Cucumbers with red currants for the winter: TOP 8 step by step recipes with photos and videos

With the onset of summer, people begin to harvest various vegetable products from their gardens for the winter. The most popular canning method is pickling cucumbers. This is especially true in the summer. Each hostess has her own unique recipes. In the cookbooks of our mothers and grandmothers, there are unusual methods of s alting cucumbers with various varieties of currants for the winter.

What ingredients are needed for preservation

There are quite a few recipes for pickling and preserving cucumbers for the winter, but they all have approximately the same list of components:

• cucumbers;
• currant white or black;
• table s alt;
• granulated sugar;
• dill sprigs;
• laurel leaf;
• cloves;
• peppercorns;
• chives;
• drinking water.

Ingredients can be changed according to your recipe, using cherry leaves, spices, spices, honey instead of sugar, horseradish and other elements. If the family loves sweet cucumbers, then s alt is added less than sugar, if s alty - more. Usually, a three-liter jar is filled with 3 tablespoons of s alt, 3 tablespoons of sugar and 3 tablespoons of vinegar. This is a classic pickled cucumber recipe, the quantity varies according to your taste.

Preparation of vegetables and berries

The key to successful conservation is the correct preparation of all components. The main steps will be: choosing the right vegetables and berries, washing them.

It is better to take cucumbers small, of the same size, without black spots and drying out, they should have an elastic consistency. Next, they should be washed well, cut off or leave the tips and placed in cool water before laying. Before pickling, cucumbers should be dried.

Leaves must be intact, undamaged by pests. Currant berries must be taken on twigs, they must be thoroughly washed with water.

Garlic to choose young, juicy, not overdried and whole. Preparation consists in peeling, washing and cutting into plates. Collect or buy young dill. Rinse well before putting into jars. If you use horseradish, then it should be washed, peeled and cut.

Preparing jars

Before conservation, the preparation of jars is mandatory. If they are dirty, the blanks will swell and deteriorate. Preparation of containers begins with washing. It must be done with soda or a special cleaning agent. Then disinfection is carried out. It is performed according to the following algorithm:

1. Put a large bowl of water on the stove and immerse the colander.
2. Let the water boil.
3. Jars put neck down in a colander.
4. Exposure - 5 minutes, the jar should become hot when touched from the outside.
5. If metal lids are used for seaming, then they must be washed and immersed in boiling water for 10 minutes. Plastic fixtures can simply be rinsed.

How to preserve cucumbers with currants

Preservation of cucumbers with berries is not much different from other types of pickling. All major steps are similar. Differences will vary depending on the recipe and ingredients used.

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

In the list of the main ingredients listed above, you also need to take cherry leaves, currants and allspice peas. Step by step cooking:

1. Preparation of components and sterilization of jars with lids.
2. Pre-hold cucumbers in water, so they will become crispy.
3. Lay bay, currant and cherry leaves as the first layer, as well as spices, dill umbrellas, horseradish leaves and garlic.
4. In the second run, lay cucumbers mixed with branches of red berries.
5. Make a marinade out of water, granulated sugar and s alt.
6. After the brine boils, pour it into jars.
7. Decontaminate jars in the usual way, roll up the lids, place to cool in a place with room temperature.

Recipe for pickled cucumbers with red currants

If you decide to pickle cucumbers, then you need to prepare the following components:

• gherkins;
• redcurrant fruits;
• cherry leaves;
• garlic;
• horseradish leaves;
• currant leaves;
• dill umbrellas and stems;
• s alt;
• sugar;
• black peppercorns.

You need to prepare pickling according to the recipe:

1. Put half of the leaves and dill on the bottom of the cans.
2. Cut garlic into slices and toss with greenfinch along with pepper.
3. Throw gherkins and branches with currants.
4. Dip the remaining leaves and spices.
5. Put vegetables and berries in.
6. 2 times pour boiled water with an exposure of half an hour.
7. Boil new water with granulated sugar and s alt, add it to the containers and roll them up.

