Everyone has dishes "from childhood". For the majority - fragrant grandmother's pies, rolls, sweet jam. And I have a special dish - unforgettable mothers pickled cucumbers.
Why unforgettable? Because everyone who tries them writes down the recipe so that they can reproduce at home and not miss anything.
Pickled cucumbers differ from pickled ones in their acidity and piquancy. I love both the one and the other canned cucumbers but traditional meat salad I just can’t imagine otherwise than with pickled cucumbers.
So, let's get down to cooking. This time I had the opportunity to select the smallest and youngest cucumbers, so I put them in liter jars. If the cucumbers are medium or large, it is better to take three-liter jars.
For cooking three liter jars pickled cucumbers I needed:
4 dill umbrellas
4 liter jars
No, no, I was not mistaken with the number of cans. In the process of fermentation, cucumbers lose their elasticity, so the cucumbers of one jar are distributed among the rest before corking.
The amount of spices is little secret : with garlic and cherry leaves you can not be afraid to overdo it, but with horseradish and dill you need to be careful, guided by the principle, less is better than more.
The composition of the brine is very simple.:
4 tablespoons of salt without a slide (at the rate of 1 tablespoon per jar)
- 3 tablespoons of vinegar
- 2 liters of water
Difficulty of preparation: low.
Time for preparing: 3 days in total, or 1.5-2 hours if you count the time spent directly working with cucumbers.
If cucumbers are selected a couple of days before canning or earlier, then I pre-soak them in cold water for 1-2 hours. If only from the garden, then just my cucumbers.
My cherry leaves, dill umbrellas and let the water drain. I clean the garlic and horseradish from the peel and cut it: garlic - into slices, horseradish - into strips.
I put in washed and sterilized jars cherry leaves, dill, garlic, horseradish.
I pack cucumbers tightly.
I boil the brine, adding only salt. I save the vinegar for last.
I fill jars with cucumbers with brine.
I cover with nylon lids, turned upside down. And I leave it to ferment for two days.
During this time, the brine becomes cloudy, foaming, so it is better to substitute deep plates or bowls under the jars.
Two days later I get quite edible salted cucumbers. Sometimes at this stage the conservation process ends with me, because the cucumbers are eaten in an instant under the guise of “tried”.
But this time I was lucky, and I finished what I started.
So, after two days, I pour the brine into the pan and bring it to a boil again. Attention! You need to be careful, as this brine is very foamy. And the foam is just not needed - it must be removed with a slotted spoon.
While the brine boils, I compact the cucumbers, distributing one jar over the other three.
I fill the jars with brine brought to a boil again and leave for 10 minutes. Then I drain again. Once again I bring the brine to a boil, at the end I add vinegar.
Now I pour cucumbers in jars with brine and cork them.
I wrap the jars with a blanket until they cool completely.
Peculiarity: even after repeated boiling, the brine remains cloudy. It's not scary at all. Yes, pickled cucumbers are transparent, and pickled cucumbers are not very attractive in appearance in a jar, they may have a whitish coating.
Rinse cucumbers before serving cold water and they will look appetizing again.
But in winter, when you really want sour and salty at the same time, you just need to get a jar of pickled cucumbers from the cellar and enjoy the taste!
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Every year I cook for the winter not only pickled, pickled, but also pickled cucumbers. Pickled cucumbers have a special spicy taste, vinegar is not added to them, lactic acid formed during fermentation serves as a preservative, and salt in this case is a flavoring agent.
You can pickle cucumbers in wooden barrels, enameled buckets or in glass jars. Since we are not harvesting much now, we will just talk about harvesting cucumbers in jars. For pickling, I take medium-sized or small cucumbers, pour water and leave for 4 hours. This is done with the aim that the cucumbers are not bitter, and if the cucumbers are not from their garden, then also so that nitrates come out.
