Pickles

We don't have a recipe for pickled cucumbers on our website ... Or I didn't find it. I got into my 1966 book and ...

There are very interesting proportions of vinegar / water:
for cabbage - 1/3
for tomatoes - 1/1
for beets - 1/1
for grapes - 1/2
for melon - 1/2

but for cucumbers 1/0 ... that is, there is no water at all ... and vegetable oil too ...
Here I am sitting in confusion ...

[Hairpin]

Hairpin,
are you going to pickle cucumbers?

The proportions of water-vinegar from the book are good, of course, but is the% of vinegar indicated? It seems that we will eat cucumbers and see Moscow ...
If necessary, I will share the recipe ...

[Khimichka]

Khimichka, it's late ... I'm already ...
I chose this recipe:

Pickled cucumbers in Berlin from Lomakina from the Good Kitchen website ( 🔗)

For Berlin pickling, small cucumbers are taken. At the bottom of the can I cut dill, tarragon, paprika, peppercorns, bay leaf.
Put the cucumbers in jars (I close them in liter, 0.75) and pour boiling water over them.
Let it stand for about an hour, then drain the water, add vinegar, salt, sugar, bring it to a boil and roll it up.

For 8.9 liter cans:
1.7 liters of water.
0.5 liters of vinegar.
2 tablespoons of salt.
4 tablespoons of sugar.
At first glance, it seems that there is a lot of vinegar. Do not deviate from the recipe! I've been pickling this way for many years. Berlin salty - lick your fingers

Only I had one Trouble. It seems that the cucumbers need to be peeled at the ends. And then - an hour in hot water ... Suddenly what flows out of them ... I cleaned it, and kept it stuck for an hour. Fifteen minutes maximum ...

And lay out the recipe! Well this is just the beginning of pickling them !!!

[Hairpin,]

Hairpin, Something this recipe is sinning with the amount of water, and salt, and sugar. About vinegar, okay, you can agree. Even if you stuff gherkins into a jar, then you need 300 grams of water per liter container, or even 350. Multiply by 8 or 9 as you are offered and you will get? ...
And about steaming. I steam cucumbers twice for 15-20 minutes, they never tear the cans, even though they are warm.
Did you soak the cucumbers in cold water before spinning?

Nope ... did not soak ...
Well, you need to soak it entirely, that's understandable. But to steam with peeled ends or not? And about the volume of the marinade ... It's not important. You can always add marinade.

Someone else promised the recipe ...

[Hairpin]

But to steam with peeled ends or not?

Hairpin, I once cut off the tips and tails, then after opening the jar on the cut of the cucumber there were ugly, some pimples, like grains.
It's easier not to cut anything, and when you take it out of the can, then cut off the tails and the cut will be beautiful.

[Pickled pickled cucumbersFor 2.5 liters of water: 2 tbsp. l. sugar; 2 tbsp. l. salt, boil everything. After 10 minutes, drain and boil again with 2 tsp. essences. Before pouring the cucumbers a second time, add 2 aspirin tablets to each jar (3 l.). Roll up.P.S. In each jar at its discretion: currant leaves, dill umbrellas, garlic cloves, etc. based on your own taste.]

Girls, and in my family for many years now, this recipe for cucumbers is in the "favorites":

Pickled pickled cucumbers

For 2.5 liters of water: 2 tbsp. l. sugar; 2 tbsp. l. salt, boil everything. After 10 minutes, drain and boil again with 2 tsp. essences. Before pouring the cucumbers a second time, add 2 aspirin tablets to each jar (3 l.). Roll up.
P.S. In each jar at its discretion: currant leaves, dill umbrellas, garlic cloves, etc. based on your own taste.

Krosh, and what essence?

[Hairpin]

Hairpin
70% acetic acid.

Yeah ... well then I found vinegar in the recipe !!!

I don’t know what kind of cucumbers are made according to the “Berlin style cucumbers” recipe, but I know very well that it is impossible for our people to eat pickled cucumbers from a store in Germany. It seems that there is no water in the marinade, only vinegar and sugar. A rare filth.

So the Germans pickle cucumbers according to my book !!!

