Zhivchik
I am reporting my doubts. The cucumbers are just awesome. So carbonated ... uhhh .... And it's all because of the rye croutons.
Salt is just NORM! I was so afraid that they would be salty that I shoved not 1500 g of cucumbers into the jar, but more. So they have absorbed the salt. Even a little salty turned out because of this. So if it is said to mom, then to mom for 1500 g of cucumbers 3 tbsp. l salt, then there is nothing to think about.
Cucumbers stood on my table for two days.
Basilisk!

Lightly salted cucumbers from Kara Gundel
francevna
What handsome men! They ask themselves in the mouth.
Agata
Tanya-Zhivchikhow delicious!
For this you will receive a ditty as a gift:
"For cucumbers, tomatoes, my dear kissed me in the corridor" .
barbariscka
ZhivchikWell, the doubting Tanya finally calmed down. Excellent cucumbers, a little earlier it was necessary to take out the bread, now it is hot, they are ready in just a day and a half. So salt for health and eat with pleasure
Thanks for the photo!
nila
And sho I have such a colored salt for the salt ... then probably my hooks are wise
nila
I’m still thinking about these cucumbers and I couldn’t understand ... and then I’m cooking, I open the salt shaker and it comes to me))) I have sea salt, I bought a simple stone salt just today, for conservation!
Zhivchik
francevna, Thank you!

Quote: Agata

For this you will receive a ditty as a gift:
"For cucumbers, tomatoes, my dear kissed me in the corridor" .

Aaaaa ... ditties ... Agatha,

Quote: barbariscka

Excellent cucumbers, a little earlier it was necessary to take out the bread, now it is hot, they are ready in just a day and a half.

No, it's just fine with bread. Because of him, the cucumbers turned out uhhh ... that's what you need cucumbers)

Quote: nila

I’m still thinking about these cucumbers and I couldn’t understand ... and then I’m cooking, I open the salt shaker and it comes to me))) I have sea salt, I bought a simple stone salt just today, for conservation!

This is where the dog is buried ...
By the way, it was someone who came up with the idea that iodized rock salt is not suitable for conservation. Everything fits perfectly.
metel_007
I also pickled cucumbers yesterday. I took salt without a slide. I was afraid to oversalt.
But from the toasted crackers, the brine turned dark brown. Is that how it should be? Maybe you shouldn't have to fry them? Will it affect the taste somehow?
barbariscka
metel_007 You may have overcooked the crackers or put in a lot, but I don't think it will hurt the cucumbers. The recipe contains exactly dried slices of bread, I use rye crackers, usually everything works out, so I think you will succeed, although I did not get to dark brown. Try not to overexpose. Strain in time, rinse the cucumbers, fill with strained brine and put in the refrigerator or in the cellar on ice and there will be excellent cucumbers.
metel_007
Thank you, I had crackers prepared for kvass, fried them and put them on.
Then I will report back.
Twist
Vasilisa, accept my report too. The cucumbers are awesome! It is impossible to drag my husband away from them, I send many thanks from him!
Lightly salted cucumbers from Kara Gundel
barbariscka
Marisha, what good cucumbers! Thank you for the photo and it’s very nice, my husband and the whole family are healthy ...
Farida
Good day! Yesterday I salted cucumbers according to this recipe, from about 8 pm to 9 pm, cut off the ends. Now I have come home from work, the cucumbers are in color, just like in the photo in the post above, but also not a day. True, it's very hot here. Does it mean it's time to filter? The brine turns aerated. Maybe someone will respond?
IRR
Quote: Farida

Good day! Yesterday I salted cucumbers according to this recipe, from about 8 pm to 9 pm, cut off the ends. Now I have come home from work, the cucumbers are in color, just like in the photo in the post above, but also not a day. True, it's very hot here.Does it mean it's time to filter? The brine turns aerated. Maybe someone will respond?

I hope Vasilisa will forgive me for getting in, but yes, I think yes, it’s time to filter, otherwise they will oxyderate. It is because of the heat that it turns out faster and faster.
Farida
Thank you, I think so too, but doubts prevailed, I went to filter.
barbariscka
Girls, I wrote, it's hot now, strain the cucumbers as soon as they change color. And if you cut off the ends, they become greasy faster.
Farida
Thanks for attention. I also wanted to ask, after straining the brine, add herbs and garlic? If you add (in the photo in the first post there is) a fresh portion or from brine?
francevna
The cucumbers turned out to be wonderful. Interestingly, even those that had a void inside were crispy. They reminded me very much of the cucumbers that we bought in the Urals and Siberia, traveling by train from Moscow to Blagoveshchensk. And also wonderful boiled potatoes ... Pleasant memories.
barbariscka
Quote: Farida

I also wanted to ask, after straining the brine, add herbs and garlic? If you add (in the photo in the first post there is) a fresh portion or from brine?
You definitely don't need to add a fresh portion of greens, but you can leave a small amount from the old one, rather for beauty, since they have already given everything they need to the brine.