Pickled cucumber recipe
In prepared glass jars to your taste, you can put dill umbrellas, horseradish leaves, blackcurrant leaves, peeled garlic cloves on the bottom, and then spread the soaked cucumbers. Next, pour chilled boiled brine and leave in the room for 3-4 days for fermentation. As soon as fermentation is over, you need to drain the brine, strain and boil.
Rinse cucumbers in warm water so that there is no white plaque and put it back in the banks. After pour hot brine, leave for 30 minutes. Then drain the brine, boil and refill the jars and close hermetically. Turn the jars upside down, wrap them in a warm blanket and leave until next day. Store in a cool place.
Ingredients for preparing the brine:
- water - 1 liter;
- salt - 2 tablespoons;
- greens and seasonings - according to your preference.
Pickled crispy cucumbers for the winter
In enameled (without chips) or glassware lay the cucumbers, salting them with salt and spices. Pour cold water (preferably filtered), close with an inverted plate, put a load. When foam appears in 3-4 days, remove the load, remove the foam, remove the cucumbers and put them neatly in jars.
Put blanched greens on top in the same proportion, except for horseradish and oak or cherry leaves, adding 1-2 cloves of garlic for each jar. Drain the old brine into a saucepan (without old herbs), boil and pour into jars of cucumbers to the very top, leaving no empty space. Roll up the jars, turn them over on the lids and cool under the covers. Store in a cool place.
Ingredients for each 1 kg of cucumbers:
- water - 1 liter;
- blackcurrant leaves - 1-2 leaves;
- tarragon sprigs - one sprig;
- dill umbrellas - 1 umbrella;
- horseradish leaf - 1/2 leaf;
- oak leaf or 4-5 cherry leaves;
- salt - 1.5 tablespoons.
Pickled cucumbers can be served as an additional side dish, can be added to salads, vinaigrette, sauces, pickle, etc. Cook, I think you will really like it!
Everyone Bon appetit! Write, I will answer all questions.
Caring housewives always strive to feed the family delicious cucumbers, good in the beds of such good a large number of. Cucumbers offered in stores cannot be compared with homemade ones. Especially made with soul old recipes The products are very tasty and can only be found in the markets.
Previously, cucumbers were fermented in oak barrel and kept in it all winter. In urban apartment conditions, such a process is feasible, for example, in a plastic barrel, but it is extremely inconvenient, so many pickle cucumbers and roll them up in jars. We will talk about how to ferment cucumbers in the article.
Advantages of fermentation
At its core, the fermentation process is based on creating an ideal environment for the fermentation of cucumbers, thanks to the vital activity of bacteria with the formation of lactic acid. Under its influence, cucumbers are preserved, they turn out crispy, without vinegar and sterilization. Very tasty, they can be used in the manufacture of: Olivier, pickle, vinaigrette and as a snack.
The benefits of pickled cucumbers
- They contain a large number of prebiotics and microelements, which are very lacking in the body in winter, including easily digestible iodine compounds;
- The presence of fiber and vitamins;
- Increase appetite due to acid content;
- Give laxative effect;
- · Neutralize alcohol.
Greens are chosen for fermentation medium sized cucumbers, slightly overgrown with black pimples without voids and bitterness.
Pickled cucumbers: a step by step recipe
For a 3 liter jar you will need:
If desired, add tarragon and sweet bell pepper.
Preparatory work
Some housewives buy cucumbers in the market and therefore first they are soaked in water.
- Wash the cucumbers, remove the tails and pour cold water over them, let them soak for 5 hours and change the water 2 times in the process;
- Wash and sterilize jars. Can be in microwave oven after washing with soda solution for 7 minutes. The lids are boiled for 5 minutes.
Cooking
The process can be started immediately in glass or in an enameled bucket with a bowl and then put pickled cucumbers in jars and preserve for the winter.
Advice
It is important to observe the subtleties of preparing the brine, not to let the cucumbers peroxide in order to preserve pleasant taste throughout the winter.
For successful salting operate according to two principles:
- Use only pickling variety;
- Maintain strict proportions of 2 tablespoons of salt per 1 liter of water, a solution with a concentration of 6% is obtained, for large cucumbers take 2.5 tablespoons of salt.
