Canadian-style cucumbers for the winter

Cucumbers for the winter are harvested not only by our compatriots. Trying to surprise relatives and friends with unusual blanks, housewives are eager to learn recipes for appetizers that are popular in other countries. Many cooks, in addition to traditional pickled vegetables, harvest Canadian cucumbers for the winter. The food has several features. The first is the presence of carrots and sweet peppers in the composition, the second is the cutting of the main ingredient into cubes.

Cooking Features

The technology of cooking cucumbers in Canadian for the winter is not difficult, this task will be on the shoulder even for a novice cook, if he knows and takes into account several points:

Canadian-style cucumbers can be harvested from both young and overgrown vegetables, but from small fruits the appetizer is more tasty and attractive to look at.
In order for the cucumbers in the appetizer to be crispy, you should not choose sluggish fruit for its preparation. Two-hour soaking in cold water will help to increase the elasticity of vegetables.
Usually, the canned vegetables after cooking are turned over and covered with something warm. Cooling down in a steam bath, snacks are subject to additional preservation and better worth. However, it is recommended to cool the cucumbers without wrapping, so that they do not lose their elasticity.
Canadian-style traditional cucumber recipes provide for their sterilization in cans, but there are recipes that can do without it. If you plan to sterilize jars with cucumbers, it is desirable to choose containers with a volume of no more than a liter. It is also important that their size be the same. If sterilization by the recipe is not provided, canadian-style cucumbers can be closed in 1, 5, 2 or even 3 l cans.
Regardless of whether the appetizer is sterilized in cans, they must be washed with soda and sterilized before use. If we abandon this manipulation in order to save time, effort, and communal resources, then the risk that canned foods “explode” will be much higher. The lids must also be sterilized by boiling. The cucumbers are covered in Canadian metal lids to ensure tightness; plastic cups are not suitable for this purpose.

To store cucumbers in a Canadian way is desirable in a cool room, but at room temperature they do not deteriorate for a long time.

Young Canadian-style cucumbers for the winter - a recipe without sterilization

Composition (3 liters):

cucumbers - 2 kg;
carrots - 150 g;
sweet pepper - 0, 3 kg;
fresh dill - 30 g;
garlic - 3 cloves;
water - 1 l;
salt - 100 g;
sugar - 0, 3 kg;
Acetic essence (70 percent) - 40 ml.

Method of preparation:

Wash the cucumbers, cut off their tips. Put the fruit in a large saucepan. Fill with cold water, leave for 2 hours.
Drain, rinse the cucumbers again, let them dry.
Wash and dry the dill and vegetables.
Peel the garlic.
Peel carrots, cut into slices.
Pepper free from seeds, removing the stem, but not cutting the fruit along. Cut the vegetables into rings.
Wash with soda, sterilize jars and lids.
Spread half the dill, all the carrots and all the peppers, and garlic cloves on the jars.
Cut the cucumbers lengthwise into 4 pieces, put them tightly in jars.
Place the remaining dill on top.
Boil water in the kettle, pour the vegetables. Cover the jars with the prepared lids. Leave for 15-20 minutes.
Boil the marinade water in a saucepan. Dissolve salt and sugar in it, boil for 5 minutes. Pour in vinegar essence. Bring marinade to a boil.
Drain the cooled water from the cans of cucumbers, pour the vegetables with hot marinade. Wait a couple of minutes for the air to come out of the cans. Roll up.
Turn the jars upside down and leave to cool.

It is recommended to store cucumbers cooked according to this recipe in a cool place. If they had prepared with sterilization, they would have been a little less capricious and could have bet on room temperature.