Pickled cucumbers - very tasty

Pickled cucumbers - very tasty

Category: Blanks

Ingredients
cucumbers
rock salt
greens - dill with umbrellas, horseradish leaves, horseradish root, garlic, currant leaves, oak leaves, cherry leaves, lemongrass leaves (if possible), water, hot red pepper

Cooking method

• Soak cucumbers in water for 3-4 hours, put all the greens in jars (except hot pepper), push the cucumbers very tightly and pour 3 tbsp into each jar. l. with a slide of salt, pour raw water, ideally spring water, I have water passed through the Aquaphor jug ​​filter. Shake the jar so that the salt dissolves evenly and leave it alone for 3-4 days, periodically removing the formed foam. As soon as the formation of foam stops and the cucumbers change color to olive, you can continue to work. We take these covers
  
• 
  
• put on a jar and pour the brine from the cans into a large saucepan and add 1 liter of water to the pan and pour 2 tbsp. l. salt, bring to a boil. There will be a lot of foam - we remove it with a slotted spoon, boil the solution for 5 minutes over medium heat. While the solution is boiling, pour water into each jar from the tap, chat well and pour it out, and only now put a small piece of hot pepper into each jar:
  
• 
  
• , fill with boiling solution and roll up with boiled lids, turn over and wrap until it cools. We store in a cold place (in my garage basement).
  

Note

It is possible that the brine becomes cloudy and even the lid is swollen - this is normal, since the fermentation process will still take place in the jar for some time, then everything will calm down and the sediment will settle. In winter, you will have real barrel, crispy, vigorous cucumbers I still have cans since 2009 - the longer they stand, the more vigorous they become.
Bon Appetit
P.S. The photo shows why the cucumbers should be stuffed into the jar very tightly, after pouring the brine into the pan, they settle and it turns out just right

[nut]

nut, very tasty cucumbers! Can you just keep them at home?

I don't keep them at home, because the fermentation process will still go on, in a cold place it's not a problem, but in a warm place it just rips off the lids

[nut]

nut , I can confirm that these are the cucumbers I have been making all my life, I got this recipe from my mother. And I did not eat better pickled, vigorous cucumbers. So girls, I’m for this recipe, it’s not time consuming, only time.

I totally agree. It takes very little time - on Monday I put cucumbers in jars and filled them with water (10 3 liter jars) - that's + - 1 hour and that's it. Today, Thursday, I spent 2 hours spinning. But in winter to eat cucumbers under a glass, and in salads, and what kind of pickle is obtained, and after a good sabantuychik in the morning and a pickle drink - it's just a fairy tale

[nut]

nut, Thank you ! Then this recipe is not for me.

[Nut]

Nut, I also close the cucumbers for the winter according to this recipe. My husband respects them sooo much, and my friends ask who is for salad, who is for pickle, and who is already crunching. : girl_haha: It's only the second time that I don't pour water from the tap to * rinse * the sediment, but drain half of the brine, mix the rest in the jar and pour everything into a saucepan, and I still do it the same way. And I just keep it on the glassed-in balcony - my dear ones stand quietly in the closet (well, we don't have an underground floor).

[Vitalinka]

Vitalinka Tatiana keeps it on the balcony and you try

I close it this way too (almost). I put the cucumbers in a large container for a couple of days and fill them with fully prepared boiling brine. Two days later I put the cucumbers in the jars, boil the brine again and pour the jars.But I do not put a piece of pepper, but, like, min. 2 pcs. For our family and friends, a piece is nothing ...
Yes, they stand quite calmly in the apartment in the closet, although there is also a cellar.

Girls, and 3 tbsp. l. salt with a slide for one bottle is not a lot? I usually put 1.5 tbsp. l.

[nut]

nut, and pouring water from the tap is nothing, can rinse with filtered?
I want to make a couple of cans for testing. Otherwise, I always close the pickled ones.

