Pickled cucumbers dry sterilization

I am not familiar with this method of raw filling of all spices.

I always used raw spices before. And I prepared the brine separately. But I always sterilized the jars in water afterwards. Therefore, everything had time to be sterilized. And yes, the pickle is always drunk first, especially with tomatoes.

I'll tell you so.
That everything will be fine.

Thank you Lenochka ! That they will stand normally, I already see. My jars have been standing for a month now and everything looks OK. I am worried about the crunchiness of the cucumbers. Moreover, they are greenhouse + iodized salt. But fresh cucumbers crunched no worse than my ground ones. But the salt ... But we simply do not have another. And I have not yet had time to remove iodine from it.

[lappl1]

lappl1, Lyudochka, of course, that iodized salt is not very good, but let's hope that it will.

And I always put herbs and spices raw. And I don't sterilize anything. And in advance I do not pour boiling water over cucumbers-tomatoes. Marinade, that is, salt and sugar in boiling water - yes, I do. And pour the vinegar under the lid before the second pour. This is how my mother-in-law taught me at the dawn of my married life (almost 42 years ago - oh !!!). And for all these years nothing happened to them.

Posted on Friday 30 Sep 2016 11:49 am

You wouldn't have a lid. and with some other saucepan (or deep bowl) closed the bottom

This is already dancing with tambourines. I would have something easier. I'm lazy, yes.

I am worried about the crunchiness of the cucumbers.

For crispness, of course, it would be nice to add an oak leaf (a third of the leaf per liter jar). Or a piece of bark from a pharmacy, if oak trees are not found. Then even overexposed, overcooked, shriveled cucumbers tend to crunch.)) But somehow the oak aroma quickly became boring to me and I gave up this business. Now I just try to follow more closely, and not as before - I stuck a three-liter jar into an enameled bucket, turned on the gas and whistled into the garden.

This year, on one batch, I tested another method - adding calcium chloride to the brine. I read that it is used in industrial conservation, but I don't know how true it is. Although I put in a little less than the recommended dose, so let's see ...

And pour the vinegar under the lid before the second pour.

And, that is, the first still needs to be poured out ???
No, such games with boiling water are not for me - I just rolled up 6 cans of watermelon in two steps, poured not twice, but three times, and in each batch of 1 can we felt bad - the first took off after a couple of weeks, the second pouted, cloudy and deflated back. Not the fact that I will eat it later. ((

And I also seem to be lazy. I washed all the leaves, vegetables under the tap, put them in a jar, also washed under the same tap, and for dry sterilization. After the right time, she pulled out the jar on the table, added salt, sugar, vinegar (just on top), poured it with boiling water and closed it with a lid. While I carry the jar to the place of wrapping, I turn it over a couple of times so that the sugar and salt are mixed, dispersed in the jar. On the lid, wrapped it up and that's it! And so every year.

poured salt, sugar, vinegar (just on top), poured boiling water over it and closed it with a lid.

No, this is just difficult - how many jars, so many measurements. It is much easier to weigh everything in a large saucepan once, put everything there and then just pour it.

Interestingly, I just don't like the smell of "raw" vinegar in the marinade.

[Ludmila]

Ludmila, I want to thank you again for the detailed master class. Yesterday I printed it out, put it in front of my nose and performed all the actions strictly according to the instructions.Sooooo convenient!

This despite the fact that I can’t consider myself an inexperienced hostess. And for young girls - vaaaa is priceless.

[Bijou]

Bijou, I agree, but the measurements are just different. We all have different tastes in our family. I love sweeter tomatoes, my husband has less sugar, more hot pepper. Therefore, it is more convenient for me.

[kupavishna]

kupavishna, wow .. That is, each can must be marked, for whom is it intended?)

Well, yes, a permanent marker is a letter on the lid. I also bought stickers for jars in an online bookstore. Nice and comfortable!

[kil]

Lyudochka, of course, that iodized salt is not very good, but let's hope that it will carry

kil, Ira, this is how I do everything with this salt. Where to go? By the way, I did the same thing before. Crunching ...

This is already dancing with tambourines. I would have something easier. I'm lazy, yes.

gala10, Galya, for me this is also not an easy option. I was just looking for options for you to optimize the process. And for myself, I bought for a long time just the same as in the photo a pot-tank (even two, of different sizes) and now any cans fit there.

For crispness, of course, it would be nice to add an oak leaf (a third of the leaf per liter jar). Or a piece of bark from a pharmacy, if oak trees are not found.

Bijou, Lena, we have no oaks in the steppe. no trees, only wormwood ... And poppies in the spring. But there are oaks in the city, but there is such an atmosphere that it is better to do without that oak. And so in Vyazma I also liked to add oak leaves.

This year, on one batch, I tested another method - adding calcium chloride to the brine. I read that it is used in industrial conservation, but I don't know how true it is. Although I put in a little less than the recommended dose, so let's see ...

