Curled pickled cucumbers (the simplest recipe)

Curled pickled cucumbers (the simplest recipe)

Category: Blanks

Ingredients
Cucumbers	how much will fit in a 3 liter jar
Salt	3 tbsp. spoons, no slide
Water	How much will fit in a 3 liter jar of cucumbers
Cucumber spices, what you like	no pity

Cooking method

• 
• I recommend the simplest, of all possible, recipe for pickled cucumbers rolled up under a metal lid for the winter. If anyone finds the recipe easier, please let me know here ...
• Despite the extreme simplicity, cucumbers are very, very tasty, and invariably crispy, like cask, because they undergo a minimum of heat and other processing.
• The recipe was received a long time ago, from an old friend, and has been tested for 20 years (it will be this year). Otherwise, we do not close our pickled cucumbers, because we are not looking for good for good ... Banks can be stored in a living room at normal room temperature, in a dark place, preferably on the floor or on the lower shelves of the mezzanine.
• Ingredients (salt) are designed for one three-liter can. For other containers, a proportional conversion of the amount of salt will be required.
• So...
• In a three-liter jar on the bottom we put a cucumber set, whatever you like - casting or horseradish root, hot peppers, cherry, currant leaves, dill or fennel umbrellas, garlic, mustard seeds, etc., whatever you like in sauerkraut ...
• We fill the jar tightly with cucumbers, as much as it will fit, or as it turns out. Add three tablespoons of simple rock salt. Fill the jar with cold boiled water up to the neck, close the nylon lid, and carefully turn the jar upside down and back, until the salt is almost completely dissolved. We set aside anywhere for three days, slightly covering the neck of the can with anything, from dust, not airtight, so that there is at least a little air access. We just put an inverted nylon cap on top of the neck of the can. It is advisable to put a plate under the jar, or some other container, since the fermented liquid will tend to escape ...
• Three days later, when the contents of the jar have already fermented, and the brine has become specifically cloudy and sour to the smell, pour all the liquid from the jar into a saucepan, bring to a boil, boil for one or two minutes, pour this brine back into the jar, and roll it under a metal lid ... FSE! Just like everything is ingenious ...
• WATER!
• We use chilled boiled water at room temperature for pouring cucumbers. And the mother-in-law, whose well with proven clean water, does not bother boiling well water. That is, if you have well or artesian water, you can safely skip the boiling stage. This water with spices and cucumbers will go sour for three days, and then boil ...
• When the finished brine boils, some of it will evaporate. Therefore, you can add 50 grams of pure water to the saucepan in advance, before the brine boils.
• Cucumbers!
• Of course, it is advisable to keep the cucumbers in cold water from 6 hours to a day. They will get the necessary moisture. But this is optional. This will not affect the quality of pickled cucumbers. Another thing is that after pouring cucumbers with hot brine and subsequent rolling, they, after a day or two, will drink part of this brine into themselves. As it happened in the jar in the photo of the recipe, where the cucumbers stick out over the brine. And here, as my old friend, the author of the recipe, used to say - don't piss! - The bank will stand its term without problems.
• Brine!
• After the hot brine is poured back into the jar, under the neck, abundant boiling may form on the surface.In this case, it is advisable to wait 1-2 minutes until the boiling intensity decreases slightly, and twist, twist the lid until the brine is hot ...
• If suddenly you are stumbled by failure, and after a week or a month the lid on which bank will swell, then it does not matter. We open the jar, drain the brine, boil it, pour it back, and roll it up ...
• Bon appetit, everyone, and no angels at your meal! - These winged creatures, as a rule, do not understand a damn thing about pickled cucumbers ...

I love these cucumbers and do everything in the same way, just don't turn it over, put salt in the jar and set it aside for two or three days, then everything is as per the recipe. Cucumbers are just a pestnya !!!!

[Kapet]

Kapet, An interesting recipe: The question is ripe: can those cucumbers that are not in brine become soft?
Simple, fast, interesting, there are no cucumbers, sorry. I'll take it to the piggy bank.

And I have been making cucumbers in the same way for many years.
But for the last 20 years I have not rolled it up, but I have closed it with nylon, double, so-called. They sit very tightly on the jar, especially if they are preheated in hot water.
But I have cucumbers in a cold basement in the garage. For storage in an apartment, it is better to roll it up.