Quote: francevna

The cucumbers turned out to be wonderful. Interestingly, even those that had a void inside were crispy. They reminded me very much of the cucumbers that we bought in the Urals and Siberia, traveling by train from Moscow to Blagoveshchensk. And also wonderful boiled potatoes ... Pleasant memories.
Glad to have brought up such pleasant memories ...
Gaby
+1, for the recipe, I report with a delay that according to this recipe I got the most delicious, delicious salted: girl_haha: cucumbers from those that I generally ate, now I will only salt this way.
barbariscka
To Vick's health!
Natkamor
Thanks a lot for the recipe! cucumbers are simply delicious. crispy and very salt.
there was no gray bread, but after reading in one of the posts that they added 2 tablespoons of rye flour instead, I went even further)) from a couple of tablespoons of flour I kneaded a cake with the addition of honey and water and baked until dry. and also added 2 carnations to the bouquet))
I highly recommend the recipe
barbariscka
To your health! It's good that we were reminded, it's time to cook lightly salted cucumbers ...
Krivoruchkina
Delicious, crispy !!!
But, despite the heat, they stand for a week. Rather - exactly 6 days. Previously, they were not ready at all.
How delicious !!!! Do not pull by the ears :-)
Thank you!!!
Rada-dms
What a good recipe !!! And such good proportions in the recipe !!! I sometimes put a piece of rye in cucumbers, but not every time, in cabbage - always. I thought that this affects the speed of fermentation, but it turns out that it always turns out crispy. Now I will correct myself - I will always add and tell everyone !!! THANK YOU!!!
barbariscka
Quote: Krivoruchkina
But, despite the heat, they stand for a week. Rather - exactly 6 days. Previously, they were not ready at all.
Cut off the butts, they will be ready faster ... And eat to your health!

Rada-dms
To your health! Now they will be just right for a young potato ...
silva2
Interestingly, girls, is it possible to pickle cucumbers like that for the winter? What do you think?
barbariscka
Elena, haven't tried it. But I doubt that it can be salted like this for the winter ...: pardon: Although, if you strain the brine, boil, pour the cucumbers and, without rolling, close them with lids, leave them in a cold place, perhaps save them.
Gaby
Elena, I salted cucumbers the year before last, drained the brine, boiled, poured cucumbers in a jar and rolled them up with an iron lid. It was delicious, just take out the bread.
silva2
barbariscka, Gaby, thanks for the answer this year I want to pickle for the winter according to this recipe Very tasty cucumbers are obtained
barbariscka
It's good that we were reminded, it's time to do lightly salted. And you need to salt it for the winter later ...
velli
Vasilisa, I do not have rye bread, but there is Borodinsky, can I use it for your recipe or do I still do it with rye? And one more thing: is it possible to salt cucumbers with dill seeds, and not with umbrella dill, it is now simply not on sale. Thanks for the recipe!
barbariscka
Valentine, you can also use Borodinsky. And dill seeds will give their flavor too. Sometimes you have to adjust according to what is at hand. I am sure that you will succeed, good luck!
velli
Vasilisa cucumbers turned out to be very tasty, now I will try to make according to your recipe when we finish eating them.
barbariscka
Valentine, cook for health!
Mamus
Thank you very much for the recipe !!! Slightly salted 5 kg at once in a bucket for a large company of graduates, parents and teachers. The cucumbers are gone with a bang! Received a bunch of compliments!
barbariscka
Natalia, Natasha, to your health! I am very glad that I liked the cucumbers, especially on such a day ...
tysia
barbariscka, Vasilisa, thanks for the wonderful cucumber recipe! I adore lightly salted cucumbers in any form, but my husband does not like them (he generally prefers pickled cucumbers), but he appreciated these cucumbers, and also eats them with pleasure!
Antonovka
barbariscka,
Vasilis, what happens if you put unstrained brine in the refrigerator? I did not have time to drain, I remembered in the morning and put the whole jar in the refrigerator
barbariscka
tysia, Natasha, what else is needed if my husband liked it .. Thank you for sharing your impressions
Antonovka, Lena, I think that nothing terrible will happen. They are filtered so as not to peroxide, but you will eat them earlier ...
Olka44
barbariscka, Vasilisa, thanks for the recipe, I did everything as on the 1st page, only I took salt with a slide, I thought so we need to see what will be salted there
a, and more garlic. I'll unsubscribe about the taste later))) but for now, the pretty ones are, green ones.
barbariscka
To your health! They will begin to turn yellow, filter and put in the cold, otherwise they will no longer be lightly salted, but salty.
Albina
Vasilisa, interested in the recipe that rye bread is used
Olka44
Vasilisa, well they really crunch !!!!! And now I grumble cucumbers like candy ... Thank you again for the recipe.
Eugene
barbariscka, Vasilisa, thanks for the recipe for lightly salted cucumbers, I've never done it with rye bread, I will have to try it.
barbariscka
Albina, Olka44, Eugene, girls, summer is over, I hope everyone liked the cucumbers ...
Innochek
I made cucumbers, if I honestly did not hope for a miracle in the form of a crunch in cucumbers, since there was no horseradish in the brine. But a miracle happened! The cucumbers are wonderful as they are. We liked it very much, thanks for the recipe!
True, I misbehaved a little and put cabbage on the bottom of the can, too, to grind it, the cabbage is not ready yet.
I will put less salt in the future.

Sorry that the photo is one for two photo reports. This, along with cucumbers, is an egg pate


Lightly salted cucumbers from Kara Gundel
barbariscka
Inna, I'm glad that the cucumbers turned out. Now I am making only this recipe. I have never met it tastier. Thank you for sharing your impressions.
metel_007
Lightly salted cucumbers from Kara GundelSuper cucumbers, crispy, flavorful (y) Thank you
VolzhankaD
The mother-in-law threw in a lot of cucumbers, filled them according to your recipe. Only I don't have horseradish, and the dill hasn't grown yet. Greenhouse cucumbers, so-so. The inside is soft, but, oddly enough, crunchy at the edges. And it's delicious, I'm fine with salt. Although not yet hot, they did not ferment at all. Thank you!

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