Pickled cucumbers for the winter

[Tumanchik]

Pickled cucumbers for the winter

Category: Blanks

Kitchen: Russian

Ingredients
Pickled cucumber greens
Water	about half of the volume of future canned food
Table salt without iodine	2 tbsp. l per 1 liter of water
Dill umbrellas	2-3 pcs
Mustard seeds	1 tbsp. l per liter can
Bay leaf	1-2 leaves
Peppercorns	5-6 peas per liter can
Bitter pepper	slice (option)
Garlic	2-3 large cloves per liter jar
Currant leaf	3-4 pcs per liter can
Cherry leaf	2-3 per liter can
Horseradish root	1-2 slices per liter jar
Horseradish leaf	1 per liter can

Cooking method

• By imperative pendel Tumanchik I post my recipe for cucumbers, which I have been using for many years. The recipe is simple, never let down! The cucumbers are crispy, moderately salty, suitable for appetizers, pickle pickles and salads!
• So..
• We sort out and sort the green cucumbers, putting aside crumpled, damaged, curves with brown specks, and so on ..
• It is ideal that the cucumbers be picked on the day of harvesting, but, alas, this is not always the case. Cucumbers very quickly lose moisture, literally by the hour ... In the cucumbers that have lost moisture, voids form in the saline solution, and such a cucumber will not bring much joy ..
• Therefore, the first thing to do is to soak the cucumbers in cold water for 5-6 hours, if they were harvested the day before, for 2-3 hours if they were harvested a couple of hours ago.
• An eternal problem for me personally, initially, to determine the required number of cans and pickle, looking at a mountain of cucumbers waiting for pickling.Therefore, I do this: I take an empty can, not even washed yet, and stuff cucumbers into it - a can of times! Cucumbers in a bowl of water, the following in a jar. Banks are counted, so you can roughly calculate the amount of brine! I count half of the number of liters that I get in the future ..
• The cucumbers are soaked and moisture is collected. In the meantime, we boil water, add salt at the rate of 2 tablespoons (I measure with spoons from HP with a small hill) per 1 liter of water. We take out the brine to a cool place for cooling.
• Banks and greens, shake off excess moisture from greens. I don’t sterilize cans, because I don’t see any point in this, but if there is such a desire, then you can process them in any way - over steam, in the microwave, oven ..
• Scrape the horseradish root from the skin to white, peel the garlic
• Put garlic, mustard seeds, herbs and spices at the bottom of each jar. I cut the greens, with the exception of the cherry leaf - I put them whole.
• The cucumbers are well washed (all the dirt is just soaked), we cut off the excessively long remnants of the stalks, we do not cut the ends!
• We put the cucumbers as tightly as possible vertically, filling the entire jar to the neck, put a piece of horseradish leaf into the jar on top, as if closing it, and fill it with completely cold brine! This is important - the brine should be cold to the touch, not lukewarm, in no case hot ..
• Then the jars are put on plates, because during fermentation the brine will drain, cover it with lids from excess dust and leave for 2-3 days
• The cucumbers will ferment, lactic acid will be produced in the brine, there will be a little foam on top and the color will change from emerald to olive .. If this happens earlier than 3 days later, or, conversely, after 3 days the cucumbers are still not completely olive, we still roll up.
• A few hours before seaming, we again make exactly the same brine and let it cool well.
• We simply prepare cold boiled water in an amount sufficient for washing at the rate of approximately 1 \ 3-1 \ 2 of the volume of the blanks.
• We drain the brine from the cans, it is no longer needed
• Pour 1/3 or 1/2 just cold boiling water, flop a little and drain, removing foam and lactic acid sediment.
• Fill with fresh brine and roll up the lids, checking for leaks. You can also close it with nylon. Let's try it in a couple of months ..

The dish is designed for

From a liter can to infinity))

very good recipe, it looks like I've been looking for this for a long time. My grandmother salted unusually tasty cucumbers, but I didn’t have time to find out the recipe, alas .. this taste never again in my whole life was possible neither to achieve, nor to try from someone (((... , she also added a little carrots and parsnips to the spices, it seemed like there were acacia leaves, but she also added aspirin and did not pour boiling water later, as some advise .. I will definitely try your recipe - everything is detailed here and boiling water is not needed, but only boiled cold water is also very correct! ..)

