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

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

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

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Video: Корейские Соленья Рецепт Korean Soy Sauce Onion and Cucumber Pickles Recipe 간장 양파와 오이 장아찌 만들기 2023, February
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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.

Pickled cucumbers with red currants and onions
Pickled cucumbers with red currants and onions

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.
Ingredients for making pickled cucumbers with red currants and onions
Ingredients for making pickled cucumbers with red currants and onions

A method of cooking pickled cucumbers with red currants and onions

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

Soak cucumbers and herbs
Soak cucumbers and herbs

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.

Put spicy herbs in sterilized jars
Put spicy herbs in sterilized jars

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!

Cut cucumbers and put in jars
Cut cucumbers and put in jars

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.

Put red currants, onions and hot peppers in a jar
Put red currants, onions and hot peppers in a jar

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

We fill the jars with cucumbers to the top, put the garlic and pour boiling water
We fill the jars with cucumbers to the top, put the garlic and pour boiling water

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.

We drain the water from the cans into the pan, add the spices. Boil and add vinegar
We drain the water from the cans into the pan, add the spices. Boil and add 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 pour the marinade into jars and pasteurize
We pour the marinade into jars and pasteurize

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.

We tighten the lids on the cans and put them away for storage
We tighten the lids on the cans and put them away for storage

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

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