RybkA
nut... I salted 4 jars according to your recipe for two days, they changed the color. I came to read whether it is already possible to drain and boil the brine, because the cucumbers have already changed color and the foam has become calmer, as I saw that the red pepper had to be put later, and I immediately pushed him What will happen, what will happen ??? Run to take out?
nut
Rubka It's okay with pepper: D I myself sometimes forget and shove right away If it's very hot, then you can hold it for 2 days, but still wait until tomorrow, remove the foam now, and if there is almost no tomorrow, the smell from the can will be pleasant - then you can drain and boil and put the pepper back
BlackHairedGirl
Well, tell someone, can you preserve pickled tomatoes like that? Do not explode? Has anyone tried it? I really want canned pickled tomatoes ...
Ukka
Tanyusha, she just fermented the tomatoes and added mustard in grains and in powder under a plastic lid. The water was really well, you can take either boiled or purified ... And they kept it in the cellar, really ... They stood fine ... The taste is thermonuclear !!!
BlackHairedGirl
Ol, I have nowhere to store them ... The refrigerator is completely packed, there is no garage-basement, the cold weather is still far away
Ukka
I myself am agonized about this ... And you can't pour sour tomatoes with boiling brine, they will creep ...
Zhivchik
I just remembered that I laid out such a recipe for cucumbers almost two years ago:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22321.0
nakapustina
nut, today I opened a jar of pickled cucumbers according to your recipe. The cucumbers are delicious, crispy. They were kept between the double doors in the hallway. The lids are not swollen, I think that they will continue to stand well, the cold sets in. Thanks a lot for the recipe
irza
Both I and I opened the cucumbers today! Olivier wanted so much that I can't wait until the New Year. Tasty. Crunchy and such exactly as I imagined them.
Thank you, nut !!!
RybkA
nut, I also tried VESCH cucumbers on the weekend! And considering that these are my first pickled cucumbers, so this is just a masterpiece. In general, I am yours forever!
Story
nut, Thanks for the cucumbers! How I love these! Now the men are pickled, but me eeeee!
Zhivchik, but what about a bucket of cucumbers? Fill with salt solution. Do you need 2-3 days in the warmth? And then pour the brine and boil? I haven't procured anything with buckets yet, but I want to.
Zhivchik
Quote: Fairy tale

Zhivchik, but what about a bucket of cucumbers? Fill with salt solution. Do you need 2-3 days in the warmth? And then pour the brine and boil? I haven't procured anything with buckets yet, but I want to.

Story, yes this is a measure only such a bucket. And after the cucumbers have stood for 2-3 days, drain the brine, boil and pour over the jars of cucumbers, which need to be re-laid from the same bucket.
Story
Zhivchik, and I, you bastard, thought that they could be stored in buckets (even if I don't want to waste time on trifles ... but it all started with 1.5 liter jars)
Ukka
Quote: Fairy tale

Zhivchik, but what about a bucket of cucumbers? Fill with salt solution. Do you need 2-3 days in the warmth? And then pour the brine and boil? I haven't procured anything with buckets yet, but I want to.
Ideally, of course, it is good to salt the cucumbers in oak barrels ...
Mom had several such barrels in the cellar - with cucumbers, with tomatoes, with plums, apples, watermelons. Oh, where is childhood ...
And we make 3-liter cans ...

Quote: BlackHairedGirl

Well, tell someone, can you preserve pickled tomatoes like that? Do not explode? Has anyone tried it? I really want canned pickled tomatoes ...
I am reporting - I poured it with boiled brine after acidification with the addition of mustard seeds, and I also poured mustard powder into the jars - neither cucumbers and tomatoes crumbled, everything is fine !!! True, the cover is polyethylene.
Story
ukka, and also cabbage ... My mother made cabbage, apples in enamel. buckets. Now he doesn't remember anything. But I remember how, on a dark winter evening, they sent me, 14-year-old, to a ball at stake for salted mackerel (I think). Well, she was also in the bucket. It's dark on the balcony, I'm a coward, I lifted the lid ... and from the bucket a light green glow Oh, horror! how I flew from there! didn't know food could glow.
Ukka
Bidna ditina ...
Zhivchik
Story, but imagine if you were not sent to the balcony, but to the same cellar. Aaaaa ...

Quote: ukka

Bidna ditina ...

Yeah.
Ukka
As a child, I loved to dive into the cellar for soaked plums and apples, brothers and daughters-in-law - for cucumbers and watermelons ...
Well, at least the fish was not salted ...
Zhivchik
Quote: ukka

As a child, I loved to dive into the cellar for soaked plums and apples, brothers and daughters-in-law - for cucumbers and watermelons ...

Pickled plums? And I haven't tried that. Probably delicious ...
I didn't like the watermelons. I tried once with my mother-in-law.