[Vitalinka]

Vitalinka
I do everything like nut, but since I have nowhere to store the jars in a cool place, I got used to at the end of pouring, pour a teaspoon of acetic acid into the jar. Cucumbers stand warm for two years easily. I was afraid at first that they would not be salty, but pickled, but no vinegar is felt, probably the acid after fermentation clogs the vinegar, and the properties of vinegar as a preservative are preserved. Of course, the no-vinegar option is much better, but .....

[Andreevna]

Andreevnathanks for the hint! At the end of pouring - this is when the second time is poured before closing the lid, right?

[At the end of pouring - this is when pouring a second time before closing the lid, right?

Yes that's right.

Girls, and 3 tbsp. l. salt with a slide for one bottle is not a lot? I usually put 1.5 tbsp. l.

3st. l. salt for 1.5 liters of water, and this is exactly what fits in a 3-liter jar filled with cucumbers, this is just what you need !!!!

Yes, everything is correct. l. salt for 1.5 liters of water, and this is exactly what fits in a 3-liter jar filled with cucumbers, this is just what you need !!!!

Thank you, I will definitely do it. I love pickled cucumbers very much.

[nut-Irochka]

nut-Irochka
Wonderful cucumbers! This is how my grandmothers from Rostov always fermented!
I need to try this recipe too! Thank you!

[Nut]

leave for 3-4 days alone, periodically removing the resulting foam.

Nut, tell me when we leave for 3-4 days, is the jar covered with a nylon lid? Otherwise, I use jars that are screwed on with a lid without a key. And now I think how to do it correctly.

Yes, just cover it with something on top, the foam can go through the top if it's hot ...

I don't cover anything at all, it's hot outside, and in the kitchen it's sugar, I just remove the foam from time to time and that's it.

Nut, I recently heard a similar recipe, cucumbers are folded into a saucepan + the necessary herbs and all this is poured with brine, in which, for 10 liters of water, you need to put 3 glasses of salt, stir and pour the cucumbers. Leave for 3 days for fermentation, covered with a lid, then put the cucumbers in jars, they are already more pliable and you can push more of them into the jar, and then pour boiling brine and screw them with an iron lid and they stand in the cold and in the pantry. This year I cooked it so that it would be put in the pantry, and not dragged into the cellar, of course, a very convenient way. THANKS for the hot pepper idea, now I'll do it.

[3 glasses is a guard !!!]

Nut, I recently heard a similar recipe, cucumbers are folded into a saucepan + the necessary herbs and all this is poured with brine, in which, for 10 liters of water, you need to put 3 glasses of salt, stir and pour the cucumbers. Leave for 3 days for fermentation, covered with a lid, then put the cucumbers in jars, they are already more pliable and you can push more of them into the jar, and then pour boiling brine and screw them with an iron lid and they stand in the cold and in the pantry.

Everything is correct. BUT!!! 3 glasses is a guard !!! 2 glasses per bucket and no more!

Kamusik, dear, do not fall into shock, normally pickled cucumbers are obtained, but maybe 2 glasses per 10 liters is also enough. Generally a cool recipe!

I constantly make cucumbers according to this principle, they stand in the apartment, no problem. I put salt 200g per 5 liters. Previously, I poured it with cold brine and left it to ferment, but this year it was advised to pour it hot, the fermentation process has accelerated much. In the evening it poured it, in the morning it was already foam on top.

I constantly make cucumbers according to this principle, they stand in the apartment, no problem. I put salt 200g per 5 liters. Previously, I poured it with cold brine and left it to ferment, but this year it was advised to pour it hot, the fermentation process has accelerated much. In the evening it poured it, in the morning it was already foam on top.

+100.

Nut, I recently heard a similar recipe, the cucumbers are put in a saucepan + the necessary herbs and it is filled with brine, in which you need to put 3 glasses of salt for 10 liters of water, stir and pour the cucumbers. Leave for 3 days for fermentation, covered with a lid, then put the cucumbers in jars, they are already more pliable and you can push more of them into the jar, and then pour boiling brine and screw them with an iron lid and they stand in the cold and in the pantry. This year I cooked it in such a way that I would put it in the pantry, and not be dragged into the cellar, of course, a very convenient way. THANKS for the hot pepper idea, now I'll do it.

