Pickled cucumbers a la "Globus" (tested on myself!)

Pickled cucumbers a la "Globus" (tested on myself!)
Category: Blanks
Ingredients
Table vinegar 250 ml
Water 5 stack.
Granulated sugar 0.5 stack.
Salt 1 tbsp l.
Fresh cucumber
Spice
(dill, bay leaf,
allspice,
a clove of garlic,
a couple of cherry and black currant leaves)
Cooking method

Carefully wash the cucumbers. In a jar (I took a liter) we put on the bottom: dill, a clove of garlic, a couple of cherry and black currant leaves, bay leaf, a couple of allspice peas, 6 mustard peas, then tightly put the cucumbers.
Marinade:
We put a saucepan with water, salt, sugar on the fire, when the water boils, add vinegar. The marinade has boiled, fill it with cucumbers and sterilize for about 15 minutes, close the jars, turn over, wrap up.

Note
In fact, I have not been doing conservation for ten years, since the ragweed allergy overcame. We devour mother's pickles. But this year I feel better, and my colleague brought such beautiful cucumbers! I went online for recipes. Here's what I found. Have already tried ... The recipe is from here 🔗 Cucumbers, indeed, resemble the Bulgarian "Globus" from my childhood (5-liter jars from under them are still on the farm)

Personally, I almost didn't have enough salt and dill seemed superfluous. But the cucumbers came out super crispy and very, very similar to those. The recipe is a little out of time, the cucumber season is over. But try it next year - you won't regret it!

and I wonder how many liter jars of prescription marinade?

In a liter jar, half a liter of marinade. In 3 liter and a half

thank you

Tell me, in what cases are cucumbers soaked in cold water? This recipe does not say this, but mom says what is needed.

Tell me, in what cases are cucumbers soaked in cold water? This recipe does not say this, but mom says what is needed.

Yes, they are always soaked, for three or four hours, especially if they are not the first freshness, not from the garden. Cucumbers become firmer when cooked properly, crispy.

and then there will be no cavities and voids in them

Thanks for the advice! Tomorrow or the day after tomorrow I have already planned to roll up a couple of jars of cucumbers according to this recipe!

Last year I closed a couple of jars for this recipe. You cannot tell how pleased I was with the taste of the cucumbers!
But the most interesting thing is different. The recipe description also said that the recipe was very old. Let me, I think, I'll ask my mother if she remembers the taste of these cucumbers. She said that she remembered and that they were very sharp. On this and talked. But I myself firmly decided that I would not look for another recipe.
Three weeks after seaming, I pulled me to open a small jar and take a sample. I liked everyone ... and my mother as well.
What can I say, the next day the recipe was rewritten by my mother. She soon closed the cucumbers, but at the end of the season there aren't as many cans as she would like. And the most important thing is that she said: "Next year I will cover all the cucumbers only according to this recipe !!! Very tasty."
And then the next year came, the season of cucumbers, and I came again to say thank you so much for the wonderful recipe, which I, the young mistress, really liked, and cheered my mother

Freken Bock
250ml glass? Am I getting it right? And I wanted such cucumbers, I will try to make several jars.

[irza]

irza , glad you liked it!
Elenka69, probably. Vinegar, water, and sugar were most likely measured in one glass. Personal experience is completely erased from memory.

But for me, on the contrary, last year's cucumbers came out unimportant, somehow flabby, they struck not with the taste from childhood, but with some kind of excess acid. I was even embarrassed that I was so enthusiastic about this recipe and advertised it. But, most likely, the reason for the failure can be explained by the quality of the cucumbers themselves. My first experience was with 100% homemade cucumbers. And last year I pickled small and pretty ones bought on the market.

Ladies, for 1250ml of water, vinegar is insanely much.

For many years I closed it with citric acid, two years ago somewhere in Odnoklassniki

found the recipe, everyone really liked the cucumbers ... but the recipe is lost.

For the second year I have been making it according to my colleague's recipe, very worthy, I must say, the taste

For 7 liters of water 8 tbsp. tablespoons of salt, 12 tbsp. tablespoons of sugar and 250 ml of vinegar. Pour cucumbers twice

in a jar with all the spices - garlic, dill, chron, cherry leaves in a jar with boiling water,

I stand it for 25-30 minutes, the third time with brine, roll it up, wrap it up until it cools.

The amount of vinegar here is really scary, but this is probably the peculiarity of this recipe. I will not reduce the vinegar - that's for sure, but I'll take a little more salt.

[Freken Bock]

Freken Bock, the day before yesterday I rolled up 7 liter cans according to this recipe.
This is the second recipe new to me.
I won over that the taste is positioned like that of Globus.
We'll check it out in winter.
Thanks in advance)))
I will report back in winter.

I rolled up 4 prescription cans in July. Yesterday I could not resist, I opened one - I wonder, I can’t hold back! All in all - excellent cucumbers, strong, very crispy, a success. Unfortunately, I don’t know the taste of the "globe", but on the whole the recipe is excellent, it is recorded in the permanent ones. Thank you!

This year I made cucumbers according to 3 recipes, my husband praised everything! But according to the same recipe (they were only called "Nostalgia") the most delicious turned out! even my youngest has appreciated and demands only them! : Victory: It's a pity that I rolled up a little! But next year I will come off in full !!! RECOMMEND!!!

I made cucumbers this year using this recipe. What can I say ... Vinegar is clearly too much, well, VERY much, even for me, a person who simply adores all kinds of marinades, including those with a high content of vinegar. The recipe, in principle, is not bad, but the vinegar can be safely reduced by 1.5-2 times.