Pickled cucumbers - very tasty

But I did not understand, but how can I determine what it is already time to transfer to the banks?

Cucumbers should change color from green to marsh, or you can just take and try, if sourness appears, then you can close it. Soft cucumbers are definitely not the same grade ... I put tarragon (tarragon) and mustard seeds for crunchiness.

ABOUT! And I duplicated Len, but I didn’t understand ... You salted mother’s cucumbers and they didn’t work out for you, but she’s all right? And the problem may be in the quality of water and nitrates (which ones? In water or in cucumbers?)

And I would also like to add, in books on canning, I read that garlic should be put no more than 3-4 cloves per 3-liter jar, as garlic softens the tissues of cucumbers.

ABOUT! And I duplicated Len, but I didn’t understand ... You salted mom’s cucumbers and they didn’t work out for you, but she’s all right? And the problem may be in the quality of water and nitrates (which ones? In water or in cucumbers?)

Nitrates, in cucumbers, of course, in water, all kinds of salt. And I have three attempts and everything is in the trash, well, not to roll, but to eat lightly salted. Mother's cucumbers, yes.
I cover only pickled ones, I like salty ones.

Soft cucumbers are definitely not the same grade ...

Exactly. The cucumber should be covered with pimples.

For crunchiness I put tarragon (tarragon) and mustard seeds.

More oak leaves. Here.

And the shchir, beloved by pigs, I don’t know what it’s called in Russian

And the shchir, beloved by pigs, I don’t know what it’s called in Russian

And tse sho take? This is probably again an adverb from the south, like "get".

[Tanya]

Tanya, this is weeds, pigs are served for dessert

Tanya, so tse are scherch! Don't you know that?

Tanya, so tse are scherch! Don't you know that?

Hi .... I've never had pigs.
Even the search engine does not know what it is.

Hi .... I've never had pigs.
Even the search engine does not know what it is.

Duc weeds are garden, such a plump inflorescence is not blooming, slightly prickly.

I don't know ...
At least show me a picture, chi sho ...

Damn! I'll go to the dacha for the weekend, I'll take a picture specially! You will laugh for a long time when you see that you "did not know." And I'll bring a photo of my lavender. Do you remember when you asked what this manny grows on my windowsill? She has already risen decently. Oh, flood, we'll get it!

Tanya, I remember lavender and wait. But I don’t remember that prickly one.
Maybe a buddy? Oh, not ... into cucumbers ...

the name of amaranth plants (see), as well as Mercurialis L. from this. Euphorbiaceae (also called Proleskaya). The genus Mercurialis L. contains 7 species, of which three are characteristic exclusively of the Mediterranean region, one - in East Asia; perennial M. perennis L. is widespread in Europe (also in Russia), in forests, close to the previous M. ovata H. et St. is found in the east of Central Europe, in Russia in the Podolsk, Volyn and Bessarabian provinces, and the one-year-old M. anima L. grows in weedy places in Western Europe, in Russia only in the west and southwest. Flowers are dioecious, male in bunches in interrupted ears, with a tripartite perianth and 9-12 stamens, female solitary or in 1-3-flowered ears, with three sepals and a two-nested pistil. Plants with spicy sap, contain indigo and turn blue when dried.
Usse, sho knew: so cultured, decent
🔗

Oh I know ...
It's spurge. Above the post, I also wanted to write "spurge" and even represented it, but I wrote something about it.

in Russia only in the west and southwest.

In my flower beds, such as in the photo and red) it grew gigantic ... I didn’t know that it could be added to cucumbers .. but I was in dry bouquets ..

[Galyusha]

In my flower beds, such as in the photo and red) it grew gigantic ... I didn't know that it could be added to cucumbers .. but I could add it to dry bouquets ..

Galyusha, I think that after all it was not he who grew up in your flowerbed. That is, flowers that bloom with dark pink rocking chairs. And this is weeds.
Correct me if I am wrong.

