How to properly pickle cucumbers for the winter in jars so they don't explode: recipes with citric acid and aspirin

Sometimes even experienced canners run into problems with winter preserves. Only proper preparation and following the classic method will prevent winter preserves from exploding. To treat guests or family with your own homemade preserves, you need to know how to reliably can cucumbers to prevent them from exploding. Otherwise, the preserves will be unusable, and all your effort and effort will be wasted.

How to properly prepare cucumbers for canning

It's worth noting that not every cucumber variety is suitable for canning. Some varieties are suitable only for salads or other vegetable side dishes. This is due to their smooth skin, watery texture, and lack of firmness. These cucumbers will inevitably become too soft.

To pickle green vegetables, you'll need cucumbers with pimples that were grown outdoors. They shouldn't be old or overripe. It's best to choose cucumbers that are no more than 12 centimeters long. It's also crucial that the green vegetables are smooth and not wilted, as freshly picked cucumbers are required for canning.

Mandatory steps to prevent jars from exploding

Preserving is a simple process if you approach it responsibly. There are many tricks and secrets that home cooks use when pickling cucumbers. These methods and recipes have stood the test of time and the experience of many.

Soak

Cucumbers are typically purchased in large quantities for canning at stores or markets. However, these vegetables have a lower moisture content. Therefore, before pickling, they should be soaked in cool water for at least two hours. This will restore their firmness and firmness, and they will have a pleasant crunch after pickling.

If you skip this step, the vegetables will absorb the liquid from the marinade, and the jar will fill with oxygen instead. This is the biggest problem with canning. In a sealed container, everything will begin to ferment, resulting in the formation of carbon dioxide, which will cause the container to explode. Soaking also helps remove harmful substances sometimes used to treat green vegetables.

Wash vegetables thoroughly

Thoroughly cleaning green vegetables to be preserved is necessary to remove any impurities from the cucumbers' surfaces. It's also important to remove any harmful and toxic chemicals used to treat the fruit to ensure optimal marketability.

This is especially true for cucumbers with a grainy surface. These vegetables are more difficult to peel, so dirt can sometimes remain on their surface.

Spices and herbs are often added to vegetable preserves to add a special flavor. In this case, it's necessary to thoroughly wash not only the vegetables but also any herbs that will be preserved. They should be soaked in a bowl of water, refilled with fresh, clean water several times, and any wilted or damaged leaves should be removed. These can sometimes accumulate dirt. Spices such as bay leaves or cloves should be rinsed with boiling water.

Perfect cleanliness and sterilization of jars and lids

Careful and proper sterilization of jars helps prevent clogging. Before sterilizing the jars, prepare a solution of water and baking soda. Add a dessert spoon of baking soda to one liter of filtered water. After this, rinse the jars with hot boiled water. Then place the jars upside down on a towel or trivet.

It's also important to remember to keep the lids used for pickles sterile. Each lid contains a rubber ring that can be removed and washed.

Green vegetables can be stored in liter or three-liter containers. However, before doing so, it's important to choose the appropriate processing method. Small jars are best sterilized in the oven. To do this, turn them upside down, lay them out flat, and heat them at 150 degrees Celsius for 20 minutes. For larger containers, steam sterilization is recommended—use a double boiler or a kettle without the lid. This procedure takes at least 10 minutes.

Using acid

Vinegar or citric acid is a strong preservative. For this reason, it's always present in winter preserves. This is especially true for preserving green produce, which is naturally acidic. This is why cucumbers are bland and easily spoiled. To prevent this and maintain the integrity of the container, acid is always added to the marinade.

The spiciness of the preserve depends on the amount of acid added. The more acid present in the container, the longer the winter preserves will last. With minimal acid added, canned vegetables generally don't last long. The most suitable acid ratio for canning green fruits is 6 milliliters per liter of water. For a three-liter container, 10 milliliters is required. Aspirin has recently become a popular alternative to canning. Another alternative is to can the tomatoes together with the canned fruit, which already contain acid.

Sterilizing jars of cucumbers

The main ingredient is placed whole or sometimes cut lengthwise into pieces in a container. Then, the seasonings, herbs, and other spices are compacted and evenly distributed. Next, two well-known methods for sterilizing green produce are used. For the first method, a marinade is prepared with salt, sugar, and spices. After boiling, it is simmered for 5 minutes. Add to the containers with the cucumbers.

Next, place the jars in a saucepan and pour hot liquid over them. Let them sit for 15 minutes. Add the acid to the heated jars, top them up with hot water, and seal them immediately. This method is suitable for small jars. The second method involves pouring boiling water into the filled jars, covering them, and letting them sit for 10 minutes. Drain the water into a saucepan, add salt and sugar, bring to a boil, and pour this over the cucumbers.

Hermetic sealing

Canned vegetables should be done in suitable jars—without cracks or chips. Defects in the neck will allow oxygen into the container. Lids can break when attempting to seal filled jars. In this case, they need to be replaced immediately. Therefore, it's important to buy extra lids.

After sealing, turn the container over to ensure it's secure and airtight. Only after ensuring there are no gaps and the lid isn't leaking can you cover the pickles tightly with a blanket.

Cooling

After canning, the jars are tightly covered with a warm blanket. This ensures they remain warm for another 24 hours. During this time, additional processing takes place to ensure preservation and pasteurization. Only after they have completely cooled are the jars transferred to the cellar.

Recipes for pickling cucumbers for the winter so that the jars don't explode

You can pickle your garden's greens using a variety of tricks. Many of them are aimed at preventing jars from exploding and lids from bulging.

Classic version

You can deliciously preserve vegetables using an old and tried-and-true method. Marinate the main component in brine. Ingredients:

• 2 kilograms of cucumbers;
• a sprig of parsley;
• a piece of horseradish.

How to prepare: This pickle tastes like barrel pickles. First, soak the main ingredient in ice water. Then, add herbs such as parsley or dill to the bottom of the canning container. Add horseradish pieces if you want a more pungent flavor. Alternate layers of vegetables and seasonings throughout the rest of the process.

In a separate container, mix filtered water and salt. Pour this liquid into the jars of pickles and let sit for three days. Then, pour the resulting brine into another saucepan and bring to a boil. Rinse the cucumbers. Place the green vegetables in sterile jars and pour the hot brine over them.

Wait a couple of minutes and roll up your winter preparations. Cover tightly with a blanket and let cool. Store in a suitable place.

Option with tablets

You can also pickle crisp cucumbers using acetic acid. Adding tablets prevents the brine from becoming cloudy throughout the entire storage period. Aspirin also protects containers from exploding, prevents bacterial growth, and adds a pleasant crunch to the vegetables.

Ingredients:

• 3.5 kilograms of green harvest;
• 4 cloves of garlic;
• horseradish leaves;
• allspice;
• dill or parsley.

How to prepare: Soak the cucumbers for a long time in cold water. Meanwhile, crush the garlic cloves, add the horseradish leaf, herbs, and remaining seasonings to the jar. Then rinse the cucumbers and pack them tightly into the jars.

Bring the liquid to a boil and pour it into the jars, letting them simmer for 10 minutes. Pour the brine into another container, add the salt and sugar, and bring to a boil. Crush the tablets and pour them into the jars. Then pour the hot brine over all the ingredients. Screw the lids on, turn them upside down, wrap them tightly, and let them cool.

How to properly store cucumbers in jars

If pickled vegetables were preserved according to all the rules and with careful handling of the containers, then you can rest assured that these products will keep for a long time, even at room temperature.

However, if any errors were made during the canning process, then storage in a cool place will be necessary. Opened pickles can be stored in the refrigerator for two weeks.