Sour cucumbers were already extremely popular among the Romans because of their taste. When boiling, the vegetables are poured with a broth and then heated strongly. This means that the aromatic, sweet and sour or spicy-tasting cucumbers can be kept for a long time.
How can you preserve pickles?
To cook pickled cucumbers, you need pickles or cucumbers, mason jars or twist-off jars, a pot or oven, vinegar, water, sugar, s alt and spices such as pepper, allspice, bay leaves, mustard seeds and dill. Cucumbers and spices are layered in the sterilized jars and poured with boiling liquid, then boiled down.
Which cucumbers are suitable for preserving?
Gherkins, the classic “pickles”, do not have to be cut up and go into the jar whole. Due to the firm shell, which is not smooth unlike that of snake cucumbers, they remain nice and crunchy after sterilization.
But cucumbers can also be cooked well when cut into pieces.
The necessary utensils
You can can pickles in a large pot or oven. You will also need preserving jars or twist-off jars, which must be sterilized in advance.
- Place jars, lids and rubber rings in boiling water for about ten minutes.
- Alternatively, you can sterilize the jars in a 140 degree oven for ten minutes.
Cooked pickles
Ingredients
- 1 kg pickling cucumbers
- 1 large onion
- 500 ml vinegar
- 400 ml water
- 75 – 100 g sugar
- 10 g s alt
- 10 peppercorns
- 2 allspice seeds
- 2 bay leaves
- 2 tsp mustard seeds
- 1 tsp dill
Preparation
- Wash the cucumbers thoroughly, cut off the stems.
- Ply tightly in mason jars.
- Distribute the onions and spices among the glasses.
- Put all the ingredients for the stock in a pot and bring to the boil.
- Pour the stock over the vegetables. The cucumbers must be completely covered by the liquid. There is a margin at least three centimeters wide at the top.
- Close the jars and place them on the rack of the preserving pot.
- Fill the pot with water according to the manufacturer's instructions and boil at 85 degrees for 30 minutes.
Preserved mustard cucumbers
Ingredients
- 5 kg peeled cucumbers or fully ripe cucumbers
- 10 g s alt
Sud:
- 200 ml water
- 200 ml vinegar
- 50 g sugar
- 10 g s alt
- 20 g mustard seeds
Preparation
- Peel the cucumbers, quarter them and remove the seeds with a spoon.
- Cut into bite-sized pieces, sprinkle with s alt and let stand for two hours.
- Put cucumber pieces in the jars.
- Put all the ingredients for the stock in a pot and bring to the boil.
- Pour the stock over the cucumbers. Make sure that a three centimeter high edge remains.
- Close the jars and place them in the pot.
- Fill the pot with water according to the manufacturer's instructions and preserve the mustard cucumbers at 85 degrees for 30 minutes.
Tip
If you don't have a cooking pot, you can also cook pickled gherkins in the oven. Place the glasses in a roasting pan and slide them onto the lowest shelf of the cold oven. Heat this up to 180 degrees. As soon as bubbles appear, switch them off and leave the glasses in the hot tube for half an hour.