Lena, where to store something? The most important question for me !!! Rolling cans is not a problem, a storage problem. If in the cellar, then the recipe passed me by ...

ABOUT! pleased! Thank you very much! I took it to bookmarks!

[Aunt Besya]

Aunt Besya, Lenochka, I understand that everyone else, except me, is aware of what "Zelentsy pickled cucumbers" means. Be so kind, explain to me, stupid, what kind of beast - GREENSES?

Lena, Aunt Besya recipe like my mother. You can get in with your own nuances, mom poured the brine through gauze, boiled and poured cucumbers hot, closed and immediately into the cellar. And I also did (when the water was from the well, it was very good) - I diluted salt in raw water, let it settle (while the cucumbers get wet and wash), then everything is like yours (is it okay for me?) - I filled it with brine, covered it with nylon lids and immediately into the cellar, the cucumbers stood perfectly and until the new year they ate lightly salted, as if they had salted yesterday!

[kavmins]

I spied this recipe from a neighbor in my father-in-law's dacha 27 years ago, when I got married. They have a spring with very tasty and good water in their summer cottage village, so the neighbor does not boil this water, she just dissolves salt in the spring water and pours it in. And I was young, bad, I was afraid of everything. I sterilized the banks then, well, I boiled and cooled water for safety reasons ... That's how I got used to it and didn't change it anymore, why experiment?
However, if you are sure of the quality of water, then you probably need not boil!
kavmins, I don't add carrots and other root vegetables to such cucumbers, only to canned ones (I also have my own recipe with vinegar and vegetable oil)
svetta, I keep it in a pit in the garage, but until 1996, when there was no garage yet, I kept everything under the bed ... it seemed to be kept
Rita, I was clever. The fruit of a cucumber is called green! In short, green cucumber Party and Lenin twin brothers!
Irina, of course "you"
In general, I think that how many housewives, there are so many recipes and each has its own nuance! And everyone has the right to live!
By the way, girls, how long can pickles be stored? Does something happen to them over time in terms of process chemistry? Sometimes I have 3-4 ..... years they stand, because I am not a walker in the pit, and my husband takes what he put closer. The brine is not cloudy, the cucumbers crunch, the color is not changed, the lids are not swollen, only rust is covered in the pit. ..

Lena, thanks for the clarification! And congratulations on your new avatar! You are all so summer and flirty on her

[Aunt Besya]

Aunt Besya, if you kept it under the bed, then the recipe seems to be clean for me for the pantry, but for this:

An eternal problem for me personally, initially, to determine the required number of cans and pickle, looking at a mountain of cucumbers waiting for pickling.Therefore, I do this: I take an empty can, not even washed yet, and stuff cucumbers into it - a can of times! Cucumbers in a bowl of water, the following in a jar. Banks are counted, so you can roughly calculate the amount of brine!

A MEDAL to you, made of pure gold! Moreover, I wouldn’t do this in my life, so I wouldn’t do such a thing.

[Tatyana]

Tatyana, gyyyy !! Well, it's easier to initially count than in the process to suddenly find out that there are not enough jars for all the cucumbers and brine too ... And if I still send my hubby for the jars to the garage and he will get wet, but he runs away, then with the brine it’s an ambush - it takes a long time to cool down , and if cucumbers lie in water, they spoil many times faster ... and keeping them in water is also not good for a long time! That is why I am doing this ... nature did not give me an eye

Lena, she puts 2 kg of cucumbers in a 3-liter jar, well, plus or minus 200g. If you know, I bought a lope, then it is not a problem to calculate cans and brine.

Well, when I bought it, then yes, but how did I bring a bag from the dacha, but my father-in-law sometimes misses the collection ... such horses come across, it seems pathetic to throw them out, I grease them separately on pickles And I love more than 1.5 and 2 liters, three liters somehow we get a lot. I put the jar into high aquacontrol immediately - it takes less space in the refrigerator, and a 3-liter one does not fit it
🔗

If I understood correctly, then when changing the brine, it is necessary to put greens and so on again? Or just water with salt and sugar?

[moleka]

moleka, no, no new greens are needed, as far as I understand, just after fermentation, they washed a jar of cucumbers and herbs with cold boiled water and poured everything new chilled brine, note that there is no sugar in his recipe, only salt

Thanks, I will try.

Lena, why should the brine be exactly cold?