Method 1: pickled cucumbers in jars
The first step is to fill the banks clean cucumbers and spices:
- 3 grains are placed at the bottom of each jar allspice and 6 ordinary black peas, fragrant leaves of cherry, currant, laurel;
- Large ones are placed down, and small cucumbers are placed on top;
- Add a branch of dill, mustard seeds and chopped garlic cloves. Thanks to mustard, cucumbers acquire elasticity.
A brine is prepared in a large enameled container: for one jar, they take 1.2 liters of water, 2 tablespoons of salt, boil and cool.
Pour the cold solution into jars, cover with gauze and left to ferment for 2-3 days. Gradually the solution becomes cloudy. To make the cucumbers crispy, the temperature in the room is controlled below 25 degrees. During fermentation, foam flows down, so the jars are placed on a towel. When the foaming is completed, this will serve as a signal for the end of the ripening of cucumbers, but it is better to let them stand for 12 hours to complete fermentation in order to avoid subsequent explosions of cans;
After 3 days, drain the brine and boil.
The jars are poured again for 15 minutes through a gauze sieve.
Drain a second time and boil. Water is added because some evaporates.
The jars are completely filled, rolled up with sterile lids and turned over. Put in a warm place on a blanket. A day later, they put it in the closet, making sure in advance that the fermentation is over (the lids are not swollen, there are no leaks). Otherwise, the boiling procedure is repeated 3 times.
Method 2: fermentation in a large container, followed by preservation in jars
The fermentation process is identical. Prepare the ingredients as discussed earlier.
Proper storage and use
Thanks to simple recipe cucumbers are tasty, fragrant and can be stored for a long time at room temperature. The brine is cloudy at first, then becomes clear and forms white precipitate. Serving on the table, they can be washed from white plaque. It is advisable to eat for 6-8 months. When stored for more than a year, a rusty coating on the lids, mold and flabbiness of the contents may form. It is better to avoid risk and do not eat softened cucumbers. So that the spins do not deteriorate, it is necessary to plan the number of future blanks.
In winter, it is a pleasure to get pickled cucumbers and please yourself and your guests. Now the cooking process is known and it remains only to test your culinary talent. Pickling cucumbers is easy and they have amazing taste. Enjoy your meal!
The process of pickling cucumbers is as follows:
- Pre-soaked cucumbers, along with spices, are placed in a clean container and poured with brine.
- In brine and fruits, lactic acid, acetic acid, butyric and yeast bacteria begin to actively develop, which start the fermentation process.
- During the fermentation of sugar in cucumbers, of which large quantities a natural preservative called lactic acid is released. It stops or slows down the vital activity of putrefactive bacteria and mold, which lead to spoilage of vegetables.
Under the influence of these factors, cucumbers are preserved, acquiring special taste qualities, specific smell and long term storage.
How to choose a vegetable?
As a result of centuries-old selection, about 200 varieties of cucumbers were bred. and not all of them are suitable for pickling. To pick among them suitable vegetable must adhere to these criteria.
The optimal size of a cucumber varies between 9 and 12 centimeters. The fruits at this stage of ripening contain a large amount of sugar and lactic acid, which are necessary for high-quality fermentation.
It is undesirable to use overripe cucumbers, since voids filled with air often form inside such fruits. Due to excess air, the fermentation process in the fruit occurs unevenly, and the cucumber becomes very soft.
The color of the sourdough cucumber should be dark green., preferably with light tips or white stripes on the sides. Varieties with such external data ferment the fastest. But if there were no such cucumbers, others will do, the main thing is that their color should not be yellow.
You should choose cucumbers with thin skin and black pimples, since such a peel contributes to the uniform and rapid absorption of the brine into the fruit. Poor liquid absorption leads to the fact that the sugar contained inside the fruit begins to ferment, but since the decay products are not released to the outside, the cucumber acquires a bitter taste and an unpleasant aroma.
