- 2 kg cucumbers
- 1 tbsp. pickling salt (heaped)
- 0.5 cup sugar
- 0.5 cup refined vegetable oil
- 0.5 cup 9% vinegar
- 0.5 tsp ground black pepper
- 0.5 tsp allspice (I added peas, did not grind them)
- 0.5 tsp dry mustard (with a mound)
- 1 head of garlic
- 1 bunch of parsley
- 1 PC. salad pepper
This recipe is good because overgrown cucumbers, crooked cucumbers, pot-bellied cucumbers, and stunted cucumbers can be processed. The results will still be excellent.
If the cucumbers are overripe, then it is better to remove the skin from them, because... she's rude.
Wash the cucumbers, remove the butts, trim off problem areas, if any.
Now we make “fingers” out of them. If the cucumber is small, it can be cut into four parts lengthwise. If it is thick and long, then we cut it into a convenient size both lengthwise and crosswise. The resulting cucumber slices should be approximately the thickness of a finger. Hence the name - "fingers".
Wash the pepper and remove the seed capsule. Cut in half, cut into thin strips. I like red bell peppers. It adds elegance and brighter taste sensations. You don't have to put sweets in front of them at all.
Wash and finely chop the parsley. The beam can be different, of course. Add as much as you like. I'll tell you about myself. I'm not a parsley fan. But in this recipe it will be downright boring without it. It is necessary. Because it tastes much better with it :-)
Peel the garlic and press through a garlic press.
Place the cucumbers in a wide, deep (just don’t let it all fall out) pan. Enameled or stainless steel. Add everything listed in the recipe. Mix very well.
My cucumbers last for about 12 hours (plus or minus three hours). They need to be stirred from time to time. The cucumbers will give juice and settle.
Place all the vegetables in a deep enamel bowl, add spices and mix very thoroughly. Let stand in a warm place for 8-12 hours.
If we eat the “fingers” now, put them in a clean glass jar and put them in the refrigerator. It will definitely last for two weeks.
If we are going to roll it up for the winter, then we put it in jars, which must first be washed and scalded. Place the cucumbers tightly on the shoulders of the jar. Add the resulting liquid from the pan.
Cover with sterilized lids (do not roll up yet), and set to carefully sterilize. Sterilize half-liter jars for 15 minutes. Why so long? Because we are placing COLD cucumbers, we need to give them time to warm up.
We take out the jars and roll them up.
I keep these cucumbers at room temperature.
Place the “fingers” into clean 0.5 liter jars and cover with sterilized lids. Place the jars for 15 minutes to sterilize (without rolling them up).
After 15 minutes, roll up the jars.
There is no need to clean under the fur coat.
Another method used to prepare zucchini is to cut it into thin strips. I did. I did not like. The taste is not as bright as cucumbers. If you think there is a lot of vinegar (not everyone likes it), pour half. Then you will try and, if necessary, add as much as you want.
Cucumber Finger is an early ripening variety. This hybrid was included in the State Register of Vegetables in 2001. Breeders recommend growing these cucumbers in central Russia and the Volga region on open ground. Fingers reproduce with the help of bees that pollinate the ovaries. The plant is resistant to diseases such as downy mildew. A distinctive feature of the variety is its ability to bear fruit for 60 days. Cucumbers are consumed fresh, canned for the winter, pickled, or pickled.
The characteristics and description of the variety Fingers are as follows:
- From the time of planting seedlings on permanent soil until the appearance of the first fruits, 43-45 days pass.
- Finger cucumbers grow on bushes 200-250 cm high. The leaves are relatively large in size and colored in dark shades of green.
- Flowers of finger cucumbers are of the female type.
- The description of the fruits can begin with their colors. They are painted in dark tones of green.
- The cucumber variety Finger has a skin covered with small tubercles, but their number is small. Therefore, the surface of the fruit is quite smooth, there are no thorns on it.