Lena, so I have it. But now I will not experiment any more. You will tell us what happened, then we will boldly or will not add it.

Interestingly, I just don't like the smell of "raw" vinegar in the marinade.

Bijou, Lena, is that why you wrote this now? For so many years I didn't know if I like the smell of raw vinegar or not? Will I sniff now?

That is, each can must be marked, for whom is it intended?)

Bijou, and I used to print stickers on the printer. And now on masking adhesive tape with a marker I write all the information about what's in the jar. Very comfortably!

I also bought stickers for jars in an online bookstore. Nice and comfortable!

kupavishna, thanks for the idea! I love beautiful stickers very much. Therefore, she printed them herself. You need to look for such.

I would like to thank you again for the detailed master class. Yesterday I printed it out, put it in front of my nose and performed all the actions strictly according to the instructions. Sooooo convenient!

gala10, Checkmark, oh, how nice to hear that! To your health, dear! So, it's not for nothing that I decided to design the usual (not for competition) recipe ... You're right, it's convenient to print and then work with this printout.
By the way, Chef came up with a very convenient form. I really liked it. Very disciplined. I usually have a lot of chatter in my recipes. And here you can't write too much, just the essence ... After all, recipes are written not for the author, but for the user, so that it is convenient to read and cook according to them. So if anyone hasn't used the MK form yet, try it. I like it.

I thought something - could I squeeze my recipes for tea or fiber into these frames? Probably not...

Biju, Lena, is that why you wrote this now? For so many years I didn't know if I like the smell of raw vinegar or not? Will I sniff now?

Well, for whom is it easy now?

Forget it.)) It's just that it's been the custom in our family from time immemorial. Maybe what I tried at a party is just different proportions, but it seems to me different?

You will tell us what happened, then we will boldly or will not add it.

If I don’t lose, under what number which recipe is hidden, then by all means. But I don't expect anything bad in any case - we make cottage cheese out of this thing.)

Biju, and I used to print stickers on the printer. And now on masking adhesive tape with a marker I write all the information about what's in the jar. Very comfortably!

Well, sometimes yes, sometimes no .. With stickers, I'm lazy, you can't write on scotch tape on an even level - that it is round, that a can ... On the lids the main thing is placed with a marker and okay.))

Yesterday I made two jars of 1.5 liters each, I managed to buy cucumbers, which I found on the way - METRO and "five". Well, so-so cucumbers.

What can I say - the crispness and taste can only be judged closer to winter.

In terms of labor intensity, it is the same as with other methods. It was hot in the kitchen during sterilization, I even turned off the heating while cooking.

I signed the lids of the cans. I'll put it in the cellar today.

Photo later.



Which on the left - half an hour, as closed, and on the right - just closed.

[Lena, Olya]

Lena, Olya, sorry to be late with the answer - on those. reasons for a week now it is problematic to go online.
MariV, Olya, thanks for using the recipe. And for such a detailed report, and even with a cool photo, special thanks. Beautiful cucumbers! And how well the process is noticeable - half an hour has passed, and the cucumbers are already ready.

In terms of labor intensity, it is the same as with other methods.

And I made tomatoes a few days ago in the same way. And again I noted that it was easier for me to do - one stage is excluded (cooking the marinade).

It was hot in the kitchen during sterilization, I even turned off the heating while cooking.

Olya, you're right about the heat - the same amount is released in different ways. But it's easier for me - I have gas. there is a stove on the veranda, so I was not hot.

Forget it.)) It's just that it's been the custom in our family from time immemorial. Maybe what I tried at a party is just different proportions, but it seems to me different?

Bijou, Len, and I have already forgotten ... With these blackouts you will not only forget about vinegar.

If I don’t lose, under what number which recipe is hidden, then by all means. But I don't expect anything bad in any case - we make cottage cheese out of this thing.)

Lenadon't worry if you don't find it. And I also make cottage cheese with hl. calcium. I like. I think the cucumbers will also like it. But next year I will try it - now there are no cucumbers that can be canned - all are pot-bellied, and there are not enough of them ...

With stickers, I'm lazy, you can't write on scotch tape on an even level - that it is round, that a can ... On the lids, the main thing is placed with a marker and okay.))

On disposable lids, I also write with a marker. I use the screwed ones several times, so I write on sticky tape. It peels off easily, leaves no residue. I got so used to such a tape that I glue everything on it, even the one I put in the freezer.

I keep tomatoes less; 3-liter 15-20 min. Liters - even less, 10-15min. enough. They are softer than cucumbers. It all depends on the size of the tomatoes. I keep cherries quite a bit. Minutes 10. If the cucumbers are gherkins (tiny), then I also reduce the time. Everything is somehow intuitive ...

kupavishna, thank you very much for explaining everything about tomatoes. Thanks to you, I made them! Both whole and cut! How I liked them! Not a single tomato is cracked! And the flesh of the cut ones did not creep! Absolutely! I couldn't even believe my eyes. Well, something had to come out of the cut tomatoes! But they are all intact, as I put them in the jar. If not for the greens (changed color), I would have thought that they are fresh in the brine. And the pickle is like a tear! Thank you again !