Some supermarket cucumbers may be rubbed with paraffin wax to increase shelf life and give them a glossy sheen. Paraffin dissolved in brine can cause indigestion.
Watch a video about choosing cucumbers for pickling:
Conservation methods and their differences
To understand the differences between pickling, pickling and pickling cucumbers, you should consider each of these processes in more detail.
sour
Pickled cucumbers are preserved at the expense of lactic acid, which is formed as a result of fermentation of fruits in a saline solution. This method of preservation allows you to partially preserve the cucumber taste and smell.
Salting
Pickled cucumbers intended for storage in an apartment differ from fermented topics that they are preserved mainly due to the large amount of salt, and lactic acid plays an auxiliary role in this process. The salt content in the salting solution is from 3 to 5%, and for fermentation from 1.5 to 2.5%. There are also significant differences in the level of acidity.
Pickling
In this case, cucumbers are cooked in a marinade: a boiled solution of water, salt, sugar and vinegar. Boiling water with acetic acid destroys bacteria that cause cucumber to rot, and with them most beneficial vitamins and trace elements contained in the fruit.
In a barrel and in a jar - what's the difference?
The differences between the two types of sourdough are:
- with barrel fermentation for the winter, it is necessary to ferment and store cucumbers in a barrel or metal container, in a dark and cool place;
- with a canned storage method, cucumbers are first fermented, and then rolled into jars and closed with plastic lids.
Jar cucumbers closed with a lid are stored a little longer than barrel cucumbers.
The taste of barrel and jar cucumbers is usually the same, if the technology of preparation and storage of fruits was not violated, and the fruits themselves were correctly selected according to the type of peel and size.
Benefit and harm
Lactic acid and some other vitamins and minerals contained in pickled cucumbers have a positive effect on the body:
- cholelithiasis;
- hypertension;
- atherosclerosis;
- pyelonephritis;
- obesity from the second degree;
- kidney diseases.
Watch a video about the benefits and dangers of pickled (pickled) cucumbers:
calories and vitamins
The average calorie content in one cucumber from a can of pickled cucumbers is 11.2 kilocalories. The vitamin and mineral composition of this product is as follows:
- potassium;
- phosphorus;
- magnesium;
- calcium;
- zinc;
- iron;
- vitamins of groups C, B, PP.
ATTENTION: Pickling brine contains many useful enzymes and oils that are extracted from cucumbers, herbs and spices.
Cold pickling method
A recipe for how to cook sauerkraut for the winter, as well as crispy, like barrel cucumbers without sterilization, in jars in a cold way. This salting technology does not require boiling the brine, as well as thorough disinfection of the jars and their subsequent seaming.
It is strongly not recommended to soak and ferment cucumbers in tap water, as it is too hard due to high content it contains lime and others harmful substances. This will negatively affect the taste of the fermented product.
Sequencing:
- Before pickling, cucumbers should be pre-soaked in clean water for several hours. This will allow them to gain right amount moisture so that they do not absorb water from the jar, reducing its amount.
- Before soaking, it is recommended to cut off the tips of the cucumbers, as they contain the largest number nitrates.
- Next, the cucumbers are stacked vertically in cleanly washed and preferably scalded jars with boiling water, where vegetables alternate with spices. Also, spices can simply be poured into the bottom of the jar, before laying the cucumbers.
- Then prepare the brine. To do this, pour salt into a glass and pour it into it. warm water stirring it until the crystals are completely dissolved.
- The resulting brine is poured into a jar.
- After the brine, the jar is filled with clean water to the very top. So that a layer of water covers the tips of the top layer of cucumbers, which will protect them from withering, rotting and mold.
ADVICE: Drenched vegetables should be allowed to ferment at room temperature within 3-4 days, after which the jars are closed with a plastic lid and put in permanent storage in a cold place (cellar, refrigerator). After 30-45 days they will be completely fermented.
