It seems that we know everything about pickled cucumbers. They are prepared in different ways: with tart horseradish and bay leaf, with fragrant tarragon, cloves and even with honey. And also, it turns out, with currants and spicy basil.
Pickled canned cucumbers with red currants - it sounds tempting, looks - luxurious. Ruby clusters of berries sparkling among tight ripe cucumbers, an emerald leaf of currant and a lilac basil, snow-white cloves of garlic - a traditional jar with preservation will appear in a completely different form. The cucumbers taste like a sponge, they absorb all the smells, and the dish blooms with all the aromas - spicy, bright, extremely delicious.

Taste Info Cucumbers for the winter

Ingredients for 3 L of ready-made preservation:

• Cucumbers 1.7-1.8 kg;
• Redcurrant 150-200 g;
• Basil, dill (seeds) bunch;
• Garlic 1 head;
• Currant leaves 7-10 pcs.
• Salt 2 tbsp
• Vinegar 100-135 g;
• Sugar 2 tbsp
• Water 1.2-1.3 liters.

How to cook pickled canned cucumbers with red currants and basil

Inspect medium-sized cucumbers selected for harvesting for the winter for damage: among them there should be no spoiled, cracked, over-ripened and very large ones. Also, do not use cucumbers with thick peels: they are poorly salted, and the taste leaves much to be desired. Rinse under running cool water, dry.
Many masters of home canning when pickling pickle the ends of cucumbers.
I don’t prune them, because when they release juice, the cucumbers become soft, less crispy.


Rinse the leaves of currants, berries and basil, peel the garlic.


Put the bottom of the cans, previously sterilized over steam, with dill “umbrellas”, cover them with basil and currant leaves, put a few cloves of garlic.

Put part of the currant berries on the bottom, part - distribute evenly throughout the entire volume of the jar.

Fill the jars denser, laying in the space between the cucumbers a bunch of currants and cloves of garlic.

To prepare the marinade, salt, sugar are put in boiling water, vinegar is poured, it is thoroughly mixed, it is allowed to boil again.
Some housewives claim that if there is currant in the recipe, you can do without vinegar.
This is a controversial issue: firstly, vinegar acts as a preservative, and ascorbic acid is mainly present in currant berries. Secondly, there is no evidence confirming its successful use in canning. Therefore, it is better to use vinegar in the old way: you can be sure that the preparations for the winter will not “explode”.
Nevertheless, in the currant, in its fruits and leaves, there are a lot of tannins, which make our preservation crispy, juicy and tasty.
Pour as quickly as possible, preventing cooling of the brine, prepared cans, cover with lids. For 5-10 minutes, the cucumbers should be steamed properly, after which the marinade can be drained back into the pan and boiled again.

Thus, repeating the procedure three times, close the preservation with a seaming machine, cover it with a thick cloth or a towel to preserve heat. To make sure the tightness of the seam, you can turn the cans with cucumbers upside down for 10-15 minutes.
A small nuance: currants and basil can cause staining of the marinade: it may not be completely transparent, it will acquire a reddish tint. With long-term storage, the berries lose their saturated color, become whitish, and the brine becomes cloudy, and it is best to open these blanks in the winter first.

Otherwise, pickled cucumbers with currants will certainly please lovers of aromatic and spicy pickles, lovers of good home cooking. And yet - this is a good reason to move away from classic recipes. Red currants will give cucumbers a special aroma and pleasant acidity, tart dill seeds, fragrant basil and garlic will create a wonderful bouquet of aromas reminiscent of summer.

With the onset of summer, people begin to harvest various vegetable products from their vegetable gardens for the winter. The most popular way of canning 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, unusual methods of salting cucumbers with various varieties of currants for the winter are found.

There are a lot of recipes for pickling and canning cucumbers for the winter, but they all have about the same list of components:

• cucumbers
• white or black currants;
• common salt;
• sugar sand;
• sprigs of dill;
• laurel leaf;
• peppercorns;
• cloves of garlic;
• drinking water.

