Olga Nika
cucumbers in jars for vinaigrette and pickles
Category: Blanks
Ingredients
cucumbers
coarse salt and spices
Cooking method

Wash cucumbers, cut off the butts (you can do this when laying) and soak in very cold water for 1-3 hours
if the water is not very cold, then change it 1-2 times, so that it would be colder.
pack dill, laurel, garlic, peppercorns, horseradish and whatever you like, just do not overdo it with spices or whatever you want.
drain the water from the cucumbers and lay in the banks (we sterilize the banks).
make a brine: in cold water (fresh) we dilute coarse salt 2 tbsp. spoons with a top per liter of water (somewhere about 60 grams per 1 liter).
pour cucumbers in jars with brine, close the neck of the jars with gauze or lids with holes.
and set them to sour for 2-3 days (I just have three days on the floor in my room), during this time, if the brine foams strongly, then remove the foam and throw it away
after three days, pour the brine into a saucepan (a couple of liters of brine will still need to be prepared, since the brine will take a little more than it was originally), boil it and gently pour the cucumbers with hot brine (straight from the stove) and immediately roll up the sterilized lids.
turn the cans over, wrap them up and let them cool. all, the cucumbers are ready!
are stored in my apartment.
very good for vinaigrette and pickles or where barrel cucumbers are needed
very rarely, something happens to these cucumbers - in terms of the brine has become cloudy or the lid is swollen, how many times can 1-2 cans be done in 10 years

The dish is designed for the number of cans
Note
maybe someone already wrote such a recipe
I've been using it for 10 years

MariV
Where is the barrel?
Luysia
Quote: MariV

Where is the barrel?

I meant that cucumbers are like barrels.
Zhivchik
I don't like it when the "butts" are cut off right away. Then ugly droplets appear on the cut. It is best to cut them off before use.

Quote: Olga Nika

maybe someone already wrote such a recipe

The recipe for such cucumbers, exhibited by Ira Oreshk, has been living on our forum for a long time.
Kamusik
Quote: Zhivchik

I don't like it when the "butts" are cut off right away.

Similarly !!! This can be used for lightly salted, so that they are salted faster.
Zhivchik
Quote: Kamusik

Similarly !!! This can be used for lightly salted, so that they are salted faster.

Olga Nika
Quote: MariV

Where is the barrel?
to taste like barrel
Olga Nika
Quote: Zhivchik

I don't like it when the "butts" are cut off right away. Then ugly droplets appear on the cut. It is best to cut them off before use.

I wrote what can be done before putting in banks

The recipe for such cucumbers, exhibited by Ira Oreshk, has been living on our forum for a long time.
Well, I'm sorry, I didn't see it, I'm not so long ago on the forum

and the cucumbers are just delicious

MariV
Quote: Luysia

I meant that cucumbers are like barrels.
No, Lucy, barrels - they are mostly oak - if good; and the taste of the products is appropriate. Therefore, sometimes (I always! The oak under the window is 65 years old) oak leaves on twigs are added to jars of cucumbers when salted. Cabbage was fermented earlier in barrels.
nut
I MANDATORY I add oak leaves to the jars, on Friday I opened the jar since 2010 - oh, that's good Crispy, vigorous - just delicious
MariV
Yes!
Olga Nika
when there is at hand and I lay oak leaves
for this you have to go out of town just ... but sometimes it doesn't work
Zhivchik
Quote: nut

I MANDATORY I add oak leaves to the jars, on Friday I opened the jar since 2010 - oh, that's good Crispy, vigorous - just delicious

In...it is the oak that gives this characteristic crunch to the cucumbers.
Kamusik
Quote: Zhivchik

In ... it is the oak that gives this characteristic crunch to the cucumbers.

Tanyusha, do not throw your sneakers, pleading smiley! But, I think that all the same hell ... Or maybe they are interchangeable in this regard? And we won't fight?
Zhivchik
Quote: Kamusik

Tanyusha, do not throw your sneakers, pleading smiley! But, I think that all the same hell ... Or maybe they are interchangeable in this regard? And we won't fight?

Tanyusha Kumusik Kamusik, nope ... it's an oak. A cousin told me about this 20 years ago. And she's such a well-deserved cook.
And horseradish protects against mold and gives a little spiciness. Some piquancy.
I add horseradish (roots) to beet kvass. He then does not grow moldy for a long time.
Kamusik
I can say that I grew up on these cucumbers (barrels), I love them very much. Even as a child, I wanted the name of Ogurtsova. So, my grandmothers, parents, and now I (though I already have cans) put horseradish for this business. On purpose, this year I will do an experiment - a few cans without horseradish, with leaves your oak. Look Tanya, if they don't crunch, I'll send them all to you!
Zhivchik
Quote: Kamusik

I can say that I grew up on these cucumbers (barrels), I love them very much.

I also grew up on these cucumbers. And also cabbage, tomatoes and sauerkraut.

Quote: Kamusik

On purpose, this year I will do an experiment - a few cans without horseradish, with leaves your oak.

No, well, horseradish leaves are a must. This is the same as dill. What are you?
Honestly, even though I put oak leaves, though not, but the cucumbers crunch. This is what my sister said to me for crunching.
Maybe something else is happening with these cucumbers, just like with cognac. It is also kept in oak barrels. So tannins get into cucumbers and they become tastier from that, and most importantly, harder. They turn out to be more aromatic and astringent in taste.
Oh, I remembered what example to give. There are tannins in linden. Have you tried brushing her hair with broth? That's right, and don't try, because you won't comb them later.
And why? Because tannins give "oakiness".

Quote: Kamusik

Look Tanya, if they don't crunch, I'll send them all to you!

OK! Our garage puppies eat everything. Not even crunchy cucumbers.

Kamusik
Come on, not crispy ... - I have never had such a kind, t-t-t., I was dreaming.
And if it is serious, then horseradish leaves, yes, this is a classic, but I put a lot of root (I dig up gardens for everyone!). I will definitely try with oak and honestly accomplish my goal. If only the cucumbers were ugly, I don't like purchased ones, you can't guess them ...
Zhivchik
Quote: Kamusik

(I'm digging gardens for everyone!).

How profitable you are.

Quote: Kamusik

If only the cucumbers were ugly, I don't like purchased ones, you can't guess them ...

That's right. Cucumbers are needed very pimply.

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