The recipe for the correct salting of cucumbers in jars for the winter so as not to explode
To prevent cucumbers rolled up in jars from exploding, you need to cook them correctly. There are many proven recipes that housewives love. Each of the compositions has its own secret of reliability and deliciousness.
General recommendations
What to do to prevent swirling cans from exploding? There are many secrets, here are some of them.
- For pickling, it is recommended to select small cucumbers, even in shape, not bitter in taste.
- The water for the marinade must be clean, filtered, you can use purchased bottled water.
- To maintain the elasticity and density of vegetables, it is necessary to hold them for about two hours in ice water before salting. Then everyone will like the crunchy taste, and the cans will be stored for a long time and will not explode.
- Citric acid, aspirin, or spices can be added to keep the jars intact.
In the classic version, for canning cucumbers, dill, currant leaves, horseradish pieces and allspice are used as flavor-preserving spices. But there are other secret ingredients that can fight the explosion of cans.
Why did the bank explode after all? If the technology of rolling vegetables has been violated, then pathogenic microbes will not allow them to be stored. It is better to throw out exploded cucumbers, especially if little time has passed after seaming.
Special taste
Fragrant, moderately pickled cucumbers with a pleasant spicy aftertaste can be obtained if you follow the recommendations. Cucumber recipe, the proportions of which are designed for a three-liter container.
- It is necessary to wash 2 kg of cucumbers and fill them with cold water.
- To pickle reliable and tasty vegetables, dill branches, 4 allspice peas are placed in prepared, sterilized jars.
- Cut one large carrot into slices.
- Cut half a hot pepper.
- Then they begin to lay out the cucumbers tightly and pour boiling water over.
- The contents of the jars are in boiling water for about 35 minutes.
- After that, the water from the cucumbers is poured into a saucepan, salt 90 g and sugar 45 g are added, they wait for it to boil.
- The prepared brine is poured into a jar, 5 g of citric acid is poured on top and rolled up with an iron lid. Such a can will definitely not explode!
Store the roll upside down under a warm blanket until it cools down. Then move the pickling to a cool, dark place.
Classic version
The old recipe in the classic version assumes, before canning the cucumbers, hold them in brine. The process takes a little longer, but the taste will be similar to barrel vegetables, and the storage time is increased.
- In cold water, you need to keep 2 kg of small cucumbers.
- Sprigs of dill or parsley, currant leaves, two pieces of horseradish begin to be laid on the bottom of a large container. To maintain elasticity, it can be salted with oak leaves. This layer of spices should be alternated with cucumbers to the very edge of the jar.
- Pour the contents with cold water, in which the salt was previously dissolved. They put it under the press and leave for three days.
- Then the brine is poured into a container and brought to a boil, the spices and herbs are thrown away, and the cucumbers themselves are washed.
- Pickled cucumbers are laid out in prepared jars, boiled brine is poured.
- The cans should be rolled up 10 minutes after combining with the brine.
Tinned cucumber jars are wrapped in a warm blanket. As soon as the contents have cooled, the pickles are transferred to the cellar or basement.
The reviews say: “I always preserve cucumbers according to this recipe. Brine never grows cloudy among the workpieces made, and the can does not explode. "
You can get a tasty result according to the recipe for pickling cucumbers for the winter in jars and so that they do not explode. The brine remains transparent throughout the entire storage period, even without boiling and sterilizing. How to properly prepare a dish, a detailed description of all actions will help.
- Small, even cucumbers should be soaked for 4 hours in ice water to maintain their shape and crunch.
- Lids and jars are prepared and boiled.
- You need to cut horseradish leaves, dill umbrellas.
- The garlic cloves are peeled and cut in half.
- To make a brine, add 60 g of salt and sugar to a liter of water.
- Garlic cloves, chopped horseradish leaves and dill umbrellas are placed at the bottom of dry jars.
- Before stacking cucumbers, they need to be dipped in boiling water for a minute.
- Cucumbers are laid out in jars hot and poured with brine, which has begun to boil.
- The vinegar essence is poured in last about 5 ml and they start rolling.
At the end, as usual, the pickled salting is turned upside down, covered with warm clothes and left to cool. To prevent them from exploding and to be stored for a long time, they need to be moved to a cool place. Judging by the reviews, those who close the banks in this way can store the product for a long time.
Option with pills
Many housewives add an aspirin tablet to cucumbers that never explode. It will be very tasty, since aspirin gives the cucumbers an unusual, pleasant aftertaste, they crunch like fresh.
After the addition of acetylsalicylic acid, the final destruction of all pathogenic bacteria occurs, a slight acidity is added, and the shelf life of the salting is extended.
- You will need to wash 3 kg of cucumbers in cool water. After cutting off the ends, they are sent to cold water for about 4.5 hours.
- Two cloves of garlic are chopped.
- Horseradish leaves, as well as cherry and currant leaves are spread on the bottom of the prepared glass containers. This is followed by chopped chili peppers, dill sprigs and allspice peas about 4 pieces.
- Cucumbers are tightly folded in jars and filled with water, which has just boiled, for 15 minutes. After this time, the procedure is repeated again.
- After 15 minutes, the repeated water is poured into the pan, you need to salt it and add sugar. They are waiting for the liquid to boil.
- A sprig of any greens, spices and one aspirin tablet is placed on the cucumbers, only after that the marinade is poured.
Finished cans must be closed with iron lids and stored upside down for two days under a warm blanket. They definitely won't explode!
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