Watch a video about the cold method of pickling cucumbers:
in pieces
If you need a recipe for making pickled cucumbers ready to be served immediately or added to dishes, then this is a recipe for cucumber slices. It is for him that it is recommended to pickle too large, thick-skinned and overripe cucumbers, which in whole ferment badly.
To prepare 4 kg of cucumbers you will need:
Procedure:
- Cucumbers with cut off tips are washed thoroughly, and then soaked in clean water for at least 2 hours. After soaking, the vegetables are cut into pieces, pepper is sprinkled on top of them and garlic is squeezed out.
- A vinegar marinade is prepared in a container, sunflower oil, sugar and salt, which are stirred until completely dissolved.
- Cucumbers are poured with marinade and put in a cold place for 5-7 hours.
- When the cucumbers are pickled, the jars should be sterilized. To do this, you need to put a saucepan of water on the stove, bring it to a boil and put a circle on top for sterilization, while not extinguishing the fire. A jar is placed on this circle with the neck down and held for 10 minutes. Hot steam entering inside will kill most microorganisms. They can also be sterilized by keeping 10 minutes in the oven at 160 degrees, or in the microwave at a power of 700-800 watts. Sterilized jars are placed in a clean place in the kitchen.
- Lids are also sterilized, for this they are boiled in water for several minutes, and then they are laid aside to lie simply in hot water. Hot water is necessary so that the lid expands, which will facilitate its screwing and subsequent sealing of the jar when it cools (the lid will narrow and tightly wrap around the neck).
- Cucumbers are laid out in jars, which are poured with marinade, but not up to the very neck, but a centimeter before it.
- A large basin or pan is placed on the stove, a towel is placed on its bottom, and jars of cucumbers are placed on the towel. It is better to lay out the space between them with gauze or a cotton towel so that the sides do not touch each other. Then water is poured into the container, which should reach the “shoulders” of the cans. It is brought to a boil and kept in this state for 10 minutes until the jars and their contents are re-sterilized.
- After sterilization, the jar is screwed tightly onto the lid and turned upside down several times so that the brine moistens the top of the cucumbers.
IMPORTANT: Twisted jars can be immediately sent to a dark pantry, they do not need daily maintenance under a "fur coat".
With aspirin
For cooking you will need:
Procedure:
- Cucumbers are washed and soaked for several hours.
- Jars and lids for them are sterilized using one of the methods described above.
- Cucumbers and spices are placed in a sterilized jar, covered with salt and poured with cold water, after which they are closed and left to wander for a day.
- A day later, the brine thus obtained is drained from the jar into a saucepan, where sugar is added to it. The mixture is brought to a boil and boils for 2-3 minutes.
- 2 aspirin tablets are placed in a jar of cucumbers, after which they are poured with boiling brine almost to the top, leaving a little space for a spoonful of vinegar, which is added at the very end. Then the jar is screwed on with a sterilized lid taken from warm water.
- Hot jars for a day and a half are tightly covered and lined with warm clothes so that the heat in them lasts as long as possible and kills all the microorganisms inside. When they finally cool down, they can be put into long-term storage.
ATTENTION: Acetylsalicylic acid (one of the derivatives acetic acid), which is found in aspirin, is a good preservative, in addition, it makes cucumbers crunchy.
Watch a video about pickling (salting) cucumbers with aspirin:
Additives
Can be preserved with cucumbers different kinds vegetables:
- tomatoes;
- zucchini;
- bell pepper;
- carrot;
- cauliflower;
- onion.
The list of inventory and ingredients, as well as the sequence of actions for creating an assortment of vegetables, are identical to those described in the recipe for cucumber slices.
How to get crunch?
To make pickled cucumbers crispy, you need to choose the right variety before pickling. They should be of the appropriate size, with a thin but firm skin and dark-colored pimples. The longer the fruits are soaked before pickling, the better the result will be. Marinating with vinegar and adding vodka, horseradish and oak leaves to the brine also contribute to the crunch.
How to extend the expiration date?
