A recipe for canning cucumbers for the winter season is presented. The host shares their experience and method for preserving cucumbers, which involves soaking them in cold water, creating a marinade with various spices, and then canning them in a specific process involving boiling water and a brine solution. The host also mentions that they don't sterilize the jars, instead relying on the boiling water to do so. The recipe is said to result in crispy and flavorful cucumbers that can be stored for up to 23 years. The host also shares a tip about using a mirrored wardrobe for storing the canned goods.
Here are the key facts extracted from the text:
1. The recipe is for pickling cucumbers.
2. The host had promised to share the recipe last year.
3. The host has been making this recipe for over 9 years.
4. The host uses a special mirrored wardrobe for preserving their winter food.
5. The host stores their preserves in a closet.
6. 5 kilograms of cucumbers were used for the recipe.
7. The cucumbers were soaked in cold water for about an hour.
8. The host used the following ingredients: dill, celery, garlic, allspice, regular peas, salt, sugar, and vinegar.
9. The host used a 1.5-liter jar for the recipe.
10. The host filled 5 jars with the cucumbers and spices.
11. The host did not sterilize the jars before filling them.
12. The host filled the jars with boiling water three times.
13. The host added salt, citric acid, sugar, and vinegar to the brine.
14. The host added 7 heaped tablespoons of salt to the brine.
15. The host added 2 teaspoons of sugar and 2 tablespoons of 9% vinegar to each jar.
16. The host waited for the water to boil before pouring it into the jars.
17. The host wrapped the jars in a warm place after filling them.
18. The host waited a day before checking on the cucumbers.
19. The cucumbers had changed color and could be stored after a day.
20. The host recommends storing the cucumbers in a cool, dark place.