Canned Pickled Cucumbers Recipes

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PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE



Pickled cucumbers in vinegar- Easy recipe image

Easy Homemade Pickles Recipe- preserve cucumbers in vinegar and spices in the fall and store them in a cool place. Consume them all winter with your favorite foods.

Provided by The Bossy Kitchen

Categories     Canning

Time 50m

Number Of Ingredients 11

4 pounds 4-6 inch cucumbers
1 head of garlic
1 gallon plain vinegar 5% acidity
4 tablespoons canning/pickling salt(no iodine)
2 tablespoons granulated sugar
5-6 bay leaves
1 teaspoon dried thyme
6 teaspoons dried dill(or the whole dill stems with umbels and green seeds)
1 tablespoon mustard seeds
1-2 tablespoons black peppercorns
1 horseradish root cleaned and sliced in strips

Steps:

  • Wash and drain cucumbers. Sterilize jars. Here is a link about how to do that properly.
  • Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, 1/4 teaspoon of dried dill, and slices of horseradish in between.
  • In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme, and mustard seeds. Set aside to cool for about 10 minutes.
  • Pour the liquid over the cucumbers to fill the jars. Add 1-2 pieces of horseradish on top.
  • Seal the jars and store them in a cool place above freezing temperature.
  • These cucumbers will not ferment and will be perfect for the wintertime.

Nutrition Facts : Calories 18 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 6 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CANNED PICKLED CUCUMBERS



Canned Pickled Cucumbers image

The Canned Pickled Cucumbers recipe out of our category Onion! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time P1DT20m

Yield 6

Number Of Ingredients 6

2 kilograms small, solid Cucumber
250 grams salt
1 bunch Dill (fresh)
6 garlic cloves (sliced)
2 onions (red, cut into rings)
2 Tbsps peppercorns

Steps:

  • Rinse cucumbers under running water well and drain. Rub each cucumber with plenty of salt and let stand overnight in a covered bowl.
  • Next day, layer cucumbers in large preserving jars, placing some dill, onions, peppercorns and garlic slices between all layers. Season with salt and fill jars with boiling water, making sure that cucumbers are completely covered with water. Seal jars well and let stand for at least 7 days at room temperature. Can be stored for 4 weeks in a cool place.

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