Hairpin, so as not to bother with counting salt and sugar per liter of water, I will give a recipe that is used in our family: horseradish leaves, currants, cloves of garlic, stalks of dill (old) to taste in a liter jar on the bottom, cucumbers on top. Poured with boiling water for 10-15 minutes, covered with lids. At this time, more water is put to boil. After 15 minutes, water is drained from the cucumbers and ATTENTION: 1 tsp is poured into each jar. salt, 1 tsp. sugar, 1/3 glasses of 9% vinegar (we have a Soviet 100 ml glass specially stored), after which it is poured with boiling water, covered with a lid and rolled up. Then the jar is shaken, turned upside down with a lid and under a blanket for 1-2 days (until it cools). Crispy cucumbers are obtained. We make tomatoes and squash in the same way.

[Yulechka]

Yulechka, Thank you! Why two days? I wrap my cans in a terry towel, and when they cool down - mine, and under the closet ... And then two days ...

The hairpin, we usually keep it under a cotton blanket until it cools completely, so it turns out for about 2 days + until we force one of the men to lower all this into the cellar (in our city, almost everyone has a cellar in the courtyards, but without a cellar everything stands perfectly in the closet)

In addition to pickled cucumbers, I also canned

cucumbers without vinegar (pickled)

for one bucket of cucumbers you need 2 tablespoons (200 g) of salt.
Pre-soak cucumbers in cold water for 3-4 hours (for better turgor). Then put dill, garlic, currant leaves, oak leaves in jars, you can have a little bitter capsicum and cover with horseradish on top. Cover with water and salt solution.
A 3 liter can requires approximately 1 liter of liquid.
Let them stand indoors for 2-3 days. Then drain this brine, boil and pour again into the jars. Banks are rolled up with lids and are not insulated with anything.

Such cucumbers are perfect for olivier, vinaigrette and other salads.

This is the simplest and most successful recipe, I do it all the time. The cucumbers are crispy and vigorous. I have cans in my garage 3-4 years ago, but they became even tastier and stronger

[Khimichka]

Khimichka, it's late ... I'm already ...
I chose this recipe:

Pickled cucumbers in Berlin from Lomakina from the Good Kitchen website ( 🔗)

For Berlin pickling, small cucumbers are taken. At the bottom of the can I cut dill, tarragon, paprika, peppercorns, bay leaf.
Put the cucumbers in jars (I close them in liter, 0.75) and pour boiling water over them.
Let it stand for about an hour, then drain the water, add vinegar, salt, sugar, bring it to a boil and roll it up.
For 8.9 liter cans:
1.7 liters of water.
0.5 liters of vinegar.
2 tablespoons of salt.
4 tablespoons of sugar.
At first glance, it seems that there is a lot of vinegar. Do not deviate from the recipe! I've been pickling this way for many years. Berlin salty - lick your fingers

She opened it. They are ... not Berlin, they are mobilizing! Too much vinegar ... I think it should be half as much ... My husband really liked it, but with his ulcer ...

[Hairpin]

Too much vinegar ... I think it should be half as much ... My husband really liked it, but with his ulcer ...

Hairpin, I'm telling you, make (next year) cucumbers without vinegar. My stomach is also not okay with the watchull vinegar.
And these cucumbers ( cucumbers without vinegar (pickled) ) - that's it.
Moreover, they always turn out to be crispy and like a snack ...

I only do this (no vinegar), they are so crispy and vigorous

[nut]

I only do this (no vinegar), they are so crispy and vigorous

Yeah, nut , cucumbers are really vigorous.
My husband's sister likes such cucumbers (just vigorous ones) so much ... She can eat them a 3-liter jar in a day.
And I just pour out one third of a can of brine (you can even half a can) and add plain water to a full can. And after a day, the cucumbers are not so vigorous. I eat them with my stomach with pleasure.

She opened it. They are ... not Berlin, they are mobilizing! Too much vinegar ... I think it should be half as much ... My husband really liked it, but with his ulcer ...

If you want just pickled ones, but it's impossible for your health, then in the marinade you need to replace vinegar with red or white currants

If you want just pickled ones, but it's impossible for your health, then in the marinade you need to replace vinegar with red or white currants

I also added sour cherry plum, but this is not at all that (especially, you can't guess how much to put it). In pickled cucumbers, vinegar gives exactly that "pickled" smell.

Why can't you guess ?! A handful of currant berries with twigs in a 3 liter jar = 1 tbsp 70% vinegar. Separately I make "salad" jars with acid and separate with currants for food. It is quite possible that it depends on the variety of currants. When the time for salting comes, the earlier varieties have already been harvested and turned into jelly, leaving the later thick-skinned and less sweet ones.

make (next year) cucumbers without vinegar.

