Pickles

[Tatyana]

Although the topic is already many years old, but now it is relevant, since the season. I don't find a more "live" topic on pickling cucumbers here, Tatyana, can you formulate your own concept of pickling cucumbers here in order to hear valuable opinions and advice from people?

Marina cucumbers. I started reading the recipes - all are approximately the same.
I used to make non-pickled ones, which you first need to ferment for a couple of days, and then boil the brine and pour it over and roll it up. They stand without problems in a warm room.
I wanted something else. Last year I pickled tomatoes, poured the rest of the pickle over the cucumbers. It was a bomb (filled with currant juice, no vinegar), it's a pity that there is only one jar

Today I scored cucumbers for two liters and one 0.75
The problem is in the recipes - the calculation for the can, they usually write about the three-liter.
I took as a basis the recipe according to which the Hairpin marinated, on the first page of the topic, taking into account the fact that the acid must be greatly reduced.
It turned out like this - I poured boiling water over my cucumbers in jars. Then I poured everything, it turned out a liter.
I added a tablespoon of salt, a couple of tablespoons of sugar and gooseberry juice (almost a glass, sour) vinegar, I don't like it, I literally added a spoon.
And yes, you have to make it a rule to attach a prescription to the bank. And sometimes you open it, and it is very tasty, but there is literally a little salt, not enough salt.

we must make it a rule to attach a prescription to the bank. And then sometimes you open it, and it is very tasty, but there is literally a little salt, not enough salt.

In such cases, I always mark on the bank like this - 19 # 6, this is the year of seaming and the number of the recipe in the notebook. And already in the notebook I make notes about the taste.

[Twig]

The problem is in the recipes - the calculation for the can, they usually write about the three-liter

Twig, Veta, we have a cool recipe at the Bread Maker, and just for a liter jar! I've been cooking for several years, I really like it and everyone who tried it. Recommend!

Pickled cucumbers "Aunt Margita" (Lozja)

Girls, I was going to ask everything and I won't ask in any way. Here are the same cucumbers from Aunt Margarita with sterilization - is this stage obligatory? Will the cucumbers explode without it? I'm just lazy

[Sveta]

Sveta, thanks, I saw the recipe, took it as a basis.
Cucumbers grow poorly somehow, I close a couple of jars. Banks are not liter, 0.75 or 0.8 probably.
I don't like vinegar, I want sour cucumbers.
I pour boiling water over my know-how, then pour it out, replace a quarter of the water with currant juice.
Salt, depending on the volume - liter - spoon with a slide, 0.8 - without a slide.
I sterilized a couple of cans, but not a couple. Ttt, while they are standing.

I sterilized a couple of cans, but not a couple. Ttt, while they are standing.

Thank you ))

Here are the same cucumbers from Aunt Margarita with sterilization - is this step required? Will the cucumbers explode without it?

I sterilize in the oven. I put the covered jars in a cold oven, set it to 130-150 degrees, and from the moment the oven heats up, I hear the noise of the fan, 15 minutes. Or before the color of the cucumbers begins to change, but here you can overexpose. I turn it off, and the cans cool in the oven, then I roll them up. They stand well, and there is a minimum of body movements. And the cucumbers are very tasty, I have been making them for the third year already.

[VeraNiK]

VeraNiK,
I'll have to try - thanks)))

I don't know if you can call the cucumbers that I harvest pickled, but I do this:
I fill a 3-liter jar with cucumbers and spices, pour boiling water over it, let it stand for 10 minutes, drain the water, add 3 tbsp. l. sugar, 3 tbsp. l. salt, bring to a boil. I add 3 tbsp to a jar of cucumbers. l. vinegar 9%, pour boiling brine.
I twist the lid, turn it over, cover it with a blanket, leave it to cool. I store it in the apartment under the bed. The cucumbers taste like Bulgarian ones used to be sold.

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