Delicious recipes for saving exploded cucumbers in jars

Preservation of various vegetables for the winter has become a kind of tradition in every family. Every housewife invests in this soul, labor and time. That is why when exploding cans it becomes incredibly insulting, however, even experienced housewives may encounter such a problem. Therefore, one should always observe the state of containers with cucumbers, since due to the specific structure of cucumber fruits, conservation with them explodes much more often than with tomatoes.

Why cans with cucumbers grow cloudy and explode

Quite often, a situation is formed when, during preservation, the contents of the cans begin to cloud, a specific smell appears, and the containers themselves explode. The reasons for this reaction are inattention or poor-quality dishes. The process of turbidity of the water occurs according to some factors:

1. Dirt getting into the jar - often it is poor sterilization and poorly washed vegetables that cause clouding and exploding of the jars. This is due to bacteria that begin to develop inside the contents and produce gas. Over time, it will accumulate until the cover is pushed out by pressure. To avoid this, soak ripe, small and un-rotted cucumbers in cool water for about 4 hours, and then rinse with a brush.
2. Accidental ingress of air - this can happen with imperfect sealing of the spins, that is, oxygen can get into the jar due to the lids being tightly rolled up. Therefore, after preservation, you need to turn the jar over and put it on paper, so you can easily notice if something is leaking.
3. Wrong recipe - due to non-compliance with the numbers in the recipe, a specific taste and the formation of the fermentation process may appear, therefore, in order not to harm your conservation, you should put everything in the correct ratio to each other.
4. Salad variety - cucumbers exist in various forms. For preservation, short, medium-sized, dark-colored cucumber fruits with black spikes are perfect. But the salad type should be avoided when spinning, as they will be soft and have no taste. Usually this variety is covered with white spikes.
5. Incorrect sterilization - for liter cans, the time is about 15 minutes, for two-liter cans - 20, for three-liter cans - 25. You can not sterilize the can at all, just pour the brine into the container and leave it for 20 minutes, then drain, boil, pour again into the can and twist. However, lids must always be boiled. Sterilize is necessary no less than the time indicated in the recipe.

If it was not possible to save the contents from turbidity, then cucumbers should be examined. If they become white, then it is strictly forbidden to use them. If they have a light coating, cucumbers can be poured with new pickle and re-rolled.

 

 

What to do if the banks with cucumbers exploded the next day

In the event of a can explosion, it is necessary to act immediately, otherwise it will be difficult to save them. You can start to correct the situation, if a maximum of 3 days have passed from the day of the spin, if more, then it is better to throw it away.If there is a smell of fermentation or cucumbers become soft it is advisable to throw them away. When everything with the fruits is normal, they can be sent for re-preparation. There are three ways to do this:

1. First you need to rinse all the cucumbers under cool water. In addition, they can be soaked in saline. All other contents must be discarded.
2. Leave them in cold water for 20 minutes.
3. The brine from the jar should be boiled over. Wash and sterilize the jar. After pouring the marinade into it.
4. After 20 minutes, you need to drain and boil again.

5. Next, cucumber fruits should be placed in jars and pour them with brine. Pour in vinegar essence and roll up.
6. To be sure that everything is done hermetically, you need to turn it over and put the container upside down. If everything is done correctly, you can wrap yourself in a warm blanket.

It is important to add half as much sugar, salt and vinegar. However, this method of re-rolling makes cucumbers more pickled than pickled. If you don’t like this taste, there is another option:

1. In the second method, the filling of the cans should also be discarded, leaving only the cucumber fruits. They need to be washed and sterilized.
2. Pour boiling water in the container for about 3-4 minutes. Add sugar and salt to a separate pan, but half as much as the first roll, and drain the water there. Boil and pour back into the jar.
3. In vegetables, 1-2 tablets of aspirin should be put. Roll up and put upside down, covering with a warm cloth.
4. Pour hot water into the container for about 4 minutes. Then pour into a pan and pour salt and sugar, but half as much as when you first rolled. Boil and pour back into the jar.
5. In cucumbers should be put 1-2 tablets of aspirin. Roll up and turn the covers down, covering with a cloth.

When using this option, the taste will not be too different from other conservation, and the banks will definitely not explode. If there is no desire to preserve cucumbers again, then you can use the simpler method.

1. Remove all contents from the damaged can.
2. Chop the cucumbers and send in a bowl to stew for 7-9 minutes.
3. Place in containers, bags or small jars.

Using this method, you can get an excellent blank for pickle or hodgepodge for the winter. Salt and spices should not be added. In all these methods, the main thing is that all the dishes are sterile.

Preventing banks from exploding

Absolutely not every type of cucumber should be used for conservation. To preserve the entire preservation, it is necessary to choose the right variety and follow all instructions exactly. Special secrets and tricks can come to help.

• it is advisable to choose fruits that are not bitter, medium in size, lethargic and unbent in shape. The best option is only plucked cucumbers with black spikes;
• thoroughly wash all vegetables and all greens to get rid of all dirt and chemistry.
• so that the cucumbers remain as elastic, dense and crispy, leave them in cold water before preservation for a couple of hours;
• water for brine should be taken filtered, suitable purchased;
• sterilize absolutely all the lids and cans;
• if the lid is nevertheless swollen, salt can be sprinkled on it to prevent an explosion. After a while, it will become wet, and the lid itself will return to normal;
• the necks of the containers should be free of any defects. The lid must be tightly sealed, otherwise air will enter the jar and swelling will occur. To check the tightness, turn the container over and leave it for a while;
• it is not necessary to take everything immediately into the pantry or cellar immediately after preservation; you should wrap it in a warm blanket and leave to pasteurize. This usually takes about one day. After that, it can be assigned to a permanent place;
• to prevent exploding cans, you can add aspirin, citric acid, spices.

