Pickled cucumbers - very tasty

Actually, in my youth and without heat, there were punctures, and then I was taught to put salt not in a jar, but to dissolve it in cold water, and a glass of faceted vodka per liter. This is more than if three spoons are in a jar, because usually there are 1.2-1.3 liquid in a jar. But on the other hand, this is certainly without failure.

Filled with boiling water are fermented normally. And those flooded with cold water deteriorate.

Well, however, this is not surprising. But what, does something here conflict with ordinary everyday experience? Cucumbers are mercilessly caught if something is screwed up (in this case, some flora has gone to develop in them). It is worth contacting cold salting only if it is already known that in your area and in your temperature conditions someone is good at it. And then, not the fact that your specific purity will be enough. Each kitchen has a different cleanliness. Not in the sense of clods of dirt, but in the sense of addicted bacteria.

[| Alexandra |]

| Alexandra | Sasha, I also closed these this year. True, first I put it in the refrigerator, then they took it to the basement. We have a basement right behind the house, it's convenient. And my sister always salts with a glass of vodka, puts more salt.
# _Natashka_ # Yes, this is correct. They were in my kitchen, closer to the front door. And at this time at the entrance of the repair, the walls were sanded, the whitewash curled in smoke Probably a driveway byaka entered us (although there is enough of our own too)

For about 20 years I salt according to this recipe and everything is okay. I don't like pickled ones. And this year the puncture is soft. Closed today, a lot of soft ones. Of course, I didn't throw it away, the delicious ones will go to pickle and vinaigrette, but the aesthetics have suffered. I used to take it from friends, but this time on the market. And there are only Azerbaijanis and everyone has Lukhovitsky cucumbers and Tambov potatoes.

I also fell in love with this recipe))) this year I decided to add hot pepper not two rings, as usual, but five or six, let's see if they are baking ...

girls, please tell me at what temperature the cucumbers should be fermented, optimal

I leave the room right on the floor. It was not hot, stood for 5 days,

[mustard grains and powder and a little oak bark.]

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. And those flooded with cold water deteriorate. What could have gone wrong? I like the recipe, I want to figure it out. Banks of soap 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.

So that this does not happen,

My favorite cucumber recipe!
The cucumbers turned out to be soft ... Now I put mustard grains and powder and a little oak bark.
This year I will pour in boiled brine, the cucumbers are already acidified and very tasty, I want to keep the crispness until winter.

Mustard grains and powder and oak bark prevent putrefactive bacteria from developing. And yes, by experience I came to the conclusion that the brine should be boiled after acidification.

Here I am - I answered last year's message ... And all because the cucumbers are prescription Nut it turns out really wonderful and crispy !!!

Mustard grains and powder and oak bark

All this was present, they were covered with clean gauze, they stood in a non-residential room at the moment. But the result this time, alas.

[Tatyana]

Tatyana, well, don't be so upset!

Nothing, they will go to pickle and vinaigrette! And we will choose the hard ones for a snack!

Good day to all! Nut, or who knows, tell me, please. I make cucumbers according to this recipe, they are in jars today for the third day, the brine is cloudy, the color of almost all cucumbers has changed, but there is no foam at all. is this something wrong or is the foam not required? Planned to roll up tonight or wait some more?

Olya, good evening. It's okay if you put everything that is listed in the recipe. The brine is cloudy, the cucumbers have changed color to olive - it's time to move on, as in the recipe. This time, I also had practically no foam, so a couple of rolls were drawn and that's it, maybe it depends on the pace. environment: girl-th: I closed mine at the end of July - there was no heat yet either on the street or in the kitchen. So do it further and faster, otherwise the cucumbers will stop and become soft.

I closed the cucumbers a week ago, I also did not wait for the foam

Irina, thank you very much for your answer, they reassured me. Another question has matured: here you have seaming with metal lids, but if you close them with plastic ones, which first need to be boiled, won't it get any worse?

[oak]

I don't think it will. At first I closed with such lids, then switched to iron ones - it's more convenient for me And do not forget to put leaves in jars oak

Nut, SOS! So you can still close the jars for storage with screw caps? I chose cans with a screw neck ((

[Irina]

Irina , I roll my cucumbers with ordinary iron caps and I see no reason to refuse screw caps. If I had three liters. screw cans, then I would use such lids

Irina, thanks for the quick response! If everything works out for me and the cucumbers do not fly up, I will thank you for a century, my daughter does not eat pickled ones, but only salted ones, and I didn’t want to have anything with salty things for reasons: either cloudy brine, or different precipitation on cucumbers, or and explosions. Well, I'm scared to feed my children such cucumbers. And I couldn't get past your recipe and decided to take a chance))

