Pickled cucumbers for winter in a liter jar

I wash the cucumbers. I pay special attention to this stage of pickling because it can determine the fate of our preservation. If there is an unnoticed contamination on the fruits, our winter preservation may fail, sour, and pop the lid off the jar. Therefore, I thoroughly wash each cucumber separately, inspecting it from all sides. I place the clean fruits in a basin of cold water, changing the water to fresh after some time. I keep the cucumbers in the basin of water in the cool for 5 hours or longer.

When the cucumbers have fortified in the cool water, I proceed to sealing. I first wash the preservation jars in a soda solution and rinse with clean water. Then I sterilize the glass containers and their lids. I have gotten used to sterilizing jars over steam. It’s convenient for me, but you can also sterilize them in the oven or microwave. Now, taking the cucumbers from the basin, I rinse them with fresh water and let them drain. I cut off the tip of each cucumber from the stem side.

In the sterilized jars, I place the garlic cloves and the chopped greens prepared for the pickled cucumbers. I think it’s unnecessary to remind you that the greens also need to be thoroughly washed before chopping. Immediately after the greens, I send the cucumbers into the jar, packing them tightly in a vertical row at the bottom of the jar.

I place the next row of cucumbers on top of this row, layering greens between the rows.

I also cover the top of the second row of cucumbers with chopped horseradish leaves and dill umbrellas.

Now I heat water in a saucepan until boiling and carefully pour it over the cucumbers packed in the jar. I cover the jar with a lid and leave the water in the jar for 15 min. Then I pour the water back into the saucepan and boil it again. I pour boiling water over the cucumbers in the jar once more for 15 min. A third time, I bring the poured water back to a boil in the saucepan. After adding salt, sugar, and peppercorns, I boil the brine on low heat for 2 min, then I add vinegar according to the recipe. I sprinkle a pinch of mustard seeds into the liter jar with cucumbers and pour hot brine over them.

I tightly seal the jar with a metal lid. I turn the jar upside down and cover it with a warm blanket, leaving it overnight. I store the pickled cucumbers in the apartment, but in a cool place.

Prepare pickled cucumbers for winter in a liter jar with vinegar according to our recipe. Enjoy your tasty and delicious preserves.