With blackcurrant

S alting cucumbers with blackcurrant berries will give the vegetables an unusual taste, as well as a different color due to long-term storage. Cooking Recipe:

1. Throw horseradish leaves, dill and garlic cloves into washed liter jars.
2. Sink the cut-end cucumbers so that the berries can fit.
3. Pour the currants to the brim, pour boiling water and set aside to infuse.
4. Prepare the brine mixture: pour sugar, s alt and black pepper into a bowl.
5. Pour the liquid from the cans to them, boil.
6. Pour acetic acid into the brine.
7. Fill the litres with the resulting marinade, roll up and put on the neck to cool.

With white currant

The advantage of this type of canning is that the berries and cucumbers ripen at the same time, so after picking, you can immediately start pickling. Recipe:

1. Throw oak, currant and cherry leaves, as well as dill umbrellas and garlic cloves into washed half-liter jars.
2. Remove the thorns from the gherkins, leave the tips, immerse them in containers.
3. Fill berry fruits to the brim.
4. Pour hot water over and let all ingredients steam.
5. Put cloves, peppercorns, granulated sugar and s alt into the bucket, you can add crushed chili, then pour the liquid from the cans.
6. Bring the mixture to a boil, turn off and pour the vinegar solution.
7. Pour the brine mixture, soak the jars in boiling water, roll them up, let them cool.

No sterilization

There are many options for s alting and without disinfection. Let's take a closer look:

• Put cucumbers in a pickling container.
• Put horseradish leaves, currants and cherries, black peppercorns, bay leaves and half garlic cloves.
• Fill the blanks with boiled water, cover the necks and set aside to infuse for 10 minutes.
• Make a marinade - pour the water from the jars into a boiling container, add s alt and sugar to it, bring to a boil.
• At this time, add whole berries to the cucumbers in the jar until the entire space is filled.
• Pour the container up to the neck with the finished marinade and cork with sterile lids.
• If canning without sterilization, then canning should be consumed within six months.

No Vinegar

Preservation hazard with a bite - the possibility of exceeding the volume and concentration of acid, so you can cook without it. Recipe:

1. Put horseradish and cherry leaves, garlic, cloves, hot peppers and cucumbers into washed and sterile jars.
2. Fill the remaining space with berries and pour boiled water to the top, leave the container to infuse for 20 minutes.
3. Pour the water from the cans into a boiling container, add s alt and sugar and cook for 5 minutes.
4. Pour the blanks with the boiled marinade again.
5. Cover with sterile lids and cool to room temperature.

Cucumbers in red currant juice

Marinating recipe:

1. Dip the gherkins in cold water.
2. Stir berry juice with water, add sugar and s alt, bring the mixture to a boil.
3. Dip the greenfinch, garlic cloves, peppercorns, cloves, bay leaves in the first layer, put the gherkins in the second layer.
4. Fill the containers with the mixture that has not yet cooled down.
5. Boil the seaming lids and cover the container, then boil everything together.
6. After sterilization, cork the jars and place them neck down to cool.

S alting cucumbers with red currants

Preparing s alted fruits according to the following recipe:

• Cool cucumbers in water.
• Prepare currant fruits for pickling.
• In washed and sterile jars, immerse the ingredients, add garlic cloves and spices.
• Boil water with s alt and pepper, fill it with containers.
• Decontaminate jars and seal them.
• When we s alt cucumbers with currants, they turn out to be very pleasant in taste, this is due to the fact that the taste of the berries is delicate and spicy.

How to store preservation

Jars of canned food, especially when using vinegar, should be stored in a dark, dry and cool place. Usually this is a basement or cellar, if there is no such room, you can leave it in a living room without light - it can be a corridor, a mezzanine or a closet.If there is no pantry, basement or cellar, then you can put them under the bed or sofa.

A prerequisite for successful storage is to prevent sunlight from entering the preservation.

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