To keep pickled cucumbers longer, you should store them in the dark and cold.. To prevent mold, it is not recommended to add currant leaves to cucumbers. To get cucumbers from an open barrel or an uncorked jar, you need a sterilized fork treated with boiling water, and constantly close the jar with nylon so that the brine does not ferment. It is also necessary to periodically remove the mold film and fight its occurrence with mustard powder or sprinkling brine with horseradish shavings.
If during fermentation it was not added enough salt, cucumbers may disappear or acquire an unpleasant taste. The same will happen under improper storage conditions. Also, during storage of pickled cucumbers, mold may appear on the surface of the brine, which will give the product an unpleasant taste and smell.
How and where to store?
It is necessary to store fermented vegetables in a dark and cold place in order to Sun rays and fever did not spur the fermentation process in brine. Such places are: a cellar, a basement, a refrigerator, a balcony, a pantry, as well as rarely opened cabinets that are located away from heating devices.
Dishes
They can be added to vinaigrette, the legendary New Year's salad"Olivier", supplement them vegetable salads, or make pickle from them. In total there are about 300 recipes where pickles are used.
How else can you make preparations for the winter?
- place them in an airtight container, pump out air from there and store them in a refrigerator or pantry;
- smear egg white and put in the refrigerator.
They can also be cut into mugs, cubes or straws and frozen in the freezer.
Conclusion
With the help of fermentation, you can quickly and without extra effort prepare a large number of cucumbers for the winter. If you follow the recipe exactly and observe the storage conditions, vegetables pickled in the fall will delight with their taste until the beginning of next summer.
cold way harvesting cucumbers represents a fermentation process, which gives a sour taste to the fruits. In order for the product to accumulate acid and become ready for use, at least 5-7 days must pass.
"Salting cucumbers in a cold way with mustard"
The recipe has gained its popularity due to the ease of preparation and the resulting crispy and delicious cucumbers. You can pickle vegetables wooden barrel or to banks.
Ingredients:
- fresh cucumber - 15 kg;
- garlic - 3 pcs.;
- dill branches with a whisk - 500 grams;
- cherry leaves - 150 grams;
- horseradish - 1 root;
- water - 10-11 liters;
- table salt (not iodized) - 6 tbsp. l;
- dry mustard powder¾ cup.
Cooking steps:
Clean the cucumbers from the ground.
Prepare all other ingredients. Wash dill, cherry leaves under running water. Peel the garlic from the husk, rinse.
If desired, trim off the ends of the fruit.
Immediately divide the greens into parts for convenience (depending on the number of jars in which you will close the cucumbers).
At the bottom of a glass container, put a sprig of dill, a few cherry leaves, two or three garlic cloves cut in half.
Place the cucumbers upside down in an upright position to fit as many as possible in the jar.
After the first layer of fruits, put more greens, leaves and garlic. Thus, fill the jar to the top.
After filling all the glass containers, prepare the brine. Take the indicated amount of cold water, add salt and mustard, stir until the ingredients are completely combined.
Fill the jars with the resulting brine. At first, the cucumbers will be cloudy. This is normal, turbidity gives mustard powder. After a while, it will settle and become translucent.
Put capron lids on the jars. Before use, soak them in boiling water so that they fit tightly on the jars.
Take the resulting blanks to the cellar or basement. Leave in a warm place is not worth it, they can strongly ferment and deteriorate. Ready cucumbers will be in 25-30 days.
"Drunken Cucumbers"
Vodka is used to make pickled cucumbers, which is why the recipe got its name. Vegetables after fermentation are unusually tasty. And besides, strong drink allows you to save qualitative indicators product long time. Close a small batch first, otherwise you won't like them all of a sudden.
Ingredients:
- 2 kilograms of small cucumbers;
- 10 cherry leaves;
- 4 pieces of green horseradish leaves;
- 5 sprigs of dill;
- garlic 5 cloves;
- 7-8 peppercorns;
- 70 milliliters of vodka of any brand;
- 2 liters of cold water;
- 4 tbsp. l. table salt.
Cooking steps:
Sort the cucumbers and wash several times to completely clean them from the ground.
