Naturally fermented cucumbers (without vinegar) for curling

Naturally fermented cucumbers (without vinegar) for curling

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Ingredients
Cucumbers	2.5 kg how much will fit in a 3 liter bottle
Water	1.5 liter
Coarse salt (not iodir)	4-5 tablespoons
Sugar (optional)	1.5 tablespoons
Dill	2-3 plants without roots
Garlic	4-5 teeth

Cooking method

• I propose to cook cucumbers for the winter, without any special problems. Delicious, fast.
• The main advantage of such cucumbers is that they are naturally fermented, without vinegar, which means they are healthy and the pickle can also be used after the holidays. Cucumbers are obtained as barrel cucumbers, although, in principle, this is so, with the only difference that barrel cucumbers need to be stored in a barrel in a cellar, and many of us live in apartments and do not have cellars. This method allows you to make a jar of cucumbers under the "lid" and store in an apartment for a long time. The storage time, like any conservation, is 12 months. The cooking process is divided into two stages.
• Stage 1.
• Put the cucumbers in a 3-liter jar with dill and garlic. Fall asleep with salt and sugar
• 
• Fill with water
• 
• All. We cover with gauze (so that there is air access necessary for fermentation and so that midges-cockroaches do not fly in) and put in the shade for fermentation. We take into account that during fermentation the brine can escape. Fermentation takes an average of 7 days, depending on the weather. The cucumbers will change color to a characteristic salting, and the brine will be a "cap" of bubbles on the neck of the jar.
• Stage 2.
• We got these cucumbers
• 
• Pour the brine into a saucepan covered with gauze. No "grass". We dilute this brine 1: 1 with water (then we will boil it and pour it into ready-made cucumbers)
• 
• We spread the cucumbers and wash them thoroughly under running water, cut off the ends (just for aesthetics, who does not want to cut off)
• 
• 
• At this time, we sterilize the jars and lids. Put cucumbers in jars and fill with boiling brine, let stand for 20 minutes, drain, boil again, fill and roll up. We wrap it warm for slow cooling and additional sterilization. ATTENTION! VERY IMPORTANT! CONCENTRATED BRINE DILUTE WITH WATER 1: 1, (since the brine is very salty, we must dilute it with water, I even always try it, if I am satisfied with the salt, I work with this composition, the rest of the brine or pour out or prepare the brine)
• 
• NOTE: VERY IMPORTANT!
• CONCENTRATED BRINE IS ALWAYS DILUTED WITH PURE WATER IN A PROPORTION: 1: 1. DO NOT FORGET ABOUT IT, OTHERWISE CANNED FOOD WILL BE RELIABLE!
• That's all. Bon Appetit!

[Lucilia]

Lucilia, Lyudochka is a very interesting recipe! I'll try when the cucumbers come!
Simple and delicious! Where do you keep it? And what taste, barrel or not.

Tonya, I've already closed 3 jars, "poltorashka". Honestly, the recipe is very easy, this is very important to me!

Well done, well clever! My sister only respects the drums, as she calls them "pluck out your eyes." And if you immediately ferment them in a large container, and then put them in jars, can you?
Thanks for the recipe, we are waiting for our cucumbers.

[Ludmila]

Ludmila, thanks for the recipe, very valuable that there is no vinegar there!

[Lucilia]

Lucilia, Lyudochka, great ATP! I put everything on the shelves. And then the brine brightens?

[Lucilia]

Lucilia, thanks for the recipe, but where to store the jars.?

Really relevant now. Thanks for the recipe. Simple and without problems is mine.

and where to store the banks.?

Flax, I just keep it as an ordinary conservation, because in fact it is. Under the table in the kitchen, in the pantry.

And then the brine brightens?

No, he is naturally fermented, that is, there, like, lactic acid? He remains so. It's just that a precipitate forms during storage, which is quite normal.

". And if you immediately ferment them in a large container, and then put them in jars, can you?

Of course, just increase the proportions. "Pluck out the eye" is rightly said, that's why we BRINE AND THINK! So that you don't pluck out your eyes, and then with an onion, butter, and under a glass ... UUUUUUU, how delicious!

Lyudmila, thank you so much for the recipe and clarification! I once made such cucumbers, but either the recipe did not say about the need to dilute the brine, or I missed this moment - they turned out just to tear out my eyes, how salty)))
Now I won't spoil

: girl_curtsey: Great recipe! I always cook this way, no one recognizes vinegar in our family, but I don't add sugar. And my mother loves it sweeter. I'm waiting for my cucumbers from the garden!

I haven't learned the recipe yet, but I already like it! Thank you!

but I don't add sugar. And my mother loves it sweeter. I'm waiting for my cucumbers from the garden!

