Description
This recipe canned vegetables I use for the last five years. Cucumbers as well, and the tomatoes came out very tasty. Everyone who tries please share the recipe.
Ingredients
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Cucumber
по вкусу
-
Tomato
по вкусу
-
Squash
по вкусу
-
Garlic
10 зуб.
-
Dill
5 шт
-
Horseradish
5 шт
-
Vegetable oil
5 ст. л.
-
Salt
3 ст. л.
-
Sugar
1 стак.
-
Water
3 л
-
Allspice
по вкусу
-
Vinegar
10 ч. л.
Cooking
Cucumbers, tomatoes, I still had squash wash thoroughly in running water. As my greens. I addition to the dill and horseradish were still leaves of currant and cherry. Can also be added for preservation.
Washed vegetables and herbs spread on a cloth to dry
Prepare other necessary products for pickling
Further, banks (banks I prepare in advance, washed, dried, sterilized in the oven at 100 degrees for 20-30 minutes) on the bottom pour a tablespoon of vegetable oil, put a sheet of horseradish, fennel umbrella (leaves of cherry, currant), garlic (if cloves are large, cut into several pieces) 1-2 cloves
Next fill the cans with cucumbers, tomatoes, etc.
Meanwhile, on the stove, preparing the brine. To 3 liters + 1 Cup water add 3 spoons of salt and a Cup of sugar. This amount of brine will last approximately 5-6 liter cans.
Once the brine is boiling, fill them with our cucumbers
Filled cans cover lids (covers pre-boiled), no spin, just the top cover with a lid and put into a large bowl and pasteurize. Liter bottle pasteurized for 5-7 minutes, 2-liter 10-12 minutes, 3-liter for 15-17 minutes. Water for pasteurization should be boiling and hide the banks "shoulders".
After pasteurization, the banks get from the tank, add 2H. spoon 6% of ususa (in each jar), and good twists to the Bank. Ready the banks turn them over to cover.
Here are the pickles we make
Then banks wrapped up in a warm blanket for about a day and after descend to the cellar in the Winter it is very nice to get a jar. Cucumbers make a very tasty, well kept. I highly recommend to try you will not regret.
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