- Cucumbers weigh from 110 to 130 g. The length of the fruit is 110-120 mm. Reviews from farmers who grow this variety show that if cucumbers are not removed from the bushes in time, they cannot be eaten. Overgrown fruits have to be thrown away.
A full description of the variety is given in agricultural directories and catalogs of companies selling cucumber seeds. Reviews from gardeners show that from 1 sq. m of bed, on average you can get a harvest of 6.5-6.8 kg of fruit.
Planting plants on the site
In the fall, the soil in the beds is prepared. Manure is introduced into it. The approximate dose is 1 bucket of fertilizer per 1 square meter. m. beds. If possible, the soil is fertilized with mineral mixtures. To do this, take potassium nitrate (20-25 g), ash (0.2 kg), and superphosphate (35-40 g). In spring, the beds are loosened.
Breeders recommend breeding the described variety with seeds or seedlings. Most often this happens in the last ten days of May. If the farmer prefers cucumber seeds, then they are first warmed up and then soaked before planting in the ground. The soil in the beds is fertilized with humus. Plant seeds are placed in holes 20-30 mm deep.
If seedlings are used, then before planting them in the beds of a greenhouse or greenhouse, the bushes are separated from each other by a distance of at least 0.35 m. The format for planting seedlings is 0.3 X 0.5 m.
The roots of the seedlings are buried 30-40 mm. When planting, seedlings must have a height of at least 0.25 m, and each bush can have up to 5 leaves. Seedlings are planted in the beds only when the ground is already well warmed up. If the height of the bushes is more than 25 cm, then the holes for the roots are made deeper than 40 mm.
Growing cucumbers yourself
The described variety is recommended to be grown on vertical trellises. If a gardener grows plants in a greenhouse or greenhouse complex with a high ceiling, then breeders recommend pinching the main vine of the bush above the trellis.
The room temperature should be maintained at about + 22°C.
You need to water the bushes every day, but with small portions of water. The soil under the bushes should not dry out, but the soil in the garden bed should not be allowed to become too wet, as this will lead to the death of the plants. Watering is carried out with warm water, standing under the rays of the sun. It is recommended to carry out watering activities early in the morning, before sunrise.
If a gardener has planted seeds or transplanted seedlings into beds, then for the first 14 days after germination, the plants require fertilizing with nitrogen fertilizers and organic matter (peat or manure). The second time the bushes are fed with phosphorus fertilizers during flowering. After the fruits appear, it is recommended to introduce complex mixtures containing nitrogen and potassium into the soil in the beds.
If the thermal regime is disturbed, then foliar feeding is used. When weak, small fruits develop on the bushes, you need to add mullein to the soil, and then feed the bushes with urea or use humus for these purposes.
To prevent this from happening, you need to ventilate the greenhouse in a timely manner. This measure helps keep the temperature and humidity in the room within the required limits.
To protect plants from garden pests and various diseases, it is necessary to carry out preventive treatment of the bushes. For this purpose, various chemical drugs and poisons are used.
But you can also use harmless decoctions and infusions from tomato or potato tops. They help destroy mites, various beetles, insect caterpillars, and rid plants of aphids. Spraying the leaves and stems with copper sulfate also helps. If it is not there, you can use a soap solution.
There is no vegetable garden that doesn't have crispy cucumbers. Among the many varieties, the Finger cucumber is especially popular, which is suitable both for fresh consumption and for pickling. In addition, Fingers are endowed with high yield and good taste.
The finger cucumber is an early-ripening, bee-pollinated type of vegetable, bred at one of the experimental stations in Russia by breeder V. I. Shefatov. Plants of this variety are endowed with good immunity to diseases (including downy mildew) and resistance to low temperatures. Fingers are grown in open ground. You can plant cucumbers in a greenhouse if you install a fan or a beehive.
Fruiting occurs evenly and lasts 2 months. If all agrotechnological requirements are met, about 7 kg of fruit can be harvested from one bush. Thanks to their dense structure, cucumbers can easily be transported over long distances.