Nadyush, you really don't need to add sugar (I sometimes ignore it), I add sugar to speed up fermentation and the characteristic pungency of cask cucumbers!

Lyuda, well done, that I posted! The people will use it, not everyone has a place to put the barrel! I have been doing it according to the same principle for many years, but I have been doing the brine a little differently - at once 45 g of salt per liter of water, without sugar, fermented in jars, then they also fall out, everything is washed, stacked again, the brine is brought to a boil and poured into cucumbers. Are at home. Excellent pickles are crispy. The brine is clear if the cans are not flooded.
Lenusik, it's easier in jars right away, the yield will be less - in the process of pickling, the cucumbers are slightly squeezed, and from 4 cans it turns out 3.
Lyudochka, I'm sorry I got in! And I have only a little cucumbers for food - the nights were cold. But soon, soon!

Lyudochka, I'm sorry I got in

What are you, Veronichka! Teamwork is always more successful! I'm glad the recipe is being refined along the way. Why don't I measure it out ??? Because she's lazy. To be honest ... I don't even wash the cucumbers before fermentation, I pluck them straight into the jar, here is a bunch of dill, and by eye, zhmenkami, salt ... and that's it, the primary process takes a little more than 5 minutes for me, well, not counting picking cucumbers. The simplicity of the recipe is very important to me.

Lyudochka, thanks! And I already measure everything on the machine - I'm a pharmacist, so by eye, plus or minus 1-2 grams. And I ABAZHAY cucumbers fresh, in jars, in salads for the winter. And they love me, they grow! And I grease in jars, because we love, and there is no cellar on the 7th floor ... I say again - smart girl that I laid out! And about washing - I also do not strain too much, with a brush there ... No, I rinsed and truncated. After all, during fermentation or canning, all harmful microbes are killed by chemical processes. But - this is if the raw material is your own, of course!

[Ludmila]

Ludmila, thanks for the recipe! I will definitely try to do it.

[Lucilia]

Lucilia, thank you very much for the answer, I will try cucumbers at the dacha.

I make cucumbers like this, but even easier. I take salt 2 tbsp. l. for 1 liter of water, add 1 tbsp. l. dry mustard. Cucumbers are fermented for 2 days, I pour the brine into a boil, pour the cucumbers 1 time and twist. All.
Pickle and cucumbers do not acidify, the pickle does not need to be diluted with water. Everything is perfectly stored, banks do not explode. Cucumbers are not very sour., Delicious crunchy.

I make cucumbers like this, but even easier. I take salt 2 tbsp. l. for 1 liter of water, add 1 tbsp. l. dry mustard. Cucumbers are fermented for 2 days, I pour the brine into a boil, pour the cucumbers 1 time and twist. All. Pickle and cucumbers do not acidify, the pickle does not need to be diluted with water. Everything is perfectly stored, banks do not explode. Cucumbers are not very sour., Delicious crunchy.

Thanks for the recipe. I also made such cucumbers, but they still taste different because of the mustard.I chose this recipe as a theme because I like cucumbers more like this. But let the girls, boys try this recipe too!

Exactly, more vigorous, or something, but I love cucumbers and tomatoes with mustard!

[Ludmila]

Ludmila, I'm sitting in a tank and don't understand .. at what stage to deconcentrate the brine ?. after all, when you wrap the brine in a warm one, you won't dilute the brine .. I correctly understood that we drain the brine, dilute, boil and fill ?.

[Lucilia]

Lucilia, and I have the same question about the pickle as Vinokurova, and at the first stage we only close the jars with gauze, without a lid ?!

[Lucilia]

Lucilia, in pursuit of another ask -and roll already without everything ?. in the sense of no grass ... purely cucumbers and pickle ?.

I always salt cucumbers, rinse them and don't put any seasonings ...

[Vinokurova]

Vinokurova, AlenKa, The recipe says - rinse thoroughly. The herb in the jar can cause fermentation. My friend is so salty mushrooms. I have not tried cucumbers yet, but I heard about such a twist, where a clean brine is left, then it is boiled and rolled. without grass.

[Loksa]

Loksa, Oksana, I do it myself without grass ...
in general, I was strained by the second and third stages ... when to dilute with water ?. when will I drink in the morning ?. or pour everything diluted into a jar to cucumbers? ..

[Vinokurova]

Vinokurova, if not diluted, will be very salty. Dilute the brine that was poured into a saucepan through cheesecloth, pour the same amount of water, then boil and pour the cucumbers into a jar folded (for about 20 minutes to watch, but a 3-liter jar is usually poured for 20 minutes) then drain and boil again, and again pour, roll up the lids and wrap. Similar to pickling, only salty pickle.

