Pickled Cucumbers With Red Currants And Onions. Step-by-step Recipe With Photo

Pickled sweet and sour cucumbers with red currants and onions - incredibly tasty and spicy cucumbers, crunchy and appetizing. I really like to diversify pickles with various additives. Everyone likes a pleasant surprise in a jar: now a crispy onion, then a carrot, then a clove of garlic. Red currant berries also come in handy.

If you harvested on the eve of harvesting, then nothing terrible will happen to the cucumbers, it is enough to wash them cleanly. However, those collected the day before harvesting, or even longer, may lose moisture and voids form inside. To prevent this from happening, the cucumbers must be placed in cold spring water for 4 hours.

• Cooking time: 40 minutes
• Servings Per Container: Several half liter cans

Ingredients for making pickled cucumbers with red currants and onions:

• 3 kg of small cucumbers;
• 150 g small onions;
• 1 chili pod;
• 200 g red currant;
• head of garlic;
• dill umbrellas;
• currant leaves;
• 10 g mustard seeds;
• cloves, bay leaves, pepper.

For the marinade:

• 2 liters of water;
• 210 g vinegar 9%;
• 150 g sugar;
• 60 g of salt.

A method of cooking pickled cucumbers with red currants and onions

Soak cucumbers and spices in a large basin filled with cold water.

Now we are preparing the banks. For marinating with sterilization, it is enough to cleanly wash with soda and rinse with boiling water, this treatment is quite enough to remove dirt and microbes.

Put seasonings in clean jars - 2 leaves of black currant, inflorescences (umbrellas) of dill with seeds, 2 bay leaves each.

Cut the cucumbers, fill the cans by half. I usually pickle vegetables in small jars (450-500 g). It is convenient not only for sterilization and storage. You should not abuse even the most delicious and homemade marinades, everything is fine in moderation!

Then put the bunches of red currants and small heads of onions, peeled off.

Also add the chili pepper, cut into thin rings. I advise you to put very little in each jar so as not to overdo it with sharpness.

Fill the jars with cucumbers to the top, add garlic cloves cut into slices, pour boiling water, leave for 5 minutes.

Now we drain the boiling water from the cans into the pan, so you can very accurately calculate the volume of the marinade pouring. It is worth remembering that vinegar will take up some of the space, so do not forget to pour about a glass of water from the pan.

Next, add sugar and salt, add mustard seeds, cloves and pepper. Boil the pouring for 5 minutes, remove from heat and immediately pour the vinegar.

Pour the marinade into 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 up to 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.

We pasteurize jars with a capacity of 500 ml for 10-12 minutes.

We take out the blanks from the pan, twist them tightly, turn them over onto the lid. We put the cooled cans for storage in a closet or pantry.

After about a month, sweet and sour pickled cucumbers with red currants and onions can be served to the table. Bon Appetit!