[Loksa]

Loksa, the top cucumbers also float in the brine, but not completely covered with it. It shouldn't be softer, but to be honest I don't remember. Usually the brine level covers almost all the cucumbers. But, this time, in this jar, the cucumbers drank a record portion of the pickle. I photographed this jar on purpose to show that such a jar will stand fine. Usually the brine level is about the same as in this photo below. This is a 2 liter jar, from the same batch as shown in the recipe photo.

Although I wrote it in the recipe "for the winter", these cucumbers stand as long as you want. But after a year, their quality, "crispness" begins to deteriorate. However, this is the fate of all cucumbers, according to all recipes that are without vinegar. Therefore, the heart bleeds when we throw the contents of unused and unused jars into the trash. Fortunately, we have our own little garden, and this "fruit" is always in abundance in the summer ... And also our beloved mother-in-law with her cucumbers, next to it ...

But I have cucumbers in a cold basement in the garage. For storage in an apartment, it is better to roll it up.

Likewise, the mother-in-law rolls some of the cucumbers to banks, for relatives in apartments. And some - in a couple of small barrels, which are stored in a good cool cellar, without problems, until summer, when a fresh harvest comes ...

And I have been making cucumbers in the same way for many years.

In general, this recipe is Openel's secret. It's just that, compared to the recipes that I found on this forum, this one is the simplest, and no less delicious ...

[Constantin]

Constantin, I really want to try these cucumbers!
I will definitely try.

The recipe is familiar, my mother did it, and so did I. Thank you for writing, for those who do not even know how to save pickles in an apartment, without a cellar.

[Kapet]

whoever finds the recipe easier, please let me know here ...

KapetI do everything in the same way, but I put the salt on top of a clean gauze (wide bandage), it dissolves later within 24 hours, and the gauze is thrown out, by the way, sometimes the salt is very dirty, so all the dirt remains on the gauze. And then it is not at all convenient for me to turn over a 3-liter jar of cucumbers, I risk dropping it and spilling it, breaking it. I do not close the jar itself tightly, I just cover it with a plastic lid so that excess gases and brine come out.

Do we take salt with a heap of a tablespoon or not?

Awesome description of a freaky recipe! I take on arms anticipating !!!!!!!!

Do we take salt with a heap of a tablespoon or not?

No slide. Although the spouse often puts it with a small slide, I would say - with a small notch ... In general, - 3.5 tbsp. spoons that are definitely without a slide - you can't go wrong ... It will stand this way and that ...
Often, tablespoons are made frivolous in shape and volume, and some are not at all intended for measuring out bulk products ...Of course, it would be more convenient to set the dose in grams, but it did not grow together, although there are kitchen scales in the house ... So in the old fashioned way, with spoons ...

Kapet, I do everything the same way, but I put the salt on top of a clean gauze (wide bandage), it dissolves itself then within a day

Each housewife has her own "know how", and if it works, then why not?

In any case, the trend here is that dancing with tambourine a jar for dissolving salt is not necessary at all, and this further simplifies the recipe. Thanks to all the reviewers and commentators!

After fermentation, when the brine is drained, do not rinse the cucumbers? Wash the cans, throw out the greens?
Are they strong salty? What is more pronounced in the taste - salt as lightly salted, or sour fermentation?
I would like not very salty sour cucumbers without vinegar.

[Fotina]

Fotina, do not need to rinse anything, do not wash any cans, do not throw away spices, on pain of death! Gently drained the brine from the jar with cucumbers and spices, boiled it, poured it back, twisted the jar. To drain the brine, we have a nylon cap with a spout and holes, specially designed for such operations.
On the salt, as for me, it turns out just right! It doesn't smell of lightly salted cucumbers - the taste is like that of barrels, with sour fermentation. It is advisable to use it no earlier than after two or three months - the cucumbers should be infused, soaked in brine and spices ...

And more ... If you use dill umbrellas for brine, then choose the driest umbrellas you can find. Green umbrellas, with fresh seeds, require more thorough heat treatment than in this recipe, and can (not necessarily, but can) cause the lid to swell, with all the consequences ...