Soak them in cold water for several hours.
While the cucumbers are soaking, prepare the jars. Take liter jars, wash them with soda. Rinse well in clean water several times. It is not necessary to sterilize the containers if you washed them with soda.
At the bottom of sterilized jars, put a sprig of dill, a couple of cherry leaves, a clove of garlic cut in half, peppercorns.
Place the vegetables in a jar, lining them with dill sprigs.
After the vegetables are put in a jar, prepare the brine. Take cold water, add salt and stir until completely dissolved.
Fill the jars with the resulting brine, leaving a little space for vodka.
Two kilograms is about enough for 3 liter jars. Divide the vodka into three parts. Pour it over the brine.
Close glass containers with capron lids.
Cucumbers will be ready in a month. Store them in a cool and dark place. Their shelf life is up to two years.
When pickling cucumbers, do not use iodized salt.
"Mega Crispy Cucumbers"
When pickling fruits, it is not necessary to add vinegar as a preservative to make them crispy. This is one of the few recipes that you will definitely write down in your recipe book.
Required products:
- one and a half kilograms of cucumbers;
- dill (stems with inflorescences) - 5-6 pieces;
- horseradish leaves - 3 pieces;
- capsicum - 2 pieces;
- one and a half liters of water;
- 4 tbsp. l. table salt;
- peppercorns - 4 pieces.
The presented amount of products is enough to fill a three-liter jar.
Cooking steps:
Wash and sterilize the required number of jars.
Wash the vegetables and soak them for 3 hours.
While the cucumbers are soaking, rinse the greens and peppers.
Cut the pepper into small pieces, while removing all the seed chambers.
Next, make the brine. A jar will require 1.5 liters of cold water and 4 tablespoons of salt. Combine salt and water together.
Put the cucumbers in a jar, shifting them with herbs and peppers, peppercorns.
Pour the cucumbers with the prepared brine.
close nylon cover. Leave to ferment for 4-5 days in a room.
Then drain the brine and pour clean water into the jar.
Roll up the banks metal lids and put it in storage in the cellar.
"Cucumbers under a nylon lid"
A feature of the recipe for pickling cucumbers is the addition of currant and cherry leaves. Try to buy homemade vegetables. In cases where you bought store-bought cucumbers, cut off their ends. This will protect you from the nitrates that they may contain.
Ingredients for three one-liter jars:
- small cucumbers - 2 kilograms;
- garlic - 3 cloves from the head;
- capsicum- 1 PC.;
- table salt - 4 tablespoons;
- cherry leaves and black currant- 5 pieces;
- several sprigs of dill;
- one sheet of horseradish;
- 10 black peppercorns;
- water - 1.5 liters.
Cooking steps:
Wash the cucumbers and soak for 2 hours in cold water so that they are saturated with water.
When the vegetables are infused in water, prepare the container. wash required amount jars, sterilize.
Peel the garlic from the husk, and the capsicum from the seeds.
Wash dill, garlic, pepper and leaves. Cut garlic and pepper into several pieces.
Put the prepared products in jars, evenly distributing all the ingredients.
Set the filled containers aside, and start preparing the brine yourself. Pour the salt into the water and stir until it is completely dissolved.
Spill salt water jars and close with capron lids.
Place them in a cool place immediately.
- In order for the cucumbers to be crispy, you should not tamp them very tightly.
- Choose fruits with pimples. They are considered the most delicious. Smooth vegetables are not recommended, they can become soft after fermentation.
- Soak cucumbers in cold water before putting them in jars to keep them firm. In addition, soaking will remove some of the accumulated nitrates.
- Try cucumbers before buying. They don't have to be bitter.
- Do not use tap water for salting. Buy water purified from impurities. Chlorinated liquid is not at all suitable for pickling cucumbers.
- Rinse dill, leaves and cucumbers themselves several times so that no dirt remains on them. If part of the soil or dust gets into the jar along with the products, mold will begin and the pickles will only have to be thrown away.
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