Quote: ukka

Well, at least the fish was not salted ...

Ukka
Quote: Zhivchik

Pickled plums? And I haven't tried that. Probably delicious ...
I didn't like the watermelons. I tried once with my mother-in-law.
The plums are really tasty, then when I was married I made them in an enamel bucket, stored in a cellar ... Somewhere on the forum I saw a recipe, I will look, I will give a link ... Or blow out I'll take my brother's book "Home Canning" from the 60s ...
I didn't like watermelons either ... And my daughters-in-law, they wanted this in my childhood ... The brothers got married, soon nephews appeared after eating watermelons ...
BlackHairedGirl
Quote: BlackHairedGirl on Aug 11. 2011, 23:29
Well, tell me, can anyone preserve pickled tomatoes like that? Do not explode? Has anyone tried it? I really want canned pickled tomatoes ...

I am reporting - I poured it with boiled brine after acidification with the addition of mustard seeds, and I also poured mustard powder into the jars - neither cucumbers and tomatoes crumbled, everything is fine !!! True, the cover is polyethylene.

ukka Olchik, thank you for sharing your experience. Next summer I'll try to do this and roll it up under the lid. Here, also interested in soaked plums. Here is a zhezh bulldozer, you could have soaked them like tomatoes - I didn't think of it. And delicious, probably ...
ksyushik
Good evening. I also made cucumbers according to your recipe, very tasty and crispy. But mine said that the salt is too much, maybe I overdid it with salt, I don't remember anymore. Now I will always do this, only, probably, add less salt. Thanks for the recipe.
Zhivchik
Quote: ksyushik

But mine said that the salt is too much, maybe I overdid it with salt, I don't remember anymore.

ksyushik, try to drain 1/3 of the brine from the jar in which the cucumbers are rolled up and refill the jar with plain cold water. That is, replace 1/3 of the brine with plain water. Let the cucumbers stand like this for two days and the taste will improve significantly.
ksyushik

Zhivchik
Thank you very much, (y) I will go now and do so
Zhivchik
Ksyushik, you see for yourself how much brine to replace. It depends on the taste of your cucumbers. For me, my cucumbers are very thermonuclear. So that I can eat them normally, I pour out 1/2 bar of brine and add water. But my husband's sister is straight away from my cucumbers in ordinary brine. So it all depends on your taste preferences.
ksyushik
Tatyana, well, I guess I also have thermonuclear ones. I ate one cucumber at 16-00 - I already drank a liter of water. But while I drained 250 brine, and added the same amount of water, maybe more needs to be drained ...
Do you need to keep it warm or cold?
Zhivchik
Quote: ksyushik

But while I drained 250 brine, and added the same amount of water, maybe more needs to be drained ...
Do you need to keep it warm or cold?

Feel free to drain almost half of the brine can, add cold water to the refrigerator.
ksyushik
Thank you!!!
RybkA
Quote: Fairy tale

But I remember how, on a dark winter evening, they sent me, 14-year-old, to a ball at stake for salted mackerel (I think). Well, she was also in the bucket. It's dark on the balcony, I'm a coward, I lifted the lid ... and from the bucket a light green glow Oh, horror! how I flew from there! didn't know food could glow.
Oh, why do they shine? I'd be scared now

And for me salt is just right! And my mother-in-law even just floods with water for a couple of hours / days the required number of cucumbers, the salt leaves very well.
Story
RybkA , I think phosphorus.
Zhivchik
RybkAof course it's phosphorus.
In general, I wonder why our Fairy Tale did not shine. She had a whole bucket of salted mackerel on the balcony. I would eat it completely.
Keti
I made such cucumbers last year. Stunned! I used to make only pickled ones, since there is no cellar, I keep them in the pantry. Now this is my favorite recipe. At the end, 1 teaspoon of vinegar was added. Delicious, vinegar is not felt, but thermonuclear and spicy are such, just class!
This year I plan to do these too.
Zhivchik
Quote: Keti

At the end, 1 teaspoon of vinegar was added.

Why vinegar?
Keti
Quote: Zhivchik

Why vinegar?

To be kept without a cellar as advised here.
Zhivchik
Quote: Keti

To be kept without a cellar as advised here.