Medium-length branches are formed on a not very climbing stem. The leaves, which have the usual shape for cucumbers, are dark green. The description of the variety contains information that the flowers of the plant are predominantly female.
Fruit characteristics:
- The fruits are covered with dark green skin.
- Unlike many varieties, the slightly tuberous surface of the fingers does not have spines.
- The cucumbers are crispy, tasty and not bitter.
- The maximum length of the fruit is 12 cm, and the weight is 130 g.
- Fruits that, after ripening, hang on the vine for a long time, become overripe and become yellow and watery.
Features of cultivation and care
Cucumber fingers love to grow in well-pickled and well-drained soils. The culture of this variety can be grown without seedlings and in seedlings. They begin to sow the plant in the garden bed after the average daily temperature rises above +15 C. The planting material is placed in grooves 2 cm deep.
The characteristics of a variety can be spoiled by improper sowing. So, in addition to temperature and row depth, the germination rate also depends on the position of the seeds. This is how it is best to lay the planting material with the spout up at an angle of 45 degrees.
The bed for sowing cucumbers is prepared in the fall. To do this, mineral or organic fertilizers are applied during digging. A mixture of 200 g of wood ash, 40 g of superphosphate, 25 g of potassium has worked well as a top dressing. Fans of organic fertilizers scatter cow manure over the garden bed. For 1 sq. m of area, 1 bucket of the substance is consumed. Immediately before sowing, the soil is thoroughly loosened with a rake.
Caring for the Finger variety of cucumbers is no different from caring for all types of cucumbers. To ensure that the plant bears as many fruits as possible, the bushes are regularly watered and fed. After heavy rain and regular watering, the soil is loosened. Weeds are removed as necessary.
Despite the fact that cucumbers love moisture, you should not overwater the plants. Due to the constant exposure of the roots and stems to water, plants become susceptible to fungal diseases.
During the flowering period, cucumbers are watered only with settled water, the temperature of which is close to the ambient temperature. Due to temperature shock, the plant can shed some of its ovaries, thereby greatly reducing the yield.
Have you grown this variety of cucumbers? What impressions did you have from cultivating the plant? Your reviews will complement the description of the variety, and even the most distrustful gardener will be able to compare all the advantages and disadvantages of the plant and will be 100% confident in his choice.
The article will talk about Finger, a description of this variety, features of care and planting of the plant.
Description of the variety
This variety was bred by the Russian breeder V. A. Shefatov at the Volgograd experimental station VNIIR. The variety belongs to the early ripening and bee-pollinated varieties.
This plant has increased disease resistance and frost resistance, and the fruits are highly versatile, which allows them to be used both raw and as a raw material for various pickles and preparations.
Did you know? The average cucumber is 95% water.
The Finger cucumber is excellent for growing in our climate. The fruiting period begins 40-45 days after transplantation to the place of permanent growth.
Zelentsy are oblong, cylindrical in shape, length reaches 11 cm, the surface has a rare and very noticeable lumpy structure, the flesh is juicy, has a pronounced aroma and crunch, and is quite dense. The average weight reaches 120 g.
Advantages and disadvantages
Watering
- noble “water farmers”, however, despite this peculiarity, it is worth remembering that waterlogged soil can cause the development of many diseases of a fungal nature. Ideally, you need to water the cucumbers every day, with at least one bucket of liquid for each bush.
On particularly hot days, it is also a good idea to spray the leaves with drops of water, which will protect them from premature falling and prolong the fruiting period. Watering is best done with water heated to ambient temperature in the evening or early morning. Top dressing
Over the entire season, cucumbers of this variety require several additions. For example, during the mass period, it is advisable to fertilize cucumbers with the help of some kind.