Spoons and sense of proportion are different for everyone.
I put 45-50 grams of salt in such cucumbers per liter of water.
If there are no scales at hand, for example, at the dacha or at a party we show a master class,
then in a measuring cup this is about 40 ml of salt per 1 liter of water.

Yes! I also salt cucumbers like that, because they stand in the kaartyr without problems!
The description is delicious, mouth watering!
For Olivier, the most correct ambassador!

[Kapet]

Kapet, thanks for the simple and delicious recipe. I filled the jars and set them for fermentation.

Although I wrote it in the recipe "for the winter", these cucumbers stand as long as you want. But after a year, their quality, "crispness" begins to deteriorate.

Nothing like this!
Recently, the cellar was dismantled, old cans were opened and the contents were thrown away.
A jar of cucumbers is 6 years old, or even more, cucumbers are grumpy like fresh. True, I try to salt the smaller cucumbers.

Here are cucumbers in a jar of 0.95.

Oooh, tomorrow I will pickle 3 kg of cucumbers according to this recipe! And I don't have any more yet)))

[Kapet]

Kapet, thanks for the recipe, today I put cucumbers to ferment!

[Kapet]

Kapet, rolled up the jar and .. how much can you leave in the apartment before you can take them to the cellar (to the garage)? Or remove it in the h-k?

[echeva]

echeva, yes, in general, this is a recipe for an apartment, - I wrote in the recipe: Banks can be stored in a living room at normal room temperature, in a dark place, preferably on the floor or lower shelves of the mezzanine.

[Fotina]

Fotina,
If you want more acidic cucumbers, then put 2 tablespoons of salt, not 3. Cucumbers will turn out less salty and more sour. This is based on my experiments with this recipe. I also sometimes want more sour and less salty. I have tried this and must have marked / signed these banks.
Worth just as well

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Kapet]

Kapet, Constantin, Congratulations on the victory..

[Kapet]

Kapet, Constantin, congratulations on winning the competition

[Constantin]

Constantin, Congratulations !

[Kapet]

Kapet, Congratulations on the victory!!! I ferment jars according to your recipe and I can't stop

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Oh! Thank you so much! Confused, discouraged, delighted!

[echeva]

I have the same recipe here, only called "Naturally fermented cucumbers without vinegar")))))).echeva, No need to clean in the cold, they are great in the apartment!

[Luna Nord]

Luna Nord, yes, your recipe is very similar! Only in this recipe specifically, the brine is then not diluted with water (since less salt is initially put in), the cucumbers are not washed, and the brine is boiled and poured, before spinning, only once. It's hard to say which is better, how reliable, and how tastier ... Both of these recipes have the right to life. However, like everyone else ... Thank you!

[Kapet]

Kapet, and you!

[Kapet]

Kapet, I join in the congratulations! An absolutely deserved victory! For my taste, this is the easiest recipe for the most delicious crispy cucumbers! My mother also taught me how to make cucumbers, for many years she has never failed the recipe. And how delicious they are !!!

Rather, it is the victory of the most powerful engine of progress - laziness! Because the recipe is the laziest!
And it is also a victory of the lazy predecessors, the real authors of the recipe, who were not too lazy to be so lazy once so successfully ...

The recipe is great! I have been doing this for 25 years. The recipe came from her husband's grandmother!

And yes - in the description I skipped the traditional stage after the spin: put the cans upside down, cover with something until it gradually cools completely.
The "conservatives" are well aware of this, the "democrats" probably also know everything ...

[Kapet]

Kapet, Congratulations on the victory!

This recipe is noteworthy. I roll cucumbers in the same way, and so does my mother. It's great when old recipes are not forgotten!
I will make my remark.
I do not keep 3 days for fermentation, only 2. Then they are less sour and turn out slightly with the taste of the usual "slightly salted".
Someone on the forum was looking for such a recipe.
And if you need a barrel flavor of cucumbers, then 3 days, as in this recipe.
I keep jars in my apartment under normal conditions.
And I shake the jar well before spinning and twist so that the air bubbles go away and the cucumbers are completely saturated with brine. And if, as a result, the bottle is not filled to the top with liquid, I add boiling water from the kettle. Otherwise, after cooling, some of the cucumbers are "stranded", which further affects their taste.

