Recipes for pickling cucumbers with red and black currants for the winter, with and without sterilization

In the height of summer, every housewife strives to stock up on as many fruits and vegetables as possible. Cucumbers, including currants, are the most common pickling option for the winter.

This is the time of year when cucumbers are at their most abundant. There are many ways to preserve them. Every homemaker has their own favorite method for preserving cucumbers for the winter. Variations with the addition of currants are particularly interesting and delicious.

What ingredients are needed for canning?

Depending on the recipe, the ingredients may vary. But most often, for a three-liter jar, they use:

• cucumbers - up to twenty pieces;
• tomatoes - four to five pieces (small);
• currants – one or two glasses;
• garlic - up to ten cloves;
• green;
• seasonings;
• table salt – three tablespoons;
• granulated sugar - two tablespoons;
• vinegar;
• acetylsalicylic acid.

Preparing vegetables and berries

Preserving cucumbers with currants is just as simple as the standard method. The key is to follow the recipe instructions and use fresh, undamaged, properly processed and prepared cucumbers:

• vegetables are soaked for 3-6 hours, then rinsed and the tops are cut off;
• The stems are separated from the berries, and any damaged ones are removed. They are placed in jars in bunches;
• The garlic cloves are separated from the skins.

Preparing the jars

Canning jars are washed with cleaning agents and sterilized. To sterilize, boil water and steam the inside of the jars for 15 minutes. Lids used for sealing are boiled for 10 minutes.

How to preserve cucumbers with currants

There are many recipes for pickling cucumbers with currants. Let's look at the main ones.

A simple recipe for pickled cucumbers with red currants for the winter

Prepare a canning jar appropriate for the amount of vegetables you have. Place up to eight medium cucumbers in a liter jar. Wash them and rinse them with boiling water. Then add the herbs and a few cloves of garlic. Arrange the cucumbers vertically. Then add the red currants. Shake the jar to distribute the ingredients evenly. You can also top with a few currant or cherry leaves.

After being treated with boiling water, the berries will stop being red and turn pale.

Cover the contents with lids and pour the water into a separate container, adding another glass to allow the water to evaporate. Boil the contents again and pour into the jars for the same amount of time. This way, the containers don't need to be sterilized.

After the next merge you need to add:

• two tablespoons of sugar;
• a spoonful of salt;
• herbs and spices.

The contents are poured over with the drained boiling liquid, the jars are rolled up, covered, and left to cool. The crispy cucumbers are ready.

Recipe for pickled cucumbers with red currants

You can marinate vegetables according to the recipe:

• The vegetables are washed and left to soak for two to three hours.
• The canning containers are sterilized and the greens are placed in them, with the cucumbers on top.
• The contents are poured with boiling water in 3 steps to avoid sterilizing the fruit.
• The full jars are covered and left for ten minutes. Then the liquid is drained.

• Add boiled brine again. Wait another ten minutes.
• Once again, the drained brine is salted, granulated sugar, pepper, and garlic are added.
• Next, the liquid is boiled and acetic acid is added.
• Place bunches of berries in a container. Then pour in the drained liquid.
• The jars are rolled up and turned upside down until cool. They should be covered during this time.

With black currant

The fruits are soaked for a couple of hours. Then the ends are trimmed. Next, they are washed again, along with the berries and garlic.

Place the herbs and garlic cloves in a jar. Then add the cucumbers and bunches of berries. Boil the water and pour it into the containers. Let it cool.

Pour the cooled liquid into a separate container and bring it back to a boil. Add salt, granulated sugar, and spices. Once boiling, add 10 grams of acetic acid per liter. Pour the resulting marinade into the jars. Then seal them and turn them upside down to cool.

With white currant

Wash the jars, rinse the greens, and then place them on the bottom. Garlic cloves and dill are also added. The vegetables should be clean, and there's no need to remove the tops. Fill the jars to the top with cucumbers and berries.

Next, boil water and fill the jar to the top. Close the vents and let it cool for fifteen minutes.

The cooled liquid is drained into a separate container, where the spices have been added. The brine is then brought to a boil again, and during this time, acetic acid is added. It's important to reduce the heat during this time to prevent foaming. The marinade should become clear.

The resulting solution is poured into the jars to the top. They are then sealed, turned upside down, and covered. Once cool, they can be transferred to a cool, dark place for safekeeping.

Without sterilization

Vegetables, peppers, and bay leaves are placed in washed containers. The contents are then filled with boiling water for ten minutes, and the opening is covered.

After a while, drain the water into a separate container, add salt, and granulated sugar. Bring to a boil again.

Currants, peeled and sorted to remove any spoiled fruit, are added to the cucumbers. Two hundred grams are enough for one liter.

Pour boiling water into the jars and roll them up.

Without vinegar

The jars are filled with spices, dill, bay leaves, garlic cloves, and vegetables. Then the currants are added. Boiling water is poured over the contents and left to steep for a third of an hour. The liquid is then poured out, and granulated sugar and table salt are added. The boiled brine is poured back into the jars. They are sealed and allowed to cool. This eliminates the need for acetic acid.

Cucumbers in red currant juice

The fruits are soaked for up to three hours.

1. Mix currant juice, granulated sugar, table salt, and water. Then bring the mixture to a boil.
2. Bay leaves, dill, horseradish leaves, spices and fruits are placed in the container.
3. Pour boiling liquid over the contents.
4. Next, the poured ingredients are heated in boiling water for several minutes. Afterwards, the jar is sealed.

Pickling cucumbers with red currants

Pickled cucumbers become even more delicious if, in addition to currants, you add lemon wedges. To do this, dip the lemon in boiling water for a few minutes, then cut it, removing the seeds.

Place spices, dill, and garlic cloves in a canning jar. Then add vegetables, currants, and lemon wedges. Fill the jars with boiling water. Let them sit for about a third of an hour, then drain the liquid, add salt, sugar, and bring to a boil again. Fill the jars and seal. Cover and allow them to cool gradually.

How to store canned food

You can preserve canned cucumbers the same way you would any other pickle. To do this, keep the jars in a dark, damp place.

The temperature should be no higher than twenty-two to twenty-four degrees Celsius. The shelf life depends on how well the recipe was followed.

As a rule, cucumbers prepared without sterilization can be stored for no more than six months.