The ingredients can be changed according to your recipe, using cherry leaves, spices, spices, honey instead of sugar, horseradish and other elements. If a family likes sweet cucumbers, then salt is added less than sugar, if salted - more. Usually, 3 tablespoons of salt, 3 tablespoons of sugar and 3 tablespoons of vinegar are poured onto a three-liter jar. This is a classic recipe for pickled cucumbers, the amount varies to your liking.

Preparation of vegetables and berries

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

Cucumbers are better to take small, of the same size, without black spots and drying out, they should have an elastic consistency. Then they should be washed thoroughly, cut or left the tips and placed in cool water until the bookmark. Before pickling, cucumbers should be dried.

Leaves should be intact, intact pests. Currant berries must be taken on the branches, they must be thoroughly washed with water.

Garlic to choose young, juicy, not over-dried and whole. Preparation consists of peeling, washing and slicing. Dill to collect or buy young. Rinse well before canning. If you use horseradish, then it should be washed, peeled and chopped.

We prepare cans

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

1. Put volumetric dishes with water on the stove and immerse the colander.
2. Allow to boil water.
3. Banks put upside down in a colander.
4. Exposure is 5 minutes, the jar should become hot when touched outside.
5. If metal caps are used for seaming, they must be washed and immersed in boiling water for 10 minutes. Plastic devices 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 the main steps are similar. Differences will vary depending on the formulation of the preparation and the ingredients used.

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

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

1. Preparation of components and sterilization of cans with lids.
2. Pre-hold the cucumbers in water, so they will become crispy.
3. Lay the first layer of laurel, currant and cherry leaves, as well as spices, dill umbrellas, horseradish leaves and garlic.
4. The second approach lay the cucumbers mixed with branches of red berries.
5. Make a marinade from water, granulated sugar and salt.
6. After boiling the brine, pour it into jars.
7. Disinfect jars in the usual way, roll up 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;
• fruits of red currant;
• cherry leaves;
• garlic;
• horseradish leaves;
• currant leaves;
• dill umbrellas and stems;
• salt;
• sugar;
• black pepper peas.

It is necessary to prepare the pickling according to the recipe:

1. Fold half of the leaf components and dill on the bottom of the cans.
2. Cut the garlic into slices and toss to the greenhouse with pepper.
3. Throw gherkins and branches with currants.
4. Immerse the remaining leaves and spices.
5. Lay the vegetables and cover the berries.
6. Pour boiled water 2 times with exposure for half an hour.
7. Boil new water with sugar and salt, add it to containers and roll them up.

With black currant

The ambassador of cucumbers with blackcurrant berries will give the vegetables an unusual taste, as well as a different color due to long-term storage. Recipe for harvesting:

1. In washed liter jars, throw horseradish leaves, dill and garlic cloves.
2. Submerge the pickled cucumbers so that the berries can fit.
3. Pour currants to the edges, pour boiling water and set aside for insisting.
4. Prepare the brine mixture: pour sugar, salt and black pepper into the dishes.
5. Pour liquid from cans to them, boil.
6. Pour acetic acid into the brine.
7. Fill the literings with the resulting marinade, roll up and put on the neck for cooling.

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. In washed half-liter jars, throw oak, currant and cherry leaves, as well as dill umbrellas and garlic cloves.
2. Remove the thorns from the gherkins, leave the tips, immerse them in containers.
3. Pour berry fruits to the brim.
4. Pour in hot water and allow all components to steam.
5. Put cloves, peas of pepper, sugar, sand and salt into the bucket, you can add crushed chili, then pour liquid from cans.
6. Bring the mixture to a boiling state, turn off and pour the vinegar solution.
7. Pour the brine mixture, soak the cans in boiling water, roll them up, let cool.