Besechka-Lenochka, I want your handsome cucumbers I won't save you! But also there are no cans for seaming - I applied everything. I don't want a three-liter one - we can not eat it. Have you tried twisting? Mnu has no current in the cold cellar. Current basement, and even that is not very cold.

And I do it according to this recipe) Only brine in filtered water, I do not boil for the first time to save time. And then I do not pour it out, but boil it, pour it back, let it stand for 20 minutes, drain it again and bring it to a boil. Bay, I immediately roll it up. Stored at room temperature.
In principle, I made a vegetable salad under the screw caps and kept it at room temperature. If the lids are good, and the jars are filled with boiling product, then wrapped until they cool, then everything is sterilized. Cucumbers should also stand under the twist, but I did not try, since I make cucumbers in liter jars (I have them for rolling), and 0.7 is not enough.

So I do it under the twist, I don't like it under the capron (in the garage in the pit, humidity ...

So I twist and do

seaming or twisting?

Cucumbers should also stand under the spin,

Cucumbers are great at room temperature!
I have been screwing them for 40 years, since the time when jars with screw lids came to us with canned vegetables inside from Bulgaria, Romania, Hungary. The canned food was eaten, and the jars were preserved as jewels and used again.

[Tumanchik]

Tumanchik, Irina! I'm sure, if you follow all the rules of sterilization, then twist = Roll up. With normal screw caps. But all the same, these recipes with winter storage in the warmth of pickles without vinegar give me a shock. On the one hand, these recipes are very tempting to me: I don't want canned vinegar, on the other hand, they are dumbfounded. I can't believe it ... Of course, I trust the authors from Khlebobepchka. People have been doing this for years, and they keep everything well. But! For some reason, I'm afraid this number won't work for me ..... I rolled up three jars according to Aunt Basin's recipe. Two seem to be nothing yet, the third has a lid (under rolling with a machine) crumples when pressed, so the fry is swollen? I'm still studying it, should I open it and twist it again? And my neighbor at the dacha has been doing this for years: everything is like Aunt Basya's, only she makes a brine from cold unboiled water, and after three days, without rinsing anything, leaving it in the same brine, she simply tightens the lids. Keeps in a closet at home. Mystic! One addition: puts in a few carrot slices. I'm afraid to follow her example. I do not believe in myself and in luck

And my neighbor at the dacha has been doing this for years: everything is like Aunt Basya's, only she makes a brine from cold unboiled water, and after three days, without rinsing anything, leaving it in the same brine, she simply tightens the lids. Keeps in a closet at home. Mystic! One addition: puts in a few carrot slices. I'm afraid to follow her example. I do not believe in myself and in luck

cho generally ferments and rolls up?

And my neighbor at the dacha has been doing this for years: everything is like Aunt Basie's, only she makes brine from cold unboiled water, and after three days, without rinsing anything, leaving it in the same brine, she simply tightens the lids. Keeps in a closet at home.

Olya, I have been using this recipe for 40 years.
True, I don't put horseradish root.
I put all the spices and herbs on the bottom of the jar, I also stuff the cucumbers vertically, as tightly as possible.
And I pour boiling brine over the cucumbers.
For 3 days they ferment, on the third day I drain the brine, boil again, pour the cucumbers without rinsing and screw the lids.
They stand perfectly, warm.
The taste, crunch and aroma are similar to those of barrels.
Water is certainly better not from the tap, if possible.
This is just the perfect recipe.

Olya, I have been using this recipe for 40 years.
True, I don't put horseradish root.
I put all the spices and herbs on the bottom of the jar, I also stuff the cucumbers vertically, as tightly as possible.
And I pour boiling brine over the cucumbers.
For 3 days they ferment, on the third day I drain the brine, boil again, pour the cucumbers without rinsing and screw the lids.
They stand perfectly, warm.
The taste, crunch and aroma are similar to those of barrels.
Water is certainly better not from the tap, if possible.
This is just the perfect recipe.

well, you need to set the recipe
I'm running around here looking for cans for seaming

well, you need to set the recipe

Irish, so Lena has already put it up and painted everything in great detail!
Everything else is options.

[alba et atra]

alba et atra, Elena! We need to lay out the recipe. He's different. You fill with hot brine. Do not rinse, do not make new brine. Many differences

I do it for seaming, for a typewriter, not for screw caps! I just don't have such cans ..

