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Pickled Cucumbers for Winter in a Liter Jar with Vinegar
Instructions
I wash the cucumbers. I pay special attention to this stage of pickling because the further fate of our preserves can depend on it. If some unnoticed dirt remains on the fruits, our winter preserves may not keep, may turn sour and pop the lid off the jar. That is why I thoroughly wash each cucumber separately, inspecting it from all sides. I place the clean fruits in a basin of cold water, changing the water for fresh after a while. I keep the cucumbers in the basin of water somewhere cool for 5 hours or longer.
When the cucumbers have firmed up in the cool water, I get on with the sealing. First I wash the jars for preserving in a soda solution and rinse them with clean water. Then I sterilize the glass containers and their lids. I have got the knack of sterilizing jars over steam. It is convenient for me, but you can also sterilize them in the oven or microwave. Now, taking the cucumbers out of the basin, I rinse them with fresh water and let the water drain off. I cut off the tip from the stem end of each cucumber.
Into the sterilized jars I put the garlic cloves and the chopped greens prepared for pickling the cucumbers. I don't think I need to remind you that the greens also have to be thoroughly washed before chopping. Right after the greens, I send the cucumbers into the jar, packing them tightly upright in a row on the bottom of the jar.
On top of this row of cucumbers I set the next row, layering greens between the rows.
I also cover the top of the second row of cucumbers with chopped horseradish leaves and dill umbrellas.
Now I heat water in a saucepan to a boil and carefully pour it over the cucumbers packed in the jar. I cover the jar with a lid and leave the water in the jar for 15 min. Then I pour the water back into the saucepan and boil it again. Once more I pour boiling water over the cucumbers in the jar for 15 min. A third time I bring the drained water to a boil in the saucepan. Adding salt, sugar and peppercorns, I simmer the brine over low heat for 2 min, and then pour in the vinegar according to the recipe. I sprinkle a pinch of mustard seeds into the liter jar with the cucumbers and pour the boiling brine over them.
I seal the jar tightly with a metal lid. I turn the jar upside down and then, wrapping it in a warm blanket, leave it overnight. I store the pickled cucumbers in the apartment, but somewhere cool.Make pickled cucumbers for winter in a liter jar with vinegar according to our recipe. Enjoy your pleasant and tasty preserves.Before sealing, don't forget to sterilize your jars and lids – whether the preserve lasts through winter depends on it.
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