No sterilization

There are many options for salting and without disinfection. Let's analyze in more detail:

• You should put cucumbers in a container for pickling.
• Put horseradish leaves, currants and cherries, black peppercorns, laurel leaves and halves of garlic cloves.
• Fill the blanks with boiling water, cover the necks and set aside for 10 minutes.
• Make a marinade - pour water from cans into a boiling container, add salt 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 finished marinade into the container to the neck and seal with sterile lids.
• If canned without sterilization, then conservation should be used within six months.

No vinegar

The danger of preservation with a bite is the likelihood of exceeding the volume and concentration of acid, so you can cook without it. Recipe:

1. Put horseradish and cherry leaves, garlic, cloves, hot pepper and cucumbers in washed and sterile jars.
2. Fill the remaining place with berries and pour boiled water to the top, set aside the container for 20 minutes.
3. Pour water from cans into a container for boiling, add salt and sugar and cook for 5 minutes.
4. Pour the cooked marinade again.
5. Close with sterile lids and cool to room temperature.

Cucumbers in red currant juice

Pickling Recipe:

1. Dip the gherkins in cold water.
2. Stir the berry juice with water, add sugar and salt, bring the mixture to a boil.
3. Immerse the first layer of greenfinch, garlic cloves, peas of pepper, cloves, laurel leaves, lay the gherkins in the second layer.
4. Fill the containers with the mixture not yet cooled.
5. Boil the sealing lids and cover the container, then boil everything together.
6. After sterilization, plug the jars and place them down to cool with the neck.

Salting of cucumbers with red currants

Prepare the salted fruits according to the following recipe:

• Cucumbers cool in water.
• Prepare the fruits of currant for salting.
• Immerse the ingredients in washed and sterile jars, add garlic cloves and spices.
• Boil water with salt and pepper, pour containers into it.
• Disinfect cans and cork them.
• When we add cucumbers with currants, they turn out to be very pleasant to the taste, this is due to the fact that the berries have a delicate and piquant taste.

How to store preservation

Cans with canned products, especially when using vinegar, should be stored in a dark, dry and cool room. Usually it is a subfloor or a cellar, if there is no such room, you can leave it in a living room without getting 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 a bed or sofa.

A prerequisite for successful storage is to prevent exposure to preservation of sunlight.

Step-by-step recipe for cucumbers for the winter with currants  with photo.

• National cuisine: home kitchen
• Type of dish: Procurement, Preservation
• The complexity of the recipe: Difficult recipe

• Preparation time: 12 minutes
• Time for preparing: 1 hour
• Servings Per Container: 1 serving
• Calorie Count: 130 kilocalories

For lovers of unusual blanks for the winter. Sterilize the jars and put in each necessary spices. Wash the currants and cucumbers. Put cucumbers in jars, sprinkling with currants. Pour boiling marinade from water, salt and sugar. Sterilize the jars in boiling water for 10 minutes, then cork and leave it upside down until it cools completely. Successful blanks!

Servings Per Container: 1

1 serving ingredients

• Cucumbers - 600 grams (All ingredients are indicated per 1 liter jar.)
• Currants - 150 grams
• Salt - 50 Gram
• Sugar - 100 grams
• Dill Stalks and Umbrellas - 25 Gram
• Bay leaf - 1 Piece
• Cherry Leaves - 2 Pieces
• Carnation - 2 Pieces
• Allspice - 2-3 Pieces
• Black Peppercorns - 2-3 Pieces
• Blackcurrant Leaves - 2 Pieces
• Garlic - 1 Clove
• Water - 1 Liter

Step by step

1. Sterilize jars and lids.
2. Put the following spices in each liter jar - bay leaves - 1 pc., Cloves - 2 pcs., Cherry leaf - 2 pcs., Blackcurrant leaf - 2 pcs., Umbrellas and dill stalks - 25 gr., Garlic cloves - 2- 3 pcs., Black pepper peas - 2-3 pcs., Allspice - 2-3 pcs.
3. Wash the currants and prepare the berries per one liter jar of currant per liter.
4. Put cucumbers in jars, sprinkling with currants. Prepare the marinade - 50 g per liter of water. salt and 100 gr. Sahara. Bring it to a boil, pour jars of cucumbers. Sterilize the jars in boiling water for 10 minutes, then cork and leave it upside down until it cools completely.