I put all the spices and herbs on the bottom of the jar, I also stuff the cucumbers vertically, as tightly as possible.
And pour boiling brine over the cucumbers.
For 3 days they ferment, on the third day I drain the brine, boil again, pour the cucumbers without rinsing and screw the lids.
They stand beautifully, warm.
The taste, crunch and aroma are similar to those of barrels.
Water is certainly better not from the tap, if possible.
This is just the perfect recipe.

Here, perhaps, on this and I will stop to try. Just for a change, you should try the first pouring with boiling water and cold brine. Even I don't really like the idea of ​​pouring out the first pickle infused with spices.

Another grandmother taught me not to ferment in water, but to pour juice from overripe cucumbers, but I never dared.) I’m generally not very pickled, but something pickled according to a family recipe categorically ceased to work out for me. ((And then pickling short, maybe you like it.

My mother generally poured brine, rolled up the lids, made a hole with a carnation, waited for the foam to stop going and ... covered the hole with plasticine.)) It turned out well so sour cucumbers, stood for years, but it was sour for me. ((

I do it for seaming, for a typewriter, not for screw caps! I just don't have such cans ..

Flax, what lids does not matter!
The taste of the cucumbers will not change.
A friend had a lot of cucumbers last year.
I helped her to close them. 10-15 cans were closed at a time. Somehow the cans for spinning just ran out and 3 cans were rolled up, the taste was no different.

Yes, I would, I just have all the cans with ordinary necks, not for threaded lids, but cans according to my needs in abundance, so I don't plan to buy yet! I don’t understand why cold pickling is so scary ..

Even I don't really like the idea of ​​pouring out the first pickle infused with spices.

So you don't need to pour it out, just boil it again and pour it over the cucumbers. Well, for example, I do it.

So you don't need to pour it out, just boil it again and pour it over the cucumbers.

Well, that means I misunderstood the recipe.

And we just dissolve the salt well in good water, filter through a strainer and fill the jars with cucumbers (at the bottom there is dill, chopped garlic, horseradish leaves, cherry leaves, I can put estargon, be sure to have a currant leaf!), Let it sour for several days, depending on the temperature. I remove the foam from the cans during the fermentation process. Then I shake the brine well in a jar and pour it into a clean saucepan. Add finely chopped garlic to the top of the jar, a couple of new horseradish and currant leaves, boil the brine for about three minutes and pour it in. (I can immediately roll up the first filling if stored in a cold room.) Cover with sterile lids, let it stand for about 20 minutes, then boil the brine again , fill in and close, roll up. What to roll up, what to close is all the same, since we seal hermetically.
Better than barrel ones! Stored for three years in the cellar or two in the pantry.
The main thing is to rinse the cucumbers and greens well, and then let them sour well. I taste the brine, as it became sour and the cucumbers changed color, I pour it in.
I don't understand pouring hot water right away - we need to activate fermentation, and boiling water slows it down. After that, to stop fermentation, you need to pour boiling water over it. Is it logical?

I don't understand pouring hot water right away - we need to activate fermentation, and boiling water slows it down.

Olya, everything is actively wandering.
I have been pouring boiling water for 40 years.

[alba et atra]

alba et atra, Lena, and I have no doubt, she herself poured boiling water a couple of times to prepare salted ones. But still, some bacteria die. Therefore, for a long time I decided to fill it with cold brine. Well, I didn't argue, I just told about my version.
All methods have the right to life! For comparison, I will make a couple of jars if I scrape cucumbers on them.

Added Wednesday 03 Aug 2016 04:42 AM

Aunt Besya, thanks for the new pickling option for me !! We will try everything with pleasure! I love new tastes and methods!

[Aunt Besya]

Aunt Besya,Elena. Thanks for the recipe.

But still, some bacteria die. Therefore, I decided to fill it with cold brine long ago.

I understand, you feel sorry for the microbics?
Poor little few million lactic acid bacteria ...
They are boiled alive with boiling brine.
Then yes, the cold water option is much more humane.

I read Temka and did not understand whether it is necessary to boil the brine so that the rolled cucumbers stand at room temperature or not?
Salt cans sometimes explode with double pouring boiling water.