Ladies, I heard about this, then you need to fill in the current not with brine, but pure unsalted water!

Eck, as my post hooked, well, yes, it is obvious that there are so many pickle recipes and this is good.

Eck, as my post hooked, well, yes, it is obvious that there are so many pickle recipes and this is good.

Strange reaction ... Well, you, too, have something "hooked" in this topic, since you have laid out your interpretation?

I have been making cucumbers according to the recipe from this topic for 16 years, only sometimes I am too lazy to drain the water, and I leave it in the cellar to stand. Really very crispy come out. But I did not try with an iron lid (I must try), only under a double-breasted kapronku, or under caps with a clip. My mother-in-law has a division of labor - I'm salted, she makes pickled ones, and then we change ...

Strange reaction ... Well, you, too, have something "hooked" in this topic, since you have laid out your interpretation?

Lena, what is it? I jokingly wrote, nothing hooked me, I just decided to write a slightly different version, I didn't gasp about the author's recipe. By the way, Nut has 3 heaped spoons for 3 liters, and this is a glass of salt somewhere.
I will definitely try the author's version.

Indeed, there are many recipes and this is good - you can always choose the right one.

nothing hooked me, I just decided to write a slightly different version, I didn't gasp about the author's recipe.

So I am about the same ... Subsequent posts were not in connection with yours, but made some finishing touches to the basic recipe. And about your recipe, they did not gasp, but shared their thoughts and nuances ...

By the way, Nut has 3 heaped spoons for 3 liters, and this is a glass of salt somewhere.
I will definitely try the author's version.

Well, right, 3 tbsp. l. for a 3 liter (in a 3 liter can of 1.5 liters of brine) is 10 tbsp. l. 5 liters. Depending on the "slide" it is 200-230 gr. salt or an incomplete glass (faceted, 250 ml). That is, 10 liters. 2 half cups of salt... And since glasses and "slides" can be different for everyone, you can navigate by weight.

I just don't understand why there is such a reaction, why there is a lot of 3 cups of salt for 10 liters, but 1 glass of salt for one 3-liter jar, because one liter and one glass of water is included in one 3-liter jar of cucumbers?

Girls - BREAK Everything is wonderful and life is wonderful

Nutty excuse me.
I will salt according to your recipe, they are very appetizing. I will unsubscribe with the result.

Sorry, I didn't understand. '' We drain the brine from the cans into a large
the pan and add to the pan
1 liter of water and pour 2 tablespoons. l. salt '' Is this the amount per can? I really want to do it, I like that without sterilization and vinegar, the air conditioner in the kitchen does not plow, but in the house there is a year. And the salt is rock, and why? I'm new to seaming.

for one 3-liter jar - 1 glass of salt is not, because in one 3-liter jar with cucumbers there is one liter and one glass of water?

In the recipe for a 3-liter jar, the author puts 3 tbsp. l. salt.it not a glass salt. A jar filled with cucumbers contains an average of 1.5 liters of brine. All calculations were given above.

[Vellysii]

Vellysii we are calculating a 3 liter jar with cucumbers holds 1.5 liters of water and 3 tbsp. l. salt. When you pour the water into the pan, you will lose some of the water (spill it by), some of the liquid will still remain in the jar (well, unless you shake it for an hour to squeeze it out to a drop) - so I add 1 liter of water to the pan and add 2 ct ... l. salt to maintain the concentration of the original brine. When the pan starts to boil, there will be a lot of foam - we also remove it. Fill the jars with boiling brine and a little extra brine will remain at the bottom - let it be better than not enough, especially since the cucumbers will settle well with us and the liquid will no longer go to 1.5 liters per jar, but more. It seems to be clearly explained, if anything - ask, do not hesitate

nutlet THANKS for your prompt response.

