Recipe for pickles for winter in jars

Prepare the necessary ingredients. It is most convenient to prepare pickles for winter in a small jar. I will use a 1-liter jar. You can choose a set of aromatic herbs and spices according to your taste. The amount of garlic should also be adjusted to your taste. You can add a little more fresh or dried bitter red pepper. The taste of pickled cucumbers depends directly on the choice of high-quality vegetables. The cucumbers should be the freshest. If the vegetables have been lying in the sun for a day, they will no longer be crunchy in the jar. The cucumbers should be medium or small in size, firm and firm to the touch, without mechanical damage and signs of spoilage. There are three calibers of cucumbers: piqules (3-5 cm), gherkins (5-9 cm), and green ones (7-12 cm). For canning, it is best to use fruits that are 7-12 cm in size. Universal or pickling cucumber varieties are suitable for marinating. Salad cucumbers are not suitable for this recipe. Salad varieties have light spines, while universal and pickling varieties have dark spines. Pickling varieties of cucumbers have thin skin, which promotes rapid absorption of the marinade.

Sort the cucumbers. Rinse well with cold running water. Transfer to a deep container. Pour cold water over them. Leave for 3-5 hours. The water should be changed to fresh after 1-1.5 hours. Thanks to soaking, the cucumbers will become firmer and nitrates will be removed. If you bought vegetables at the market from an unfamiliar seller, they may contain nitrates. Of course, it is best to use homegrown cucumbers from your own garden. If possible, it is better to use spring water or well water for soaking. When using regular tap water, the cucumbers lose some of their flavor. If desired, the ends of the cucumbers can be trimmed. I don't do this.

While the cucumbers are soaking, prepare the jar. Thoroughly wash the jar and lid with baking soda or detergent. Rinse well with cold running water. Sterilize using any convenient method. I fill a saucepan with water and bring it to a boil. I lower the lid into it. On top, I place a ring for sterilization. I turn the jar upside down into the hole and sterilize it for 8-10 minutes, so that the jar becomes very hot. I remove the sterilized jar from the ring and cover it with a sterilized lid. You can learn about all methods of sterilizing jars here.

Rinse the leaves of cherries, currants, horseradish, and dill umbrellas well. Peel and rinse the garlic. Place the spices on the bottom of the jar. Add black and white peppercorns and mustard seeds.

Pack the cucumbers tightly into the jar. I add larger cucumbers to the bottom and smaller ones on top.

Bring 500 ml of water to a boil in a saucepan. Pour boiling water over the cucumbers until completely filled. To prevent the jar from breaking, pour water onto a spoon. Cover with a lid and leave for 15 minutes.

Pour the water back into the saucepan and cover the jar with a lid. Bring the water to a boil.

Pour boiling water over the cucumbers for the second time. Cover with a lid and leave for 10 minutes.

Drain the water back into the saucepan. Add sugar, salt, and vinegar to the water. Stir and bring to a boil. Simmer for about a minute.

Pour the boiling marinade over the cucumbers in the jar and seal tightly. Flip the jar upside down and let it cool completely. No need to wrap it. After cooling, move to a permanent storage location.

Cucumbers for winter in jars are ready. Enjoy your delicious preparations!