The absence of vinegar in the brine allows you to preserve the spicy refreshing taste of cucumbers. The use of recipes that do not require sterilization attracts significant time savings.
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Option of "barrel" cucumbers without sterilization
The calculation is carried out for 4 cans of 1 liter.
Ingredients:
gherkins - 2 kg;
medium-ground table salt - 1 glass;
filtered water - 2 liters;
medium-sized parsley rhizome;
chili pepper - 1 pc.;
oak leaves - 4 pcs.;
large cloves of garlic - 4 pcs.
Preparation:
Zelentsy are washed. Placed in a container and fill completely with cold water for 1-1.5 hours.
The garlic freed from the husk is chopped into slices.
Peel the previously washed parsley root. Cut into thin half rings.
The pepper, freed from the grains and stalks, is divided into large pieces.
The tips of the soaked gherkins are cut off.
Dissolve the salt in water.
In each jar, washed with soda, put an oak leaf, chopped garlic clove. Distribute over ¼ of chopped pepper and parsley rhizomes.
Cucumbers are placed vertically in dense rows.
Salt concentrate is poured in. Lids are placed on top.
Banks are installed in a basin or deep plates.
Leave at room conditions for 4 days. As a result of fermentation, a whitish bloom appears at the bottom of the cans. It is necessary to rinse containers, spices and greens with running water. Then all the ingredients are put back into the jars, filtered cold water is poured in. Tightly tighten the lids scalded with pre-boiled water. The workpiece is well stored in the dark at room temperature.
Replacing vinegar with citric acid
Crispy cucumbers are obtained if citric acid is added to the marinade. This is a good substitute for vinegar. No sterilization is required during preparation.
Ingredients:
gherkins - 4 kg;
filtered water - 2 l;
common table salt - 100 g;
crystalline citric acid - 2/3 tsp l .;
medium-sized garlic cloves - 4 pcs.;
a bunch of dill greens;
dill umbrellas - 4 pcs.;
cherry and blackcurrant leaves - 8 pcs.;
small horseradish leaves - 4 pcs.;
granulated sugar - 120 g.
Preparation:
The washed greens are immersed in cold water for 3-4 hours. Then wipe with a linen napkin and cut off the tips.
Rinse greens and leaves under a running stream. Lay out on a towel to remove excess moisture.
Garlic cloves are coarsely cut without husks. They are transferred together with herbs, dill umbrellas and leaves in washed jars.
Cucumbers are placed on top. Pour in boiling water carefully. After 15 minutes, it is decanted into a saucepan and brought to a boil again. Pour vegetables 3 times.
After that, sugar and salt are added to the drained liquid, citric acid is added. As soon as the liquid boils, the jars are immediately filled with brine and rolled up.
Place containers upside down. After cooling, they are transferred to a cellar or refrigerator for storage.
Despite the easy-to-use recipes, it will be possible to cook savory cucumbers. They retain their characteristic flavor and freshness even without sterilization and the use of traditional vinegar.
Do you cook delicious crispy cucumbers without sterilization and vinegar?
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