Found, found ... this one derovo amaranth



Who would have thought ...
They also crush oil from the seeds of this plant, grind flour and bake bread from it ... yyyyyyyy

In the photo, the weeds are not the same and they are not of the euphorbia family, when you pluck the euphorbia from it, the juice is released, and no juice is released from the "shchiritsi". Although I seem to be mistaken, but here is a photo more similar to what grows in our gardens

In the photo, the weeds are not the same and they are not of the euphorbia family, when you pluck the euphorbia from it, the juice is released, and no juice is released from the "shchiritsi".

Yes? Then the milk is not released. Probably. In general, I don't remember anymore. You need to ask someone who has a garden nearby.

Tanya, well, you are completely confused! Euphorbia is a completely different herb.
But you're right about butter. AMARANTHUS (AMARANTHUS) or EXTRACT
this Amaranths - at Gali, it was just amaranth (a cultivated lizard) that grew, they make butter from it! Here is a link 🔗... In short, do not load, wait for a photo from the scene (from the dacha).

[Gaby]

The one we need is at Gaby on the picture

Well, you here and bent

Well, you here and bent

This is Google's fault. And we ... we love cucumbers

Virgo, you'd better throw our favorite herbs, otherwise you will shove something wrong and you will be alaverdy

[Ira]

Ira, so all of Ukraine is salt with shchir

I am reporting. I spun my cucumbers. Thank you, I thought that it was only necessary to try them, and not wait for the allotted time.
We should have tightened them up last night.
While the cucumbers are crispy, not sour. But I do not have enough sweetness, I always swirl with sugar. Let's see what happens during the final salting, after all, this is still a semi-finished product.
But the main thing is that the banks do not explode.
I took the cucumbers out of the buckets into a cup of water, washed them and immediately put them in the jars, it was very convenient to lay out, since everything is before my eyes and is easily assembled.
I filled the jars with water, drained it and measured this water in order to know how much brine I need.
Then she put fresh herbs, pepper, etc. in jars, poured it with boiling brine and twisted it. Now the banks are wrapped up.
Interestingly, I practically had no foam, neither in buckets, nor during boiling. Why would that?

Girls, good afternoon. Can you please tell me, can you sterilize the cans right away, before you put everything? Sorry, maybe the question is stupid, but for the first time I was going to close cucumbers according to your recipe, so I'm asking. Thank you.

Banks just need to be washed, there is no need to sterilize

My favorite cucumber recipe!
When we lived in the private sector, we had a well with delicious water. The root and leaves of horseradish, leaves of cherries, black currants, dill umbrellas, garlic, hot peppers, blackweed, wheatgrass, sow thistle, mint and black-cutters were placed in the jar. Poured cold well water, and when acidified, put in the cellar. But then we moved into an apartment and problems began ... The cucumbers turned out to be soft ... Now I put grains and mustard powder and a little oak bark.
This year I will fill in with boiled brine, the cucumbers are already acidified and very tasty, I want to keep the crispness until winter.

nut
Thank you very much,: flowers: and I have already sterilized, but so far I have only laid 4 bottles, the rest will only be washed. I'll see what I can do, maybe my handles are "crooked" for the first time, and suddenly everything works out.

[Lyi]

But the main thing is that the banks do not explode.

Lyi, such cucumbers were always closed under a plastic cover.They always stood well, if they are puffed up, it is convenient to pry off the lid and let the air out.
And this year I'm pouring boiling brine over the cucumbers, so they should generally stand well !!!

ksyushik, everything will work out for you!
The cucumbers are exceptional !!!

[ukka]

ukka
Thank you, I hope so, but I poured cold water from the tap, the next ones that will be, I will try to pour boiled brine. I only love fermented foods, I don’t like vinegar, and it’s bad for my stomach.

This year I poured from the tap, today I tried it - delicious, crunchy !!! Today I drained the brine, boiled it and poured the cucumbers again. Our tap water is not very good ...

Yes, well, nothing, I will still boil the brine. Sometimes we drink tea from the tap. Yes, in principle, I cook everything on this water.

[ksyushik]

Our tap water is not very good ...