Girls, today I salted 2 buckets of cucumbers right in the buckets.
The brine took 200 grams of salt per 5 liters
I reasoned that it is easier to remove the foam and rinse the cucumbers when putting the cucumbers in jars.
But there were questions
1. When I transfer cucumbers to jars, do I need to transfer all sorts of leaves with them? Those that fermented in buckets or brew new ones?
2. How to determine when to transfer them to banks?
I have never salted using this recipe, so if I did something wrong, please say it and I will correct everything.

I'm not Oreshek, forgive me, I promised to be silent until I do it, but you need to salt immediately with leaves, horseradish, etc. Look at the pictures of Nut, there are cans of herbs, and then you can put and pour boiling water when transferring new dill with umbrellas, but here Nutlet will say better, but Nutlet has 3-4 days written, do not worry, everything will work out.

and I put a spoonful of salt in 1 liter of water and boil and pour jars of cucumbers and close a plastic lid. and in the cold. good cucumbers

I plant the same greens. I do not put much on the bottom, I cover it in the middle and on top. Much remains in the sourdough container, but this is nonsense! , maybe this is nonsense for me, I’m not purchased.

[Gabby, Chapic, Kamusik]

Gabby, Chapic, Kamusik, thanks for the advice and support. Let's hope the pancake will not be the first lump.
I forgot to say last time: I poured boiling brine. Now I looked, they are in my veranda, the cucumbers have already changed color, except for the very top ones, and the smell is awesome, dill, herbs, but there is no foam.

Lyi, you will have a faster fermentation process for cucumbers, since you filled them with boiling water, it will be faster than 3-4 days and I also read here in a book about canning and it says in different recipes that you can put greens before pouring with brine for fermentation and before pouring with boiling brine, so there are different options.

My observations of the fermentation process.
The foam has appeared, but it is small, it is impossible to remove it, there is still too little of it.
But I didn’t understand, but how can I determine what it’s time to put in jars?

[Nut]

But I didn’t understand, but how can I determine what it’s time to put in jars?

Nut wrote that it is necessary to navigate by color - cucumbers acquire olive color.

py. sy. I have an initiative today - I have already rolled up 2 cans. I liked the smell of the brine. Now it remains to wait for winter, and before that, hope that everything will work out!

I did, but on the second day a film of mold appeared
Do you ever have that cucumbers become soft?

I did, but on the second day a mold appeared
Do you ever have that cucumbers become soft?

No mold yet
But with the problem of softness, I would say, of cotton, I came across closely this year
All (!!!) cucumbers that I tried to pickle this year were half cotton.
I don’t know what’s the matter, I take cucumbers on the market, it seems that they are all good, I took both greenhouse and field cucumbers, salted in a marinator and without it, the result is the same.
I decided to move away from all my recipes, maybe this will help.

[Lyi]

Lyi , in this heat 3 days quite enough, put it in banks, otherwise they will oxyderate!
Your failures are due to the variety of cucumbers. Unfortunately, you can't tell by sight. Try to find cucumbers that are very light - one edge is almost white, the other is pale lime, now there are a lot (almost all) hybrids. Although they write on the seeds that they are suitable for canning. I planted at the dacha for a change, there was the same result. So I use old proven seeds, popularly they are "Nezhenskie" or "Volgograd".
In general, horseradish (root) gives crunchiness to cucumbers.
Good luck!

Ladies, the problem with "soft" cucumbers may lie in their variety - not all are suitable for pickling, in water, in the presence of a large amount of nitrates, iodized salt cannot be used.
Last year I did not get salted cucumbers, they became covered with spots, softened. Cucumbers from my mother’s garden, she’s all right, but I’ve just threw it away. Everything is fine this year.
ABOUT! They beat me!
Determine the degree of sourness by taste, otherwise it will really be peroxidized.