[Oksana]

Oksana, thank you ... just agree that it should have been written in the recipe so that the "tankers" would not have any questions)))))))))))))))

Agree! So you are eating! : girl_haha: you will not be spoiled, it may not be too late to correct the recipe. Sign the photo with the gauze below.

yes, I could not immediately respond, I had no Internet ...

[Ninelle]

Ninelle, yes, only with gauze, it says: cover with gauze, put in the shade. I cover the cabbage with a saucer. Air access must be available.

Virgo, my mom picks cucumbers, I once got moldy - and I think it's not mine. So my question is, what's the point of having too much salt and then diluting the brine in half? And why cut off the ends after salting, I thought that they were cut off for better penetration of salt into the cucumber.

[Anna1957]

Anna1957, so as not to get moldy, I think. With circumcision, I won't tell you, but once I saw the pickled cut ones, and I also began to cut. But when is better
according to this recipe, they will not have time to grow moldy, the fermentation period is small and salty.
Luda, come here, chase me, I am here to pay off.

I just judge by the mushrooms: when you oversalt, there is no lactic acid fermentation there, they turn out to be stupidly salty. I don't know ...

I got moldy once

really moldy? .. maybe just bacteria on the surface of the cucumbers? ..

really moldy? .. maybe just bacteria on the surface of the cucumbers? ..

Yes, I don't remember - it was a long time ago. In short, I decided that I couldn't. Is that easier?

It's easier, isn't it?

yeah .. this is one of the stages of laziness)))

My mushrooms also grow moldy, sometimes. Especially if I often add new mushrooms to the bucket. In fact, if you boil greens, salt, pour mushrooms, sprinkle with mustard on top, then they will not mold for a long time. And still need a cold, a little wandering in the cold. The whole point is in temperature. Mushrooms in jars stand in the refrigerator and do not grow moldy.
If you start a jar, if you don't eat it right away, but forget the jar in the depths of the refrigerator, they can get moldy again

[Anna1957]

Anna1957, and it is also convenient to be allergic to dacha, pollen, earth, etc., also a stage ...

.. I correctly understood that we drain the brine, dilute, boil and pour?. [/ quot
Of course!

Girls, I answer! sorry for not right away. We cover with gauze so that there is air for natural fermentation and all sorts of living creatures, flies, mosquitoes, etc. do not climb. You do not need to cut off the ends, I cut them off from a purely aesthetic side, so it is more beautiful, and then they are ready to go to the table, pretty ones.

if not thinned, they will be very salty.Dilute the brine that was poured into a saucepan through cheesecloth, pour the same amount of water, then boil and pour the cucumbers into a jar folded (for about 20 minutes to watch, but a 3-liter jar is usually poured for 20 minutes) then drain and boil again, and again pour, roll up the lids and wrap. Similar to pickling, only salty pickle.

Oksanochka, thanks for the clarification in the audience, it is!
And of course you need to wash them not because they get moldy, just when they ferment, lactic acid settles on the cucumbers and they don't look very good, after washing they are clean.

What's the point of having too much salt and then diluting the brine in half? And why cut off the ends after salting, I thought that their

Anna, if you put in less salt, then the cucumbers will turn out to be lightly salted, but we need them not to "explode", therefore we salt enough, but if you pour the cucumbers under the curl with the same spread, you get "rip out your eyes". Therefore: WHEN DRAINED THE BRINE FROM THE JAR, THINK IT WITH CLEAN WATER IN HALF, THAT IS: 1: 1. The brine becomes less salty and when we screw it under the lid, the excess salt from the cucumbers will go into the brine and everything will "SET"

I definitely put horseradish leaves in the jar. The cucumbers are crispy and you don't need to dance with tambourines, that is, dilute the brine. And there are jars, they don't explode.

[olaola1]

olaola1, Olga, everything will be according to a different recipe.
And these don't explode. Why?

I put horseradish leaves in a jar

Olya, I wrote OWN recipe! Horseradish, in this case, acts as a natural preservative, it does not fully allow fermentation, that is, it delays the fermentation process, and the fermentation process, depending on the weather, so ... from 4 to 7 days !, and putting horseradish you can safely add 4 days!

They never fermented for more than a week. I am not encroaching on your prescription. Just shared, maybe someone will come in handy.

[Lucilia]

Lucilia, I want to pickle cucumbers according to the recipe. I was interested in salting in salted brine, and then breeding it.
I always salted in the usual way, leaving the greens. Sometimes the lid of some jars was slightly blown out, it was necessary to open and boil the brine. Then she adapted to keep the cucumbers in the cold until autumn. In a city apartment, there are not many such places. In general, barrel cucumbers are not just given to me.
Tell me, didn't this happen to your cucumbers? Intuition tells me that a method like yours does not allow fermentation to continue.