Untreated cucumbers from your own garden do not stay fresh for long. Canning your cucumbers will keep them longer. You can find out how this works here.
There are years when a veritable cucumber boom breaks out in many gardens. Sometimes you can't eat as fast as they grow back.
What do you do with all those cucumbers? Cucumbers are he althy, so you can eat cucumbers every day, but eventually you just can't see cucumbers anymore. Even if you add variety to your diet, somehow it's always the same.
By canning, also called waking, you have the opportunity to make your cucumbers even more durable. You can even store the vegetables for more than 12 months. But then the last glasses should be beheaded.
What is canning anyway?
When you can, you not only put your cucumbers in vinegar, you also increase their shelf life through pasteurization. So the cucumbers are heated. The cucumbers can be pre-soaked either in a special Einkopftoch or alternatively in the oven in a water bath.
Canning cucumbers step by step
What you need:
- 2 kilograms of cucumbers
- 4 mason jars (capacity 1 litre)
- 4 garlic cloves
- Dill
- 4 Grape Leaves
- 1 tablespoon vinegar (5 percent acid)
- 100 grams of s alt (no iodised s alt)
Step 1:
Before you can start, wash two kilograms of cucumbers thoroughly under cold water and cut off the two ends. Then layer the cucumbers in four cleaned mason jars with a capacity of about one liter. Of course, if you have smaller jars, you'll need more accordingly.
Step 2:
Peel the four cloves of garlic and place one in each jar. Rinse the dill briefly and place one stalk in each mason jar. Add a vine leaf.
Step 3:
Now the vinegar brew has to be boiled. To do this, add a tablespoon of vinegar and 100 grams of s alt to two liters of water and then boil the liquid in the pot. As soon as the broth boils, it is poured into the glasses so thatall the vegetables are covered.
Step 4:
The lid is quickly attached to the jar with the rubber rings and the clips so that it is sealed tightly. Place the jars in the preserving pot at a maximum temperature of 85 degrees for about 30 minutes. This keeps the vegetables nice and crunchy. Alternatively, you can also make a water bath in the oven.
Initially the brew will become milky, but over time the particles will settle to the bottom of the glass.
Of course, this is just one of many pickle canning recipes. On the Internet you will find a wide range of alternatives for every taste. Pepper or mustard seeds are also often added to the vinegar brew, as well as pearl onions and a clove. Instead of garlic, for example, you can also put horseradish in the glasses.
Cucumber Canning Tips
» Tip 1: Never use iodized s alt when preserving cucumbers. This can quickly soften the cucumbers. The aroma that is so popular can also be destroyed by iodized s alt.
» Tip 2: After closing the mason jars, a little liquid will still leak out. You should catch these on a surface such as a baking sheet.
» Tip 3: You can prevent the cucumbers from becoming hollow on the inside during canning by piercing the vegetables with a needle.
» Tip 4: Do not use overripe cucumbers as they will ferment in the jar and make everything inedible.