[milly02]

milly02, we boil and pour twice. And they can explode because of bad cucumbers, it happens that the greens are not washed very well, the cucumbers themselves are stuck, nitrate strongly (there is another reason - the girls wrote). And it is also better to add garlic at the first pouring (I now finely chop it into cubes, it becomes more fragrant and gives everything to the brine), and not while laying the cucumbers themselves in jars. They could have turned sour enough, there was a lack of salt .... I read this from the Temoks, mine stand, but I wash everything very well, put it in clean sterilized jars, rinse everything with boiling water, my hands almost wash with soda.

[Aunt Besya]

Aunt Besya, Lena, finally laid out the recipe for her cucumbers! I can still do some more questions. I used to make pickled cucumbers in a special container for pickles, plastic with oppression inside. His lid from above simply slides in a circle into the grooves, that is, not hermetically sealed. But usually the salt is put at the rate of 60-80g per liter of water and the mustard is dry, so everything is good. Everyone likes it, but I don't eat, I am very salty. Therefore, I was so delighted to see your advice in another topic.Today I bought cucumbers and now I am shoving 3 liter jars into cans and I think ... that we will never eat a whole jar, so she will have to look for a place in the refrigerator when we open it. In this regard, the question arose: if the next batch is made in my tank, will it stand?
Salt here turns out 35 grams per liter, I checked :))

I did it under the nylon covers, the same is not sealed .. they stood for themselves! I know for sure that the variety of cucumbers is very important, so I choose only pimpled ones. And so .. without trying in your tank, you won't know))

Uuuu .. if the steaming lids, then they hold the air very well, they even suck them in ... I have now made 5 cans of 3 liters and 3 cans of 1.5 liters. If cucumbers come across at a reasonable price, then I'll try to put them in a 3-liter bucket so as not to risk 10 kg of cucumbers at once. And then next year I'll come off !!
And about the variety ... gee, in our markets it is always one, it is called delicious

[milly02]

milly02, we boil and pour twice. And they can explode because of bad cucumbers, it happens that the greens are not washed very well, the cucumbers themselves are stuck, nitrate strongly (there is another reason - the girls wrote). And it is also better to add garlic at the first pouring (I now finely chop it into cubes, it becomes more aromatic and gives everything to the brine), and not while laying the cucumbers themselves in jars. They could have turned sour enough, there was a lack of salt ... I read this from the Temoks, mine stand, but I wash everything very well, put it in clean sterilized jars, rinse everything with boiling water, almost my hands with soda

Rada, thank you very much for your advice!
Here are how many nuances I will take into account. I'll try to do it with a double fill.
Marinated I do great. But friendship does not work with salty, but I really want to learn how to make delicious. Moreover, there are many cucumbers from their own garden.

The first time I poured it, put it in the refrigerator, 6 liter jars, we are waiting for another 2 days. Or is it better to put it in the kitchen? Of course it’s too hot now.

All the same, I pulled it out of the refrigerator onto the balcony, the brine in the jars is transparent, there is no foam. I'm afraid they won't ferment in the fridge.

It’s hot enough on the floor in my apartment, so the very next day there was foam and the brine became cloudy. Rolled up on the third day. I doubted, doubted and did half of it with a double fill with the same brine, and the second is strictly according to the recipe :)) The smell is awesome in the process of boiling the brine

Lena, and in my first batch the lids were swollen - throw it out now? I made the second batch, I'm waiting! I tasted one of the second batch - delicious!

[Aunt Besya]

Aunt Besya take a report



I read the comments and did this:
the fermentation stage - everything is according to the recipe, the cucumbers were fermented for three days, they became a beautiful olive color, the foam practically stopped forming;
seaming stage - poured the brine, boiled it, poured it in for 20 minutes, poured it again, added a tablespoon of mustard powder, boiled it, poured it in and rolled it up. I put it in the pantry ...
We will enjoy the winter!
Lena and all the girls, thank you very much for the recipe and its discussion, I have long wanted to learn how to make "barrel" cucumbers

[Tyatya]

Lena, and in my first batch the lids were swollen - throw it out now? I made the second batch, I'm waiting! From the second batch I tasted one - delicious!

I saw it too late ... Did you do it according to the recipe? It's just that there are already personal options - rinse, do not rinse, the same brine, a new brine, etc.
Tyatya, and what is this white in the bank? Feeling that the remains of foam from fermentation ...