I would now have that well that we had in the private sector ... (yeah, a well, to an apartment, on the fifth floor ...).

ksyushik, and my neighbor buys water from a barrel for clogging, "Dew of Svyatogorya" is called ... Maybe you sell this too?

I'm not particularly worried about this, all the water for me is not the same as well ...

Maybe you should buy one. We take, but for tea and so to drink, but I cook on the usual, well, in the next. once I will take such water for closing.

[Lyi]

Lyi, such cucumbers were always closed under a plastic cover. They always stood well, if they are puffed up, it is convenient to pry off the lid and let the air out.

You have calmed me down.
The lids are inflated, but so far they do not explode.
If the lid explodes, can it be boiled over and closed with plastic?
Now I don’t want to rip off the covers right away, they’ve puffed up so far, but within the permissible limits.
Nut, Ukka, thanks a lot for the recipe.
Something I have a delay in the ignition, I reported about everything, and THANK YOU squeezed.

[Nut, Ukka]

You have calmed me down.
The lids are inflated, but they do not explode yet.
If the lid explodes, can it be boiled over and closed with plastic?
Now I don’t want to rip off the covers right away, they’ve puffed up so far, but within the permissible limits.
Nut, Ukka, thanks a lot for the recipe.
Something I have a delay in the ignition, I reported about everything, and THANK YOU squeezed.

You can also punch through the lid, release the air and seal it tightly with plasticine.

What are these cucumbers dump Boska: girl_haha: that's for sure !!! I always make them, keep them in the cellar, and even put sugar in the brine, and they cost nothing! I call them edren root !!!! : girl_haha: My husband is calling out your eyes !!!! : girl_haha: We love them very much! Thank you!!!

I, too, what year I close 20 3-liter cans according to this recipe and all the time there is not enough, the recipe is just excellent to everyone I recommend

Girls, when in 90 g I read in the newspaper "Boss", so that the lids do not swell and explode, pour a good hill of rock salt on them. I tried it myself before when I closed the cucumbers with iron lids .. really do not explode
Maybe someone will come in handy! : rose: I still stood in the cellar with salt ... and when the time came to open just washed it off and that's it.

Well, here I also pickled the cucumbers, tried them tasteful, now I will wait and watch so that they do not explode. Sprinkle the lids with salt and put them on.
Thank you very much for the recipe. I will continue to salt like that.

[nut]

This year I also took up pickles and pickles closely.
I often see a similar recipe, but I don’t make up my mind, I’m afraid that it wouldn’t explode. I did half the recipe nut.
I have a recipe for marinade for 1 liter of water 50
g salt for small cucumbers and 60-70 g for large ones. I fermented it, left it at home for three days until it replayed, and then carried it to the basement.
But after seeing the debate here with us, I again wanted to add a couple more jars.
nut, say bitter pepper is then strongly reflected on cucumbers. I do not like spicy, crispy - yes.
leka , somehow it is not clear about salt it is written. Where to pour the salt: on top of the rolled lid? Or how?

Yes, put a good slide on the swollen lid. If not swollen, do not pour.

[leka]

leka , yeah, now it is clear now there is a way how to deal with the expected problem
Well, I'm picking up all the cucumbers and trying out the recipe

[Rybka]

Rybka, almost a week has passed, and my cucumbers are standing (ugh, ugh) and the lids no longer swell. Maybe it will. After all, given our heat (35 in the shade and 50 in the sun, at the same time it does not drop below 34 at night), it is very difficult.
Maybe it will carry over and nothing will explode?
So try it. It is better to try once than to regret 100 times later that you did not try.

[Lyi]

Lyi , and the lids just rose and remain so inflated? Are bubbles free?
I will definitely try and unsubscribe)))

[Rubka]

Rubka I put very little hot pepper, a small circle is just for taste, and I have never torn off the swollen lids and they remain

[Lyi]

Lyi , and the lids just rose and remain so inflated? Are bubbles free?
I will definitely try and unsubscribe)))

No, as soon as they rose a little, they remained in the same position.
I put them in the basement right on the floor, I didn’t put them on the racks so that it would be colder for them, and even if they explode, so that the rest would not be flooded.
The dear ones are standing.