covered.
6. Close all jars tightly so that everything is tight when boiling down.

Preserving in the pot

The ready-made pickle jars now only have to be boiled down to give the contents shelf life.

1. Put the sealed jars in a large saucepan.
2. Fill in water so that the glasses are just completely covered with water.
3. Slowly heat the water and then let it simmer for another 30 minutes.
4. Let the glasses cool down in the boiling water.

Alternatively: boil down in the oven

If you do not have a sufficiently large saucepan, you can also keep the pickle jars in the oven.

1. Slide a deep baking sheet onto the lowest rail in the oven.
2. Place the glasses on the baking sheet and pour in water until the sheet is almost full.
3. Turn the oven on to around 200 degrees Celsius.
4. Leave the jars in the hot oven for about 30 minutes.
5. Then switch off the oven. Open the oven door but let the glasses cool down in the oven.

Shelf life and storage

After about 14 days, the pickled pickles have acquired sufficient taste. However, you can take many months to use it up. Cucumbers cooked in this way can survive several years intact in a cool and dark place, tightly closed. Over time, they become even more spicy in taste.

Make pickles yourself

This cucumber variant is made without cooking the fruit and without adding vinegar. The cucumbers themselves are what give it a slightly sour note after fermentation. It can also do without sugar. You also need the following ingredients per kilogram of pickled cucumbers:

• 1 liter of water
• 40 g of salt
• approx. 1 bunch of dill
• 1 head of garlic or 1 onion
• some grape leaves

Preparation step by step:

1. Thoroughly clean the cucumbers under running water with a vegetable brush.
2. Wash the remaining ingredients as well and let them dry again.
3. Remove the peel from the onion and cut into rings. Garlic is also peeled, but the cloves are left whole.
4. Layer the cucumber and remaining ingredients in a large earthenware pot with a lid.
5. Dissolve the salt in water and pour the solution into the earthenware pot
6. Weigh down the contents with a heavy stone or a comparable object.
7. Cover the pot with a kitchen towel and leave it in a kitchen corner for approx. Stand at room temperature for 10 days.

durability

After the contents have fermented for about 10 days, the pot can get its lid and move to a cool place. Correctly stored pickled cucumbers can be kept for around 1 year.

Conclusion for quick readers:

• Pickling: Both pickling cucumbers and cucumbers can be pickled; Snake cucumbers may need to be cut into small pieces
• Methods: Preserving or It is possible to preserve, preserve or pickle raw cucumbers
• Required utensils: Depending on the recipe: large pot, plenty of suitable glasses or earthenware pot
• Sterilize: Jars must be sterilized before use to safely kill all germs
• Sterilize in a pot: boil the jars in water for 15 minutes; Place the lid in hot water for 10 minutes
• Sterilize in the oven: Place jars in the hot oven at 140 degrees Celsius for 10 minutes
• Prepare cucumbers: Clean the cucumbers under running water with a vegetable brush
• Tip: Do not use overripe fruits, this can ferment and spoil the entire contents
• Bitter substances: Either remove the bitter ends from bitter cucumbers or soak them in brine
• Brine: add 120 g sea salt per liter of water; Let the cucumber stand in it overnight
• Tip: Do not use common iodized salt as it softens the cucumbers
• Sud: Instead of ready-made sachets, make it yourself from vinegar, water, salt and sugar
• Seasoning: Ideal additions are: vine leaves, chillies, onions, garlic, pepper, mustard seeds, bay leaves, thyme, dill and the like. v. m.
• Recipe for pickled cucumbers: 2 kg of cucumbers; 700 ml of water; 700 ml of vinegar, sugar and salt as required
• Spices: dill, bay leaves, mustard seeds, black peppercorns, allspice grains and possibly chili
• Step 1: fill the prepared jars with pickles and spices; Top up with brew
• Step 2: Boil closed jars in a saucepan with water for 30 minutes; let cool down in it
• Alternatively: heat at 200 degrees in a baking sheet filled with water for 30 minutes; let cool down
• Shelf life and storage: Edible after 14 days. Can be kept for several years if stored in a cool and dark place
• Pickled cucumbers: Per liter of water: 40g salt, 1 bunch of dill, 1 bulb of garlic or 1 onion; some grape leaves
• Step 1: wash all the ingredients; Cut the onion into rings; Divide the garlic into cloves and peel
• Step 2: Layer the ingredients alternately in a stone pot and fill up with salt water; weight down with stone
• Step 3: Cover with a cloth and let ferment for 10 days at room temperature
• Shelf life and storage: after fermentation put the lid on and store in a cool place; consume within one year
• Tip: Don't worry, a sour smell, milky liquid and a topping are typical for pickled cucumbers