Marinated sweet-sour cucumbers with red currants and onions are incredibly tasty and savory cucumbers, crispy and mouth-watering. I really like to diversify pickles with various additives. Everybody likes a pleasant surprise in a jar: either a crisp onion, a carrot, or a clove of garlic. Berries of red currant will also be useful.
If you have harvested the day before the harvest, nothing bad will happen to cucumbers, it is enough to clean them cleanly. However, collected the day before harvesting, and even longer, can lose moisture and voids are formed inside. To prevent this from happening, the cucumbers should be placed in cold spring water for 4 hours.
- Cooking time: 40 minutes
- Servings: several half liter cans
Ingredients for cooking pickled cucumbers with red currants and onions:
- 3 kg of small cucumbers;
- 150 g small onions;
- 1 chili pod;
- 200 g red currants;
- garlic head;
- dill umbrellas;
- currant leaves;
- 10 g mustard seeds;
- cloves, bay leaf, pepper.
For the marinade:
- 2 liters of water;
- 210 g of vinegar 9%;
- 150 grams of sugar;
- 60 g of salt.
A method of cooking pickled cucumbers with red currants and onions.
Cucumbers and spices soaked in a large basin filled with cold water.
Now prepare the jars. For marinating with sterilization, the jars are clean enough to wash with soda and rinse with boiling water, this treatment is enough to remove dirt and germs.
In clean cans we put the seasonings in place - 2 leaves of black currant, inflorescences (umbrellas) of dill with seeds, 2 leaves of laurel each.
Cut the cucumbers, fill the cans in half. I usually pickle vegetables in small jars (450-500 g). It is convenient not only for sterilization and storage. Abuse even the most delicious and homemade marinades are not worth it, everything is good in moderation!
Then we put bunches of red currants and small onion heads, peeled from the husk.
Also add chili pepper, cut into thin ringlets. In each bank I advise you to put quite a bit so as not to overdo it with sharpness.
Fill the jars with cucumbers to the top, add garlic cloves, sliced into plates, pour boiling water, leave for 5 minutes.
Now pour the boiling water from the cans into the pan, so you can very accurately calculate the amount of marinade fill. It is worth remembering that part of the place will take vinegar, so do not forget to pour about a glass of water from the pan.
Next, pour sugar and salt, put mustard seeds, cloves and pepper. Boil pouring 5 minutes, remove from heat and immediately pour vinegar.
Pour the marinade in jars, cover the container with boiled lids (do not twist!).
We take a large saucepan, put a rag on the bottom, put jars of cucumbers and pour hot water over the shoulders.
We heat the water to about 90 degrees - steam will appear on the surface, and small bubbles will begin to rise from the bottom.
Pasteurize cans with a capacity of 500 ml for 10-12 minutes.
We get the blanks from the pan, twist tightly, turn over on the lid. Cooled banks removed for storage in a closet or closet.
In about a month, sweet-and-sour cucumbers marinated with red currants and onions can be served. Enjoy your meal!