 

 

Recipes to help save cucumbers

In order for preservation not to explode, you need to know how it can be cooked with high quality and correct. Experienced housewives use their recipes, proven over the years. Each of them has its own methods, subtleties and secrets of taste. The basic recipe uses horseradish, dill, peppercorns and currant leaves instead of spices. However, there are several other components that help prevent cans from exploding.

A special recipe for canning cucumbers in a three-liter jar

Delicious spicy cucumbers are easy to prepare, and the taste is excellent.

Ingredients:

• cucumbers - 1.5-2 kg;
• garlic - 2-3 cloves;
• carrots - 1 pc.;
• salt - 2.5-3 tbsp. l .;
• sugar - 1-1.5 tbsp. l .;
• citric acid - 0.5-1 tsp;
• allspice peas;
• spices.

Cooking time - 1 hour.

Cooking:

1. First thoroughly rinse all the fruits and soak them for a while.
2. Sterilize jars and lids further. Put carrots, herbs and spices, sliced ​​in circles.
3. After removing the cucumbers from cold water, put in a jar and pour hot water. Leave on for 30 minutes.
4. When the time has passed, pour the cooled water from the container into the pan and put to boil. Add salt and sugar in the process.
5. Pour the resulting marinade into the cucumbers again, add citric acid on top and tighten the lids tightly. Next, turn over, put on the cover and cover with a blanket.

The classic recipe for cucumbers as from a barrel

To get the real taste of barrel cucumbers, you need to take a little more time for this than for a regular marinade, since at first the vegetables are left to salted for a couple of days. The preservation, which will be made in this way, will turn out to be not only tasty, but also will be idle all winter.

Ingredients:

• cucumbers - 1.5-2 kg.;
• filtered water - 2-2.5 liters;
• rock salt - 3-4 tbsp. l .;
• spices;
• hot pepper.

Cooking:

1. First, wash all the ingredients and leave the cucumbers in cool water overnight.
2. To prepare salted cucumber fruits, take a large pan. First, put herbs and spices in it, after the fruits themselves, and so on in a circle until the entire tank is full. Top with leaves.
3. For brine, ice water is required. Pour salt into it and stir until dissolved. Pour the resulting liquid into a pan and put something heavy on top so that the cucumbers do not float. The time they have to stand depends on the temperature, the hotter the faster they will salt out. Usually about 2-4 days.
4. When the time passes, pour the brine into a separate bowl and put in a boil, rinse the cucumbers and containers, and everything else can be discarded.
5. Put the fruits in a jar and pour them with boiling water for about 7-9 minutes. Then repeat all the processes and tightly roll up. Turn over and wrap a blanket.

Pickled cucumbers without sterilization

If you don’t want to sterilize the jars, then there is another way of cooking so that the cucumbers remain intact until the next season.

Ingredients:

• cucumbers - 1-2 kg.;
• sugar - 1.5-2 tbsp. l .;
• salt - 1.5-2 tbsp. l .;
• garlic - 2-3 cloves;
• vinegar essence - 1 spoon;
• dry dill in the umbrellas.

Cooking:

1. Wash fresh cucumbers with a sponge and soak for a couple of hours in ice water. Wash cans thoroughly with a special detergent. After put on a towel and let them dry. During the preservation process, they must be completely dry.
2. You will need two pans - one for the marinade, and the second for boiling the lids.
3. Rinse all remaining ingredients and peel and put the garlic in a separate bowl.
4. Pour sugar and salt into the brine. Throw garlic in dry jars, and boil horseradish and dill over boiling water for about 1 minute. This can be done with a colander.Then immediately send to the garlic.
5. Next, we take a certain amount of cucumbers per jar and pour into boiling water for 1 minute. They become more elastic and can easily be tamped on banks.
6. Boiling brine should be poured into cucumbers and add vinegar essence. Further, you can roll up, turn over the jar and cover with a blanket.

Advice

Some techniques and subtleties are passed from generation to generation that help housewives to prepare delicious light-salted cucumbers.

1. Great for harvesting varieties Rodnichok, German, Zasolochny and Cheerful guys.
2. Fermentation begins due to a lack of citric or acetic acid.
3. When preserving, it is better to add table salt, rather than iodized.
4. If canning is repeated, then less salt, vinegar and sugar should be added. Otherwise, the cucumbers will be oversaturated.
5. To prevent the growth of harmful substances, you can add hot pepper and horseradish leaves.
6. Swelling of the lid may be due to the development of cans of bacteria in the contents. If you eat such a fruit, then you can easily poison. Therefore, it would be better to throw out all the cucumbers.
7. So that the cucumber fruits are better saturated with aromas, you can leave them in the herbs for about an hour.
8. If there is no vinegar, mustard or essence can go well.
9. You should adhere to the correct laying of cucumbers - first put large, and then small.
10. To prevent the container from cracking during the sterilization process, you can substitute a folded cloth or a wooden stand.

Reviews

Natalya

It sometimes happens that preservation with cucumbers explodes, of course, you can get them and eat them or re-roll them if they have not stood for long. In my experience, such cucumbers have a strange unpleasant odor, and they themselves become soft and sour in taste. Therefore, if this happens, then they stay with me for a couple of days, and we eat them, and then throw them out.

 

Olya

With us, when this happens, they make pickle. It is a pity to throw out such an amount of food, and so it is just prepared from salted pickled cucumbers. In general, so that they do not explode, we add vodka to the cucumber marinade, somewhere a tablespoon. You can also try to roll again or just throw out the cucumbers, there's nothing to be done.

Preservation with cucumbers is famous for the fact that it often explodes and becomes cloudy even in experienced hostesses. To avoid this, you must adhere to the recipe, simple rules and pickled cucumbers will be able to stay in excellent condition until next season.