Why next year ... I will train ... I will only release the cans!

1 tablespoon vinegar 70%.

What kind of vinegar is this? 70% is already almost vinegar essence.

When the time for salting comes, the earlier varieties have already been harvested and turned into jelly, leaving the later thick-skinned and less sweet ones.

You have this salting running on stream.

I will train ...

What will you train on? On store cucumbers CUCUMBERS with nitrates?
Do not fool yourself. Better make more cakes. You do them well.

Are they nitrate-free in summer? Well, I live almost in the center of Moscow ... We have everything ... asphalt ...

[THE GUARDIAN]

ABOUT THE GUARDIAN a chest with medals, called the Hairpin!

Quickly stop experimenting with cucumbers in winter. Greenhouse, especially hydroponically grown cucumbers are not canned.

And I have an ambush ... not cucumbers, but ... I don't know how to call ... sweet. Did and in several steps with lemon and vinegar and those that she opened, all sweet. So if you mix mine and Shpilkin, you get the very thing

Quickly stop experimenting with cucumbers in winter. Greenhouse, especially hydroponically grown cucumbers are not canned.

And with what not to stop? !!! Tomatoes, cauliflower ... Well, with cooking it is clear, but the rest? !!!

If you want, try pickling cauliflower, eat now. I exhibited the recipe somewhere. My kids are cracking like seeds.

[Little pickles]

Hairpin may suit you my recipe ---Little pickles
Arrange prepared (pre-soaked cucumber in water for 3-4 hours) in jars
(I make it in 1 liter) + seasonings whoever wants what + pour warm / cold / hot brine, it does not matter. 1 liter brine. water + 30g. salt +WITHOUT VINE.
Cover the jar with a lid from the top.
Withstand from 2-4 days in a warm room, until foam appears at the top in a jar (in brine) and the brine becomes slightly cloudy.
We drain the brine, boil, pour the same cucumbers in jars with this brine, twist and under the covers until morning.
When cooled in a cool place or in the refrigerator for 4-5 days, and then wherever you want, you can keep it warm.
Eat everything to your health little salty cucumbers in winter

[Tatjanka_1]

Tatjanka_1, your recipe is exactly the same as I gave
cucumbers without vinegar (pickled)
Only the recipe is designed for a smaller can volume.

Girls and where were you with your cucumbers in the summer?

[Tanyusha]

Girls and where were you with your cucumbers in the summer?

Tanyusha, I exhibited the recipe on September 9th. At that time, there were still a lot of cucumbers.
My mother had so many cucumbers this year that they no longer knew whom to distribute. And they were before the frost. The poor were frozen on the stalks.
So, this year there was a harvest for cucumbers (and in September too).

What kind of vinegar is this? 70% is already almost vinegar essence.

She is herself. You can't go wrong with the dosage, like with vinegar. How much to pour how much%

Girls and where were you with your cucumbers in the summer?

At the dacha they fought with the harvest, or he is with us ...

[Khimichka]

Khimichka, it's late ... I'm already ...
I chose this recipe:

Pickled cucumbers in Berlin from Lomakina from the Good Kitchen website ( 🔗)

For Berlin pickling, small cucumbers are taken. At the bottom of the can I cut dill, tarragon, paprika, peppercorns, bay leaf.
Put the cucumbers in jars (I close them in liter, 0.75) and pour boiling water over them.
Let it stand for about an hour, then drain the water, add vinegar, salt, sugar, bring it to a boil and roll it up.

For 8.9 liter cans:
1.7 liters of water.
0.5 liters of vinegar.
2 tablespoons of salt.
4 tablespoons of sugar.
At first glance, it seems that there is a lot of vinegar. Do not deviate from the recipe! I've been pickling this way for many years. Berlin salty - lick your fingers

Vinegar mnooooooooooooooo !!! Highly!

But I have little ... Either the vinegar was not the one stated on the bottle, or something else ... and the tomatoes are not spicy, but the cucumbers are frankly sweet ...

My pickled pears turned out like compote almost. I'll go there to complain ...

But I have little ... Either the vinegar was not the one stated on the bottle, or something else ... and the tomatoes are not spicy, but the cucumbers are frankly sweet ...

