Pickled Cucumbers in an Autoclave
An autoclave is a special airtight device used for operations that require high temperatures and pressures compared to atmospheric conditions. Under these conditions, accelerated reactions can be achieved. This device is especially convenient and practical for preparing winter preserves: tomatoes, peppers, etc. But pickled cucumbers turn out particularly well.
Cucumbers in an Autoclave: Popular Recipes
There are many recipes for preserving cucumbers with this device. You can make several at once or choose the most interesting option. Most of them do not require any exotic ingredients, so they are not particularly difficult to prepare.
Recipe #1
Before you start pickling, you need to prepare all the ingredients:
- cucumbers;
- kitchen salt;
- garlic;
- black peppercorns;
- herbs (usually dill);
- horseradish;
- bay leaf;
- black currant leaves;
- fresh pepper (red);
- vinegar;
- water.
For a simple recipe, it is recommended to choose only fresh, firm cucumbers of medium size. Soft, dried, or overgrown vegetables are not suitable for winter preservation. It is best if the cucumbers are picked from the vine within the last day; otherwise, they may not be flavorful enough.
The preservation process is as follows:
- The selected fruits need to be thoroughly washed with running water. Then they should be soaked in a deep container (you can use a basin or pot) for 60-65 minutes.
- Preparing the brine depends heavily on how tightly the cucumbers are packed in the jar. Generally, you need about 300-400 g per liter jar. To make the brine needed for pickling, dissolve 100 g of kitchen salt and 50 g of sugar in two liters of water. Then stir the water thoroughly and gradually heat it to boiling.
- Next, you need to prepare the jars. Place the pre-prepared ingredients in the jars. Cut the horseradish root into 5 cm (+/- 1 cm) pieces and place one piece at the bottom of each jar. A dill umbrella should also be placed in each container. Then add black currant leaves and bay leaf, 2 allspice berries, and a few black peppercorns. You need 3 or 4 cloves of garlic.
- Gradually place the vegetables in the jar, adding horseradish in between.
- On top of the cucumbers, place sliced hot peppers.
The cucumbers should be packed tightly but not tamped down. The final step is to pour the prepared brine over the cucumbers. Leave a small (2-3 cm) air space. Also, add 2 tablespoons of 9% vinegar. Before sealing the lids, you need to check the temperature in one of the jars.
The next step is preservation using the autoclave. Measuring the temperature was necessary because prolonged exposure to high temperatures will cause the cucumbers in the jar to overcook and become unfit for consumption. To avoid the undesirable transformation of cucumbers into "mush," you should reduce the heating time of the autoclave and speed up the canning process as much as possible.
To ensure the autoclave quickly processes the pickled cucumbers, fill it with water at the same temperature as the jar. After placing the jars in the special trays and loading them into the autoclave, cover it with the lid and turn on the heating.
When the temperature in the device reaches 90 degrees, sterilize the jars at this temperature for 5 minutes, then turn off the heating. The completion of the preservation process occurs when the pressure in the device reaches zero.
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Recipe №2
Another simple recipe, which is generally similar to the first one, but with some differences.
You will need:
- half a kilogram of selected cucumbers;
- celery (leaves);
- horseradish;
- parsley;
- dill;
- garlic;
- black pepper (ground and whole);
- bay leaf;
- red bell pepper.
Half of the prepared ingredients should be placed in sterilized jars. Then, add the thoroughly washed cucumbers. While placing them, try to keep the vegetables as tightly packed as possible. However, do not overstuff them in the jar, as this can damage their appearance and create soft "pressure sores."
Meanwhile, prepare the brine. Dissolve 50 grams of ordinary kitchen salt in one liter of water. Then bring it to a boil, after which strain it using cheesecloth.
Sterilize the jars by immersing them in hot water for a quarter of an hour. The recipe allows for the use of a special marinade instead of brine, which requires:
- 50 grams of kitchen salt;
- 50 grams of sugar;
- spices and herbs to taste;
- 9% vinegar.
It should also be boiled for a quarter of an hour, like the brine. Then, pour the marinade into the prepared jars, which should then be sealed.
Next, place the prepared jars in the autoclave to quickly preserve them. The principle is similar to the previous recipe. The key is not to overcook the cucumbers to prevent them from becoming too soft.
Recipe №3
As with previous cases, you first need to select the optimal cucumbers. Small, ripe, and firm fruits are best. Soaking them in room temperature water for about 60 minutes will make them crisper. They should be dried naturally.
Before using the autoclave, check the device's functionality: ensure that the lid is intact and there is a special sealing ring. It should fit evenly and tightly; otherwise, the cooking process may be compromised.
If the device does not have casings to compensate for the pressure difference between the jars and the device, use a pump to add oxygen to the autoclave tank through the valve. This will prevent the jars from bursting during the cooking and heating process.
Then, allow the device to cool down to about 30 degrees. After that, gradually reduce the pressure using the valve. Avoid sudden heating or cooling, as well as rapid pressure changes, as this could lead to the jars opening.
Before opening the lid, rotate the pressure release valve again for control. This will ensure that the internal and external pressures are equalized. If there are no changes, you may open the autoclave lid.
Before preserving the cucumbers using the device, prepare the marinade and pour it over the cucumbers and other ingredients. The empty jars should be well-washed and sterilized. About 300-400 grams of marinade will be needed for a 1-liter jar. Recipe for preparing jars with cucumbers:
- In two liters of water, dissolve 100 grams of kitchen salt and 50 grams of sugar. Mix thoroughly and heat gradually until boiling. Continue to boil the solution for another five minutes.
- While preparing the marinade, place the required components in the empty jars. Cut the horseradish stems into 5-6 centimeter pieces. Then add the herbs (dill, parsley, cilantro) to taste. Next, add blackcurrant and bay leaves, a few peppercorns, and several cloves of garlic.
- Then, tightly pack the cucumbers into the jar and pour in the brine or marinade. Do not forget to leave an air gap (2-3 cm) to prevent the jars from opening. Also, add 2 tablespoons of 9% vinegar and seal the lids.
Submerge the vegetable jars in the autoclave, which should be turned off. This will prevent the cucumbers from being exposed to high temperatures for too long. It is recommended to pour the marinade slightly cooled.
Heat the device to 90 °C and hold the jars in the casings at this temperature for 10 minutes. Then stop heating. When the pressure drops to zero, you can open the lid and remove the preserved jars.
Do not open the autoclave lid while it is under pressure. Do not operate the device while it contains water. Strictly avoid exceeding the allowable pressure as specified in the user manual. It is strongly recommended not to use containers with labels for sterilization.
Buy an autoclave with the appropriate specifications on our website. The catalog of "UKRPROMTECH-special steel" offers a wide range of models with varying capacities, prices, and power. You can also choose a universal or gas device. We also offer industrial autoclaves for large-scale preservation. We operate throughout Ukraine.
Our company's specialists are always ready to help you choose the optimal autoclave, answer any questions, or process a purchase request. For a free consultation with a manager, call (067) 370-27-22 or (050) 376-60-86. To purchase your preferred model, simply add it to your cart on the website and pay using a convenient method.
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