At the height of summer, every housewife seeks to harvest as many vegetables and fruits as possible. Most often, cucumbers are preserved, including with currants for the winter.

At this time, cucumbers are just the most. There are many ways to preserve. Each hostess uses her favorite method of harvesting cucumbers for the winter. Very interesting and tasty are the various variations with the addition of currants.

What ingredients will be needed for conservation

Depending on the recipe, the ingredients may vary. But most often they use on a three-liter jar:

• cucumbers - up to twenty pieces;
• tomatoes - four to five pieces (small);
• currant berries - one or two glasses;
• garlic - up to ten teeth;
• greenery;
• seasonings;
• table salt - three tablespoons;
• granulated sugar - two tablespoons;
• vinegar;
• acetylsalicylic acid.

Preparation of vegetables and berries

Preservation of cucumbers with the addition of currant berries is as simple as in the standard way. The most important thing is the observance of the recipe directions, as well as the use of fresh, undamaged fruits, processed and prepared accordingly:

• the vegetables are soaked for 3-6 hours, then rinsed and cut off the tops;
• stalks are separated from the berries, and damaged ones are also removed. In banks they are placed in clusters;
• cloves of garlic are separated from the husk.

We prepare cans

Canning containers are washed using cleaning agents and sterilized. To sterilize, you will need to boil water and, using water vapor, treat the inner surface of the cans for a quarter of an hour. The lids used for seaming boil for ten minutes.

How to preserve cucumbers with currants

There are many recipes for harvesting cucumbers with the addition of currant berries. Consider the main ones.

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

Prepare a container for canning in accordance with the amount of vegetables available. Up to eight medium cucumbers are put in a liter jar. They should be washed and treated with boiling water. Then put greens and a few garlic cloves. Cucumbers stacked vertically. Then redcurrant is poured. Shake the container so that the ingredients are evenly distributed. You can put a few leaves of currant or cherry on top.

After treatment with boiling water, the berries will no longer be red and turn pale.

The contents are poured with boiling water and left for 10 minutes, previously covered with lids. Then the water is poured into a separate bowl, you need to add another glass for evaporation. Boil again and pour into jars for the same time. Thus, the containers may not be sterilized.

After the next merger, you need to add:

• two tablespoons of sugar;
• a spoonful of salt;
• greens and spices.

The contents are poured with a drained boiled liquid, the cans are rolled up, covered and left to cool. Crispy cucumbers are ready.

Recipe for pickled cucumbers with red currants

You can pickle vegetables according to the recipe:

• The vegetables are washed and soaked for two to three hours.
• Containers for canning are sterilized, and greens are put in them, and on top - cucumbers.
• The contents are poured with boiling water in 3 sets so as not to sterilize the fruit.
• Full cans are covered and cost ten minutes. Then the liquid drains.

• Repeated pouring boiled brine. We are waiting another ten minutes.
• Once again, the drained brine is salted, granulated sugar, pepper, and garlic are added.
• Then the liquid boils, acetic acid is added.
• Bunches of berries are placed in the container. Next, pour the drained liquid.
• Banks are rolled up and rolled over before cooling. At the same time they need to be covered.

With black currant

The fruits are steeped for a couple of hours. Then their ends are cut off. Then they are washed again, you also need to wash the berries and garlic.

The jar is placed greens and garlic tines. Then - cucumbers and clusters of berries. Water boils and is poured into containers. Need to let her cool.

The cooled liquid is poured into a separate bowl and again brought to a boil. At the same time, you need to salt it, add granulated sugar and spices. After boiling, pour acetic acid at the rate of 10 grams per 1 liter. The resulting marinade is filled with banks. After that, they need to be rolled up and turned over so that they cool.