During the active phase, it is worth using fertilizers containing
1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
4. Pickles for the winter.1
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.2 7. Pickled cucumbers, sterilized without vinegar
10. Secret recipe for awesome cucumbers “You will lick your fingers”
11. Pickled cucumber salad 12. Lightly salted cucumbers with vodka
14. Summer salad for the winter
1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion; Red currants 1.5 cups; Black pepper, three peas; Three cloves; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).
2. Cucumbers in spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Let's prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. While working, you can add salt to your taste. Vinegar 6% - 150ml, Hot paprika - 1 tsp, Black pepper. they say - 1 tbsp.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.
3. Cucumbers with apples (marinated and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant leaf (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens. Place washed cucumbers into clean jars, interspersing them with spices and apple slices (do not peel). Fill the jar with boiling water and let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up the boiled lids. Turn the jars over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, the cucumbers are ready to eat.
4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Umbrella of dill - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bell pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar. Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Close the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and place in a pre-prepared “warmth”. Leave the pickled cucumbers for a day.
5. Pickled cucumbers with gooseberries.
The recipe has been tested several times. There are never misfires. For several years I have been sealing cucumbers according to this recipe - the jars do not explode or become cloudy.
Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs., Large horseradish leaf - 1 pc. ,Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 piece, Spring water - 3.5 liters, For the marinade (per 1 liter of water): Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Peel the garlic and horseradish root and also finely chop. Place everything in a bowl and mix well. Cut off the butts of the cucumbers. Sterilize jars. Place a tablespoon of mixture of herbs, garlic and horseradish in each jar. Place the cucumbers tightly and sprinkle a handful of washed gooseberries on top. Boil water, pour in cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.
6. Pickles for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., celery, parsley and tarragon - 3 sprigs each
capsicum and bell pepper (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, per 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After this, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers on the bottom of the jar, place dill on top. Prepare brine (dissolve salt in cold water), pour brine over cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.
7. Pickled cucumbers, sterilized without vinegar.
A recipe for pickled cucumbers without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Ingredients: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 g, dill (seeds) - 2-3 pcs. ,For brine:,Water - 1 l,Salt - 2 tbsp.
The cucumbers are placed in jars, filled with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. Place them in jars again, adding spices and seasonings for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
Ingredients: Water - 1 l, Salt - 50 g, Cucumbers - as much as it takes, Spices to taste.
A small amount of cucumbers can be pickled without pasteurization in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with a boiling (but it can also be cold - this is a cold way to pickle cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.
9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Ingredients: For a three-liter jar: Cucumbers - as much as it will take, tomatoes - as much as it will take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs., amaranth (schiritsa) - 1 sprig
At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.
10. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Ground black pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not fill the 100-gram glass to the top on your finger). Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it up tightly. Place the jars upside down, wrap them in towels until they cool completely.
11. Marinated cucumber salad
An excellent cucumber recipe for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 teaspoon, Bay leaf - 1-2 pcs. Allspice - 2 peas, For the marinade (for 8 0.5 liter jars): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 glass
0.5 liter jars with lids must first be sterilized. Wash the cucumbers. We peel the onions, 2-3 medium onions and 1 carrot are used for each jar. Cut the cucumbers crosswise into centimeter slices. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so on up to the top of the jar we alternate layers. Next, we make the marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram glass), 150 g of sugar and finally pour in a glass of table vinegar. Fill the jars with boiling marinade, cover with lids and sterilize for 35 minutes at low boil. We take it out, roll it tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad and let it cool until the next day.
12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top. Prepare the brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.
13. Lightly salted cucumbers “Spicy”
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ pod of hot pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Cut off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced garlic at the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting salt solution over the cucumbers again. Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days.
14. Summer salad for the winter.
In a sterile jar (I have 1 liter) put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( I always take either yellow or orange pepper for a variety of colors), then cut cucumbers, but not thinly, and tomatoes (it is advisable to take strong, fleshy, well-brown tomatoes so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.
In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil to taste.
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