Canned cucumbers

Cucumbers are rather tasteless vegetables, especially when overripe, but young fruits are distinguished by a tender unobtrusive sweetness. It is customary to consume them fresh, and in order to prolong the pleasure of their consumption, cucumbers are subjected to a variety of methods of canning.

Canned cucumbers crisp, without vinegar, with mustard, in ketchup. . . The list can be continued almost indefinitely, because how many culinary experts, so many ways to preserve this green vegetable. Moreover, the calorie content of canned cucumbers, as well as their nutritional value, directly depends on the method of preparation.

So, for example, canned cucumbers can be salted, and if they have not been subjected to the salting process for a very long time, low-salted cucumbers are obtained. The calorie content of canned cucumbers in this case is about 1
1. 2 kcal per hundred grams, because the recipe mainly includes only table salt. Such canned cucumbers work perfectly with boiled new potatoes (as a light snack).

If the composition of canned cucumbers provides for the use of an acidity regulator and a preservative, and simply citric acid or vinegar (which is most common), the product is called pickled cucumbers. The calorie content of canned cucumbers in pickled form is approximately 1

6. 1 kcal, which, you see, is not much higher.

Canned pickled cucumbers make up an excellent duet with a variety of dishes from meat, poultry or fish, and as part of salads, they perfectly harmonize with other vegetable crops in boiled or fresh form. In addition, this type of canned cucumbers is often used as an essential ingredient for making savory sauces.

Today you can buy ready-made canned cucumbers in the nearest deli - various brands, all kinds of compositions, in containers of different volumes and materials. However, the countries of the former CIS are still characterized by the manufacture of canned cucumbers at home. As soon as the season of this high-yielding vegetable arrives, the hostesses roll up their sleeves and strive for the kitchen to sweat their relatives with homemade canned cucumbers in winter.

In principle, it is not difficult to make blanks on your own - you just need to know the algorithm of actions and some tricks. For example, cucumbers for canning should always be fresh, not very large and with black spines. Vegetables on which there are white spines are completely unsuitable for this purpose - these are perishable dessert varieties, which are usually used only in fresh form.

And also, so that canned cucumbers in any case turn out to be crisp and in the process of storage do not turn into a porridge-like mass, experienced culinary experts advise using the leaves of various plants during conservation. In part, the leaves are horseradish, black currants, oak and cherries.