To your health !!! Tomatoes really don't burst. I add to them, in addition to seasoning leaves, carrots, cut into slices, garlic and Bulgarian pepper. Everything turns out so crispy. And it keeps well. The brine is always transparent, and in jars with tomatoes and cucumbers, no matter how much it is stored (it can be stored for a couple of years, and longer).Somehow I didn't even think about it. I got used to it, probably

[kupavishna]

kupavishna, oh, I sold something closer to winter .... I made two liters according to your method - first, without anything, cucumbers with spices, then salt + sugar + boiling water + vinegar and rolled up. We will try it in winter!

Hope you enjoy it. I don't cut off the tips of cucumbers. And I don't soak them. Looks like quite lazy! But I like it better. And you can visually distinguish it from mom's. She sometimes overexposes them, as a result, they are soft. Everyone likes mine better. Only my scheme is a little different: salt + sugar + vinegar + boiling water = spin and chat. But maybe the total will not change from the rearrangement of the terms? In principle, there is no difference, all in the same bank. And I, too, will not finish with banks. The truth has already switched to beets and pears.

I didn't chat much - once or twice, and rolled the can on the table. I turned the can over for a few seconds - I rolled it up with ordinary tin lids with a seaming machine to make sure it closed well. And I don't leave the jar upside down for a long time - the coating on the tin lid is quite thin, long-term contact with aggressive marinade is not necessary.

With screw jars and twist-off lids, it's easier of course. First, I pour ordinary warm water into a clean jar, close it with a warm lid, turn the jar over and check it.


And then I boldly preserve cucumbers, fondants. And I don’t turn over the cans anymore.
There, on the lid, there is such a thin polymer rim



he is not on friendly terms with the marinade and very high, over 60 degrees, temperature.

I also swirl the jar gently and only a couple of times. But I did not think about the covers. And tin (yellow), and screw - all upside down. They say correctly that you know less, sleep better. And now I was puzzled! By the way, this year for the first time I tried dry sterilization, just like cucumbers, to close zucchini. It turned out very tasty. Only in time, you need to keep less cucumbers, then they crunch.

[kupavishna]

kupavishna, I, too, somehow was not particularly puzzled by this question - my mother and mother-in-law turned over cans with ordinary tin lids, but not for long.

Out of habit, the screws began to turn over, and then I noticed that the covers began to rust. Googled, found out about the twist-off lids, stopped turning over with the marinade.

I also love marinated zucchini, but no one from my family eats them except me. I don’t do it for myself.

[MariV]

MariV, I did not notice rust. But from now on it is worth watching the caps. Thank you!!!

Oh, but for me, turn it over, do not turn it over .. It will rust on microcracks in any case. IMHO, this is practically impossible - when rolling up, never stain the lid from the inside with brine. Well, they deteriorate first of all from the outside - when tightening, the coating on the fixing ears is wounded on the glass, there the rust settles.

[Bijou]

Bijou, it is the master's business - to turn it over with a hot marinade or let it cool quietly while the lid is pulled in, fill it until it touches the lid or leave a 1 cm gap; twist the lid with all force or simply and easily close.

[MariV]

MariV, so it has ceased to rust without overturning, or what? I do not seem to rust with rollover, but I only use these covers once.

[Lena,]

Lena, here a lot depends on the manufacturer of the lids - have they saved on the coating or not; and on how to open it. I began to use the key that had been lying around for a long time (I already wanted to throw it away!)

It turned out to be simple and easy! I put the key on the cover and squeezed it slightly - and that's it!

And I just examine the lids well, check them on a jar of plain water, sometimes I use them for the second time, though rarely.

Although the manufacturers assure that with proper use, it is possible three or four times.

[lappl1]

lappl1Lyudochka, I also closed two jars, I really liked the recipe. How we try to report.

I noticed for myself and concluded that after screwing the screw caps, the cans need to be quickly turned over and put on the caps until they cool completely. Then the lids will fit tightly, stick to the neck of the jar, and if everything is done during conservation, then the jars will stand for a long time.

If you turn the cans over, wind from side to side, immediately after closing, then the brine will penetrate through the fragile and not sucked lid.
I always pour the brine "under the knife", which reduces the free air space. And after the cans have cooled, the liquid decreases in volume and rises up to the shoulders.

These are my observations and so I do.

[Admin]

AdminI do that too

I took it out of the cellar yesterday, took a sample - delicious, crispy!

Olya, what an appetizing photo, Lyudochka will return, she will be glad that she liked the recipe. Do you have tarragon on top?

[Vika,]

Vika, yes, tarragon - I have it overgrown in the village!