I really like these recipes for pickled cucumbers, without vinegar. But, apparently, because of my disbelief in a good result, every time I have several, or even all the banks bombard. I made nine jars a week ago. Believe me, I followed the technology completely, although I did not wrap the banks (it was not written ...). Already three out of nine yesterday had to be opened and re-filled with boiling brine. This time I threw out all the greens and washed the cucumbers. Rolled up, I will observe their behavior. I think the reason for my failure is doubt and disbelief. This makes them swell ...

I will definitely try the recipe right now. The description is so detailed that you want to run to the kitchen. Fortunately, my cucumbers, well, I ran ...

[Olga]

Olga, next time you try to pour cucumbers 2 times. For greater reliability. I do that sometimes.
For the first time, pour the boiling brine, move the jar well so that the boiling water can penetrate everywhere, into all the grass-ants, after 10 minutes drain the brine, boil and roll up.

I got a very cloudy brine. This is normal?

I got a very cloudy brine. This is normal?

The brine will become clear over time.

And yes - in the description I skipped the traditional stage after the spin: put the cans upside down, cover with something until it gradually cools completely.
The "conservatives" are well aware of this, the "democrats" probably also know everything ...

Christmas tree-sticks ... I did not wrap up ... I ran to urgently clean the cans in the cold ... Though I am an experienced "conservative", I hoped for the author .... ay-ay-ay ...

I got a very cloudy brine. This is normal?

Absolutely ok! If after three days the brine is still clear and clear, then this is cause for concern ...

tree-sticks ... I didn't wrap them up ... I ran to urgently clean the cans in the cold ... Although I am an experienced "conservative", I hoped for the author .... ay-ay-ay ...

Unless otherwise stated in the recipe, hot freshly rolled canning is always sent to a slow gradual cooling (1-2 days), wrapped up, with lids down ... This, one might say, is the basics of canning ...
Sorry, that he did not remind you of this in time ... I just wanted to avoid the banal routine details in the recipe description ...

I repeat
I don't roll up cans with iron lids. For more than 20 years I have been putting cucumbers like this.
There is no need to roll them up and they will not explode. They stand like cute ones, closed with ordinary polyethylene lids, reusable. BUT!!! provided that they will stand in a COLD cellar.
So if you have a cold storage room, there is no need to roll them up

Tell me, please, how many degrees are there in a cold cellar? I have an electric cellar on an open balcony, there in winter about 10 degrees. Will it go? Or is it still colder?

Unfortunately, I can't say what the temperature in my cellar has never measured.
But I think it's pretty cold. I have a cellar in the garage, or rather under the garage.

And if I add Art. a spoonful of vinegar for 3 liters, for your own complacency. Will it give something? How will it affect cucumbers?

M @ rtochka, Dasha, why? This is not necessary, I assure you the cucumbers are excellent, and in the apartment, on the shelves. I've been closing this way for five years now. In addition, this method of salting is "live", so to speak, only bacteria act, which is why this brine can and should be drunk after a stormy holiday)))))), so it really helps without causing harm))) 0, but that's it, just for information. And vinegar, this is another song, this is the marinating of the product and the salting is already with the help of this acid. Dasha, why deprive a product of naturalness and environmental friendliness? Feel free to roll cucumbers in this way, you will not regret it!

Oh, what's wrong with the font?

Rebelled
I already bought the cucumbers. I will definitely roll it up!

[this is the marinating product]

And vinegar, that's another song this is the marinating product and salting is already taking place with this acid.

This is not true. Pickling means a very high content of vinegar (essence), when the taste of vegetables is pickled.

To create conditions for storing vegetables in jars, to increase acidity, to remove a harmful environment for the growth of bacteria, a small amount of vinegar is added, which is not felt in the product.
After all, there are vegetables with different acidity, for example, tomatoes can easily lie in a jar without vinegar, and zucchini are very bland, they need acid for safety.

In some cases, vinegar can replace natural fermentation (fermentation) during which its own vinegar is formed. But this vinegar is not always enough to store the product open (in a bucket) or in closed jars. Then a little vinegar is added to create an acidic environment.

No need to confuse the concept of an acidic environment (vinegar) and pickling.