You can preserve cucumbers in a variety of ways. The Silesian cucumber bites are particularly popular. With the right recipe, this variant can also be made yourself.
How to can Silesian cucumbers?
To preserve Silesian cucumbers, you need salad or farmer's cucumbers, dill, shallots, mustard and peppercorns, s alt, sugar, vinegar and water. The cucumbers are peeled, cut, layered in jars with dill and covered with a previously cooked mixture of the remaining ingredients before being boiled down.
Cooking Silesian cucumber bites
For this treat you need cucumbers or farmer's cucumbers. This is slightly shorter than the snake cucumber and also thicker. They also have small, spine-like growths, which can be easily removed. Other important ingredients are:
- fresh dill
- small shallots
- Mustard and peppercorns
- S alt and sugar
- Water and vinegar
When it comes to vinegar, you can also mix balsamic vinegar and wine vinegar.
a canning aid for cucumbers
Before you start preparing the cucumbers, you should sterilize your jars. To do this, boil the jars and lids or put them in the oven at 100 degrees for ten minutes.
- Wash the cucumbers and peel them with a peeler.
- Remove pressure points and unsightly stains.
- If the core is large, core the cucumbers by scraping out the seeds with a spoon.
- Wash the dill and cut it into small bunches.
- Peel the onions and cut them into rings.
- Put the onion rings and all other ingredients, except dill and cucumber, in a pot and cook everything together for about five minutes.
- Take the pot off the stove and let the brew cool down.
- In the meantime, cut the prepared cucumbers into slices and place them in the jars with the dill. There should be about 1 cm of space left to the edge.
- Pour the cooled broth into the glasses. The cucumbers must be covered.
- Close the jars and cook them in the canner or in the oven.
In the preserving machine
Here you place the glasses, not too tightly and pour water up to half of the glass. Cook the cucumbers at 90 degrees for 30 minutes.
In the oven
Here are the glasses in the drip pan. Pour in 2 cm of water and cook at 90 degrees for half an hour.
After cooking, let the jars cool down a little in the canner or oven and then place them under a cloth on the worktop to cool completely.