Clear. I don’t know who advised (I don’t want to reread the whole topic), but I’ll say that my mother and sister have been making such cucumbers all their lives. And my sister lives in an ordinary apartment, that is, there is no cellar. And not a single can has ever blown up.
Andreevna
Quote: Zhivchik

Clear. I don’t know who advised (I don’t want to reread the whole topic), but I’ll say that my mother and sister have been making such cucumbers all their lives. And my sister lives in an ordinary apartment, that is, there is no cellar. And not a single can has ever blown up.
I advised this, because I do it myself. This is to be sure, a teaspoon of weather in an acidic environment of fermented cucumbers will not appear to taste, but as a preservative it will definitely do its job. I have such cans for two or three years easily stand on shelves in the back room, they have never exploded. And every year I twist cans of 30 3-liter cans. I don’t know, maybe it’s not necessary, but I’m calmer this way.
Girls, here someone wrote that hybrids are not suitable for spinning ... I do not believe it, because I myself only spin hybrids. The harvest is excellent, without bitterness and I have it as cute in the warmth and pickled and salted. I just don't take seeds anywhere, only from official sellers. I love the seeds of the Semko firm have never failed. Good luck to everyone this season!
Zhannochka
Nut, and for what you need another liter of water and 2 liters. salt, because the salt is already there.
nut
Zhannochka, read my answer # 36 on the second page, I explained there why you need to add water and add salt
Zhannochka
Yeah thanks. In principle, the same as in the usual twist, just in case it suddenly won't be enough. Oh, this is not attentiveness, I read it in one place and forgot it in another.
Ukka
This year I made such cucumbers again. I barely found homemade malipuski ... Cucumbers soared in price and on the market all cucumbers are soft, although not overgrown. Stand while bubbling. I stuffed mustard and oak bark (I keep it in my apartment). I will report on the further flight.
Now a report about the last year ... And the cucumbers and tomatoes survived normally, by the spring it was still crispy, but they did not reach the summer ... about salty .... There were only 2 bottles of tomatoes left, I didn't dare to leave them in the summer, rubbed them through a sieve and use them in borscht.
Yes, more ... Girls, I want to share - I always put mint leaves with dill and horseradish - the aroma is simply killer! Only not pepper, but with large leaves, it grows in my pot.
And quite already - so I never found the recipe for soaked plums ...
vika!
I used to also use this recipe to ferment cucumbers, but now they suggested the recipe even easier and it is also very tasty and stored well. For every liter of water 75g. salt. The bottle is about 1.5 liters. water is obtained.I immediately pour it with cold brine and into the cold (I have a basement). You don't need to boil anything
Bracasabra
Do they just taste salty or sour, like barrel ones?
vika!
It turns out sour, like barrel
Kamusik
Quote: Zhivchik

Exactly. The cucumber should be covered with pimples.

More oak leaves. Here.

Tanya, respect and respect for your oak leaves !!! I did an experiment this year, I didn't add horseradish at all. This is a SONG !!! In addition, my horseradish does not grow at all, I will rape the whole village until I get it. And now I'm on a horse. Thank you
Zhivchik
Quote: Kamusik

Tanya, respect and respect for your oak leaves !!! I did an experiment this year, I didn't add horseradish at all. This is a SONG !!!

Tanyushka, true? Well, if there is also a song, then here is:

metel_007
Nut, made one bottle of your cucumbers for testing, opened, well, very tasty
nut
I am pleased that you are pleased. Eat to your health, and next year do twenty cans for testing and you will grump cucumbers all winter
metel_007
Quote: nut

I am pleased that you are pleased. Eat to your health, and next year do twenty cans for testing and you will grump cucumbers all winter
That's for sure, no less than 20 !!! The main thing is to plant good cucumbers, otherwise we have a summer cottage for the first year, so I am not yet oriented in varieties.
Scops owl
nut Irina. Thanks for the delicious cucumber recipe. I am doing the second year. In the first, I mixed up all the recipes (Aunt Margita, Kroshin, etc.) She herself always poured cold water into the basement. I decided to try different recipes. What went wrong this year? I don’t understand. In general, I made 2 two-liter cans according to this recipe, only 15. Did it at night. After a day and a half, the smell in one jar became not very good. In general, on Saturday morning (fermented for 2 days 8 hours) I took out everything, a third of the cucumbers are slippery and rotted, the skeleton remained and the tip was intact. In the second can, the same smell appeared, barely perceptible. I decided to throw out the rotten ones, and rinse the whole ones from the bottom, pour fresh boiling water with spices and mustard and 1 tbsp. l. salt, pasteurize and 2 dec. tablespoons of vinegar under the lid. I rolled it up. Turned over. Wrapped up. I'll see how they stand. I didn't put the garlic the second time, the first time there was only a clove. Seasonings as usual - horseradish leaves, cherries, currants, dill, peppercorns, lavrushka leaf. Filled with boiling water are fermented normally (Kroshin recipe). And those flooded with cold water deteriorate. What could have gone wrong? I like the recipe, I want to figure it out. Soap cans with soda and pasteurized. I removed the foam. They began to deteriorate from above. By the way, I broke it, half salted only. Maybe from the heat? Houses are 32 degrees.
| Alexandra |
Well, of course, because of the heat, in such heat as it is now I try not to salt, or put the cans in the basement right away, then I take it out when to roll it up. True, I stopped rolling since last year - I close it under the usual covers.

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