With white currant

Banks are washed, greens are also washed, which is then laid to the bottom. Garlic cloves and dill are also placed. Vegetables should be clean; tops should not be removed. To the top we fill the containers with cucumbers and berries.

The cooled liquid is poured into a separate bowl, where spices are pre-poured. Then the brine is boiled again, and at this time acetic acid is added. It is important that the fire is reduced at this time and that foaming does not occur. The marinade should be transparent.

The resulting solution is poured into jars to the top. Then they roll up, turn over and take cover. When they cool, they can be transferred to a dark, cool place for preservation.

No sterilization

Vegetables, peppers, bay leaves are placed in washed containers. Next, the contents are filled with boiling water for ten minutes, the hole is covered.

Over time, the water is poured into a separate bowl, salted, granulated sugar is added. Once again brought to a boil.

Currants are poured to the cucumbers, peeled and sorted in such a way as to exclude spoiled fruits. Two liters is enough for one liter.

Pour boiling water into jars and roll them.

No vinegar

The containers are filled with spices, dill, bay leaf, garlic cloves and vegetables. Then currants are laid. The contents are poured with boiling water and left to infuse for a third of an hour. Then the liquid is poured out, granulated sugar, table salt are added to it. Boiled brine is again poured into cans. They are rolled up and allowed to cool. Thus, acetic acid is not required.

Cucumbers in red currant juice

The fruits are steeped for up to three hours.

1. It is necessary to mix currant juice, granulated sugar, table salt and water. After which the mixture is brought to a boil.
2. Bay leaf, dill, horseradish leaves, spices and fruits are placed in the container.
3. Fill the contents with boiling liquid.
4. Further, the poured ingredients are heated in boiling water for several minutes. Then blockage is made.

Salting of cucumbers with red currants

Pickled cucumbers become even tastier if, in addition to the berries of currant, lemon slices are added to them. For this, the lemon is dipped in boiling water for several minutes, then cut, the bones must be removed.

Berry aroma plus pickled cucumbers is a rather interesting combination. Try to prepare pickled cucumbers with red currants, and next season this recipe will deservedly take the place of leader in your list of useful and quick harvests for the winter.

Ingredients:

• cucumbers - 1 kg;
• red currant - 2/3 cup or 8 tbsp. spoons;
• garlic - at will;
• black peppercorns - to taste;
• dill - to taste;
• sweet peas - to taste;
• bay leaf - to taste.

Ingredients for Marinade:

• water - 1 liter;
• salt - 3 tsp;
• sugar - 3 tbsp. spoons;
• vinegar 9% - 3 tbsp. spoons.

Step-by-step recipe for cucumbers with currants for the winter

Put cucumbers in cold water and leave in it for several hours. Then rinse the vegetables by brushing them with a stiff dishwashing sponge. Cut from cucumbers 1 cm from each end. If you are not sure about the taste of cucumbers, then check the vegetables for bitterness.

Wash the red currants, sort out the garbage and separate the berries from the twigs.

Wash 2 liter cans and pour them with boiling water or sterilize in any suitable way. Boil lids for seals for 5 minutes. Arrange spices, garlic if desired, dill in prepared jars, 2 tablespoons of berries in each jar and part of the cucumbers.

Cut the remaining cucumbers into several slices and condense them in jars, adding the remaining red currants.

Boil the marinade without vinegar, boiling for 2-3 minutes over medium heat. Pour 1, 5 tablespoons of vinegar into each liter jar and pour the vegetables with boiling marinade. Leave the cucumbers to warm for 5 minutes.

Put a dishcloth in a large pot and place jars of cucumbers on it, covering the necks with boiled lids. Pour hot water into the pan over the shoulders of the cans. Sterilize the workpiece 10 minutes after boiling water in a container. Place a small load or plate on top to prevent boiling water from entering the jars.

Remove the workpiece and tighten the covers. Turn the cans over the lids and check the tightness of the twist.

Leave the cucumbers to cool and take the roll out into a cool, always dark storage. After 2 months, cucumbers can be tasted.