Irina, I want to warn you right away - there will be a clouding of the brine, because for some time fermentation will still go on in the jars, even the lids sometimes swell, the sediment will definitely be I, as I roll up the jars, I immediately take them to the garage basement and that's it immediately calms down in the banks - the sediment settles, the lids return to normal. condition, but again this happens if the basement becomes warm from hot weather. Today I went for banks and checked the cucumbers - the flight is normal, the dear ones are standing And there is no need to be afraid of the sediment - these are the consequences of fermentation, my granddaughter simply loves these cucumbers, gruns them straight from the can, and is already bursting behind her ears

[macaroni]

macaroni, I keep such cucumbers at home. Even if the lid swells, I pierce it with an awl and stick it with chewing gum. The flight is normal, everything is fine. Nobody likes pickled mine either.

Irina, I turned them over and wrapped them up and I was waiting for the full - right? Then put it in the refrigerator and then you can not worry about the bloating? Fortunately, there are not many cans, but at the dacha there is a spare refrigerator)) Unfortunately, I saw your recipe late, I pickled all the cucumbers, and the harvest is almost over, if I pick up a couple of cans, then I'll pickle it))

Tanya, and chewed gum? and this sediment needs to be rinsed?

Tanya, and chewed gum?

Of course we'll chew, and then on the lid. Or you can use plasticine. I rinse the sediment from the cucumbers right under the tap. He is not in all banks. And I keep all the jars in the apartment, just in the closet.

Tanya, that's how nice it is to talk with smart people, even though now I will stop throwing cucumbers.I stopped pickling cucumbers for five years: I threw five cans out of the first year because of sediment, in the second year I looked again at half the cans of sediment and threw it out again, spat and no longer Salt I am such a bastard, but Irina inspired me and I hope that now, having matured, I will eat my own salted ones, otherwise it is expensive to buy barrels.Another would be to learn how to paint cabbage in jars and so that it is crispy, otherwise I also haven't learned yet, all some kind of rubbish turns out, only on cabbage soup is possible, but like grandmothers it does not work ((

Another would be to learn how to paint cabbage in jars

And on this issue, welcome to Chuchelkin recipes. There is a whole master class with a scientific background.

And how many kilograms of cucumbers are there in one 3-liter jar?
I want to prepare a container

Boys and girls, I will kiss you all if I get cucumbers. Tomatoes always come out gorgeous. And cucumbers a couple of times was such nonsense that I don't try it anymore.
Today I twirled 2 cans: 1.5 and 3 liters. And there is another free 3-liter one. Beckons to make more cucumbers
Poured cucumbers the day before yesterday with boiling water in a saucepan. The whole apartment smelled!
Thanks for the recipe. Sooo hope it works

Can you please tell me what to do if mold appeared while the cucumbers were standing?

[Irina]

Irina, thanks for the recipe! Yesterday I salted it, I'm waiting. 10 liter bucket and saucepan. Cucumbers are large, purchased, needed for the preparation of pickle. I will put the pepper in the blank. I'll see what comes out

Can you please tell me what to do if mold appeared while the cucumbers were standing?

since no one answered, I will say if it is still relevant. When mold appears in the jar, I carefully add salted water so that the brine poured through the top along with the mold. Then everything is according to the recipe. And if the cucumbers still need to stand before fermentation, then after draining the "top" I pour in a teaspoon of dry mustard, or you can put a mustard plaster on top.
When canning, the brine must still be boiled well, the mold will die.

What a great recipe! I covered the pickled cucumbers, now I have to try to make these!

since no one answered, I will say if it is still relevant. When mold appears in the jar, I carefully add salted water so that the brine poured through the top along with the mold. Then everything is according to the recipe. And if the cucumbers still need to stand before fermentation, then after draining the "top" I pour in a teaspoon of dry mustard, or you can put a mustard plaster on top.
When canning, the brine must still be boiled well, the mold will die.

Thank you!
I removed the mold with a spoon, and then boiled the brine

and if the cans are stored in the apartment, should they be sterilized when the cucumbers are already filled with boiling brine?

[Natalia]

Natalia, on the first page the answer is # 9. We have a terrible summer heat, so I fill it with boiling brine twice and keep it warm.

[Irina]

Irina, nut, thank you so much for this recipe, finally I have no problem storing pickles. Very tasty and unnecessary gestures when cooking.

[Tina]

Tina, I am very glad that I liked the recipe - cook and eat for health. I close the only way every year, there are cans in the garage for years, only that week my husband brought a can of 2016, I cooked such a delicious pickle and made Olivier - a feast for the belly

[Irina]

Irina, I already ate a three-liter jar of such cucumbers, my husband helped a little, well, sooo delicious