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You may think this is an unusual combination of cucumbers and currants, but believe me, once you taste it you’ll love it. The preparation is not complicated, and the result is perfect. And the best part is that you’ll prepare the pickled cucumbers without vinegar. Instead of vinegar you will use red currant.
Ingredients for preparation
- Cucumbers 600 grams
- Garlic 2 cloves
- Onion 1 piece
- Red currant 1.5 glasses
- Pepper 3 peppercorns
- Cloves 3 pieces
Brine
- Water 1 liter
- Sugar 1 tablespoon
- Salt 2.5 teaspoons
Preparation method
Prepare the cucumbers. Wash them of dirt and let them soak in a basin or sink in cold water for at least two to three hours. Prepare your canning jars.
Step two
Thoroughly wash the jars and sterilize them in boiling water. Don’t forget the lids. Place a sprig of currant at the bottom of the jars, chopped garlic cloves, onion rings, and put the washed cucumbers into the jar. The cucumbers must stand upright, not lie down. Do not push the currant between the cucumbers; it’s best to remove it from the stems.
Step three
Pour boiling water into the jars and let it stand for five to ten minutes. Then carefully pour the water into a pot and add salt and sugar. Bring the water to a boil and then fill the jars with the resulting solution. Screw on the lid and place them into a pot for canning. It will be sufficient to place the jars in water that reaches approximately to ¾ of the jars. Process for only eight to ten minutes, no longer. After a longer time the cucumbers could become overcooked. After the time has elapsed, place a towel on the floor and put the preserves on it upside down. Let them cool like that and then store in a dark and cooler place.
In conclusion
This is a healthier way of preserving cucumbers without using vinegar, which is not ideal for the intestines. However, red currant has very similar effects because it contains acetic acid, which will protect the cucumbers from fermenting.
