Hello my readers! Many of us adore crunching pickles. A jar of this product is probably in every refrigerator. And such an excellent appetizer accompanies noisy holidays and ordinary home gatherings. And it's almost impossible to imagine a New Year's table without delicious cucumbers. Their popularity is also explained by the fact that pickling cucumbers (for example, for the winter) is an easy task and accessible to any housewife.
Please put your likes and subscribe to the channel "About Fasenda". This will allow us to publish more interesting garden articles.
The only caveat is that here it is easier for those who have a basement or cellar - pickled cucumbers and calmly carry the jars into the chill. However, people in the city are also not a mistake. And those who do not want to mess with the same vinegar, calmly learned to keep the cucumbers crisp without any additional ingredients.
Of course, you will have to show a little diligence in the preparation of the dish. After all, the fermentation factor must be suspended at the right moment, otherwise the cucumbers will oxyderate, become loose and not very tasty. However, the final result will of course be worth all our efforts.
So, today we will prepare with you ...
Crispy cucumbers in jars for the winter
The preparation time for such a recipe is 5 days.
Required products:
- cucumbers (small) - 1 kg, - dill (umbrellas) - 4 pcs., - horseradish (leaves) - 2 pcs., - cherries (leaves) - 6 pcs., - black currant (leaves) - 6 pcs.; - salt (rock) - 20 g.
Cooking method
- We wash all available cucumbers and put them in cold water for a couple of hours. This is necessary so that there are no voids in them. Then we take them out of the liquid and cut off the ends immediately.
- Thoroughly wash all the greens (black currant leaves, cherries, horseradish and dill umbrellas). Cut horseradish leaves into large shreds.
- Put all the greens evenly on the bottom of the cooked pan.
- We put our cucumbers on top and press them tightly to each other.
- Put a layer of greens on top of the cucumbers, and then again the cucumbers. And so - until we fill the entire pan.
- Pour filtered water into a saucepan and drain it immediately.
- Pour salt into the drained water (at the rate of 20 g / 1 kg of vegetables) and thoroughly stir its crystals.
- We return the brine to the pan and put the load prepared in advance on top of the vegetables.
- For five days we keep the cucumbers at home in the darkest place.
- During this time, the product will undergo lactic acid fermentation. Then we drain the brine.
- We put cucumbers in sterilized jars.
- We boil the drained brine for three minutes. Then we pour it into the jars and then we drain it again. And again we boil.
- Pour in boiling brine, twist the jars and put them on the lid (upside down).
When the cucumbers have cooled, we remove them in a secluded place and store them at a temperature not exceeding 15 degrees.
Do you cook pickles?
Original articleand many other materials, you can find on ourwebsite.
Read about vegetable stew for the winter in the following article:Freezing vegetable stew for the winter