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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 at all, and the result is perfect. And the best part is that you will 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 cups
- Pepper 3 peppercorns
- Cloves 3 pieces
Brine
- Water 1 liter
- Sugar 1 tablespoon
- Salt 2.5 tablespoons
Preparation
Prepare the cucumbers. Wash them of soil and let them soak in a tub or sink in cold water for at least two to three hours. Prepare your canning jars.
Step two
Wash the jars thoroughly and sterilize them in boiling water. Don’t forget the lids. Place a sprig of currant on the bottom of the jars, chopped garlic cloves, onion rings, and put the washed cucumbers into the jars. The cucumbers must stand upright, they must not lie down. Do not push the currant between the cucumbers; it’s best to strip it from the branches.
Step three
Pour boiling water into the jars and let it sit for about 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 lids and place them in a pot for canning. It will be enough to place the jars in water that reaches approximately 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 passed place a cloth on the floor and set the preserves on it upside down. Let them cool down and then place them 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.