Girls, I have a ratio of salt: sugar and we get salty or sweet-salty.
In cucumbers, tomatoes, salt: sugar 2: 1, for everything else (assorted) I take 1: 1, for assorted with onions 2: 1 for 1 liter of marinade and replace vinegar with acetic acid, you will not miscalculate. For a 3-liter jar, not to be confused with 3 liters of marinade, 1 tbsp of 70% acetic acid will be moderately spicy, not much.

At one time (when there was no wine and apple cider vinegar on sale), I added 70% vinegar essence to the jars at the rate of 1 tsp. per liter jar at the end of sterilization.
Will you say a lot? Not at all!

Depending on the filling of the jars with vegetables, it contains 350-400 ml of water (marinade). So dissolve 1 teaspoon of essence in it - get a normal acetic concentration.

On the label for the essence it is written, dissolve in a 1 to 20 ratio to get vinegar that tastes normal.

And the preparations of tomatoes and cucumbers were great in taste!

You just need to work out the marinades for all occasions and remember the taste of the finished marinade for each type of vegetables and fruits.

If the fruits and vegetables are not spicy, sour and taste fresh (like cucumbers, pears), then the marinade needs a spicier one. And vice versa.
And you always need to taste the marinade before pouring it into cans - whether there is enough for your personal taste, you can correct it.
But the marinade should taste a little sharper than you would like to eat it, for example, as a salad dressing.
And always a new recipe should be made in 1-2 small jars, aged for 2 weeks, tasted and salted, and the next batch should be made taking into account your own taste - or not at all!

Dashing trouble began - everyone went through it.

The whole point is not in the marinade recipe, it has been tested for a long time, I have been canning for many years. And I don't always try vinegar pickles.
And there is a hole in the old woman ...

It happens - I know from myself

for one bucket of cucumbers you need 2 tbsp (200 g) of salt.
Pre-soak cucumbers in cold water for 3-4 hours (for better turgor). Then put dill, garlic, currant leaves, oak leaves in jars, you can add a little bitter capsicum and cover with horseradish leaves on top. Cover with water and salt solution.
A 3 liter can requires approximately 1 liter of liquid.
Let them stand indoors for 2-3 days. Then drain this brine, boil and pour again into the jars. Banks are rolled up with lids and are not insulated with anything.

Such cucumbers are perfect for olivier, vinaigrettes and other salads.

I salted according to this recipe. I did everything strictly as written. But I didn't succeed. First, a white bloom appeared on the cucumbers. And the brine itself is kind of cloudy. And now the lids are swollen. What did I do wrong?

I salted according to this recipe. I did everything strictly as written. But I didn't succeed. First, a white bloom appeared on the cucumbers. And the brine itself is kind of cloudy. And now the lids are swollen. What did I do wrong?
[/ quote
Drain the pickle from the cucumbers, rinse thoroughly, pour over with boiling water. If the brine is very sour, dilute with water, boil and pour cucumbers, roll up. Store in a cool place. Good luck!

According to this recipe, I close the cucumbers for 10 years and all the Cucumbers, after the brine has been drained for boiling, must be rinsed well - pour water from the tap directly into the jar, shake well and pour out, and again like this. Then there is a boiling solution. After a couple of days it will become a little cloudy, but then everything will settle to the bottom. You need to store it in the cellar, I have such cucumbers dating back to 2006, and they are so tasty, vigorous and crispy.
Himichka, put the jars in a cool place, if there is such an opportunity, the dregs will settle, and my lids are also slightly swollen, this is because fermentation continues.

I also forgot to say - in my recipe there are 3 tbsp. l. rock salt per 1 3 liters. jar, and everything else, too, put the salt right into the jar and pour water

Thanks everyone for the answers. Tomorrow I will try to open, rinse and close again. And I can't keep it cool. Nowhere. I'm at the dacha, but there is no cellar. And then my mother tells me to punch a hole in the can and seal it with plasticine. Somehow I don't want that. The air will get there and the cucumbers will be soft.

According to requests in Yandex, rotbandt is a plaster, maybe this harbor for cucumbers is called somehow differently, or I found it wrong? How do you sow cucumbers in more detail? Directly into the ground? When should you cover?

Girls, help me, I pickled the cups like in this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=75519.10
They did not stand for a day, they had already started to blow up. Although the girls write that they have exactly cucumbers according to this recipe. Is there anything else you can do?