Canning cucumbers - this is how it's done

Untreated cucumbers from your own garden don't stay fresh for too long. Preserving your cucumbers will make them last longer. You can find out how this works here.

Pickled cucumbers last longer

There are years when a real cucumber boom breaks out in many gardens. Sometimes you can't eat as quickly as they grow back.

What do you do with the whole cucumber? Cucumbers are healthy, so you can eat cucumbers every day, but at some point you just can't see cucumbers anymore. Even if you add variety to your menu, somehow it is always the same.

By canning, also called jar, you have the possibility to make your cucumbers even more durable. You can even store the vegetables for over 12 months. Then the last glasses should be decapitated.

What is canning anyway?
When canning, not only do you pickle your cucumbers in vinegar, but also increase their shelf life through pasteurization. So the cucumbers are heated. The cucumbers are either woken up in a special one-headed oven or alternatively in the oven in a water bath.

Preserve cucumbers step by step

What you need:

  • 2 kilograms of cucumber
  • 4 mason jars (capacity 1 liter)
  • 4 cloves of garlic
  • dill
  • 4 vine leaves
  • 1 tablespoon of vinegar (5 percent acid)
  • 100 grams of salt (no iodized salt)

Step 1:

Before you can start, wash two kilograms of cucumber thoroughly under cold water and cut off both ends. Then layer the cucumbers in four cleaned mason jars with a capacity of approximately one liter. If you have smaller mason jars, you will of course need more.

Step 2:

Now peel the four cloves of garlic and put one in each jar. Wash the dill briefly and add a style to each mason jar. Add a grape leaf.

Step 3:

Now the vinegar has to be boiled. To do this, put a tablespoon of vinegar and 100 grams of salt in two liters of water and then boil the liquid in the pot. As soon as the brew boils, it is poured into the glasses so that all of the vegetables are covered.

Step 4:

With the rubber rings and the clips, the lid is quickly attached to the glass so that it is tightly closed. Now place the jars in the saucepan for about 30 minutes at a maximum temperature of 85 degrees. So the vegetables stay nice and crisp. Alternatively, you can also make a water bath in the oven.

Initially, the brew will become milky, but over time the particles settle on the bottom of the glass.

Of course, this is just one of many recipes for pickling cucumbers. On the Internet you will find a large selection of alternatives for every taste. Pepper or mustard seeds are also often added to the vinegar, as well as pearl onions and a clove. Instead of garlic, you can also put horseradish in the glasses.

Tips for canning cucumbers

"Tip 1: Never use iodized salt when canning cucumbers. This allows the cucumbers to soften quickly. The so popular aroma can also be destroyed by iodized salt.

"Tip 2: A little liquid still escapes after the jars are closed. You should collect this on a mat, such as a baking sheet.

"Tip 3: By pricking the vegetables with a needle, you can prevent the cucumbers from becoming hollow from the inside during canning.

"Tip 4: Do not use overripe cucumbers, as these ferment in the glass and would make everything inedible.