Preserving cucumbers »Delicious recipe ideas to cook at home

Which cucumbers are suitable for canning?

Snake cucumbers are the most famous cucumbers. Everyone knows the long fruits, which, sliced ​​and seasoned well, make a delicious side dish. Exactly this cucumber salad can also be canned.

Pickling cucumbers tell by their name how they are processed. These are small to medium-sized cucumbers that can be preserved in jars in a variety of ways.

What types of canned cucumbers are there?

The best known are the pickled or pickled cucumbers. These are marinated in vinegar with other ingredients.

With the pickled cucumbers, the boiling down is a bit more time-consuming, as a variety of spices are added to the pickling stock. There are no limits to personal creativity. Suitable spices are, for example:

• dill
• Onions
• Mustard seeds
• Bay leaves
• Juniper berries
• pimento
• garlic
• chili
• mustard

Try adding a few carrot slices, some paprika or small onions with the cucumber.

A third variant is the pickled cucumbers, pickled in a brine. The lactic acid fermentation that takes place preserves the vegetables. During this type of fermentation, vitamin C is formed. This makes the pickled cucumbers a healthy source of vitamins in the cold season.

Pickled cucumbers can be kept for several months. An opened jar should be kept in the refrigerator and eaten within a few days.

Important work steps when pickling cucumbers

First of all, you need a large saucepan for the brew and enough mason jars. Stand here

• Glasses with screw caps
• Glasses with clip locks
• and glasses with separate lids and rubber rings

to disposal. Use the glasses that appeal to you. Before you can pickle cucumbers in it, jars and gums or Lid to be sterilized. Put everything in boiling water for 10 minutes or put the containers in the oven at 100 degrees for the same time.

1. Now scrub the cucumbers neatly clean under running water with a vegetable brush.
2. For lettuce, the snake cucumbers must be peeled if they are injected goods. Cut snake cucumbers into thin slices.
3. Cut off the stem and flower base from the pickling cucumbers. Bitter substances could have accumulated here.
4. The cucumbers stay crisp in the jar if they are salted in before they are cooked overnight.
5. The next day, pour off the cucumber water, rinse the cucumbers under running water and prepare a vinegar stock.

Of course you can use a ready-made cucumber infusion from the market for pickling. Please note, however, that this industrially manufactured infusion contains preservatives. It is more sensible to make a brew yourself. For this you need water and a good vinegar, mix both ingredients in a ratio of 1: 1. Add salt and sugar, taste the brew to your taste.

You can now add the spices of your choice to the infusion. We recommend dill, mustard seeds, juniper berries, onions,
Garlic cloves, but also a handful of other pieces of vegetables. There are no limits to your imagination.

1. Boil the brew with all special ingredients.
2. Meanwhile, pour the cucumbers into the prepared jars.
3. Pour the hot brew over the vegetables. Fill the glass to about 1 cm below the rim, the vegetables should be completely covered.
4. Seal the jars.

The pickling of the cucumbers

As soon as the jars are filled and sealed, you can boil them down. Use a canning machine, a large saucepan or the oven for this.

In the preserving machine

Do not place the jars too close to the container. They shouldn't touch each other as they could burst in the resulting heat. Fill in water until the glasses are about halfway in the water. Close the wake-up kettle and boil the jars for 25 minutes at 90 degrees. Let the glasses cool down a little in the kettle. Then take them out carefully and cover them with a tea towel until they have cooled down completely.

In the oven

Preheat the oven and place the glasses in the drip pan. Pour in water until the glasses are 2 cm in the water. Wake the cucumbers at about 190 degrees for half an hour. Here, too, let the glasses cool down a little in the oven. Then take them out and cover them with a tea towel to cool completely.

In the pot on the stove

Put a board or a heat-resistant cloth in the pot and place the glasses on it. Fill up with water until the glasses are halfway in the water. Close the pot and heat the whole thing. As soon as the water boils, turn the heat down a little and boil the jars for 30 minutes. Again, let the preserving jars cool down in the pot before covering them with a cloth and allowing them to cool completely.